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magazine cookingclub north carolina coleslaw
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Store-bought picked crab meat and slaw mix make these celebratory sandwiches a breeze to prepare—just don’t skimp on the Old Bay mayo.
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Chef Art Smith of Art and Soul Restaurant in Washington D.C., gives chicken a southern twist: First he smokes it, then he shreds it and coats it in a brown sugar and coffee barbecue sauce. And he serves this chicken over hoecakes, which, as the menu puts it, are sweet cornmeal griddle cakes "traditionally cooked after a hard day's work on the farm."
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Our favorite submissions from Bitten Word's Cover to Cover challenge, in which participants cooked from our September Restaurant Issue.
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Exclusive recipes and more from the award-winning chef’s forthcoming cookbook.
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This pulled pork recipe comes with a killer North Carolina bbq sauce. This is part of BA's Best, a collection of our essential recipes.
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An oil-and-vinegar dressing keeps this slaw from feeling heavy and greasy, and the spiciness is a good counterpart to sweet notes in barbecue sauces.
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The dry rub on these scallops can go on pretty much everything. (And you'll want it on pretty much everything).
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Jock Zonfrillo of Orana restaurant came to the BA Night Kitchen to make us some rather interesting Australian fare
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The Tennesse-born, North Carolina-based chef, restauranteur, and author has a new book out, and there's no denying it's about Southern food.
Julia Bainbridge
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Charleston Area Convention & Visitors Bureau
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In the face of a hurricane, what does BA's staff do? Hit the kitchen, of course!
Bon Appétit
Culture
What did the Husk chef play during last weekend's Grub Crawl in Charleston, SC? We've got the playlist (and here's a hint: think beards--big ones)
Bon Appétit
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Chop, chop, done.
Alex Beggs
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Chicken, waffles, oysters, and pimento cheese: It's our editors' ultra-indulgent trip to Charleston, SC, documented in-depth on Instagram
Bon Appétit
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Get your hacksaws ready (but not actually -- leave it to the pros), because we challenged Molly Baz to master whole animal butchery. In this episode, she was under the tutelage of her dear friend Lena Diaz, a butcher at the Greene Grape, who showed her the ins and outs (literally) of a pig, from the Boston Butt to the leaf lard.
Filmed on 2/12 and 3/3/20.
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“I never know entirely what my menu’s going to look like when I wake up. We change the menu every day–it’s a reflection of what’s coming out of our local waters and local farms.” Today Bon Appetit spends a day on the line with James London, chef and owner of Chubby Fish in Charleston, South Carolina. This dock-to-table restaurant serves some of the freshest seafood in the city and revolves its menu around whatever comes out of the waters and farms each day.
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Presented by Mitsubishi Motors | On this episode of It's Alive: Goin' Places, Brad Leone heads to Upstate New York to partner up with welder Jimmy Diresta to make an outdoor cooking rig.
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Ever wondered what pans top chefs swear by? Bon Appétit asked 10 of NYC’s best chefs to share the pans they can’t live without–from stainless steel saucier pans and carbon steel skillets to cast iron, nonstick frying pans, braisers, and sheet pans. Learn why these kitchen tools are essential, how chefs use them in restaurant kitchens, and which pans work best for home cooks.
Chef Atsushi Kono / Kono - All Clad Stainless Steel Pan https://cna.st/st/sabujn1
General Manager Tania / Veselka - Non-stick pan https://cna.st/st/6FFoEBQ
Executive Chef Jackie / Kellogg’s Diner - Made in saucier pan https://cna.st/st/wCkbVN3
Chef de Cuisine Neel Kajale / Adda - Le Creuset Signature Braiser https://cna.st/st/chNa4lW
Chef Nhu Ton / Bánh Anh Em - Bánh Xèo pan https://cna.st/st/08A99QW
Former Exec. Chef Alec Horen / St. Anselm - Non-stick pan https://cna.st/st/kJZ28Il
Chef de cuisine Maria Barriga/ Oxomoco - Cast iron pan https://cna.st/st/rlywqQn
Chef Fredrik Berselius/ Aska - Kama Asa Carbon Steel Pan https://kama-asa.co.jp/en/collections/tool-fryingpan
Chef Mary Attea / Musket Room - Hotel pan https://cna.st/st/jNyvbMb
Chef Miro / Hani’s - Sheet pan https://cna.st/st/6wlhrdK
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Join Chefs Harold Villarosa and Tiana Gee as they prepare skewers two ways, with Tiana taking on prawns and Harold choosing chicken. To compliment the skewers, Chef Harold makes his version of a popular vinegar-based Filipino dipping sauce called Suka, with garlic, chilies and fresh ginger.
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Bon Appétit spends a day on the line with Jason Chow, co-owner and head butcher of The Local General Store in Honolulu, Hawai'i. As the first all-local butcher on O'ahu, Jason and his team are on a mission to make sustainably sourced, locally raised meat more accessible to the local community.