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magazine cookingclub sauteed kale with smoked paprika
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Grilled salad. It’s a thing. This one gets a double dose of smokiness, both from the charred greens and the smoked paprika.
5.0
(5)
Quick
Recipes
Smoky brown-butter pasta is a pantry-friendly, grown-up version of beloved buttered noodles. Salted almonds and parsley elevate this to bistro-worthy fare.
Recipes
A take on Persian joojeh kebabs, these grilled saffron yogurt chicken thighs with herby labneh are vibrant, flavorful, and perfect for your next cookout.
5.0
(5)
Vegan
Recipes
In this untraditional, smoky-sweet, plant-based potlikker, Carla Hall uses smoked paprika, red wine vinegar, and sun-dried tomato paste to bring umami.
4.0
(4)
Quick
3.7
(3.67)
Recipes
Paprika gives smoky, spicy balance to bright citrus and herb flavors.
4.6
(4.63)
Recipes
A fiery, flavor-packed piri-piri sauce grounds this quick-cooking chicken and kale stew. Serve with fried toasts to mop up all the juices.
4.4
(4.38)
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Impart the flavors of a smoker into this fully stovetop pasta sauce with a trio of ingredients: smoked bacon, smoked paprika, and spicy chipotles in adobo.
5.0
(5)
Easy
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What’s more comforting than saucy chicken over buttered egg noodles?? Nothing.
4.5
(4.47)
Recipes
If the ingredient list didn’t tip you off, the seven-hour cooking time makes it official: This recipe is a project that you make for people you love.
4.3
(4.33)
Quick
Recipes
No more free massages for stubbornly tough greens. Here, a quick char in a hot skillet tempers the raw edge of kale and balances its vegetal flavor.
5.0
(4.83)
Easy
Recipes
For a creamy, comforting, and super-savory kugel, chef Bonnie Morales soaks matzo in a homemade mushroom stock, then mixes it with Swiss chard and crème fraîche.
4.0
(4.11)
Articles
(100)
Culture
Spice your chicken to the heavens with this deep red Spanish seasoning.
Jeremy Glass
techniques
Less oil, more leaves that resemble chips.
Elyssa Goldberg
Cooking
Our readers are craving grilled kale salads, pasta loaded with tomatoes and shrimp, and juicy hanger steak this month.
Belle Cushing
Culture
These spicy chicken kebabs were on our July cover, and now we want you to grill them up this weekend and tell (and show) us how they turn out
Bon Appétit
Cooking
This dish has everything going for it in terms of ingredients, speed and simplicity. Plus, I have a thing for smoked paprika.
Chris Hall
Culture
You don't have to be a vegan to love this smoky, savory kale-and-tempeh recipe.
Rochelle Bilow
Videos
(339)
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Today, Bon Appétit joins Chef Kelly Mencin, owner of NYC’s Radio Bakery, to make focaccia. Radio Bakery is one of New York’s hottest bakeries and was named one of the best in America by The New York Times.
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Join pro chefs Brad Leone, Tiana Gee, Chris Morocco, Harold Villarosa, DeVonn Francis, and Kendra Vaculin as they pull back the curtain and reveal their secret weapon recipe ingredients from the Bon Appétit Test Kitchen. Learn how they incorporate these spice blends and flavor building bases into their favorite recipes and why, maybe picking up a bit of inspiration for your own creations along the way.
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When you buy something through our retail links, we earn an affiliate commission.
Eager to try these secret weapons for yourself? Shop for them here!
Mang Tomas All Purpose Sauce https://amzn.to/3hBHz2Q
Za'atar by Z&Z https://amzn.to/35mZkAG
Lee Kum Kee Black Bean Garlic Sauce https://amzn.to/3MlVQyM
Red Boat Premium Fish Sauce https://amzn.to/3HCjQKv
(Similar) Tamarind Concentrate https://amzn.to/3MhiVTj
Acid League Garden Heat Living Vinegar https://amzn.to/3MmEMJd
When you buy something through our retail links, we earn an affiliate commission.
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Bon Appétit joins chef Lucas Sin in Bangkok's Chinatown to try legendary fire wok (wok hei) stir fry. The explosion of flame and smoke isn’t just for show, but for incredible flavor through emulsification.
Read more: 29 Stir-Fry Recipes to Toss Into Your Rotation
Director: Joe Pickard
Director of Photography: Nic Ko
Editor: Jared Hutchinson
Host: Lucas Sin
Producer: Ali Inglese
Line Producer: Jen McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Production Assistant: Mag Shuiman
Researcher: Vivian Jao
Fact-Checker: Ryan Harrington
Translator: Chawadee Nualkhair
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Lauren Worona
Read more: 29 Stir-Fry Recipes to Toss Into Your Rotation
Director: Joe Pickard
Director of Photography: Nic Ko
Editor: Jared Hutchinson
Host: Lucas Sin
Producer: Ali Inglese
Line Producer: Jen McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Production Assistant: Mag Shuiman
Researcher: Vivian Jao
Fact-Checker: Ryan Harrington
Translator: Chawadee Nualkhair
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Lauren Worona
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The secret ingredient? Barbecue baked beans.
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Join Kendra Vaculin from the Bon Appétit Test Kitchen as she prepares her skillet cheesesteak recipe. Pickled peppers are the secret star of this one-skillet dish, lending acidity and just the right amount of heat to compliment the pleasantly bitter broccoli rabe.
See the full recipe here: https://weightloss-tricks.today/recipe/skillet-cheesesteak-with-broccoli-rabe%3Cbr%3E%3Cbr%3ELooking for more cooking inspiration? Gain unlimited access to over 50,000 recipes across Bon Appétit and Epicurious.
See the full recipe here: https://weightloss-tricks.today/recipe/skillet-cheesesteak-with-broccoli-rabe%3Cbr%3E%3Cbr%3ELooking for more cooking inspiration? Gain unlimited access to over 50,000 recipes across Bon Appétit and Epicurious.
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Join Chris Morocco in the Bon Appétit Test Kitchen as he prepares his 15-minute recipe for crispy mushroom quesadillas. When cooked whole and left to brown, the mushrooms’ edges get lacy and crisp, while their interiors relax and tenderize—they’re almost akin to braised and shredded meat.