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magazine fasteasyfresh 2008 01 peppered beef stroganoff
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A splash of fish sauce adds instant umami in author Beth Nguyen’s take on this classic dish.
4.0
(4.21)
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This succulent beef and black pepper stew is a set-it-and-forget-it meal finished with bright, fresh peas.
4.0
(4)
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A nice steak plus this simple pan sauce will fulfill all your 10 p.m. Parisian dinner dreams.
4.4
(4.38)
Quick
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3.5
(3.47)
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This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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Pepperpot is a Guyanese dish of braised meat flavored with casareep (a spiced syrup made from cassava). It reheats well and is ideal for making several days ahead.
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In this 30-minute dish, which is inspired by Yotam Ottolenghi's recipe in his 2011 book Plenty, black pepper is the star, not the sidekick: When bloomed in oil, the coarsely ground peppercorns become piquant and fragrant enough to flavor the entire sauce, no red pepper flakes, dried chiles, or hot sauce needed. Take care not to burn the peppercorns as you toast them or the flavor could swing from spicy to bitter.
4.7
(4.65)
3.6
(3.64)
Easy
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Firming the beef in the freezer makes it easier to cut.
4.3
(4.33)
Hearty, satisfying, and easy: Bulk it up with more mushrooms. Cut the entire recipe in half. Whatever suits you.
4.0
(4.01)
Easy
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The intensely flavored soffritto is the foundation of this rich pasta; double the ingredients and freeze half for next time.
4.0
(4.03)
Articles
(25)
Cooking
Don't fret, all stroganoff means is "beef cooked in cream sauce"
Bon Appétit
Cooking
So what is Aleppo-style pepper and why do we keep talking about it? Read on, friends.
Aliza Abarbanel
Culture
Meet Count Pavel Aleksandrovich Stroganoff, the 18th-century Russian noble who inspired the famous dish Stroganoff
Mike Lew
Cooking
And how to put them to good use, from pho to steak au poivre.
Antara Sinha
Culture
Plus, mashed potatoes attack a Monet painting and a woman slices butter with her teeth.
Li Goldstein
test-kitchen
Apparently BA readers really wanted to make our March cover Pimiento Mac and Cheese recipe (understandably), but some of you had trouble tracking down the peppadew peppers it called for.
Janet McCracken
Videos
(207)
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Join Chris Morocco as he makes Beef Wellington with green sauce. This sort-of-traditional approach to beef Wellington doesn’t shy away from using a wide range of umami-rich ingredients such as bacon, soy sauce, mustard, and maitake mushrooms to create tons of flavor. A lighter sauce packed with herbs and a few anchovies balances out the heavy dish and brings old-school beef Wellington into the modern era.
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Our best beef chili's got three cuts of beef—no beans allowed.
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Spicy beef meets the crunch of cucumber, creamy avocado, and the tang of a Cholula® Green Pepper mayo. It’s bursting with flavor and a match made in lettuce cup heaven.
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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 TJ Hoy, Chef de Cuisine at Gage & Tollner in Brooklyn, to make their famous Beef Wellington. From seasoning and searing prime filet mignon to preparing mushroom duxelles and pâté brisée pastry, learn essential techniques for preventing soggy pastry, controlling moisture, and achieving a perfectly medium-rare center.
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Join Brad Leone, Zaynab Issa, Kendra Vaculin, Shilpa Uskokovic, Chris Morocco, and Rachel Gurjar in the Bon Appétit Test Kitchen as they each reveal the go-to ingredient they reach for when their recipes needs a spicy kick.