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magazine fasteasyfresh 2008 02 seared arctic char with broccolini olives and garlic
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Briny, puckery, and buttery, piccata is too delicious to reserve for chicken.
5.0
(4.9)
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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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We took the crispiest-skinned chicken we ever did see, from Michelin-starred restaurant Vestry in NYC, and created a simplified version perfect for whipping up at home.
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(4.13)
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This method works well with other fish. Substitute salmon or fresh trout for the char if you like.
4.4
(4.4)
Quick
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This herbaceous aioli is also terrific spooned over simply prepared vegetables, such as boiled new potatoes or roasted ramps.
3.7
(3.7)
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Crisp-skinned fish isn’t about high heat.
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(5)
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Toss tomatoes in a simple preserved lemon, soy sauce, and chile marinade while you sear a well-marbled steak for a dinner for two in no time.
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Meaty oyster mushrooms are great at absorbing spices and offer a chewy-firm contrast to bright and crunchy snap peas or snow peas in this versatile stir-fry.
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Culture
The recipe we're all making right now (because germs) and more food news from the week.
Alex Beggs
Cooking
Julia Bainbridge
Cooking
This soup has just three other ingredients, but garlic is the one that matters.
Chris Morocco
Shopping
Creamy broccoli mac and cheese, one-pot salmon and rice, crispy sheet-pan chicken thighs, and more
Bon Appétit Staff & Contributors
Cooking
It's awesome on fish—but we've thrown it on chicken, rice, crackers, straight from the spoon...
Alex Delany
Cooking
If you’ve ever said the words “too much garlic,” don’t talk to me or this chicken recipe ever again.
Amanda Shapiro
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Produced by Bon Appétit with Swanson® | A few ingredients can go a long way. And in this easy-to-make dish, Bon Appétit executive chef Mary Nolan shows us how big flavors are coaxed out of pepperoncinis, shallot, garlic, browned pork and Swanson® Natural Goodness® Chicken Broth.
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Produced by Bon Appétit with Swanson® | Bon Appétit executive chef Mary Nolan shares an easy, one-pot soup recipe perfect for the cold winter months. This soup comes together quickly with browned sausage, loads of escarole and Swanson® Chicken Broth.
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Jon Chris Morocco in the Bon Appétit Test Kitchen as he prepares a rich mushroom ragù. Whereas a classic Italian meat ragù may bubble away all afternoon so that the meat can tenderize along with aromatics, Chris's mushroom ragù recipe can accommodate a tight weeknight schedule.
See the full recipe here: Mushroom Ragù
See the full recipe here: Mushroom Ragù
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Produced by Bon Appétit for Element Hotels | Meet Carla's favorite pasta recipe to make for her family and friends.
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Bon Appétit’s Brad Leone is back for episode 47 of “It’s Alive,” and this time he’s making focaccia bread with Samin Nosrat, author and host of “Salt, Fat, Acid, Heat.” Join Brad and Samin as they bake bread, explore alternate show titles, and agree that you can never have too much olive oil.
Edited by Matt Hunziker
Get our recipe: Shockingly Easy No-Knead Focaccia
Edited by Matt Hunziker
Get our recipe: Shockingly Easy No-Knead Focaccia
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes cast-iron roast chicken with crispy potatoes.
Get the full recipe here: Cast-Iron Roast Chicken With Crispy Potatoes
Get the full recipe here: Cast-Iron Roast Chicken With Crispy Potatoes