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magazine fasteasyfresh 2008 05 new orleans shrimp okra and tomato saute
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Creole seasoning is the key to adding a spice cabinet’s worth of flavor in just a few shakes in this one-pot dinner.
4.6
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This rich, warming stew, punctuated by succulent shrimp, juicy hunks of beef, and crisp-tender okra, is one of our favorites from Toni Tipton-Martin’s new cookbook Jubilee.
3.6
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Pro Tip: Look for a Cajun seasoning with salt, onion, garlic, chiles, black pepper, mustard, and celery. It may also include bay leaves, nutmeg, and paprika. You can find it in the spice section of most supermarkets.
3.7
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This speedy Spanish dish of shrimp cooked in olive oil and garlic can be a main or appetizer. It all depends on how you dress it up.
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Inspired by the Greek classic shrimp saganaki, this riff features a bright mix of fresh tomatoes with shrimp and feta for a fast dinner with plenty of oomph.
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A steak dinner that’s more about the sauce than the meat.
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Dive into this shareable skillet with warm flatbread.
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Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
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Shrimp cocktail meets hangover helper in this spicy, tangy, refreshing take on a Venezuelan seafood cocktail from Ensenada in NYC.
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Crispy on the outside and juicy on the inside, this smothered fried chicken with polenta and herb gremolata is perfect for a dinner party.
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Lots to love about this low-lift dinner, but the crispy croutons might be the best part.
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Oyster and maitake mushrooms are a textural delight, taking on the texture of braised, shredded meat when cooked.
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Articles
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Restaurants
A celebrated Atlanta chef expands, a Liberian pop-up in Detroit gets a permanent space, one of New Orleans’s best chefs sets out on her own, and so much more to look forward to this year.
Kate Kassin
Restaurants
A Laotian noodle bar in Oklahoma City, a beloved Atlanta chef’s next act, and plenty more new restaurants to check out this season.
Kate Kassin
Culture
Restaurants need help. You need a new sauce for your can of chickpeas.
MacKenzie Chung Fegan
Culture
A throwback recipe to make on sweltering summer days, and more from the week at BA.
Alex Beggs
Restaurants
Remember when burgers started creeping past $25? Well, the once-modest shrimp cocktail is turning into a full-on splurge now, too.
Ryan Sutton
Videos
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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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Join Melissa Miranda as she makes Chicken Afritada. This tomato-based Filipino stew marries hearty vegetables, peas, and olives with tender chicken thighs. To amplify the flavors and keep the chicken skin crispy, Melissa roasts the chicken separately from the veg, reuniting them just before plating.
INGREDIENTS
For the chicken:
1 carrot, finely chopped
1 celery stalk, finely chopped
½ large yellow onion, finely chopped
1 red bell pepper, finely chopped
5 garlic cloves, roughly chopped
2 Tbsp. olive oil
4-6 skin-on, bone-in chicken thighs (about 2 lb.)
1 cup chicken stock
1 14.5-oz. can diced tomatoes
3 bay leaves
1 Tbsp. soy sauce
1 Tbsp. fish sauce
Johnny’s seasoning salt
For the roasted vegetables:
4 small carrots, roll cut
8 oz. heirloom potatoes, quartered
2 medium red bell pepper, seeded, cut into bite size pieces
½ cup olive oil
Johnny’s seasoning salt
To finish:
½ cup frozen green peas
¼ cup Castelvetrano olives, pitted
¼ cup Kalamata olives, pitted
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VIDEO BREAKDOWN
0:57 Prep soffritto
2:47 Brown chicken
3:24 Cook soffritto
3:39 Make sauce
4:44 Roast chicken at 425° until done, about 45 minutes
4:56 Prep veg for stew
5:50 Roast veg at 425°, about 10 minutes for peppers, 20 minutes for potatoes and carrots
7:48 Remove chicken
8:15 Add peas, olives
8:35 Add roasted veg, chicken to stew
8:59 Plating
9:43 Tasting
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Spend a day behind the scenes with Executive Chef Fariyal Abdullahi at New York's hottest seafood restaurant, Hav & Mar.
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“Arnaud’s has been open since 1918. We serve traditional Creole cuisine with a little bit of a French flare.” Today Bon Appétit spends the day with saucier Bobby McNab at Arnaud’s, one of the oldest and largest restaurants in New Orleans.
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Bon Appétit spends a day on the line with Chef Yara Herrera, owner and Executive Chef of Hellbender, NYC’s most exciting Mexican restaurant. Hellbender is Yara’s first experience opening a restaurant as the owner. Discover the highs, challenges, and flavors that go into running your own restaurant, and how Yara and her team craft their Mexican dishes like salsa macha, empanadas, churros, and aguachile.
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Today, Bon Appétit spends a day on the line with Chef William Joo, owner of Pizzeria Sei in Los Angeles. Serving Neapolitan pizza with a Japanese twist, Pizzeria Sei offers an 11-course pizza omakase once a month, a style of dining traditionally used for sushi.