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magazine fasteasyfresh 2008 07 grilled halibut with grilled pepper harissa
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This halibut recipe is perfect for warm weather. While the grill is fired up, throw on some asparagus or another quick-cooking vegetable for an easy dinner.
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The halibut is brined briefly in salt water, which seasons it all the way through.
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This fish recipe is as healthy as it is easy—which is very!
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If you can only find skin-on halibut, carry on: After the fish is cooked, wiggle a spatula between the skin and the fillet, and it will slip right off.
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If it looks good at the market, it will be good in this salad.
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Easy, hearty, and it can stand up to hot summer weather—even if you make it ahead.
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Our best tip for cooking fish for a crowd? Slow-roast a single large fish fillet instead of making several small ones—it ensures that the fish is buttery and delicious.
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A nice steak plus this simple pan sauce will fulfill all your 10 p.m. Parisian dinner dreams.
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When garlic is cooked gently in plenty of fat (in this case, cream), it becomes something else entirely.
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The Bon Appétit Test Kitchen
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Plus, mashed potatoes attack a Monet painting and a woman slices butter with her teeth.
Li Goldstein
Cooking
At the Standard Grill, our editor in chief, Adam Rapoport, falls in love with the punch service, and with the philosophy of hospitality that produced it
Adam Rapoport
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A guaranteed method for never overcooking your fish—plus, it kiiiind of tastes like chowder.
Alyse Whitney
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Bon Appétit joins Chef Jassimran Singh, Executive Chef at Michelin Star restaurant Crown Shy, to make their signature grilled chicken. Perfected by the late Chef Jamal James Kent, Crown Shy’s grilled chicken is their number one dish–so popular that guests make reservations just to enjoy it.
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Join Carla Lalli Music, Alex Delany, Sohla El-Waylly, Amiel Stanek, Priya Krishna, Molly Baz, Chris Moroccco, Rick Martinez, Brad Leone and Claire Saffitz for another episode of Test Kitchen Talks. On this episode, we challenged everybody to plate an avocado in one minute.
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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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Watermelon slices on the grill adds summer BBQ vibes to this cocktail featuring Don Julio Blanco.
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Join Bon Appétit Associate Food Editor Jessie YuChen as they make grilled honey hot wings from the home kitchen. The honey glaze these wings are tossed in go well beyond the usual sweet and spicy notes thanks to the addition of chili crisp and lime. It’s the cherry on top of these supremely crispy yet low-fuss grilled wings.