Search results for
magazine fasteasyfresh fish cakes with coleslaw
Filter Results
Sort By:
Recipes
(116)
Quick
Recipes
Store-bought picked crab meat and slaw mix make these celebratory sandwiches a breeze to prepare—just don’t skimp on the Old Bay mayo.
5.0
(5)
Quick
Recipes
Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.
4.0
(3.75)
Recipes
Umami lovers rejoice. This savory vegetarian mushroom galette recipe features mushrooms two ways: in a rich duxelles-style spread and scattered over the top.
5.0
(5)
icon
Recipes
icon
Culture
Recipes
Topping a classic mushroom pot pie with crunchy, scrunched-up phyllo takes the comfort food classic from good to great.
4.7
(4.7)
Recipes
When it comes to frying fish, a whole fish is a whole lot more forgiving than fillets and easier to cook. And did we mention that crispy, flaky skin?
4.5
(4.5)
Recipes
This is the perfect summer party dessert, featuring grilled pound cake, Cointreau-spiked raspberries, and classic vanilla ice cream.
Recipes
This gooey molasses pie comes from long-standing Lancaster, Pennsylvania, bakery Wendy Jo’s Homemade.
Recipes
Tiny but mighty, these individual buckwheat cakes are rich and dense and bring big sticky toffee pudding energy.
5.0
(5)
Quick
Recipes
Hillstone’s signature slaw is made with the restaurant’s own pickle relish, which can be purchased at any of its locations, but it’ll work with a store-bought brand.
5.0
(4.76)
Articles
(162)
Cooking
Like party samosas, a jammy Brie galette, and turkey pot pie.
Nina Moskowitz
Cooking
These bright winter recipes will tide you over till spring.
Claire Saffitz
Culture
Maria Helm Sinskey
Culture
And more from Alex Beggs’s weekly roundup inside the BA offices.
Alex Beggs
Cooking
This week on the Dinner SOS podcast, Chris and Shilpa help two salmon lovers add some new fish recipes to their repertoire.
Bon Appétit Staff & Contributors
Cooking
You’ve got fish. You’ve got beans. You’ve got olives. You’ve got: dinner!
Rachel Karten
Videos
(226)
icon
Claire Saffitz takes on another challenge, this time to recreate the tastes of the rainbow... Gourmet-style.
icon
Sugar artist Ana Parzych joins Bon Appétit for this episode of Handcrafted to demonstrate every step of filling, stacking, and decorating a 5-tier wedding cake in her impeccable style. From building layers of buttercream and applying fondant, to crafting intricate decorative molding and realistic sugar flowers, take an up-close look at the craftsmanship behind the world’s most luxurious wedding cakes.
icon
Bon Appétit joins Chef Ed Szymanski of Dame, an English seafood restaurant in the heart of NYC, to make their traditional battered fish and chips. Simplicity is best when it comes to making this classic British dish–fresh fish coated in airy batter, fluffy chips crisped to perfection, and then doused in vinegar with a sprinkle of lemon juice. A bite of Dame’s fish and chips is enough to transport you from the busy NYC streets to the great British seaside.
icon
Molly from the BA Test Kitchen is showing us her secret to feeding a crowd fast. (First step: get a lot of eggs. A lot.)
icon
Join Chefs Harold Villarosa and Tiana Gee as they prepare skewers two ways, with Tiana taking on prawns and Harold choosing chicken. To compliment the skewers, Chef Harold makes his version of a popular vinegar-based Filipino dipping sauce called Suka, with garlic, chilies and fresh ginger.
icon
Pringles. They're the miraculously not greasy potato chips that come in a tube. They're also the original duck face. Join Claire Saffitz as she attempts to make a gourmet version of Pringles! And lest we forget: once you pop the fun don't stop.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/