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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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Light, airy folds of whipped ricotta and lemon bouy sliced jalapeños in this bright summer dip to pair with Stacy’s® Parmesan Garlic & Herb or Multigrain Pita Chips
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If you’ve ever had kalbi at a Korean barbecue restaurant, you’ve had grilled flanken-style short ribs, and you can definitely make them at home.
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A party-friendly spread that comes together in no time with marinated cuts of steak and meaty mushrooms.
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The rich and beefy flatiron is also known as a top blade steak, but you can use any cut.
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These juicy grilled pork burgers amped up with the flavors of a classic banh mi are built to fuel your next backyard bash.
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A few skewers and a hot grill turn this short list of ingredients (Italian sausage! fresh fennel! olives!) into a quick, punchy meal.
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Any ground meat can be a patty melt if it dreams big enough. This twist on the diner classic touts spiced chorizo, pickled jalapeños, and creamy Oaxaca cheese.
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This basil-infused puréed watermelon punch will go fast, trust us!
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Tangy vodka sauce and grilled chicken make a savory base for this pizza, which gets topped with a bright arugula salad and pickled red onions after it’s baked.
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Restaurants
At Barbs B Q, Chuck Charnichart transforms the flavors of the Rio Grande Valley into bright, creative dishes and paves the way for barbecue's next chapter.
Elazar Sontag
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Restaurants
The chef of two-Michelin-starred Atomix is behind the new Seoul Salon. Plus, a new Peruvian spot from a beloved Miami restaurant family, dry-aged fish and Wagyu in St. Louis, and more.
Kate Kassin
Culture
At Prudencia, seven courses and all the time in the world are always on the menu.
Belle Cushing
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Plus, cocktails are getting the protein treatment, Parmesan cheese got signed by UTA, and more.
Li Goldstein
Restaurants
A Malaysian restaurant in the back of an Austin gas station, actually good pot roast in upstate New York, and other meals that blew us away this month.
Elazar Sontag
Culture
Plus, Cracker Barrel’s redesign fiasco is far from over, celebrity chef José Andres reveals his new cookbook, and more.
Sam Stone
Videos
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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.
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“People say this is inspired by Buddhist temple cuisine. I try to reflect and put that spirit into what we are doing.” Today, Bon Appétit spends a day on the line with Chef Kwang Uh, co-owner of Baroo in Los Angeles. After gaining a loyal following during their first iteration in a mini mall, Baroo has returned after a few years away with a sophisticated tasting menu and a much bigger venue, earning the title of LA Times' best restaurant of the year during their first year back.
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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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Today, one of NYC’s best Italian chefs, Angie Rito, demonstrates how she cooks the perfect chicken parmesan. As co-founder of Don Angie and San Sabino, Rito has mastered the art of Italian fine dining, but even top chefs still love the classic dishes easily made at home.
Learn more about chef Angie Rito's chicken parm dos and don't here
Learn more about chef Angie Rito's chicken parm dos and don't here
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“It's been about two years of construction…six months of conceptualization of menu. In 24 hours we'll know whether we've accomplished it.” Join Ari Kolender, chef and partner at Queen Street in Los Angeles, for a day behind the scenes as he prepares to open his Charleston-inspired raw bar and grill for the very first time. “This has been ours by ourselves for over two years, and we're about to give it away.”
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Bon Appétit joins Chef Mattia Moliterni of Roscioli NYC, the legendary Roman restaurant’s New York outpost, as he makes their award-winning Burro e Parmigiano (Buttered Noodles). Made with just three high-quality ingredients–pasta, creamy butter, and Parmigiano Reggiano–these buttered noodles come together in mere minutes and deliver an irresistibly rich, velvety flavor. A simple yet delicious meal, discover why Roscioli’s version is considered one of the best buttered noodles dishes in the world.