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magazine fasteasyfresh grilled romaine and halloumi cheese with mint vinaigrette
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(28)
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This 30-minute dinner tastes like warm sunshine on a cloudy day.
5.0
(4.76)
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Watch the video and learn how to make this recipe.
4.0
(4.2)
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If this were our party, we’d get all the grilling out of the way early in the day and toss this Mediterranean fantasy of a salad together in our caftans.
4.0
(4.07)
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Literally grilled cheese. We love the squeaky texture and salty bite. It goes perfectly with our Grilled Brined Vegetables.
Easy
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It’s all about the flavor and textural contrast between the salty, seared Halloumi cheese and sweet, juicy nectarines in this peak summer side.
4.6
(4.57)
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This squeaky textured cheese goes great with salty olives and herb-spiked olive oil.
5.0
(5)
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Part Caesar, part patatas bravas, and supremely likeable, thanks to a sassy dressing with a clever shortcut.
4.0
(4.04)
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Deb Perelman’s fattoush-inspired, picky-eater approved salad with creamy squash, crispy pita chips, and chewy, charred cheese salad.
5.0
(4.88)
Easy
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This meaty, cheesy one-skillet dinner boasts big beer hall energy.
4.0
(3.94)
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Shredded Halloumi cheese stars in these meatless meatballs, a worthy vegetarian substitution that adds savory richness of its own.
4.7
(4.67)
Articles
(179)
Cooking
This Cypriot cheese refuses to melt—and in these recipes, that’s a good thing.
Alma Avalle
techniques
The perfect summer side dish is a combination of grilled Halloumi cheese, juicy watermelon, and charred cherry tomatoes. Make it happen.
Rochelle Bilow
Restaurants
This perfectly balanced (and, surprise, vegetarian!) sandwich from Dépanneur Le Pick-Up in Montreal haunts me.
Bryan Fountain
Cooking
This summer, I’m skipping the homemade veggie burgers. Instead, I’m putting a slab of seared cheese between two buns and calling it a sandwich.
Sarah Jampel
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
Culture
Hot dogs and rosé, naturally.
Marissa A. Ross
Videos
(320)
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You don't just taste it, you feel it. Check out Philadelphia cream cheese's Cheesy Artichoke Appetizers recipe.
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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.
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Produced by Bon Appétit with Campbell's® | Join Rick Martinez as he makes Turkey Stuffed Poblanos. These savory, creamy poblanos are paking heat from the fresh chorizo and jalapeño. To counterbalance, he brings in a cooling cream sauce, hominy and dried cranberries. It's the perfect Mexican twist on traditional holiday ingredients!
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Presented by Rioja
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes skirt steak with Romesco sauce. This thick Spanish sauce, made with roasted red peppers and almonds, is also delicious on grilled or roasted scallions, chicken, and fish.
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Join Harold Villarosa (and special guest Hip Hop Philanthropist A$AP Twelvvy) at The Bronx Brewery as he makes steak okonomiyaki, a Japanese-style savory pancake. Okonomiyaki begins with dashi, a flavorful stock that Harold makes with locally-sourced kelp and dried mushrooms. While the dashi simmers, you can work on the steak and sauce. Harold uses NY strip steak for this recipe, but feel free to use whichever cut your heart desires. When it actually comes to making the okonomiyaki, mix the dashi into the batter followed by cabbage and scallion and then start making pancakes!
Check out Hip Hop Philanthropist A$AP Twelvyy's new album here: https://noonyung.com/
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Join chef Harold Villarosa at the Kingsbridge Social Club in the Bronx as he makes chicken adobo grilled cheese with pickled butternut squash. Chicken adobo is a traditional Filipino dish that Harold likes to cook entirely on a pancake griddle, though a regular skillet and pot work too.
Artwork by Tracy 168 (Michael Tracy)