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magazine fasteasyfresh mahi mahi with green gazpacho sauce
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This tangy chilled soup is basically summer in a bowl.
4.3
(4.29)
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Slather this tangy, spicy, sweet condiment all over chicken wings, french fries, and more.
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(5)
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Vibrant, earthy, and nutty achiote (also known as annatto) joins garlic, onion, oregano, and chili powder to create your favorite new rice spice blend.
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A steak dinner that’s more about the sauce than the meat.
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(4)
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4.7
(4.67)
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Transform store-bought dumplings into a restaurant-worthy meal using wilted greens, creamy garlicky yogurt, and plenty of chile butter.
4.4
(4.43)
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Including pesto, salsa verde, chimichurri, and more, these kicky condiments zhuzh up any meal.
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Inspired by irresistible pollo a la brasa (Peruvian rotisserie chicken), this dish uses spiced mushrooms as a vegetarian swap—an ideal topping for herby rice.
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(4.86)
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We're a big fan of keeping some frozen mahi mahi on hand in case you don’t have time to run to the fish market. Feel free to substitute swordfish, ono, bluefish, or salmon.
3.7
(3.66)
Easy
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A quick sausage ragù with sweet-spicy gochujang and lots of butter. Excellent with handmade or store-bought noodles.
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(5)
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This colorful chimichurri recipe doubles as a marinade and works as an accompaniment to all cuts of beef—or anything else you want to gussy up.
4.0
(3.96)
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Because flavors become muted in cold dishes, season this gazpacho as you go and taste again after chilling. Soon this recipe will be in your summer repertoire.
3.7
(3.72)
Articles
(117)
Shopping
A gazpacho skeptic is convinced.
Priya Krishna
Cooking
I’ll slather this vibrant, smoky-spicy magic on just about everything.
Jesse Sparks
Cooking
But seriously, isn't green gazpacho just a smoothie with olive oil in it? Let's discuss.
Amiel Stanek
Lifestyle
Just because it got cut from the September issue doesn't mean it's not awesome
Meryl Rothstein
This riff on traditional tomato gazpacho is light and fresh—and made with green tomatillos.
Rochelle Bilow
Cooking
No grill, no problem.
Hana Asbrink
Videos
(311)
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Join Chris Morocco as he makes Beef Wellington with green sauce. This sort-of-traditional approach to beef Wellington doesn’t shy away from using a wide range of umami-rich ingredients such as bacon, soy sauce, mustard, and maitake mushrooms to create tons of flavor. A lighter sauce packed with herbs and a few anchovies balances out the heavy dish and brings old-school beef Wellington into the modern era.
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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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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes his strip steak with umami butter sauce recipe. The creamy fusion of butter and Sriracha that compliments the seared steak starts with a base of caramelized miso - deepening its savory-nutty flavor and adding body to the finished dressing.
To see this full recipe and receive unlimited access to thousands more, visit bonappetit.com/unlimited
To see this full recipe and receive unlimited access to thousands more, visit bonappetit.com/unlimited
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Join Brad Leone, Zaynab Issa, Kendra Vaculin, Shilpa Uskokovic, Chris Morocco, and Rachel Gurjar in the Bon Appétit Test Kitchen as they each reveal the go-to ingredient they reach for when their recipes needs a spicy kick.
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Andrew Chuang, CEO of Xing Fu Tang USA, demonstrates how to make three of the delightful kinds of Taiwanese boba milk served at his stores: Brown Sugar Boba Milk, Ube Boba Milk with Taro Boba, and Matcha Boba Milk with Strawberry Boba.
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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.