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magazine fasteasyfresh new mexico chile glazed chicken
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Recipes
(108)
Recipes
Dried chiles add tons of complex flavor to this saucy, shreddable chicken with little extra work—our kind of cooking.
4.5
(4.52)
Easy
Recipes
Hot pickled cherry peppers add acidity and heat to this beloved regional pasta.
5.0
(5)
Easy
Recipes
This spicy-sweet chicken transforms a bird right off the rotisserie into a versatile filling for nachos, enchiladas, tacos, burritos, and more.
5.0
(5)
Recipes
Sprinkle the cutting board with chopped herbs dressed with oil and citrus zest before setting the meat on top to rest. The cooked protein will absorb the herbs' aroma.
4.0
(3.99)
Recipes
This streamlined approach to making mole cuts down on ingredients without sacrificing flavor for a rich, velvety sauce that’s layered under crispy-gooey cheese.
4.6
(4.63)
Recipes
This recipe for melty, cheesy, spicy comfort in a bowl is one of the best sellers on the menu at San Francisco’s Tacolicious. Don’t skimp on the chips—trust us, you’ll need them.
Easy
Recipes
Yes, you’ll need a lot of spices, but it’s not much work from there. Let the chicken marinate for 12 hours to get the most impact.
3.7
(3.67)
Recipes
Cemita Milanesa de Pollo is the sandwich sold—by almost every vendor—at the Mercado in Puebla for breakfast, lunch, dinner and late night snacks. Needless to say, the competition over who makes the best is fierce. A generous portion of crispy fried chicken hangs over a sesame seed bun, which also cradles a generous amount of shredded Oaxacan cheese, avocado, and escabeche de verdura, pickled vegetables that take on a spicy, smoky heat from chiles in adobo.
3.6
(3.6)
Recipes
3.4
(3.43)
Recipes
There will be lots of delicious pan juices in the baking dish when the chicken is done, which is a great reason to serve this with rice, mashed potatoes, or a batch of polenta.
Articles
(293)
Mexico City
Dylan Ho and Jeni Afuso give the lowdown.
Elyse Inamine
Restaurants
In Ohio’s Queen City, this distinct chili is a way of life. The best versions are piled onto spaghetti, slathered on hot dogs, and used to top bowls of the very best ramen.
Daniel Walton
Restaurants
Pollo a la Brasa is always my first meal off the plane.
Emma Wartzman
Lifestyle
A certain featherless bird gets its big break in nude modeling (NSFW if your boss already thinks you're a perv)
Sam Dean
Cooking
The chile-chicken nachos you’ll need at your Super Bowl party this year.
Alex Beggs
Culture
A photo editor shares the super simple dish that quells her Cuban food cravings every time.
Elizabeth Jaime
Videos
(265)
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Join Claudette Zepeda in San Diego as she makes salsa macha and Oaxacan chicken. Salsa macha is one of the oldest sauces in Mexico, dating back to the Aztec Empire. It is now prepared in over two hundred different ways. Claudette's variety includes chile pasilla, chile de árbol, peanuts, toasted sesame seeds and more. The Oaxacan chicken is spatchcocked and the seared in salsa macha, before being roasted in the oven.
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How does a high-end, perennially busy Chinese restaurant in New York City keep the plates coming? Emmeline Zhao, Managing Partner at Silver Apricot in New York's West Village, leads us behind the scenes for an all access look at how the staff handles a busy Friday evening rush, serving hundreds of consistently high-quality small plates a night from their 90 square foot kitchen.
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You’ve heard of the Chili’s Southwestern Egg Rolls, but what happens when you get a top chef to create their own version of it? Bon Appétit joins Chef Jackie Carnesi, head chef at the legendary Kellogg’s Diner in Brooklyn, as she transforms it into a New York-inspired Reuben Egg Roll, complete with homemade corned beef, sauerkraut, Swiss cheese, and crispy rye flour wrappers.
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Bon Appétit joins Taylor Falco, Chef de Cuisine at NYC’s Rolo’s, to make their wood-fired lasagna. Featured on the Bib Gourmand list from the Michelin Guide, Rolo’s puts their unique spin on traditional New York cuisine—including this Bologna-inspired lasagna. After all, there’s a reason Rolo’s is touted as one of Jeremy Allen White’s favorite spots in New York City.
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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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Bon Appétit joins Chef Chintan Kiran Pandya of Adda NYC and Unapologetic Foods to show how to make authentic butter chicken (murgh makhani) from scratch. Chintan shares restaurant-style techniques, such as double marination, grilling for smoky flavor, and building a rich tomato-butter sauce to create this classic Indian comfort food.