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magazine fasteasyfresh shrimp skewers with tzatziki spinach and feta
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Salt, pepper, garlic, acid, and a bit of heat are all you need to punch up this easy shrimp skewer recipe.
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For the cook who loves breakfast for dinner.
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Inspired by the Greek classic shrimp saganaki, this riff features a bright mix of fresh tomatoes with shrimp and feta for a fast dinner with plenty of oomph.
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A summer-inspired take on Thai sweet chili sauce with fresh peaches pairs perfectly with simply grilled scallops for an easy appetizer.
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Central New York State is known for sandwiches stuffed with juicy skewered meat marinated in Italian dressing; these are tasty enough to serve straight up, but we wouldn’t stop you from putting them on soft Italian bread, either.
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This shrimp scampi recipe gets an extra punch of garlicky flavor from a short marinade before cooking. Serve it with bread to sop up the rich pan sauce.
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The name says it all. Shrimp with a garlicky, pungent, buttery sauce.
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When you need a flavorful and quick option for the grill, these garlic-yogurt-marinated tiger prawns (or extra-jumbo shrimp!) are your answer.
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Smart shortcuts like store-bought fresh noodles, frozen spinach, and a sheet pan deliver big lasagna flavor in a fraction of the time.
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Buttery, garlicky, irresistible shrimp scampi—but make it pasta.
4.4
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Articles
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Cooking
Don't let your shrimp fall through the grill grates or spin around on skewers.
Nikita Richardson
Culture
We’ve rounded up eight of the country’s funkiest, chunkiest, cheesiest, most cowabunga-inducing pizzas.
Scott Wiener
Cooking
We’d never have a family get-together without it.
Georgina Hayden
Shopping
Everything you need to live the jumbo shrimp lifestyle.
Maggie Hoffman
Cooking
Drive you to the airport? Mow your lawn? Make me this shrimp scampi recipe and I'm there.
Alex Delany
Culture
Among New York City’s dining elite, high-end omakase is the new top prize.
Rachel Tepper Paley
Videos
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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.
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Produced by Bon Appétit with Rao's | This spinach and sausage frittata is a savory solution to all-day eats, using Rao’s Homemade Arrabbiata sauce
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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 Andy Baraghani in the Bon Appétit Test Kitchen as he makes chicken skewers with garlic toum. Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this chicken dish.
Check out the recipe here: https://weightloss-tricks.today/recipe/grilled-chicken-skewers-with-toum-shish-taouk
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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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Enjoy our amazing shrimp scampi pasta recipe that is sure to leave you wanting more!