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magazine fasteasyfresh whole striped bass with lemon and mint
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Serving a perfectly cooked, crisp-skinned piece of fish in a seasoned lime broth lets you get a spoonful of bright flavor in every bite.
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Refreshing! And potentially debilitating, so be careful.
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Served everywhere from strip clubs to Bangladeshi and Filipino restaurants, lemon pepper wings are a staple of Atlanta food culture. These are a local expert’s top picks.
Mike Jordan
Culture
One of the Portland-based roaster's employees moonlights as a bass clarinet player in a spacey synth-ish duo called "Golden Retriever"
Sam Dean
Culture
The Test Kitchen went clamming, and more highlights from the week.
Alex Beggs
Cooking
People's Pops and Kim Crawford Wines have joined forces
Danielle Walsh
Culture
We got recipes from the best of the best
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The duo behind hip-hop group Run the Jewels has built a reputation for its beer collabs. Now, they’re setting out on their own.
Adlan Jackson
Videos
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Beach Plum Inn's Lee Desrosiers shows us how to fillet a striped bass.
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Try this crisp and refreshing Summer Crush cocktail featuring Indian River Grapefruit SpikedSeltzer, you’ll be thanking us all summer. Get the recipe here: https://bonappetit.com/recipe/spikedseltzer-summer-crush-cocktail
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Brad Leone guides you through a simple summertime favorite of his: meaty, grilled fish collars to pair with Goose Island’s 312 Dry-Hopped Urban Wheat Ale.
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Join Chris Morocco from the Bon Appétit Test Kitchen as he makes hot honey radicchio salad. This recipe enjoys a little more heft courtesy of some toasted hazelnuts and quinoa so it’s worth seeking out black or red quinoa, which have an extra-firm bite.
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Join Rachel Gurjar in the Bon Appétit Test Kitchen as she prepares her coconut and lemongrass braised short ribs.
See Rachel's full recipe here: Coconut-Lemongrass Short Ribs
See Rachel's full recipe here: Coconut-Lemongrass Short Ribs
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Harissa paste gives this braised pork shoulder its spicy, garlicky flavor. Contributing food editor Alison Roman demonstrates how to make this simple main dish and a crunchy herb salad to go along.