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magazine grilled black cod with fried garlic and chiles
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Modeled after Hunan-style steamed fish, this fiery, fast, flavor-blasted weeknight-friendly dinner is rounded out with a cooling cucumber salad and steamed rice.
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Understated cod gets a major glow-up in this sheet-pan dinner thanks to a savory spiced topping of cheesy chorizo breadcrumbs.
5.0
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The secret to removing the pin bones from black cod is to wait until after it’s been cooked.
3.7
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Tender beef and crunchy shishitos collide with a buttery, umami-rich sauce in this weeknight-friendly, less-than-30-minutes meal.
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Give Swiss chard a flavor boost by adding whole chopped lemon instead of just the juice. Simmering it first softens the texture and bitter undertones. Serve this black cod recipe with some quinoa.
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Funky black garlic has chefs practicing the dark arts.
Amiel Stanek
Gently simmering cod in an aromatic tomato-saffron broth will bring out its best flavor and texture.
Mike Lew
Culture
Cooking
Our readers are craving grilled kale salads, pasta loaded with tomatoes and shrimp, and juicy hanger steak this month.
Belle Cushing
Cooking
Haters begone. My cod and I are very happy, thank you very much.
Rachel Karten
Videos
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See what goes into elevating an ordinary dish into something extraordinary by following Giuseppe Tentori, the executive chef of Chicago’s GT Fish & Oyster, as he visits a local farmers market and a tea cellar to find fresh and rare ingredients.
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Andy Baraghani gives the hot tips on how to make a staple from Al's Place in San Fransisco- Salmon Collars!
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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 as he makes chicken and corn stir-fry, a recipe where oyster sauce adds layers of depth without ever becoming overpowering. No ripe corn at the market? Swap in peppers, peas, mushrooms, or summer squash.
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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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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.