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magazine halibut brochettes provencale
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Bon Appétit magazine once devoted substantial ink to ham—precooked, glazed, encased in pie dough. Here's a look back at those fascinating features
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Get the pan smoking hot so the halibut won’t stick. Let it get a good sear on the first side, which will also help it release.
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When garlic is cooked gently in plenty of fat (in this case, cream), it becomes something else entirely.
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A little meat-mallet action transforms this tough cut of beef into a quick-grilling all-star.
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The halibut is brined briefly in salt water, which seasons it all the way through.
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We tried 22 bone broths to pick the most flavorful, closest-to-homemade options.
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Achieve a perfectly juicy marinated London broil thanks to one secret ingredient you likely already have in your pantry.
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Ask for a thick center-cut piece of halibut, which makes for the nicest presentation.
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Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
Culture
Editor in chief Dawn Davis looks ahead at some of the exciting changes to come from BA.
Dawn Davis
Culture
Eight years into my tenure as editor in chief, things look very different than they used to.
Adam Rapoport
Shopping
Plus two new stand mixers, a nonalcoholic spritz for amari lovers, and a Dutch oven that has us dreaming of spring.
Tiffany Hopkins
Culture
It's probably bad for the medical profession to make so many doctors compete, but it's important to be proactive about your carbonated health care
Sam Dean
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You cooked our Best-Ever Barbecued Ribs. You shot them on Instagram. And one of you has won a copy of our new "Grilling Book"!
Julia Bainbridge
Videos
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Rapper Action Bronson takes over the Bon Appétit Test Kitchen to teach Vogue social editor Chloe Malle how to cook lamb kofte. They might not be destined to be best friends.
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Join professional chefs Susan Kim, Chris Morocco, Harold Villarosa, Rachel Gurjar, Chrissy Tracey, and Jessie YuChen in the Bon Appétit Test Kitchen as they reveal the specialized "secret weapon" tools they've come to depend on. From cookie-making dough guns to dried bonito shavers, some of these clutch items are sure to make good additions to your kitchen.
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Jon Chris Morocco in the Bon Appétit Test Kitchen as he prepares a rich mushroom ragù. Whereas a classic Italian meat ragù may bubble away all afternoon so that the meat can tenderize along with aromatics, Chris's mushroom ragù recipe can accommodate a tight weeknight schedule.
See the full recipe here: Mushroom Ragù
See the full recipe here: Mushroom Ragù
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“Truth BBQ is very traditional central Texas-style BBQ to a tee.” Today, Bon Appétit spends a day on the line with pitmaster Leonard Botello at Truth BBQ. Serving up some of the finest barbecue in Texas, Truth BBQ has secured a spot in Texas Monthly’s top 3 BBQ joints.
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Join pro chefs Brad Leone, Tiana Gee, Chris Morocco, Harold Villarosa, DeVonn Francis, and Kendra Vaculin as they pull back the curtain and reveal their secret weapon recipe ingredients from the Bon Appétit Test Kitchen. Learn how they incorporate these spice blends and flavor building bases into their favorite recipes and why, maybe picking up a bit of inspiration for your own creations along the way.
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Acid League Garden Heat Living Vinegar https://amzn.to/3MmEMJd
When you buy something through our retail links, we earn an affiliate commission.
Eager to try these secret weapons for yourself? Shop for them here!
Mang Tomas All Purpose Sauce https://amzn.to/3hBHz2Q
Za'atar by Z&Z https://amzn.to/35mZkAG
Lee Kum Kee Black Bean Garlic Sauce https://amzn.to/3MlVQyM
Red Boat Premium Fish Sauce https://amzn.to/3HCjQKv
(Similar) Tamarind Concentrate https://amzn.to/3MhiVTj
Acid League Garden Heat Living Vinegar https://amzn.to/3MmEMJd
When you buy something through our retail links, we earn an affiliate commission.
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We show you how to make black barley soup with mushroom broth.