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magazine manchego cheese and garlic dogs
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The only thing more crowd-pleasing than cheese is marinated cheese.
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Set this up on Sunday and have tapas at home when you get back from work, all week long. This recipe is from Morcilla, one of the Hot 10, America's Best New Restaurants 2016.
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Available in the spring, green garlic is somewhat less intense than grown-up garlic, but still very pungent and extra-juicy. The dairy fat and tang of the labneh provide cooling balance.
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This hot dog recipe is packed with tons of flavor from lime, garlic, and orange.
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Restaurants
With fine dining-style small plates and artful cupcakes, there's never been a better time for the dogs to dine out.
Ali Francis
Restaurants
Ever gotten back from a late night out and thought, man, I'm craving something meaty, cheesy, and downright decadent? Meet the chili cheese dog of your late-night dreams.
Elyssa Goldberg
Culture
And see which TV show pairs well with squirrel meat, seriously.
Alex Beggs
Culture
Alex Beggs recaps the riveting week in the Bon Appétit Test Kitchen in her newsletter.
Alex Beggs
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There is no greater celebration of the porcine muse than Cochon 555, a traveling snout-to-tail cooking competition in its third season.
Jason Kessler
Culture
Google unveils scent-based search. Plus, bacon mouthwash, iPhone food delivery for pets, modernist magic tricks, and other food news of questionable truthiness
Sam Dean
Videos
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“I think the nose-to-tail movement opens a pathway for people to cook responsibly and sustainably.” Today, Bon Appétit spends a day on the line with Chef Chris Leach, co-founder of Manteca, London’s hottest Italian restaurant. Manteca focuses on whole-animal butchery, making sure that no part of the animal goes to waste.
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Today, Bon Appétit joins Chef Kelly Mencin, owner of NYC’s Radio Bakery, to make focaccia. Radio Bakery is one of New York’s hottest bakeries and was named one of the best in America by The New York Times.
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Join Rick Martinez in the Bon Appétit Test Kitchen as he makes pupusas filled with refried red beans and cheese. Once you taste this classic Salvadoran dish, you’ll definitely want to experiment with the fillings -- carnitas, beef, anything (but not literally anything)!
Check out the recipe here: https://weightloss-tricks.today/recipe/pupusas%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS ddFpqJ SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
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Nicola Bailey, a cheesemonger at Eataly in New York City, takes us behind the scenes to demonstrate and explain every tool she uses to prepare and present their famous charcuterie selections. From machetes and industrial meat slicers to mozzarella paddles and harp wires, see everything the pros use day in, day out.
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Alright, look. We're warning you now. Don't mix Mentos and Coke at home unless you want to spend way too long cleaning up afterwards. Anyway, making Mentos should be just like making Skittles, right? So this shouldn't take too long... hmm.
Join Claire Saffitz in the Bon Appétit Test Kitchen as she makes gourmet Mentos.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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Chef Eric Greenspan reinvents the late night snack with the ultimate chili cheese dog recipe. ’s Kitchen Lab host Jimmy Wong finds out how its done.