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magazine potato wrapped halibut with sauteed spinach
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Turn this halibut recipe into a dinner bowl by serving the fish and veggies over any warm grains, like rice or barley. Check out step-by-step photos here.
4.3
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When garlic is cooked gently in plenty of fat (in this case, cream), it becomes something else entirely.
4.0
(3.82)
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This decadent weeknight dinner ups the ante on blah steakhouse creamed spinach with the help of spicy green curry paste.
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If you can only find skin-on halibut, carry on: After the fish is cooked, wiggle a spatula between the skin and the fillet, and it will slip right off.
4.0
(4)
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Make spinach artichoke dip for a crowd! Make it for a party for one! But definitely make it. This version won’t disappoint.
3.3
(3.3)
Easy
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Ask for a thick center-cut piece of halibut, which makes for the nicest presentation.
3.6
(3.64)
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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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4.0
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Frozen hash brown patties—trimmed to fit in the bottom of a large baking dish—form a crisp-but-fluffy crust for this ample, sausage-studded casserole.
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Kendra Vaculin gives this old-school steakhouse side a much-needed makeover.
Kendra Vaculin
Cooking
I breathe deeply knowing it's in the freezer, right near the ice cream.
Emma Wartzman
Cooking
Baby spinach gets gross when you cook it. Here's what you should do instead.
Alex Delany
Cooking
The frittata is just a blank canvas—whoa, poetic.
Meryl Rothstein
Cooking
A guaranteed method for never overcooking your fish—plus, it kiiiind of tastes like chowder.
Alyse Whitney
Videos
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Bon Appétit joins Chef Eli Sussman, executive chef at Gertrude’s in Prospect Heights, Brooklyn, to make their delicious Latkes. Eli breaks down every step of the process, from choosing the right potatoes to mastering moisture removal, adding the perfect binders, and frying to golden-brown perfection. Perfect for Hanukkah or any time you’re craving crispy potato pancakes, these latkes bring restaurant technique to a classic holiday staple.
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Michelin Star Chef Jean-Georges Vongerichten joins Bon Appétit to make creamy mashed potatoes for Thanksgiving from his NYC restaurant, Four Twenty Five. Discover his restaurant-quality techniques you can emulate at home, using nothing but potatoes, cultured butter, and a pressure cooker to lock in flavor.
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Join Chris Morocco in his home kitchen as he makes potato rosti. Shredding and squeezing out potatoes, just like when making latkes, helps create a supremely crisp rosti that serves as a base for eggs and dressed greens. An oven finish means there’s no flipping required, keeping this dish nice and simple.
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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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Kick off your weekend with our smashed and crispy loaded potatoes recipe!
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Crispy, cheesy, bacon-y—they're an irresistible Super Bowl snack. So irresistible, in fact, that you may want to make a double batch of this potato skins recipe.