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magazine potato wrapped halibut with sauteed spinach
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(116)
Easy
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This decadent weeknight dinner ups the ante on blah steakhouse creamed spinach with the help of spicy green curry paste.
5.0
(4.94)
Recipes
When garlic is cooked gently in plenty of fat (in this case, cream), it becomes something else entirely.
4.0
(3.82)
Recipes
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
(4.33)
Quick
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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)
Quick
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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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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.
5.0
(5)
Easy
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This easy recipe for twice-baked potatoes delivers the best of two worlds—perfectly pillowy mashed potato filling and crispy potato shells—in one side dish.
4.0
(3.79)
Easy
Recipes
This easy-to-make potato salad gets its zing from sweet relish and plenty of mustard and a dressing reminiscent of deviled eggs.
5.0
(4.75)
Recipes
A good garlic mashed potato recipe can upstage even the flashiest of mains. Adding just a few cloves of garlic turns what could be a simple side dish into something with undeniable charm.
5.0
(5)
Quick
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This halibut recipe is perfect for warm weather. While the grill is fired up, throw on some asparagus or another quick-cooking vegetable for an easy dinner.
5.0
(5)
Easy
Recipes
Ask for a thick center-cut piece of halibut, which makes for the nicest presentation.
3.6
(3.64)
Articles
(120)
Cooking
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
Cooking
They’re lightly charred on the outside, creamy on the inside.
Ali Francis
Videos
(297)
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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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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 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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Kick off your weekend with our smashed and crispy loaded potatoes recipe!
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Try our spinach lasagna recipe! It's easy to make and super healthy!
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Presented by Campbell's | This hearty breakfast bake featuring Campbell's Cream of Mushroom Soup is the perfect answer to the boring breakfast dilemma. Plus it's easy too!