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magazine sweeps slicer entry long
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(219)
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A little retro, a lot of flavor, and perfect for your next party.
4.0
(4)
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Cooking
Like caramel-pecan shortbread, chocolate sablés that melt on the tongue, jam-swirled pinwheels, and more.
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Culture
The best thing since sliced bread is a bunch of stuff between sliced bread.
Recipes
This manicotti recipe is made with crepes instead of dried pasta, for a result that’s both delicate and hardy.
4.7
(4.74)
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Oven-roasted cherry tomatoes are the star of this easy sheet-pan dinner featuring herb-studded meatballs and cheesy, garlicky toast.
4.6
(4.6)
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A little meat-mallet action transforms this tough cut of beef into a quick-grilling all-star.
4.5
(4.5)
Easy
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Keep a log stashed in your freezer AT ALL TIMES.
4.0
(3.87)
Easy
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Central New York State is known for sandwiches stuffed with juicy skewered meat marinated in Italian dressing; these are tasty enough to serve straight up, but we wouldn’t stop you from putting them on soft Italian bread, either.
5.0
(4.83)
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Lifestyle
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The best fruit pie, complete with a brown sugar streusel topping.
5.0
(4.85)
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A creamy base meets the zing of pickles and lemon, dill, chile flakes and a Cheez-It crust for a salty crunch. Enjoy it cold or hot.
5.0
(5)
Quick
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Last night’s steak, whatever it is, will do. Rib eye, porterhouse, flank, and strip are all excellent the next day.
3.4
(3.43)
Articles
(137)
Cooking
Laugh all you want: I will beat you in a cherry tomato cutting contest.
Sarah Jampel
Restaurants
A pizza craze is sweeping the country, inspired by the convenience and riffability of NY slice shops. From Asheville to Miami, these bakers are sharing their regional spins on classic by-the-slice pizza.
Emily Wilson
Culture
The genius, built-in blade can do it all.
Megan Zhang
Cooking
Here's the lo-fi answer to not owning a deli slicer.
Alex Delany
Culture
The Bambu pot scraper has been a longtime favorite in my kitchen, but recently I’ve gained a new appreciation for it.
Michele Outland
Restaurants
There's pét-nat on the drinks menu and a grain mill in the basement.
Priya Krishna
Videos
(144)
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Join Bon Appétit web editor Alex Delany as he searches for the best New York-style pizza slice in the five boroughs.
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“When I first got the pizzeria in 2017, I’d never made pizza before in my life–it was a learning process.” Today Bon Appétit spends a day on the line with Massimo Laveglia, chef and co-owner of L’Industrie Pizzeria in Brooklyn. Blending Italian craftsmanship with the tastes of NYC, L’Industrie is reinventing the classic New York slice.
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At a whole animal butcher shop, many lesser-known but wonderful cuts of steak are waiting for you beyond the New York Strips and Ribeyes of the world. Lena Díaz, Head Butcher at Greene Grape Provisions, breaks down how to cut 7 such secret steaks from a side of steer, cluing you in on cuts that offer more bang for the buck and favorites commonly found in other parts of the world that are likely new to you.
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Ever wonder what it's like to work a shift behind the counter at a legendary Chicago sandwich shop? Join chef and comedian Cody Reiss as he gets a crash course on what it takes to keep the operation on track at Al’s #1 Italian Beef, courtesy of owner Chris “Bones” Pacelli.
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Ever wonder what it's like to work a shift at a high-traffic pizzeria in New York City? Step behind the counter with Brad Leone as he's given a crash course in everything from mixing mountains of dough to prepping pies for the oven by Nino Coniglio, owner of Williamsburg Pizza.
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Bon Appétit spends a day on the line with Chef Nino Coniglio, owner of Lucky Charlie in Brooklyn. A world champion pizza maker, Coniglio's newest venture focuses on making New York-style pizza in the city’s oldest coal oven from the 1890s.