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magazine vin santo vinaigrette
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Easy
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In this fiery Indian classic, chunks of pork shoulder and succulent pork belly are cooked until tender in a tangy, spicy chile-vinegar sauce.
4.6
(4.6)
Easy
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Rich, spiced, and full of coconutty goodness and zingy lime, this version of the traditional Indonesian dish uses bone-in chicken thighs to cut the cooking time to just under an hour.
4.6
(4.56)
Vegan
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Thanks to a little tomato paste, Viet-style chile sauce is sweeter, fruitier, and friendlier than the fiery sriracha found in Viet American restaurants.
5.0
(5)
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Lifestyle
Quick
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Must love lemon.
4.0
(3.91)
Quick
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Chef Daniela Soto-Innes thinks of these as a Mexican take on bagels with cream cheese and lox. The addictive caramelized fish sauce vinaigrette brightens every bite.
4.0
(4)
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The spicy Thai curry paste from Brooklyn’s Ugly Baby restaurant.
3.3
(3.25)
Quick
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There is a world of hot sauces out there, but our favorite for this cocktail is Cholula.
5.0
(5)
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The marinade for these “simple but sublime” grilled pork steaks is packed with tons of Thai flavors anchored by garlic, cilantro, and white peppercorns.
5.0
(4.83)
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Risotto has a reputation for being fussy and laborious, but a few tips will get you on your way to a pot of creamy perfection (no constant stirring required).
4.0
(4.17)
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Articles
(173)
Cooking
It features a whole lemon—rind, pith and all.
Ali Francis
Lifestyle
Denisse Soto, a bartender turned entrepreneur, takes an anthropological approach to sharing Mexican spirits.
Ximena N. Beltran Quan Kiu
best-new-restaurants
Come for the pizza and pasta (and celebrity sightings) at this reinvented red sauce joint in the heart of L.A.
Culture
Booker and Dax's Thai Basil Daiquiri is nice and cool--thanks to the power of liquid nitrogen
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Chefs both French-trained and Mexican-influenced unveiled unrestrained dishes in a preview of Vegas Uncork'd, our annual foodstravaganza in the City of Sin
E.C. Gladstone
Videos
(192)
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Jon Shook and Vinny Dotolo take Bon Appétit inside the kitchen of their namesake LA restaurant to share the secret to their fusilli pasta with spicy vodka sauce.
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To gear up for Cinco de Mayo, Carla and Rick make Margaritas together with Cointreau and fresh ingredients, then have a virtual fiesta with fresh salsa and guac. Carla shakes up The Original Margarita – Cointreau, tequila & lime – and Rick shakes up his riff on the original, the Mora Picosa.
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Spend a day behind the scenes at República in Portland, OR with founder and co-owner Angel Medina and see how he and his staff work to be the best "storytellers" of Mexican food they can be.
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Refreshing and colorful, this quick clementines recipe makes you forget the best citrus is around during the coldest months.
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Layers of ricotta, garlic, lemon, and jalapeño make this simple dip a party favorite. Perfect when paired with either Stacy’s ® Parmesan Garlic & Herb or Multigrain Pita Chips. Enter for your chance to win the Stacy’s® Summer Dip-Off at stacyssnacks.com/summerdipoff and have your own dip recipe featured here on Bon Appétit!
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Buddhist nun and temple chef Jeong Kwan recently visited New York from South Korea to cook a temple-style luncheon at Michelin-starred restaurant, Le Bernardin.