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magazine zaatar aioli
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To make the most of your chicken, you have to make the most of your pan drippings: Here the garlic- and lemon-infused chicken fat is mixed with a citrusy za’atar and spooned over the fall-apart meat.
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Making your own spice mix is the key to chicken cutlets with tons of nutty, floral, and tangy flavor and crunchy, seedy texture.
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Olives and superfast pickled onions balance out creamy-crispy potatoes and roast cod.
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In this aioli recipe by L.A. chef Suzanne Goin, she provides this tip: "Add a thin drizzle of oil and whisk like crazy."
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(3.39)
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Give ground chicken the respect it deserves.
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(4.11)
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Obe Ata is a Nigerian sauce that incorporates floral habanero chiles and bell peppers. This recipe uses obe ata as the base for a spicy, warming chicken and sweet potato stew.
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Za'atar's depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde.
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You can serve these flatbreads as is or wrapped around a filling.
3.7
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Because of the brothy marinade, the skin won’t get as crisp as with other roast chickens, but the flesh will be so tender, you’ll want to eat it with your hands.
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There are a lot of aioli recipes out there. This one uses a coddled egg instead of raw, and the blender method ensures a successful emulsion.
Articles
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Then use it as a crudités dip, sandwich spread, or a sauce for crispy smashed potatoes.
Alyse Whitney
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Use of Aioli." (Great with fried things, as pictured!)
Julia Bainbridge
Cooking
What, is it our fault that za'atar goes with just about everything?!?!
Sarah Jampel
Culture
Some bloggers turned out impressive shots of this recipe from our July issue. Check them out.
Joanna Sciarrino
Cooking
But I'll also just settle for that bowl of aioli, TBH.
Emily Schultz
Culture
There's literally nothing this earthy, crunchy spread can't improve.
Emily Schultz
Videos
(161)
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Spend a day in the life of chef Ari Taymor, owner of Los Angeles-based restaurant Alma, America's 2013 Best New Restaurant.
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Make this recipe from Caesarstone and Bon Appétit
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Whoever invented the tater tot deserves a medal because they are a true hero.
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“Una Pizza Napoletana was voted number one in the world twice, number one in America twice. Our style of pizza is rooted in Neapolitan but it’s our own thing.” Today, Bon Appétit spends a day on the line with Chef Anthony Mangieri, owner of Una Pizza Napoletana in NYC. Mangieri is considered a pioneer of Neapolitan-style pizza in America and his dedication to the craft has landed Una the number one spot in the world.
Director: Gunsel Pehlivan
Director of Photography: Carlos Araujo
Editor: Morgan Dopp
Featuring: Anthony Mangieri
Director of Culinary Production: Kelly Janke
Senior Creative Producer: Mel Ibarra
Line Producer: Joe Buscemi
Associate Producer: Justine Ramirez
Production Manager: Janine Dispensa
Production Coordinator: Tania Jones
Camera Operator: Justin Newman
Assistant Camera: Lucas Young
Audio Engineer: Z Jadwick
Production Assistant: Ryan Coppola
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
Filmed on Location at: Una Pizza Napoletana
Director, Creative Development : Maria Paz Mendez Hodes
Senior Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming: Jon Wise
VP, Head of Video : June Kim
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Eva Longoria joins sommelier André Hueston Mack for a career-spanning conversation while tasting a selection of both expensive and affordable wines, trying to figure out which is which. Eva Longoria will soon make her feature film directorial debut with Searchlight Picture’s Flamin’ Hot, the story of Richard Montañez, the janitor turned creator of Flamin’ Hot Cheetos who disrupted the food industry and became a global pop culture phenomenon. Co-founder of the ultra-premium spirits brand Casa Del Sol Tequila, Longoria’s upcoming travel series, Eva Longoria: Searching for Mexico will premiere on CNN in 2023.
Production Company: Content.23 Media
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We challenged resident Bon Appétit supertaster and test kitchen director Chris Morocco to recreate Samin Nosrat's ravioli recipe using every sense he has - other than sight. Does Chris have all the salt, fat, acid, and heat he'll need to step up to the challenge?