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recipes 2006 07 chile glazed halibut with avocado tomatillo sauce
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(38)
Vegan
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This bright and creamy dip is RSVP’ing yes to your next cookout.
4.0
(3.75)
Quick
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Oh, the inherent stress in choosing the perfect avocado. The “ready to eat” ones can go from ripe to rotten quickly, so buy uniformly firm Hass avocados instead. Let them sit at room temperature until they have a slight give, usually a day or two (plan ahead!). This goes great with quesadillas, grilled snapper, and pork.
4.3
(4.33)
Recipes
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Easy
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Torta milanesa usually features chicken or pork; this vegetarian version swaps in thin-sliced eggplant, which goes crispy on the outside and creamy on the inside.
3.4
(3.38)
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)
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The not-new but definitely improved Mickey D's holy trinity is right here, thanks to Dale Talde.
Vegan
Recipes
The tangy tomatillos are balanced by rich, buttery avocados in this salsa recipe. Serve with your favorite tortilla chips—and margaritas.
4.0
(4)
Recipes
Guarantee there’s always a hot, melty batch ready for your guests with this nacho construction strategy.
5.0
(5)
Easy
Recipes
This grilled halibut recipe is the perfect quick weeknight meal. The easy fresh salsa complements pretty much any white fish.
4.0
(3.84)
Articles
(265)
Cooking
Chef Alex Raij on her favorite all-purpose sauce.
Alex Raij
Cooking
These recipes don't have more than 5 ingredients, but they look like a million bucks.
Alex Delany
Cooking
Hoisin plus tomatillo salsa? It’s savory, tangy, and unexpectedly perfect.
Kendra Vaculin
techniques
My versions of the Top 100's unstoppable trio (including some seriously good guacamole).
Bridget Moloney
techniques
Jill Silverman Hough
Cooking
Like tomato pasta and lemon cream pie.
Bon Appétit Staff & Contributors
Videos
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Bon Appétit joins Chef Mattia Moliterni of Roscioli NYC, the legendary Roman restaurant’s New York outpost, as he makes their award-winning Burro e Parmigiano (Buttered Noodles). Made with just three high-quality ingredients–pasta, creamy butter, and Parmigiano Reggiano–these buttered noodles come together in mere minutes and deliver an irresistibly rich, velvety flavor. A simple yet delicious meal, discover why Roscioli’s version is considered one of the best buttered noodles dishes in the world.
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Produced by Bon Appétit with FarmToFork™ | Kick up the heat with FarmToFork™ Spicy Marinara Sauce topping layers of bubbly baked cheese and roasted red bell peppers.
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Produced by Bon Appétit with Swanson® | A few ingredients can go a long way. And in this easy-to-make dish, Bon Appétit executive chef Mary Nolan shows us how big flavors are coaxed out of pepperoncinis, shallot, garlic, browned pork and Swanson® Natural Goodness® Chicken Broth.
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Chefs from LA restaurant Madcapra devise a new dish that utilizes leftover greens and herbs.
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Produced by Bon Appétit with FarmToFork™ | Replicate the flavors of Sicily with this one-pot recipe featuring FarmToFork™ Caramelized Onion and Roasted Garlic Sauce
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Produced by Bon Appétit with Rao's. This toasty, saucy, cheesy veggie sandwich is a hit among vegetarians or for anyone looking to take five from main-course meats.