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Cooked frozen shrimp defrost quickly to become a spicy shrimp salad that you can easily dollop onto endive spears. A new party favorite.
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Chewy, spicy, savory tteokbokki is a supremely satisfying Korean dish of crispy rice cakes in a gochujang-based sauce. Bok choy brings balance to our version.
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Treat your shrimp to a roll in shredded coconut and sesame seeds for a gloriously crispy coating.
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This Recipe is Guaranteed to Spice Up Your Summer
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This staple of Bangladeshi home cooking is packed with flavor and comes together easily and quickly on any busy weeknight.
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Double the batch of spicy radish pickles from this raw shrimp recipe and use to top sticky ribs, grilled chicken, and fried rice.
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All the pleasures of fried shrimp without the hassles of deep-frying? Count us in.
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Topped with crunchy cabbage and creamy egg salad and nestled between toasted brioche buns, these extra-crispy shrimp burgers are over-the-top in the best way.
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A highly seasoned broth and robust cashew purée add layered flavor to this warming soup.
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The deep, savory richness of kapi can't be replicated.
Shayne Chammavanijakul
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Oiji Mi’s unforgettable chili lobster ramyun aims to challenge diners’ perceptions of Korean food.
Hana Asbrink
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Everything you need to live the jumbo shrimp lifestyle.
Maggie Hoffman
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For decades, Romulo Yanes photographed beautiful and defining images for Gourmet, Bon Appétit, and Epicurious.
Bon Appétit
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It's more comforting than watching anime while wearing stretchy pants.
Elyse Inamine
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Videos
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We challenged Chris Morocco to recreate Maangchi's seafood kimchi fried rice in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with only his other senses to guide him.
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Bon Appétit joins Chef Joel Chidensee Watthanawongwat of Soothr to make his perfect pad thai recipe. Soothr is one of New York City’s hottest Thai restaurants, focusing on Yaowarat cuisine. Learn how Watthanawongwat elevates this traditional Thai street food dish, from the importance of using fish sauce (not soy sauce!) to making his signature egg net.
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Today Bon Appétit joins Chef Kazuchi Hotta at his restaurant Shunsai Fuku Hotta in Tokyo to observe his mastery of fugu. Fugu, also known as pufferfish, is a seasonal winter delicacy in Japan, however, it contains a deadly poison that must be meticulously worked around and removed during prep. It is a process chefs must train for many years to master to serve it safely.
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Bon Appétit joins chef Lucas Sin in Bangkok's Chinatown to try legendary fire wok (wok hei) stir fry. The explosion of flame and smoke isn’t just for show, but for incredible flavor through emulsification.
Read more: 29 Stir-Fry Recipes to Toss Into Your Rotation
Director: Joe Pickard
Director of Photography: Nic Ko
Editor: Jared Hutchinson
Host: Lucas Sin
Producer: Ali Inglese
Line Producer: Jen McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Production Assistant: Mag Shuiman
Researcher: Vivian Jao
Fact-Checker: Ryan Harrington
Translator: Chawadee Nualkhair
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Lauren Worona
Read more: 29 Stir-Fry Recipes to Toss Into Your Rotation
Director: Joe Pickard
Director of Photography: Nic Ko
Editor: Jared Hutchinson
Host: Lucas Sin
Producer: Ali Inglese
Line Producer: Jen McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Production Assistant: Mag Shuiman
Researcher: Vivian Jao
Fact-Checker: Ryan Harrington
Translator: Chawadee Nualkhair
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Lauren Worona
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Join Chefs Harold Villarosa and Tiana Gee as they prepare skewers two ways, with Tiana taking on prawns and Harold choosing chicken. To compliment the skewers, Chef Harold makes his version of a popular vinegar-based Filipino dipping sauce called Suka, with garlic, chilies and fresh ginger.
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“Yess is a casual izakaya-style restaurant. I like dealing with direct fire and the philosophical idea of buying a whole fish and then processing it.” Today, Bon Appétit spends a day on the line with Junya Yamasaki, head chef at Yess in Los Angeles. Yamasaki follows the philosophy of buying a whole fish and using every part throughout the menu making sure nothing goes to waste.