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jason kessler
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Tender Turkish Adana-style kebabs are an essential addition to your summer grilling.
5.0
(5)
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Sponsored: Chef Scott Conant and executive chef Jennifer Etzkin from Corner restaurant at the JW Marriott Austin share their stories of inspiration, passion for exceptional service, and how their grandmothers played such an integral part in their culinary journey.
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In this recipe for classic Turkish kebabs, lamb marinates in tomato paste and a mix of spices—including cayenne pepper, cinnamon, and cumin—before hitting the grill.
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Chef Daniel Berlin of Krog i Skåne Tranås in rural Sweden cooked a meal to remember in the BA Night Kitchen.
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The recipe and introductory text below are reprinted with permission from Gameday Gourmet by Pableaux Johnson.
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For a beautiful creamy-white (not khaki) color, don’t let the leeks and celery take on any color when sautéing.
3.0
(2.88)
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These flavorful grilled mushroom skewers get their pop from a marinade of red wine or Sherry vinegar, garlic, and chopped fresh thyme.
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In this recipe, lemon wedges caramelize on the grill, making them slightly sweet. When serving the skewers, squeeze the lemon juice over the lamb for added flavor.
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Creamy on the inside and crackly on the outside, this kugel is completely irresistible.
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This simple hash—equally good for breakfast as for a quick and easy weeknight dinner—gets a pick-me-up from bright, funky sauerkraut.
4.7
(4.72)
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Articles
(228)
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It's Gordon Ramsay versus a totally random guy named Shane. Good luck, Shane.
Kate Thorman
Culture
Guess which Michelin-star chef doctors his sweet potatoes with...banana?
Bon Appétit
Culture
The BA Test Kitchen hasn't seen this much trash talk since, well, the last time Flay visited.
Emma Wartzman
Restaurants
The New York restaurateur’s in hot water—again.
Sam Stone
Lifestyle
Recipe recommendations, voting reminders, and other opinions from Healthyish editor Amanda Shapiro
Amanda Shapiro
Cooking
As the Nitpicker column turns three years old, Jason Kessler takes a moment to appreciate all the things he loves about eating
Jason Kessler
Videos
(298)
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Bon Appétit spends a day on the line with Eric Hastings of Fiasco BBQ in Austin, Texas. Eric made his name in the culinary world as Beverage Director at the world-renowned 3 Michelin star-winning Jean-Georges New York - but left it all behind to pursue his passion from inside a BBQ truck.
Fiasco BBQ's new home is Rosewood Social Club 1309 Rosewood Ave, Austin TX 78702
Director: Ian Stroud
Director of Photography: Alex Le
Editor: Rob Malone
Talent: Eric Hastings
Line Producer: Jamie Rasmussen
Associate Producer: Justine Ramirez
Production Manager: Janine Dispensa
Production Coordinator: Jeanne Tirro
Camera Operator: Ian McGar
Assistant Camera: Ana Lorant
Sound Recordist: Will Short
Production Assistant: Emily Berk
Post Production Supervisor: Alexa Santamaria
Supervising Editor: Brandon Henninger
Assistant Editor: Andy Morell
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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Bon Appétit joins world-renowned Chef Jean-Georges Vongerichten at his NYC seafood restaurant, The Fulton, to share his take on the perfect lobster roll recipe. Using only the freshest lobsters and homemade mayonnaise, Chef Jean-Georges shares his secret to building a gourmet lobster roll that’s bursting with flavor.
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We asked award-winning chefs including Daniel Boulud and Danny Bowien their secrets to making juicy, flavorful turkey.
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Join brand new Bon Appétit video host Chrissy Tracey in her home kitchen as she makes fried oyster mushrooms, collard greens and cornbread. Chrissy is a vegan chef extraordinaire and one of her favorite things to do is adapt classics and comfort food. So if you're looking to add some more veggies to your life, this recipe is a good place to start.
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Join Claire Saffitz, Brad Leone, Chris Morocco, Gaby Melian, Andy Baraghani, Sohla El-Waylly, Amiel Stanek, Alex Delany, Carla Lalli Music and Molly Baz at home as they read comments on Bon Appétit videos. Witness the insight that is comments on YouTube.
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Learn 67 essential kitchen tips with Chef Curtis Stone, from choosing a perfect rib eye to cutting onions, prepping vegetables, shucking oysters, making vinaigrettes, storing truffles, organising your kitchen, and refining knife skills. This chef-driven guide covers beef, seafood, herbs, cheeses, dressings, and everyday techniques to help you cook smarter, cleaner, and more confidently at home with professional results.