This Shrimp Curry Can’t Wait to Be Your Next Weeknight Dinner

March 7, 2016 | Seafood Recipes
For this year's Readers' Choice Week, we asked our readers to prove their cooking prowess by sharing their best recipes with us—and boy, did they deliver. Our Test Kitchen selected their favorite submissions in the following categories: weeknight dinner, vegetarian main, chocolate dessert, family recipe, and something spicy. These are the winning recipes—and the story behind the cooks who created them. Today, Hannah Orenstein shares her recip
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26 Spicy Recipes to Make You Cry in a Good Way

March 6, 2016 | Seafood Recipes
Pour yourself a big glass of milk. These spicy recipes are ready to party. The post 26 Spicy Recipes to Make You Cry in a Good Way appeared first on Bon Appétit. ...read more
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Your Weekend Project: Our Best Fried Chicken Sandwich

March 4, 2016 | Seafood Recipes
We'll admit: Our double-dredged, extra-crispy fried chicken sandwich isn't exactly the kind of thing you make after work on a weeknight. This sandwich makes you work for it, but you're going to learn how to bone out a chicken thigh and deep-fry like a pro in the process. Here, we've laid out two of the key techniques you'll need to achieve FCS (that's Fried Chicken Sandwich) glory. So clear your weekend, invite over a few friends, and get dredgin
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Get to Know Senior Editor Meryl Rothstein

March 4, 2016 | Seafood Recipes
From ex-line cooks to former high-fashion talent bookers, the Bon Appétit staff has come from all walks. Each week, a different staffer will tell us about what they're cooking, eating, and generally into right now. Today, it's senior editor Meryl Rothstein. Want even more dispatches from our staff? Follow us on Instagram. Spot a great design trend in our magazine? Thank Meryl. Photo: Ted Cavanaugh What I do at Bon Appétit: I'm a senior editor,
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50 Healthy, Hearty, Delicious Recipes that Just Happen to Be Vegan

March 4, 2016 | Seafood Recipes
These aren't just great vegan recipes. They're great recipes, period. The post 50 Healthy, Hearty, Delicious Recipes that Just Happen to Be Vegan appeared first on Bon Appétit. ...read more
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We’re Into It: Kadoya Toasted Sesame Oil

March 3, 2016 | Seafood Recipes
Unlike chocolate or cheese or basically 90% of foods, more isn't necessarily better when it comes to toasted sesame oil. Just a few drops is enough to impart any dish with an intensely toasty and smoky sesame flavor—like the Gochujang-Braised Chicken and Crispy Rice we developed for the March magazine issue. Kadoya is the gold-topped standard, widely available and predictably powerful. This isn't the kind of oil that you sauté chicken in or dr
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Banish That Pesky Cold with this Magical Tonic

March 3, 2016 | Seafood Recipes
Fluctuating temperatures and a change in seasons can usually guarantee one thing…everyone is getting sick. But if there's anyone on the Bon Appétit staff who can cure all that ails you, it's Test Kitchen Manager Brad Leone. A masterful creator of tonics and elixirs, Brad has a remarkable way of making everything that's good for you somehow taste good too (just check out his Overeater's Tonic and Classic Tonic). Now you can see for yourself how
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You Deserve an Entire Cake All for Yourself

March 3, 2016 | Seafood Recipes
When I was 13, I discovered that my dad (a genuinely wonderful, usually generous person) had been hiding a chocolate tart in his sock drawer, keeping it exclusively for himself. Eventually he ended up sharing it with me, and my mom, and the tart became a family joke. Looking back, I understand the impulse to keep a good thing to oneself. Especially dessert. In fact, I'm so in favor of desserts for one that there's an entire chapter about them in
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Everything You Should Eat and Drink in Vancouver Right Now

March 3, 2016 | Seafood Recipes
Nothing represents the fantasies of food-obsessed Americans quite like the Pacific Northwest. It's an unspoiled wonderland where the fish is always fresh, the produce pedigreed, and the people (somewhat eerily) enthusiastic. But our fascination with Portland and Seattle obscures a thrilling truth: The grass is even greener (and fresher, and tastier, and cheaper) on the other side of the 49th parallel. Vancouver is the real deal, a temperate parad
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Don’t Make These Common Mistakes When Cooking (or Baking!) with Butter

March 3, 2016 | Seafood Recipes
It's a trope, but it's also true: Butter makes everything better. French pastries would just be sad crackers without it. Leave it out and silky pan sauces become nothing but meat juice. While a knob of butter can add richness and depth to nearly everything it touches, it can also go horribly, horribly wrong (if you've ever tried to sear a steak in butter, you know what we're talking about: Hello smoke alarms and bitter flavor). From using salted
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