Chef Nick Wong spent nearly two decades in high-end kitchens, including Ssäm Bar and Gramercy Tavern in New York, and Incanto in San Francisco, contributing to other chefs’ visions. Now he’s gearing up to open Agnes & Sherman,...
When I was growing up, my mother—a self-proclaimed health nut—would allow me a sweet treat every so often after dinner. My dessert of choice was instant chocolate pudding. Making this felt like a ritual. I’d stream milk into...
The butternut had it coming. Gigantic and often bland, the squash filled our grocery carts and vexed our dull knives for too many years. Dan Barber, author of The Third Plate and co-owner of Blue Hill at Stone...
Step 1Whisk ¼ cup seasoned rice vinegar, 2 Tbsp. oyster sauce, 2 Tbsp. soy sauce, 2 Tbsp. sugar, 2 tsp. cornstarch, 2 tsp. sesame oil, and ⅓ cup cool water in a small bowl until cornstarch is dissolved;...
According to Bon Appétit food director Chris Morocco, a great stainless-steel skillet “will never let you down.” You can use it to sauté, stir-fry, and braise. These pans are excellent for searing steaks, chicken thighs, and salmon fillets...
When you find yourself with an abundance of fresh herbs, or need to perk up a good—but could be better—roast or grain bowl, a green sauce is usually the answer. Spicy chermoula, tangy chimichurri, chunky salsa verde, and...
It’s no secret that Bon Appétit editors cook a lot for work. So it should come as no surprise that we cook a lot during our off hours too. Here are the recipes we’re whipping up this month...
On a recent Thursday my husband and I showed up at a cute bistro right when it opened. “You’re in luck!” the host said when we told her we didn’t have a reservation, then led us past a...
JS: The crust too.SU: Yes.JS: Yeah.SU: It changes the formation of the crust.JS: What about flour?SU: What do you mean? Oh-JS: So many people in the chat saying, "I like to butter and flour."SU: I mean, listen, I...
Step 1Pat 1 lb. large shrimp, peeled, deveined, dry with paper towels; season with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and a large pinch of freshly ground pepper. Set aside.Step 2Heat ¼ cup extra-virgin...
