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Dispatches from the BA staff.
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Comment from bonappetitmag:


Looks like @andybaraghani whipped up the jian dui from BAHot10 restaurant @misterjius. They’ve got a crunchy sesame seed-coated exterior with a sweet, apricot-y filling. Head to the link in our profile for the recipe. bastaff

2 Hours ago
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Comment from bonappetitmag:


Sure, corn flakes are good with a splash of milk. But they’re also pretty damn great on top of a brown butter corn cake. Head to the link in our profile for @rick_andrew_martinez's recipe. 📷: @laurashoots

5 Hours ago
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20 Hours ago
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Comment from bonappetitmag:


Have you guys seen our September restaurants issue? Besides, you know, the list of America’s best new restaurants that we announced last week, it’s got an ode to prime rib (it’s back!), a profile on the spot that’s proving old Chinese is the new Chinese, an unfiltered primer on natural wines, and lots more. If restaurants inspire you—whether it’s how you cook, how you decorate, or what playlist you listen to—you’ll love this issue. Head to the link in our profile to subscribe. Cover photo: @pedenmunk / cover dumpling: @misterjius

1 Days ago
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Comment from bonappetitmag:


On nights when you’re like “Ugh, I don’t want to cook,” make this salad. Plus, it's great for work lunches because it doesn’t get soggy; in fact, the longer it sits, the better. Head to the link in our profile for the recipe. 📷: @laurashoots

1 Days ago
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1 Days ago
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1 Days ago
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2 Days ago
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Comment from bonappetitmag:


Toast, mayo, and tomato. On repeat. Until summer is over. @empschultz gets it. bastaff

2 Days ago
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2 Days ago
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Comment from bonappetitmag:


Last night in Carmel, @andrewoknowlton had tomato and melon with Serrano, Thai basil, tonka bean, and micro shiso from @offalchris in partnership with @alfaromeousa. Yeah, we're not jealous at all. MCW2017 ad

3 Days ago
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Comment from bonappetitmag:


Lots of blue cheese, pecans, and other goodies under there. Grab this @florabarnyc recipe through the link in our profile. 📷: @milkkarten bastaff

3 Days ago
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Comment from bonappetitmag:


According to @alexandrabeggs, her recent discovery of not-new-at-all tonnato sauce (a creamy Italian sauce made with tuna and anchovies) has been a personal advancement akin to the time she realized the Google Calendar icon has the day’s date in it. So, yeah, pretty big deal. Head to the link in our profile for this charred green beans with spicy tonnato recipe from @rick_andrew_martinez. 📷: @laurashoots

3 Days ago
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Comment from bonappetitmag:


This is how @misterjius takes advantage of tomato season. Silken tofu with chrysanthemum, fermented tea leaves, and, obviously, tomatoes. BAHot10 📷: @vincentcross

3 Days ago
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4 Days ago
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Comment from bonappetitmag:


This year’s BAHot10 restaurants span the country, from Philadelphia to San Francisco to Chicago (our Restaurant City of the Year!). And for one night only, they’ll all be in one place. We’re throwing a party in NYC and we want you to be there. We’re talking bites, drinks, and, most importantly, good vibes. Head to the link in our profile to get your tickets. It all goes down September 6th.

4 Days ago
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Comment from bonappetitmag:


A four-in-one concept that includes a floral shop, brewery, bookstore, and dim sum restaurant? It’s hard enough opening any of those, but four all under one roof? Yeah, we were skeptical of @brewerybhavana. But then, a few beers in, we got it. Brewery Bhavana isn’t a concept or even a vision, it's simply an eclectic group of family and friends, each bringing their passions to the table. Best of all, it feels like a community center for like-minded locals who value diversity, open-mindedness, and, yes, crab fried rice covered in an egg crepe (above). Head to the link in our profile to learn more about the number ten restaurant on our BAHot10 list. 📷: @keithisaacsphoto

4 Days ago
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Comment from bonappetitmag:


Meet @nixtastl, a Mexican restaurant in St. Louis that's anything but normal. For starters, there's the space, a standalone brick building in St. Louis’s Botanical Heights neighborhood. The crew painted the walls in a bold pink-blue-green palette and decked it out with pink Acapulco chairs and a portrait of Frida Kahlo. It’s a room that says: Come on in, hang out, bring your friends, drink as much mezcal as you want! And then there’s the food. Chef Carreon turns out an ambitious menu that doesn't limit itself to any particular region of Mexico. Culinary borders? Irrelevant. Watch above to see how his mole negro comes together, and head to the link in our profile to learn more about the number nine restaurant on our BAHot10 list. 📷: @haasandhaas

5 Days ago
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Comment from bonappetitmag:


"Fun. That’s the one word that defined this year’s best new restaurants. Fun food, fun vibe, fun experience,” writes @andrewoknowlton. "And at no place did I party more than at @kemuritatsu_ya in East Austin.” But, yeah, that’s bound to happen when you combine a raucous izakaya (think Japanese pub) and a smoky Texas BBQ joint with the “keep it weird” mantra of the capital. Go for the Texas ramen with brisket (above), stay for the octopus fritters topped with Texas chili. Learn more about the number eight restaurant on our BAHot10 list through the link in our profile. 📷: @wesfrazer

5 Days ago
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Comment from bonappetitmag:


There’s absolutely nothing flashy or trendy about @springmarietta. "It’s not challenging food and, on the surface, not the most innovative stuff I ate this year. But it was some of the best,” writes @andrewoknowlton. "The shrimp bisque, as silky and smooth as any version I’ve tasted, was easily one of the most memorable soups I’ve ever had.” And, yeah, Knowlton has had a lot of soup. Head to the link in our profile to learn more about the number seven restaurant on our BAHot10 list (and get their shrimp bisque recipe!). 📷: @laurashoots

5 Days ago