Staff-favorite basil fried rice Bon Appétit US • 4:11am Bon Appétit sent this email to their subscribers on September 14, 2024. And more recipes we made this week\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0View in browser |Manage preferencesBasil Fried Rice and More Recipes We Made This WeekThis week, associate test kitchen manager Inés Anguiano found herself faced with “a quart of two-day-old white rice, a shriveling red chile pepper, and some scallions on their way out.” Her next step? A bouquet of basil on the way home to make this easy, herbaceous fried rice.\xa0Read More →\xa0\u200aTHIS JUST INGive Us a TryStart your 30-day free trial and get access to every recipe from Bon Appétit, Epicurious, andGourmet.START FREE TRIALWhen you buy something through our retail links, we may earn an affiliate commission.\u200aInside Bon Appétit’s Celebration of the Best New Restaurants of 2024Chefs, politicians, and culinary icons gathered in Portland, Oregon to raise a glass to this year’s emerging industry stars.\xa0Read More →\xa0\u200aDinner SOS: The Best New Restaurants EditionFood director Chris Morocco and senior test kitchen editor Shilpa Uskokovic chat with the chef-owners of one of Bon Appétit’s Best New Restaurants of 2024.\xa0Listen Now →\xa0\u200a19 Instant Pot Recipes for Low-Lift DinnersPolenta, paprikash, pho, and more.\xa0Get the Recipes →\xa0\u200a\tStone Fruit CaramelTest kitchen editor Kendra Vaculin turned the three ripe black plums into this fruity caramel: ”a juicy, fruity sauce that feels so much more complex than it is thanks to the addition of vinegar.”\xa0Get the Recipe →\xa0What We’re CookingTahini-Ranch Dressing\xa0Get the Recipe →\xa0Kale, Tomato, and Lemon Magic One-Pot Spaghetti\xa0Get the Recipe →\xa0Classic Focaccia Bread\xa0Get the Recipe →\xa0Basil Fried Rice\xa0Get the Recipe →\xa0\t\t\tThis e-mail was sent to you by\xa0Bon Appétit. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address,bonappetit@newsletters.bonappetit.com, to your address book.View ourPrivacy PolicyUnsubscribe|Manage Newsletter PreferencesCopyright © Condé Nast 2024. One World Trade Center, New York, NY 10007. All rights reserved.
