Techniques
techniques
How to Grill a Whole Lamb
Yesterday our Web editor, Matt Gross, barbecued an entire 30-pound lamb. Here's how he did it
techniques
How to Carve a Whole Roast Chicken
Whole roast chickens look great on the dinner table, but they have no place at a picnic. For easy transport—and eating!—carve your bird into tidy pieces
techniques
Grilled Necarines with Feta
Flip your fruit onto the grill for a smoky and sweet midday meal
techniques
How to Make a Better Peanut Butter and Jelly Sandwich
There's no wrong way to make this childhood lunch staple, but a few tweaks will make it a million times better
techniques
Bon Appétit's 30 Days of Grilling Begins June 1, 2013
Tomorrow we're launching our '30 Days of Grilling' campaign, so clean off the Weber and round up some steaks--we're hungry already!
techniques
Grow Your Own Herbs at Home
Tired of stocking up on herbs at the market? There's an easy, obvious solution: Follow our 5-step plan for herb-garden greatness
techniques
How to Clean, Store, and Chop Fresh Herbs
...is one you've gotta be gentle with. Here's how to clean, store, and chop those lovely leaves
techniques
How to Use Fresh Herbs, from Chervil and Chives to Mint and Tarragon
From chervil and chives to tarragon and mint, a primer on the most flavorful little leaves you'll eat all summer
techniques
Strawberry Jam Biscuits, Perfect for Picnics, Cookouts, and Ice Cream
Stick your thumb in these biscuits filled with strawberry preserves
techniques
A Boozy Coconut Cake With a Rum-Cream Cheese Frosting
Then you'll love this rum-spiked coconut cake--the dessert version of the tropical drink
techniques
4 Tea Bags That Make Great Cold-Brew Ice Tea
When it comes to making cold-brew iced tea, fancy loose-leaf teas aren't worth the expense. Try these 4 store-bought bag brands instead
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Cold Brew Iced Tea and Ways to Improve It
Cold-brewed or Thai-spiced, iced tea is our favorite summer refresher
techniques
How to Make Grain Salads Quickly and Without a Recipe
Making a grain salad with farro or wheat berries is not only filling and delicious, it's a dish, says Carla Lalli Music, you can make without a recipe
techniques
Picnic Desserts
On a picnic, that is: these little confections are perfect to bring when you're eating alfresco
techniques
Three Easy Recipes Using Bottled Hot Sauce
The BA Test Kitchen goes to code red with three out-of-the-bottle recipes using our favorite condiment: hot sauce
techniques
How to Make the Best Risotto
Here are the 8 most common mistakes people make when cooking the beloved Italian rice dish, so you can avoid them
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Ice Cream Chocolate Chip Sandwiches Are the Best Summer and Warm-Weather Dessert
No hard-cookie smush here. This recipe holds it all together so you can enjoy every bite, and keep the innards off your pants
techniques
Make Granola with Your Kids This Weekend
It's weekend project time! You and your kids can make granola together, easy
techniques
Banana Cream Pie Is the Best, Most American Diner Dessert
Few travel experiences are more American than eating Banana Cream Pie at a roadside cafe. Here's how to take it home and amp it up
techniques
How to Infuse Spirits with Herbs, Spices, and Fruits
Amp up your liquor cabinet by adding herbs, fruits, and spices to your favorite spirits. Here's the easy way to do it
techniques
13 Weird Eating Utensils, from Sporks to Trongs
From sporks to splayds to trongs, here are 13 fascinatingly weird eating utensils that probably won't be on your dinner table anytime soon
techniques
C Is for Canvas
Shortbread cookies are the ultimate blank slate, and we're painting these green with pistachios
techniques
The Best Way to Use Chives, From Soups to Vegetables to Main Dishes
To use chives in just about everything you're cooking right now. Here's a few ideas, from eggs en cocotte to veal stew
techniques
How to Cook Fish Fillets Perfectly Crispy, Without a Recipe
Cooking fish shouldn't be intimidating! Follow columnist Carla Lalli Music's no-recipe rules, and getting that perfectly crisp underside is easy
techniques
A Rich Chocolate Pie with Minimal Baking
That's how you bake this light, mousse-like take on pudding pie--in your fridge