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magazine grilled flatbreads with caramelized onions
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Cooking
An easier route to golden-brown onions.
Sarah Jampel
Cooking
Pasta. Eggs. Soups. They're all very good friends of caramelized onions.
Alex Delany
Cooking
You only need onions, oil, and a whole lot of patience.
Sarah Jampel
techniques
It's surprisingly tricky to make caramelized onions. Here's what most people get wrong when cooking them.
Danielle Walsh
Cooking
Not all caramelized onions are created equal. Here are the three types you should know, and how to use them.
Alison Roman
techniques
It's just a grilled flatbread, topped with pizza-like toppings, and made without a recipe by columnist Carla Lalli Music
Carla Lalli Music
Culture
Like the stuff your parents used to make—but better.
Amiel Stanek
Culture
Bloggers did. See how they cooked up our flatbreads
Joanna Sciarrino
Lifestyle
It's got a shatteringly crisp crust with plenty of pronounced nutty flavor. And just look at that swirl.
Chris Morocco
techniques
As long as your grill grate is hot and well oiled, you'll get it right with these steps
Hunter Lewis
Cooking
Because it's got bacon on it
Julia Bainbridge
NoMad pastry chef Mark Welker shows us how to make delicious, non-sticking-together caramel corn at home
Matt Duckor
Culture
Chop, chop, done.
Alex Beggs
Culture
Our new "Grilling Book" is out soon, and we're having bloggers test-drive the recipes. Today: The gals from Spoon Fork Bacon test our Bombay Sliders
Bon Appétit
Cooking
To keep them from rolling around on the grates, nestle them in rock salt on a baking sheet.
Bon Appétit
Cooking
Think French onion soup but weeknight-friendly.
Emma Laperruque
techniques
When four-star chef Eric Ripert throws a barbecue, simplicity (and a slate plancha) rules the day
Adam Rapoport
Cooking
You could say almost everything tastes better after it's spent some time on the bbq, but in fact grilled veggies taste really, really good. Here are 10 easy and amazingly tasty ways to dress up a platterful of grilled vegetables.
Victoria von Biel
Cooking
Not all caramel is created equal. This is what to look for in your next batch.
Claire Saffitz
Cooking
This caramelized onion condiment is irresistible
Julia Bainbridge
Cooking
I'm in my pajamas but my toast is ready for its photo op.
Jerrelle Guy
Culture
In our "What People Are Cooking" column, see how our recipes turned out in other cooks' kitchens. Every week we choose a recipe that several food bloggers made and feature it here with photos and links
Joanna Sciarrino
Cooking
July 4th is all about freedom, so feel free to cook whatever you like! Here's 101 (yes, 101!) recipes worthy of Independence Day
Danielle Walsh
techniques
Pierce Davis won a copy of our Grilling Book a few weeks ago, and yesterday he used it to serve up a meaty feast for 20
Julia Bainbridge