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tipstools tips 2008 04 how to chop bell peppers
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Cooking
It’s a shortcut to toppings, sauces, braises, and more
Kendra Vaculin
Cooking
Ditch the expensive ones from the antipasti bar—you're roasting peppers at home now.
Alex Delany
Cooking
They’re simple to make, easy to love, and super versatile.
Sahara Bohoskey
Culture
This spicy finishing "devil salt" is great when sprinkled over chicken, fish, hard-boiled eggs, rice, and more.
Danielle Walsh
Cooking
Consider this the coziest thing you can do with a can of chickpeas.
Emma Laperruque
Cooking
Like beans on toast, hefty salads, and weeknight quesadillas.
Nina Moskowitz
Cooking
Time to practice.
Team Basically
Cooking
Chicken katsu is the cutlet for everyone, at any time.
Adam Rapoport
Cooking
It’s equally great for dinner parties and meal prep.
Alyse Whitney
Cooking
Or fruit—it’s that flexible.
Olia Hercules
techniques
Different herbs require different chopping techniques. Here's how to master three of them.
Bon Appétit
Cooking
Shopping
Twist. Crank. Repeat.
Francesca Krempa
techniques
Bonus idea: Pulse raw florets in a food processor to make a pesto
Kay Chun
Cooking
Here's how to buy, store, and cook with hot and sweet peppers, in season in July.
Rochelle Bilow
Cooking
As a kid, I would turn up my nose. Now they’re my favorite kitchen project.
Antara Sinha
Cooking
An easy guide to getting the most out of your broccoli.
Alex Delany
Cooking
For Readers' Choice Week, you shared ways to save time and sanity in the kitchen.
Alyse Whitney
Cooking
Put down the jar of red pepper flakes: We've got the intel on how to cook with fresh chiles—including how to choose the right level of heat for your favorite dishes.
Rochelle Bilow
Culture
The BA Test Kitchen hasn't seen this much trash talk since, well, the last time Flay visited.
Emma Wartzman
Cooking
Finally, directions you can understand.
Sarah Jampel
Cooking
It's a non-negotiable step to snap pea greatness.
Alex Delany
Cooking
A simple, flexible marinade provides the rom-com-worthy makeover those cannelinis were waiting for.
Aliza Abarbanel
Cooking
Summer's chile explosion is about much more than five-alarm novelty. Here's how to tease out all the nuanced flavors fresh peppers offer. Get ready: August is going to be lit.
Amiel Stanek