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Why You Should Be Charring Your Cabbage
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It sounds weird, but you should char your vegetables. Here's why.
Crispy Skin Salmon
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Crispy skin salmon and crunchy napa cabbage make a perfect pair, and you can keep it all in one skillet with this recipe.
Cheesy Butternut Squash and Kale Breakfast Bake
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Presented by Campbell's | This hearty breakfast bake featuring Campbell's Cream of Mushroom Soup is the perfect answer to the boring breakfast dilemma. Plus it's easy too!
Harissa Baked Bean & Eggs “Shakshuka Style”
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The secret ingredient? Barbecue baked beans.
Beans and Greens Rigatoni
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The genius of this pasta recipe is in the contrast of the textures and flavors.
Susan Makes a Korean Rolled Omelet (Gyeran Mari)
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Join chef Susan Kim as she makes gyeran mari, a Korean rolled-egg omelet. Susan sells Korean to-go lunch boxes filled with beautifully prepared vegetables and various banchan, or small side dishes, through her NYC-based pop-up Eat Doshi. We were so enamored of these beautiful doshirak that we asked Kim to teach us how to recreate a home-cooked version that includes these savory rolled-egg omelet slices filled with toasted seaweed snacks and a secret ingredient: Parm shavings. They’re equally good enjoyed on their own as a little snack, as a side dish to a larger meal, or sliced and served with a bowl of rice. Kim uses sheets of toasted seaweed snacks from brands like Seasnax or gimMe, which come pre-seasoned with sesame oil and salt.
Melissa Makes Fresh Spring Rolls (Lumpiang Sariwa)
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Join Melissa Miranda as she makes Lumpiang Sariwa, Filipino spring rolls packed full of fresh vegetables and tofu. While this dish isn't always vegetarian, this medley of veggies bring a beautiful color and snap to the spring rolls. And instead of using store-bought wrappers, Melissa makes her own that consist of just five ingredients, but are packed with flavor.
Mushroom, Leek, and Fontina Frittata
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How to make a frittata with mushrooms, leeks, and fontina cheese.
Kale and Brussels Sprouts Salad
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Who says salad is only for the summer? Enjoy these crunchy greens with produce ripe in the wintertime!
Spring Chicken Salad
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TK DESCRIPTION
15-Minute Citrus Shrimp Perfect For Leftover Rice
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Not a lot of time to get dinner going? Sitting on leftover rice from a previous meal and wondering what to do with it? Kendra Vaculin has you covered with this 15-minute shrimp and crispy rice with Citrus recipe.

Get the recipe: Shrimp and Crispy Rice With Citrus
Brad Makes Sauerkraut
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Bon Appétit Test Kitchen Manager Brad Leone is back for Episode 17 or "It's Alive," and this time he's making a fermentation classic: sauerkraut. Join Brad as he turns some cabbage into delicious kraut, daydreams, and delves into movie trivia.
Tiana Makes Sweet Potato Gnocchi
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Join Tiana Gee AKA Tee as she makes sweet potato gnocchi with caulilini and mushrooms served with pistou. Pistou is a cold, olive oil-based basil sauce from France that closely resembles pesto, except it is usually made without pine nuts and sometimes without cheese.
Sour Cream 'n' Onion Potato Salad
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Whip up this great side for your summer bbq! Nothing beats a sour cream 'n' onion potato salad on a hot day!
Kuku Sabzi
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Kuku sabzi can be slightly sweet with dates and dried rose petals, or savory, like this one. Use whatever hearty greens and herbs you like—it’s the ideal clean-out-the-fridge recipe.

Get the recipe: Kuku Sabzi

Read more: 29 Persian Recipes for Holidays and Everyday
Mini Mushroom, Sausage and Gruyere Strata
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Molly from the BA Test Kitchen is showing us her secret to feeding a crowd fast. (First step: get a lot of eggs. A lot.)
Kendra Makes Skillet Cheesesteak
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Join Kendra Vaculin from the Bon Appétit Test Kitchen as she prepares her skillet cheesesteak recipe. Pickled peppers are the secret star of this one-skillet dish, lending acidity and just the right amount of heat to compliment the pleasantly bitter broccoli rabe.

See the full recipe here: https://weightloss-tricks.today/recipe/skillet-cheesesteak-with-broccoli-rabe%3Cbr%3E%3Cbr%3ELooking for more cooking inspiration? Gain unlimited access to over 50,000 recipes across Bon Appétit and Epicurious.
Easy BBQ Mushroom Pizza Made In A Cast-Iron
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Kendra Vaculin has fond memories of mall restaurants as a child of suburbia. If you too believe the BBQ chicken pizza at California Pizza Kitchen is a perfect food, this vegetarian version with mushrooms is going to be a godsend.

Get the recipe: https://weightloss-tricks.today/recipe/bbq-mushroom-pizza%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-59ceb946f2d05d17e8c64c27">
The Best Zucchini Fritters
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Need finger food? This creative fritter is a flavor bomb of vegetable wonder!
Sohla Makes Lamb & Scallion Dumplings at Home
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Join Sohla El-Waylly in her home test kitchen as she makes lamb & scallion dumplings. To quote Sohla: "Once you learn how to make a dumpling, you can dump anything." Her words, but truly words to live by.
How to Up Your Vegetable Game This Year
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Take your vegetables to a whole new level with three creative but simple methods: charring, tandoori roasting and steaming...with a twist.
Carla Makes A Butternut Squash
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Looking for that side you eat with your eyes, mouth, and tastebuds? Look no further than this hasselback butternut squash. Tales will be told of this Thanksgiving for years to come!
Chris Makes Carrot Cake
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes gluten-free carrot cake. This recipe uses almond flour, a wonderfully sweet, nutty complement for fresh carrots, walnuts, and raisins. Check out the recipe here: https://weightloss-tricks.today/recipe/gluten-free-carrot-cake%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-578d2fa0d6e20cf6325f6a0a">
Smashed Cucumber Salad
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No knife required for these cucumbers. Simply smash, tear, and season to your heart's content.