If you see great-looking snow peas, use them in combination with or in place of the sugar snaps. This recipe was reader-requested from Coltivare in Houston, TX.
Join Chris Morocco from the Bon Appétit Test Kitchen as he makes hot honey radicchio salad. This recipe enjoys a little more heft courtesy of some toasted hazelnuts and quinoa so it’s worth seeking out black or red quinoa, which have an extra-firm bite.
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.
Camille Becerra, the chef behind New York restaurant Navy, demonstrates how to make a delicious and beautiful parsnip and endive salad. See how easy it is and try it yourself!
Although we're pretty partial to this particular salad, the combo of crunchy veg + lettuce + creamy cheese + pulled protein + crispy topping is universally delicious. Make it your own by swapping in your favorite cheese or any leftover protein, or go ahead and use the all-purpose vinaigrette on just about any salad you can dream up.
A great Caesar salad gets its swagger from a great dressing. Senior food editor Andy Baraghani gives us the inside tips, like why raw egg yolks and anchovies are necessary, how to shave perfect Parmesan ribbons, and why whole romaine leaves make for the best salad-eating experience.
Join Priya Krishna in the Bon Appétit Test Kitchen as she makes potato pepper sabzi. The classic Indian marriage of snappy, sweet red peppers and crisped potatoes gets a jolt of flavor from crushed peanuts, toasted cumin and fennel seeds, and a spritz (or more!) of lime juice.
Check out the recipe here: https://bonappetit.com/recipe/red-pepper-potato-and-peanut-sabzi
Bon Appétit joins Chef Eli Sussman, executive chef at Gertrude’s in Prospect Heights, Brooklyn, to make their delicious Latkes. Eli breaks down every step of the process, from choosing the right potatoes to mastering moisture removal, adding the perfect binders, and frying to golden-brown perfection. Perfect for Hanukkah or any time you’re craving crispy potato pancakes, these latkes bring restaurant technique to a classic holiday staple.
Join super friends Andy Baraghani and DeVonn Francis as they make two different salads: torn burrata and persimmon salad and langoustine and melon with herb salad. These may not be every night of the week salads, but everybody deserves to treat themselves now and then.
f you're convinced that the food you cook at home will never be as good as the food you order in a restaurant, you'll question everything after making our Caesar salad. It has everything you want -- creamy, pungent dressing, crunchy romaine, umami-rich parm, and freshly toasted croutons -- all in perfect balance, plus no special equipment or raw egg yolk required.
We’re fans of simple baked sweet potatoes in a multitude of dishes. These get the “loaded potato” treatment with roasted chickpeas, broccoli, and crumbled feta finished with a drizzle of tangy yogurt sauce made with the signature flavor of Cholula® Original Hot Sauce for just enough heat.
Court Street Grocers is a fixture of Carroll Gardens. We sent Alex Delany to this Brooklyn sandwicherie (this has to be a word, right?) to try one of everything on the menu, and we didn't send him alone. For this episode, he was joined by Christina Chaey as they eat everything they can between two slices of bread.
Filmed on 1/27/20.
Shave the cauliflower for this salad recipe within an hour of serving so that it won’t have time to discolor, and make quick work of that task by using a mandoline.
Join Molly in the Test Kitchen as she makes arancini (deep fried stuffed rice balls)! To make these Sicilian cheese-filled snacks, you first have to make risotto, then use the risotto to make cheese-stuffed balls, then coat them with breadcrumbs and deep-fry them. It’s a labor of love that will make other people love you, which is reason enough to give this recipe a try.
Check out the recipe here: https://bonappetit.com/recipe/mozzarella-arancini-stuffed-rice-balls
Claire shows you how to make a pasta salad that's perfect to make during peak tomato season! The reason this pasta salad holds up so well at room temperature is because you dress it twice. It absorbs the first round of dressing completely, the second addition keeps it glossy, and a fistful of walnuts and breadcrumbs means there’s always something to bite into.
Check out the recipe here: https://weightloss-tricks.today/recipe/romesco-pasta-salad-with-basil-and-parmesan%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-5e3dab5339617f00082acfe5">
