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slideshows how to make an onion tart
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Bon Appétit joins Lucas Sin at Gold Garden Cafe in Hong Kong to try their puff pastry egg tarts. Puff pastry filled with egg custard, these tarts are one of Hong Kong’s favorite sweet treats.
Director: Nic Ko
Director of Photography: Hanley Chu
Editor: Nic Ko
Host: Lucas Sin
Producer: Mag Lam
Line Producer: Joseph Buscemi
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davila
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Research Director: Ryan Harrington
Researcher: Samuel Dic Sum Lai, Ketaki Malaviya
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Colorist: Eduardo Araújo
Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming: Jon Wise
VP, Head of Video: June Kim
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Okay, so this spring vegetable tart is basically a quiche. And we're very cool with that.
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Join Carla in the Test Kitchen as she makes an apple tart! This unadorned tart bakes at a fairly high temperature and boasts a deeply browned crisp crust. The apples at the bottom of the tart are insulated from direct heat, so they steam and soften into a very tender layer. The ones up top hold their shape, which means you’ll get a mix of textures in each bite.
Check out the recipe here: https://bonappetit.com/recipe/naked-apple-tart
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The key to this onion-garlic dip is in the slow roast for the perfect caramelization. You want to keep the onions and garlic in a mound rather than spreading them out. This will help this steam and soften and not caramelize too quickly.
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This yogurt dip appetizer recipe is just like tzatziki dressed up for a party. The fried shallots are key to putting it over the top.
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Sharpen your knives and get ready for some expert instruction on an essential kitchen task - cutting onions. Bon Appétit associate food editor Rachel Gurjar demonstrates everything you need to know in order to mince, slice, and dice onions like a professional chef. No matter what your next recipe demands, Rachel’s guidance will help you prep your onions perfectly.
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These easy shrimp tacos provide you with your new go-to party trick: massaging red onion in lime juice with a little bit of salt until they're softened. You'll soon use them on everything.
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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.
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This isn't any boring pea salad. This has tons of herbs, and fried shallots. Oh, and coconuts. It rocks.
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Join Kendra Vaculin in the Bon Appétit Test Kitchen as she prepares her Crispy Pork With Kimchi Slaw recipe.
Get the full recipe: Crispy Pork With Kimchi Slaw
Get the full recipe: Crispy Pork With Kimchi Slaw
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Learn the basic steps to creating a next level condiment with this caramelized onions recipe.
Get the recipe: Caramelized Onions
Get the recipe: Caramelized Onions
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Join chefs Christina Chaey and Susan Kim as they demonstrate how to make hand rolls, a quick and delicious option for summer dinner parties. Beyond the seaweed wrap and seasoned rice, filling a hand roll is part meal prep, part self-expression with your guests free to add whichever toppings are most appealing to them.
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Liz Prueitt of Tartine and Claire Ptak of London's Violet Bakery get busy in the Test Kitchen for a pie crust roll out battle.
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Up your onion dip game by adding caraway, poppy, and sesame seeds for a nutty crunch. The perfect dip for Stacy’s® Simply Naked® Pita Chips! Enter for your chance to win the Stacy’s® Summer Dip-Off at stacyssnacks.com/summerdipoff and have your own dip recipe featured here on Bon Appétit!
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Pringles. They're the miraculously not greasy potato chips that come in a tube. They're also the original duck face. Join Claire Saffitz as she attempts to make a gourmet version of Pringles! And lest we forget: once you pop the fun don't stop.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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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.
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Looking for a hearty lunch? Try this sub!
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Bon Appétit’s Brad Leone is back for episode 69 of It’s Alive and— quiet, kids! He’s pickling onions! Join Brad as he shows you how to pickle onions two different ways. “Perfect for whatever,” but he’s going to use them to top off his Italian sub. Welcome back to Brad’s kitchen for “It’s Alive: Home Video Edition: Episode 2.”
Get our recipe: Quick-Pickled Red Onions
Get our recipe: Quick-Pickled Red Onions
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No, you didn't misread the title. Pastry Chef Claire Saffitz has returned to one of her earlier gourmet conquests: Pop Tarts. This time, she's making a simplified version of her original gourmet Pop Tarts so that anybody can make them from home.
We asked you to send in videos of you trying out her recipe and we got over 900 responses. Join Claire as she watches some of the videos to see the gourmet Pop Tarts people made.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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We show you how to make vadouvan-carrot yogurt.
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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
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This 30-minute ramen is packed with all things good—kimchi and crisp bacon—and topped with a soft poached egg.
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Presented by Grey Goose. Join Rick Martinez in the Bon Appétit Test Kitchen as he makes apple pie. This is Rick's favorite pie recipe, which may have something to do with the butter and vodka crust.
Get our recipe: Best-Ever Apple Pie
Get our recipe: Best-Ever Apple Pie
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Make sure to rinse the rice in several changes of water before cooking so that it isn’t too gluey.