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Make sure to rinse the rice in several changes of water before cooking so that it isn’t too gluey.
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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.
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Our spicy steak lettuce wraps are a summer favorite!
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Chef Seamus Mullen, owner of Tertulia restaurant in New York City, demonstrates how to hot smoke a suckling pig and fresh tomatoes over an open flame.
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Revisit your summer with our amazing every night salad with yogurt ranch recipe.
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Sometimes our favorite comfort foods, like baked ziti, also tend to create the most mess. Executive Chef Mary Nolan shows us simple tips and tricks to solve cleaning conundrums in the kitchen.
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Spicy beef meets the crunch of cucumber, creamy avocado, and the tang of a Cholula® Green Pepper mayo. It’s bursting with flavor and a match made in lettuce cup heaven.
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There's nothing more satisfying that crafting with your hands. So build up your appetite for this healthy, quick and easy hand salad!
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Try our spinach lasagna recipe! It's easy to make and super healthy!
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Join Carla Music in the Bon Appétit Test Kitchen as she makes baked eggs in tomato. The trick is getting the eggs cooked so that the whites are set and the yolks are still jammy—starting with room temperature eggs is key, so soak them in hot water for a few minutes if they're cold from the fridge.
Get the recipe: Quick Shakshuks With Yogurt
Get the recipe: Quick Shakshuks With Yogurt
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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.
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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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No matter how hard you scrub, there are some stains that just won't come out with soap and water. Test Kitchen assistant Gaby Melian shows us a simple technique borrowed from elementary school science experiments that gets residue off your pans.
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Who knew something so juicy and mouth-watering can be so easy to make? Try this bacon wrapped pork tenderloin for a fancy weeknight dinner!
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Pour that bone broth down the drain! But don't, actually, that's wasteful. Just phase it out with this amazing vegan broth recipe!
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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.
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Every gathering needs a salad moment, but that doesn't mean you have to make standard leafy dish. Contributing Editor Alison Roman likes to throw together a colorful cross between a salad and a slaw that has watercress, radishes, apple, and lemon.
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We explain how to make a beautiful steak salad.
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Finishing this dish with coconut milk retains its sweet flavor.
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Still not sure how to take care of your cast iron skillet? If your food is tasting....rusty, absorb some knowledge from Brad Leone!
Read our complete guides to Cleaning Cast Iron, Seasoning Cast Iron, and Saving a Rusty Skillet
Buy the cast-iron skillet here: http://amzn.to/2C99MqD
Read our complete guides to Cleaning Cast Iron, Seasoning Cast Iron, and Saving a Rusty Skillet
Buy the cast-iron skillet here: http://amzn.to/2C99MqD
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Try our raw and roasted chopped salad recipe!
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No knife required for these cucumbers. Simply smash, tear, and season to your heart's content.
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We show you how to make Seedy Oat Crackers.