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tipstools tips 2008 04 how to toast pine nuts
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Sarah Hymanson and Sara Kramer, the chefs behind LA restaurant Madcapra, demonstrate how to bring stale bread back to life and make extra crispy toast.
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Today, actor Glen Powell sits down with Bon Appétit to eat his favorite meals and talk all things acting, fitness and Texas. Join Powell as he discusses the confidence boost he received from Denzel Washington early on in his career to running tips from Tom Cruise—all while tucking into his favorite foods.
Glen just announced the launch of his first-ever brand venture, Smash Kitchen - a line of organic pantry staples designed to modernize the American pantry.
Glen just announced the launch of his first-ever brand venture, Smash Kitchen - a line of organic pantry staples designed to modernize the American pantry.
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Your morning toast is good. This fried bread is better.
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This make-anytime meal is your satisfying new culinary staple.
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Everyone tends to have a can of chickpeas in the pantry. Check out how Molly makes this recipe with canned chickpeas from Bush's Beans two different ways: in a salad and then on toast. Then, watch her virtually share a meal with her brother and his girlfriend in a long overdue lunch date.
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We show you how to make cashew nut milk.
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Chefs from LA restaurant Madcapra devise a new dish that utilizes leftover greens and herbs.
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Contributing Editor Alison Roman knows how to make a side dish that keeps up with the rest of the spread. In this episode of Effortless Entertaining she throws together a healthy snack of pole beans topped off with garlicky crushed walnuts. This dish is quick to make, and will set your guests up for the main course.
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Try our quick and healthy dilly beans and peas on ricotta toast recipe!
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Lessen the effects of your New Years hangover (or any hangover) with these creative takes on breakfast toast. Meet the new healthy for 2015: toast.
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You only need four easy ingredients to make the coziest breakfast that will bring you back to childhood. Get out that cinnamon, sugar, butter, and bread and heat up your pan.
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Make these Almond-Cherry-Quinoa bars at home, and you'll never need to shell out $5 for an energy snack again.
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Move over chocolate chip, there’s a new treat in town. This festive take on shortbread is not your average holiday cookie. It seamlessly straddles sweet and savory with its pistachio cookie base and 60% dark chocolate topping (with a sprinkling of crunchy nuts, of course). Let the dishes do the rest and serve them on Lenox Blue Bay pieces, an easy-to-mix-and-match collection with microwave-safe gold trim, for a fun, festive finish.
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Freshly frozen pineapple is the key to making the piña colada of your summer dreams. Break out the rum and coconut cream cause we're on our way to tropical heaven.
Get the recipe: BA's Best Piña Colada
Get the recipe: BA's Best Piña Colada
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Skip the snack aisle and make these Nutty Grain And Oat Bars at home.
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We show you how to make roasted and charred broccoli with peanuts.
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Join Samantha Seneviratne in her home kitchen as she makes cardamom cream and maple-glazed doughnuts. This recipe does include deep frying, but it's not as scary as it seems. Just stick with Samantha and you'll be fine!
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Learn 67 essential kitchen tips with Chef Curtis Stone, from choosing a perfect rib eye to cutting onions, prepping vegetables, shucking oysters, making vinaigrettes, storing truffles, organising your kitchen, and refining knife skills. This chef-driven guide covers beef, seafood, herbs, cheeses, dressings, and everyday techniques to help you cook smarter, cleaner, and more confidently at home with professional results.
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The shape of pastry tip you use for this churros recipe is very important. If the tip isn’t closed, or rounded off, the churros may break as you’re frying them (we used size 845 tips). Keep that in mind if you’re using a different size—the cook times may vary. The sugar matters, too. Conventional granulated is too fine and raw sugar is too coarse—it won't stick to the churros.
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Join Chef Rawlston Williams as he makes beer-battered fish and chips, a perennial seafood favorite. Though you'll often see it served with a lemon wedge, Rawlston elevates your normal pub fare by making a fresh lemon sauce to go with the crispy fried filets and yukon gold wedges.
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Learn how to execute the perfect hummus swoosh!
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Juice lemons. Spoon out capers. Heat pan. Cook scallops. Make sauce in same pan. Serve.
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Allison Roman shows us how to make Peaches in Caramelized Honey with Toasted Oats and Ice Cream.
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The secret to a perfectly crisp outer rim with that golden runny center is all in the basting. Watch and learn.