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tipstools videos 2008 04 how to dice an onion
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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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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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Jacques Pépin dices an onion better than you. Fact.
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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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French onion soup takes patience and attention to detail. But get it right, and you've nailed one of the best comfort foods there is. Learn how from Ludo Lefebvre, a French chef who knows what's up.
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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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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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No knife required for these cucumbers. Simply smash, tear, and season to your heart's content.
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Join Chris Morocco as he makes chicken and corn stir-fry, a recipe where oyster sauce adds layers of depth without ever becoming overpowering. No ripe corn at the market? Swap in peppers, peas, mushrooms, or summer squash.
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Produced by Bon Appétit with Campbell's® | Bon Appétit executive chef Mary Nolan shows us how to make an easy weeknight enchilada dinner packed with shredded chicken, cheese, and an easy sauce with Campbell's® Cream of Chicken.
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Presented by Campbell's® | In the second episode of the Test Kitchen Challenge, Sohla El-Waylly teaches contestants how to make the perfect, crispy shallots the BA way. The hero challenge is impress the judges with a one-bite party appetizer worth swooning over. The winner moves on to the grand finale!
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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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Produced by Bon Appétit with The Home Depot | Using a pressure cooker to cook the grits for this twist on a Lowcountry favorite means you don't need to babysit a pot on the stove for an hour.
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Shrimp and grits might strike you as a never-make-at-home, restaurant-only type of dish, but our hands-off oven technique for cooking the grits and one-skillet shrimp preparation changes all that. It's a complete meal unto itself, and a pretty impressive one at that.
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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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Carla shows us how to navigate the bulk bin and pre-cook grains to throw together a quick weeknight stir fry.
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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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Take your vegetables to a whole new level with three creative but simple methods: charring, tandoori roasting and steaming...with a twist.
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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.
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Try this Lamb Chop dinner that is both very easy to make and super delicious!
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Produced by Bon Appétit with FarmToFork™ | A blend of spices and FarmToFork™ Tomato Basil Sauce set all the right vibes.
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Join Chris Morocco as he makes sweet and saucy pork chops. For weeknight-friendly pork chops that cook in record time but are still succulent, we turn to an unexpected ingredient: sugar. A pinch sprinkled over the surface helps the chops caramelize and develop a golden-brown crust before the meat has a chance to dry out. For max juiciness, we finish cooking them in a buttery-tangy pan sauce that then gets spooned over every slice.
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Bobby Flay takes on Bon Appétit's senior food editor, Andy Baraghani in a battle to the best onion ring. Only one winner can survive.