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(74)
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Like creamy parsnip purée and shawarma-spiced carrot salad.
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Nothing says late summer entertaining quite like buttery, Old Bay–scented shrimp that you shell and eat with your hands.
5.0
(5)
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Don't scrap your scraps. Repurpose them for one of these 22 recipes instead.
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We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.
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(5)
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techniques
Is that 17-piece knife set worth the $$$? What about a Cuisinart? The BA test kitchen looks at which tools should--or shouldn't--cost you a fortune.
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4.7
(4.67)
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techniques
Some kitchen tools don't last. Others are the kind of immortal implements even the Hulk couldn't smash—here's 5 that have our undying love
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Making fresh dumpling wrappers isn't hard when you have Hetty McKinnon to guide you. (But we won't tell if you use store-bought.)
4.7
(4.67)
Quick
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A mandoline, V-slicer, or other flat slicer-type tool with a sharp blade makes easy work of slicing the celery stalks thinly.
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techniques
Food stylist Rhoda Boone discusses what's in her professional toolkit, from salts, scissors, and spoons to Evian misters, Q-Tips, and even Windex
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These tender, buttery sugar cookies use cold butter (no waiting around for yours to soften!) and come together in a food processor, so you can go from zero to dough in minutes.
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In this twist on a Southern classic, saltine crackers take a bath in oil and tangy za’atar to become golden, glossy, extra-crunchy party starters.
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(5)
Easy
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Don't bother peeling the onions; their skins add a nice, rich brown color to this vegetable stock. If you'd like, remove the skins for use in dishes when a lighter color is preferred, such as in risotto or cream sauces.
4.0
(3.9)
Vegan
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Perfectly thin, uniform slices make any dish a showstopper. Try this cutting technique on other vegetables, such as skin-on potatoes before they're roasted.
4.0
(3.9)
Easy
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There is no obvious point of entry when dealing with celery root. Prepping it isn’t complicated, though: Use a chef’s knife to cut off the top and bottom of the root, exposing the pale flesh of the interior. Prop the root on one of the newly flattened poles, and, using curved downward strokes, cut off the brown skin in long swaths. Once peeled, cut the root into chunks, cutting out any spongy bits that may develop at the center.
4.7
(4.65)
Easy
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It can get tricky to hold the bread together when making the second set of cuts. Just do your best and plop any loose pieces back into place.
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When you leave lemon peels behind on the cutting board, you’re (literally) throwing away free flavor. The peel adds a mild bitterness that we love, plus a bit of texture that instantly makes a salad dressing interesting.
3.5
(3.51)
Quick
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Quaker brand grits work really well in this recipe, and they are distributed very widely. If you can’t find them, use any other white, medium-grind, long-cooking grits.
4.7
(4.71)
Quick
Recipes
Shaving asparagus with a vegetable peeler transforms the texture of a raw stalk into silky strips.
4.0
(4.02)
Recipes
Easy
4.0
(3.78)