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Like an energizing seedy nut butter, chia pancakes you can make ahead, and a filling blueberry smoothie.
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This is a little bit like making a ranch dressing and putting it on pizza. Which can’t possibly be a bad thing.
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Gently heating chives--or almost any herb--in oil creates a concentrated, Technicolor elixir that's a favorite weapon of restaurant chefs: It's ideal for whisking into vinaigrettes and drizzling over fish, scrambled eggs, or ricotta crostini.
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Pork rind-crusted chicken is outrageous—outrageously good. Popular with children and adults alike, it’s a protein-packed gift that’s good for any occasion.
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Fool your friends into thinking you're fancy.
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Herbs in the dressing beg for herbs in the salad, too. We like to toss this vibrant, green vinaigrette with Bibb lettuce and lots of the tender herbs—like mint, chervil, and parsley. This recipe will dress about 8 cups of mixed greens, and you’ll want to use it all up at once—and close to when you start chopping (the garlic and chives won’t let this last longer than a few hours). Freshness is key here!
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Your relationships may be complicated, but your recipes don't have to be.
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If you can’t find budding chives, look for long, flat garlic chives at an Asian market and use those instead.
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This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency.
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Never underestimate the power of a good condiment.
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Cooking
Put this 3-ingredient sauce on fish, or literally any protein, because it's ridiculously delicious.
Alex Beggs
techniques
To use chives in just about everything you're cooking right now. Here's a few ideas, from eggs en cocotte to veal stew
Bon Appétit
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Read about it in senior editor Alex Beggs’ weekly newsletter.
Alex Beggs
Bon Appétit
Lifestyle
As someone who lives for an exciting, somewhat “out-there” condiment or snack, I can’t get enough.
Sarah Jampel
Videos
(259)
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Mashed Potatoes the Basically way.
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Produced by Bon Appétit with Campbell's® | Whip up this easy one-pan chilaquiles recipe for entertaining a crowd or for a crunchy, savory weekend breakfast. Jalapeños, lime and onion set the foundation for a slow cooked version that's brought together with ease thanks to Campbell's® Tomato Soup. We top ours off with avocado, jalapeño, queso fresco, and fresh cilantro for a final punch of fresh flavor.
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Join Rick Martinez in the Test Kitchen as he makes classic chilaquiles, the ultimate use-all-your-leftovers breakfast meal.
Check out the recipe here: https://weightloss-tricks.today/recipe/chilaquiles-with-fried-eggs%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS hTaTuO SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
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We show you how to make a berry, beet, mint, lime, and chia seed smoothie.
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Join Bon Appétit contributor Pierce Abernathy in the BA Test Kitchen as he makes 5 delicious dips with complex layers of flavor that come together quick—perfect for your next summer get together.
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Join Carla Lalli Music, Alex Delany, Chris Morocco, Sohla El-Waylly, Amiel Stanek, Priya Krishna, Molly Baz, Rick Martinez, Brad Leone and Claire Saffitz for another episode of Test Kitchen Talks. This time, we took the advice of viewer Kylee Hill, who on an earlier video suggested: 'They should give each chef a recipe with all the ingredients measured out in front of them. The catch is they don't know what the recipe is.' That was a good idea, Kylee, so we did that.