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ideas natural easter egg dyes
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techniques
How to color eggs using natural ingredients like beet juice, hibiscus tea, and blueberries
Quick
Recipes
With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.
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Cooking
Just an excuse to look at beautiful photos of eggs.
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Cooking
Like sumac lamb with minty artichokes, spring panzanella, and asparagus in Parmesan cream.
Easy
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Pickling the eggs in their cracked but intact shells creates a unique tie-dye effect on each one.
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(3)
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Did you hear? Tie-dye is back. And thanks to our easy Swirl-n-Dip method, it’s also edible.
4.6
(4.56)
Quick
Recipes
Everyone’s suddenly an artist with this foolproof sugar cookie royal icing that will have you decorating in no time.
4.0
(4)
Easy
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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.
Quick
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A coarsely mashed filling, crunchy with celery, scallions, and pickle relish, is the key to the best deviled eggs.
4.0
(3.92)
Vegan
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Vegan or not, these creamy, potato-based hors d’oeuvres will have you coming back for more.
4.5
(4.45)
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Culture
Articles
(45)
Cooking
Sam Dean
Cooking
A step-by-step guide to never buying those weird colored tablets ever again.
Alex Delany
Culture
Beet juice, hibiscus tea, blueberries...
Andrew Knowlton
Cooking
Pastry chef Natasha Pickowicz's strategy for decorating with turmeric, matcha, purple cabbage, and more
Aliza Abarbanel
Lifestyle
This isn't your childhood tie-dye.
Ashley Mason
Culture
Ditch those over-boiled, dyed Easter eggs and opt for deviled ones instead
Danielle Walsh
Videos
(164)
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Join Sarah in the Test Kitchen as she decorates holiday cookies with natural dye!
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These blondies are the perfect gift to make this holiday season. Claire Saffitz from the Test Kitchen shows us why eggs are a key ingredient to these indulgent and festive two-bite blondies.
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Bon Appétit joins Lucas Sin at Gold Garden Cafe in Hong Kong to try their puff pastry egg tarts. Puff pastry filled with egg custard, these tarts are one of Hong Kong’s favorite sweet treats.
Director: Nic Ko
Director of Photography: Hanley Chu
Editor: Nic Ko
Host: Lucas Sin
Producer: Mag Lam
Line Producer: Joseph Buscemi
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davila
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Research Director: Ryan Harrington
Researcher: Samuel Dic Sum Lai, Ketaki Malaviya
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Colorist: Eduardo Araújo
Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming: Jon Wise
VP, Head of Video: June Kim
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Join Rick Martinez in the Bon Appétit Test Kitchen as he makes tie-dye swirl holiday cookies. The butter cookie that acts as your canvas is extremely simple to make (like, six ingredients simple), so you can spend most of your time on the fun part: unleashing your inner artiste. When you’re decorating, no need to panic if your first attempts don’t work out. Simply wipe off the failed glaze, let the cookie dry for about five minutes, and try again.
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In the brand new BA test kitchen, Bon Appétit’s Alison Roman cooks up a springtime dessert that’s perfect for Easter.
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Join pastry chef Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Cadbury Creme Eggs. These are the only eggs that rabbits are known to lay (at least that's what Cadbury commercials tell us). However, Claire will try to make these Easter classics without the aid of a bunny.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Filmed on 2/21