Search results for
magazine 2008 05 yucatecan pickled onions
Filter Results
Sort By:
Recipes
(78)
Quick
Recipes
Make a batch of these easy pickled onions, then use them all week long on everything you eat.
3.7
(3.7)
Quick
Recipes
Thinly sliced–but not too thin. Pickling will soften the onions, so cut them with just enough thickness to make them hold up.
Easy
Recipes
Easy
Recipes
5.0
(5)
Recipes
4.0
(4.18)
Quick
Recipes
Smashed cucumbers are tossed in a dressing of soy sauce, scallions, and jarred, pickled sushi ginger for a simple, refreshing side.
4.7
(4.67)
Recipes
With a generous layer of caramelized onions and plenty of sharp Gruyère cheese, this party-ready tart packs the rich depth of French onion soup into every bite.
5.0
(5)
Vegan
Recipes
A small batch of fridge pickles made with regular old carrot, onion, and fennel will bring out your inner homesteader.
Easy
Recipes
Acidity helps preserve the alliums’ flavor; either vinegar or citrus juice would do the trick.
5.0
(5)
Recipes
A bed of charred cabbage speckled with chopped giardiniera makes the perfect landing place of sweet Italian sausages and plenty of basil.
5.0
(5)
Easy
Recipes
These sweet and very tangy neon pickles pair best with grilled meats, stews, and braises.
5.0
(5)
Easy
Recipes
Lemon, green chiles, and sesame seeds add intrigue to these simple, extra-snappy cucumber pickles.
4.0
(4)
Articles
(149)
Cooking
Catch me putting them on everything I make until June. (And probably after, TBH.)
Aliza Abarbanel
Cooking
Red onions quick-pickled in apple cider vinegar will save your grain bowls, breakfast tacos, and more.
Carey Polis
Cooking
Food director Chris Morocco swears by this supermarket staple.
Chris Morocco
Cooking
Shallots are great. So are onions. Here's when (and how!) to use these pungent alliums.
Rochelle Bilow
Cooking
An easier route to golden-brown onions.
Sarah Jampel
Cooking
Think French onion soup but weeknight-friendly.
Emma Laperruque
Videos
(75)
icon
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
icon
Welcome to Taste Buds, the show where we pair our very own Brad Leone with different guests to explore any food or food-adjacent topic under the sun. This week Brad is joined by Liza Koshy for a tag team tour through 9 varieties of pickles.
Liza Koshy is the host of Chopped: Next Gen. All episodes are now available on Discovery+.
icon
Today on It's Alive, our very own Brad Leone returns to bust out his patented fermentation moves on our bivalve buddy the mussel, pickling them alongside some leeks and shallots. Perfect for topping a cracker, mixing into pasta, or serving with rice, these pickled mussels pack lots of flavor into a petite package.
icon
Join Kendra Vaculin from the Bon Appétit Test Kitchen as she prepares her skillet cheesesteak recipe. Pickled peppers are the secret star of this one-skillet dish, lending acidity and just the right amount of heat to compliment the pleasantly bitter broccoli rabe.
See the full recipe here: https://weightloss-tricks.today/recipe/skillet-cheesesteak-with-broccoli-rabe%3Cbr%3E%3Cbr%3ELooking for more cooking inspiration? Gain unlimited access to over 50,000 recipes across Bon Appétit and Epicurious.
See the full recipe here: https://weightloss-tricks.today/recipe/skillet-cheesesteak-with-broccoli-rabe%3Cbr%3E%3Cbr%3ELooking for more cooking inspiration? Gain unlimited access to over 50,000 recipes across Bon Appétit and Epicurious.
icon
Welcome back for episode 88 of It's Alive with Brad Leone where this week our man with the plan sets out to pickle peppers. Now, pickled peppers obviously present a great tongue twister for a master linguist like Mr. Leone, but the real appeal lies in that they're delicious and add a kick to nearly anything. Make a jar and it will keep in the fridge for up to two weeks, giving you access to these chill chilies right when you want them.
icon
Bon Appétit Test Kitchen Manager Brad Leone is back for episode 37 of “It’s Alive” and this time he's making fermented eggs! Sounds a bit scary, but it's actually a delicious twist on pickled eggs. Perfect for a well-seasoned egg salad, deviled eggs, or in Brad's case, the perfect way to top off some tomato toast.