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magazine 2008 05 yucatecan pickled onions
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Make a batch of these easy pickled onions, then use them all week long on everything you eat.
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Thinly sliced–but not too thin. Pickling will soften the onions, so cut them with just enough thickness to make them hold up.
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Acidity helps preserve the alliums’ flavor; either vinegar or citrus juice would do the trick.
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Bruising the cucumbers helps break down their flesh, which is then better able to absorb the flavor of the marinade.
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These sweet and very tangy neon pickles pair best with grilled meats, stews, and braises.
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While the restaurant makes its own mayonnaise and pickles, we used our favorite store-bought koshers and Hellmann's mayo—and won raves.
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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.
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Smashed cucumbers are tossed in a dressing of soy sauce, scallions, and jarred, pickled sushi ginger for a simple, refreshing side.
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Save any leftovers and tuck them into sandwiches or fish tacos.
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Red onions quick-pickled in apple cider vinegar will save your grain bowls, breakfast tacos, and more.
Carey Polis
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Catch me putting them on everything I make until June. (And probably after, TBH.)
Aliza Abarbanel
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Shallots are great. So are onions. Here's when (and how!) to use these pungent alliums.
Rochelle Bilow
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Food director Chris Morocco swears by this supermarket staple.
Chris Morocco
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An easier route to golden-brown onions.
Sarah Jampel
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Exactly what the headline says: The Ultimate Straight-Up Regular Kosher Dill Pickle Recipe. Oh, also—classic.
Alison Roman
Videos
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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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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+.
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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.
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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.
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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.
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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.