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magazine 2008 06 fried egg caesar with sun dried tomatoes
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Whipping up a homemade Caesar salad dressing is easier than you might think and definitely worth your while.
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When you’re short on time, skip the canned tomatoes and reach for ultra-concentrated sun-dried ones, which can be blitzed straight into sauce.
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A great Caesar salad recipe like this one gets its swagger from cold and crisp greens, a creamy and briny dressing, and freshly made croutons.
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When you find yourself with more garlic than you know what to do with, whip up this extra-garlicky Caesar dressing, slather it on a chicken, and roast it to perfection.
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No raw egg yolk, no problem. All the flavor you love in the classic in a quarter of the time.
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An extra-thick Caesar dressing gives this tomato salad its oomph—and keeps it from sogging out at the picnic.
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Part Caesar, part patatas bravas, and supremely likeable, thanks to a sassy dressing with a clever shortcut.
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Articles
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Tomato-caper butter? Yes, please.
Emma Wartzman
Cooking
This counterintuitive technique means no more overcooked yolks or rubbery whites.
Alexis deBoschnek
Cooking
How to make the absolutely definitive Caesar salad (yes, it's got anchovies and raw egg yolks)
Bon Appétit
Culture
See how bloggers cooked up our sheet-pan salad
Joanna Sciarrino
Cooking
Swap the yolks out for one staple condiment and you’re good to go.
Antara Sinha
Cooking
Topped with an elaborate sesame seed-chive sprinkle.
Amanda Shapiro
Videos
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A great Caesar salad recipe gets its swagger from a great Caesar dressing recipe. Squeamish about raw egg yolks and anchovies? Sorry. Yolks are what give richness to the emulsion, while anchovies provide a briny blast (and that whole umami thing). Learn how to make ba's best classic caesar salad with Molly Baz!
Get the recipe: Classic Caesar Salad
Get the recipe: Classic Caesar Salad
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f you're convinced that the food you cook at home will never be as good as the food you order in a restaurant, you'll question everything after making our Caesar salad. It has everything you want -- creamy, pungent dressing, crunchy romaine, umami-rich parm, and freshly toasted croutons -- all in perfect balance, plus no special equipment or raw egg yolk required.
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Produced by Bon Appétit with Rao's. This toasty, saucy, cheesy veggie sandwich is a hit among vegetarians or for anyone looking to take five from main-course meats.
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Join Carla Music in the Bon Appétit Test Kitchen as she makes baked eggs in tomato. The trick is getting the eggs cooked so that the whites are set and the yolks are still jammy—starting with room temperature eggs is key, so soak them in hot water for a few minutes if they're cold from the fridge.
Get the recipe: Quick Shakshuks With Yogurt
Get the recipe: Quick Shakshuks With Yogurt
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Feeling for some soup tonight? Try this recipe!
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A great Caesar salad gets its swagger from a great dressing. Senior food editor Andy Baraghani gives us the inside tips, like why raw egg yolks and anchovies are necessary, how to shave perfect Parmesan ribbons, and why whole romaine leaves make for the best salad-eating experience.