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magazine brussels sprout hash with carmelized shallots
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A buttery white wine glaze makes these an ideal holiday side, but leftovers are just as good on a cheeseboard or sandwich.
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To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.
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“You always want to give the option of adding heat at the table,” says chef and author David Tanis. These shallots deliver acidity and fire in one shot.
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Regulars of the Mayflower Inn in Washington, CT, have been known to revolt when this tomato salad isn’t on the menu.
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These sweet and saucy shallots are your best answer to an effortless, plan-way-ahead side.
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Instead of roasting, toss your brassicas in a skillet for a quick side dish.
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Both are members of the allium family—here’s what sets them apart.
Alex Beggs
Cooking
Shallots, quite frankly, are spectacular. Some would even say the greatest allium there ever was or will be.
Alex Delany
Cooking
A good side needs to do two things: Be low-effort and offer something new, just like these guys.
Alex Beggs
Culture
We gave you a sneak peek at three photos from Mixt Salads. You voted for your favorite, and now we're ready to reveal the winning recipe!
Julia Bainbridge
Cooking
Take the guesswork out of changing up your alliums.
Alyse Whitney
techniques
Your oven is about to do a happy dance...if that were possible.
Sam Kim
Videos
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Presented by Campbell's | This hearty breakfast bake featuring Campbell's Cream of Mushroom Soup is the perfect answer to the boring breakfast dilemma. Plus it's easy too!
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Make this recipe from Caesarstone and Bon Appétit
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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 Sohla El-Waylly in the Bon Appétit Test Kitchen as she makes red lentil zucchini. These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chili powder.
Check out the recipe here: https://weightloss-tricks.today/recipe/zucchini-lentil-fritters-with-lemony-yogurt
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This isn't any boring pea salad. This has tons of herbs, and fried shallots. Oh, and coconuts. It rocks.
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Close your eyes and imagine the greatest doughnut you’ve ever eaten. Now, multiply its taste, texture, and unadulterated pleasure by a million—that’s what biting into Hole’s molasses-bourbon doughnut is like. Owner Caroline Whatley hand-shapes each doughnut and fries them to order. The result is a hot, misshapen, crunchy-on-the-outside, airy-on-the-inside yeast donut of the highest order.