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magazine fasteasyfresh warm escarole salad with goat cheese hard boiled eggs and bacon
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Recipes
Salt. Fat. Acid. Bacon. Hot fat from bacon drippings douses vinegar-drenched spring greens for a tasty salad to end all salads.
Easy
Recipes
This seasonal chopped salad features roasted squash, bacon, walnuts, hard-boiled eggs, cheddar, apple, and kale tossed in a sweet maple vinaigrette.
5.0
(5)
Quick
Recipes
This recipe for eggs en cocotte calls for a stovetop steaming method rather than an oven-baked one, which means you can sit down to brunch even faster.
4.5
(4.5)
Easy
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Tender poached chicken and the season’s crunchiest veggies get cloaked in a creamy green goddess for the ultimate chic summer lunch.
4.0
(3.88)
Easy
Recipes
A can of refried beans disappears into the broth of this simple soup, adding body and luscious texture, while chipotle chiles in adobo add smoky heat.
4.4
(4.4)
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This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.
4.5
(4.5)
Easy
Recipes
Step one: Crisp bacon. Step two: Turn bacon fat into an addictive warm vinaigrette. Boom.
4.6
(4.61)
Quick
Recipes
Your favorite new breakfast on the run has plenty of melty cheese and spice.
4.7
(4.66)
Recipes
This ain't your regular 15-minute frittata. For soft, custardy, light layers like those found in Japanese-style omelets, cook the eggs over a low flame, folding the curds over themselves, and then finish in a low oven.
4.4
(4.43)
Recipes
This little squash loves big-flavor toppings.
Recipes
Poaching eggs is one of those cooking techniques that's shrouded in mystery—but for no good reason! We have two tricks that will help you poach with confidence, even if it's the first time.
4.4
(4.41)
Articles
(253)
Cooking
It’s the season’s sexiest ingredient. Prove me wrong.
Amiel Stanek
Cooking
Like a wedge salad, except easy and you can eat. it. with. your. hands.
Elyssa Goldberg
techniques
Chef Yotam Ottolenghi has 4 really great tips for a better lunch, from zebrafying vegetables to using the whole lemon
Julia Kramer
Culture
Petit Trois chef Ludo Lefebvre wants to teach you how to make the best one you've ever had (without the pricey plane ticket).
Elyssa Goldberg
Cooking
Warm salad is a thing, and it's a great way to take your greens to the next level
Danielle Walsh
test-kitchen
Stop scorching your steak and burning toasted nuts. Sometimes you need to take things nice and slow.
Alyse Whitney
Videos
(357)
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"Looking for a way to spice up your scrambled egg routine during the holidays? Molly Baz from the Test Kitchen is adding crème fraîche to the mix and now we can't go back. Grab your eggs and try this delicious recipe that works for breakfast or lunch.
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Bon Appétit joins Chef Ed Szymanski of Lords, an English-style bistro in New York City, to make his version of a perfect scotch egg. From achieving the perfect fudgy yolk to mastering the golden, crispy exterior, every step focuses on balancing the ideal egg-to-sausage ratio. As a staple on their menu, where hundreds are crafted daily, it’s safe to say Lords have perfected their formula.
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Whip up this great side for your summer bbq! Nothing beats a sour cream 'n' onion potato salad on a hot day!
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Molly from the BA Test Kitchen is showing us her secret to feeding a crowd fast. (First step: get a lot of eggs. A lot.)
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Join Chris Morocco from the Bon Appétit Test Kitchen as he makes hot honey radicchio salad. This recipe enjoys a little more heft courtesy of some toasted hazelnuts and quinoa so it’s worth seeking out black or red quinoa, which have an extra-firm bite.
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Don’t sweat rolling this into a perfect omelet; just top the cooked eggs with mushrooms and ricotta, and fold like a taco. Get the recipe here: http://weightloss-tricks.today/recipe/omelet-with-bacon-mushrooms-and-ricotta%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">