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magazine glazed pearl onions in port with bay leaves
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With a bag of frozen pearl onions (so cute, no peeling required!) and a bag of mini sweet peppers, you’re well on your way to dinner.
5.0
(4.8)
Easy
3.0
(3)
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Think creamed onions but reimagined with the flavors of alla vodka sauce: tomato paste, heavy cream, Parmesan, and (yup, you guessed it) vodka.
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Crunchy fried onions transform a simple cabbage salad into a sensorial delight: hot and cold, crisp and soft, sweet and spicy.
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Nothing says late summer entertaining quite like buttery, Old Bay–scented shrimp that you shell and eat with your hands.
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(5)
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Meaty oyster mushrooms are great at absorbing spices and offer a chewy-firm contrast to bright and crunchy snap peas or snow peas in this versatile stir-fry.
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When cooked until tender, doused in a chile-honey-vinegar sauce, and finished with a nutty, herby salsa verde, humble leeks transform into the in-demand side that no one saw coming.
4.0
(3.83)
Vegan
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Take a bite of spring in the form of this one pot-dish filled with fresh asparagus, tender green peas, and the creamiest barley around.
4.6
(4.56)
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4.0
(4)
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Go to the trouble of getting all the vinegars for this drinkable brine; you can continue to add onions to it over time, and it just gets better.
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Use good butter, fresh crabmeat, and Meyer lemons and this simple spread will really sing. Can't find Meyer lemons? Substitute 2 Tbsp. juice and 1-2 tsp. zest from a regular lemon instead.
Articles
(94)
Cooking
Let's put this whole bay leaf controversy to bed once and for all.
Alex Delany
Cooking
Shopping
Everything you need to live the jumbo shrimp lifestyle.
Maggie Hoffman
Cooking
An easier route to golden-brown onions.
Sarah Jampel
Cooking
This oft-overlooked canned seafood makes a wildly good pantry pasta.
Kendra Vaculin
Cooking
Shallots are great. So are onions. Here's when (and how!) to use these pungent alliums.
Rochelle Bilow
Videos
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We’re back for another episode of It’s Alive and today Brad is visiting Hilton Head Island in South Carolina to meet Andrew Carmines, owner of Hudson’s Seafood House on the Docks. Brad and Andrew head out for a day of shrimping and crabbing, casting their nets to catch ingredients for a low country boil - a brand new experience for Brad to add to his arsenal.
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In this edition of Street Eats chef Lucas Sin is in Bangkok, Thailand to visit a noodle stand that's been in operation for 4 decades, ordering up their legendary glass noodles with crab.
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Juice lemons. Spoon out capers. Heat pan. Cook scallops. Make sauce in same pan. Serve.
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Sharpen your knives and get ready for some expert instruction on an essential kitchen task - cutting onions. Bon Appétit associate food editor Rachel Gurjar demonstrates everything you need to know in order to mince, slice, and dice onions like a professional chef. No matter what your next recipe demands, Rachel’s guidance will help you prep your onions perfectly.
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Produced by Bon Appétit with Swanson® | A few ingredients can go a long way. And in this easy-to-make dish, Bon Appétit executive chef Mary Nolan shows us how big flavors are coaxed out of pepperoncinis, shallot, garlic, browned pork and Swanson® Natural Goodness® Chicken Broth.
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Today, Bon Appétit meets Chef Lucas Sin in Hong Kong to try Bamboo-pressed Noodles. These noodles are rare and an iconic part of Hong Kong’s street food legacy, with only a handful of places still making them the traditional way by hand. Using nothing but eggs and flour, these springy noodles are pressed with a 40-year-old bamboo pole and then transformed into the perfect bowl of wonton noodle soup.