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magazine orecchiette with caramelized onions
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Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.
Easy
Recipes
Master this basic technique and use these jammy, sweet onions in absolutely everything.
4.7
(4.68)
Quick
4.0
(4.08)
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The almond oil in this recipe is so easy to make and also perfect for salad dressings.
4.7
(4.7)
Quick
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An elegant, satisfying dinner in under 30 minutes.
5.0
(4.83)
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A lighter than usual pasta dish that leans on Country Crock® Plant Butter with Olive Oil for creaminess and flavor.
4.0
(4)
Recipes
The summer salad stalwart gets a makeover.
4.6
(4.6)
Vegan
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Simple to make, packed with flavor, and adaptable to whatever vegetables you have on hand, ratatouille belongs in your summer cooking rotation.
3.3
(3.26)
Recipes
There are two hits of chile in this dish. It’s used early on to infuse the oil, where it mellows. The sprinkle added at the end is more “precocious,” says chef Philip Krajeck, Rolf and Daughters, Nashville. “It’s not in every bite, but when it hits you, it makes a big impact.”
4.0
(3.9)
Recipes
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.
5.0
(5)
Articles
(168)
Cooking
An easier route to golden-brown onions.
Sarah Jampel
Cooking
Welcome to Meatless Monday, a column in which we feature vegetarian recipes to help offset the weekend's carnivorous sins.
Danielle Walsh
Cooking
Not all caramelized onions are created equal. Here are the three types you should know, and how to use them.
Alison Roman
Cooking
Pasta. Eggs. Soups. They're all very good friends of caramelized onions.
Alex Delany
Cooking
You only need onions, oil, and a whole lot of patience.
Sarah Jampel
Cooking
Luscious, bright, and vegetal, it's also good straight off the spoon.
Kendra Vaculin
Videos
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Make this recipe from Caesarstone and Bon Appétit
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We’re throwing this pantry pasta all-star a “Welcome to Summer” party with peas and mint. This dish was inspired by Rolf and Daughters in Nashville, where chef Philip Krajeck makes a fermented pasta cloaked in a tangy whey and butter sauce. We use store-bought buttermilk to mimic whey’s acidic flavor. It’s a perfect foil for the rich butter and cheese in this glossy sauce.
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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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Learn the basic steps to creating a next level condiment with this caramelized onions recipe.
Get the recipe: Caramelized Onions
Get the recipe: Caramelized Onions
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Produced by Bon Appétit with FarmToFork™ | Replicate the flavors of Sicily with this one-pot recipe featuring FarmToFork™ Caramelized Onion and Roasted Garlic Sauce
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Produced by Bon Appétit for Element Hotels | This is the salad that Carla makes when she's craving nutrition and comfort while traveling.