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magazine quick tartar sauce
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(29)
Quick
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Our best tartar sauce recipe bears almost no resemblance to the variety that comes in squeeze jars. It’s creamy, briny, and loaded with herbs.
4.5
(4.5)
Quick
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This quick tartar sauce is made with mayonnaise and pickle juice. It's brightened by a hit of lemon juice.
3.6
(3.6)
Recipes
Celebrate the brief (but wondrous!) apricot season with this simple frangipane tart—both the crust and filling come together in a food processor.
4.3
(4.33)
Easy
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Using frozen puff pastry is the shortcut that makes this tart a new summer weeknight favorite recipe.
3.6
(3.57)
Quick
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Topping this modern tartare with groats adds an earthy note, but they’re mostly there for texture. A coarse toasted breadcrumb can be subbed. This recipe is from Wildair, one of the Hot 10, America's Best New Restaurants 2016.
Quick
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To answer your question, yes, homemade is way better. This sauce pairs perfectly with Buxton Hall's Hushpuppies. Cook the collards until they completely surrender themselves to the rich, spicy, lip-smacking braising liquid. This recipe is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.
5.0
(5)
Recipes
Tartare should be served very cold and right after making. If needed, prep the ingredients ahead and chill them; assemble at the last minute.
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Recipes
Who you callin' tart?
Easy
Recipes
Firming the beef in the freezer makes it easier to cut.
4.3
(4.33)
Quick
Recipes
A dollop of this romesco sauce improves everything from steak to roasted cauliflower.
3.6
(3.59)
Recipes
Light, airy folds of whipped ricotta and lemon bouy sliced jalapeños in this bright summer dip to pair with Stacy’s® Parmesan Garlic & Herb or Multigrain Pita Chips
Recipes
If eggy flan-like desserts are your thing, you are going to love this crustless vanilla-infused tart.
3.6
(3.6)
Articles
(171)
Cooking
You’ve already made a peach dessert. Now try this cheesy, savory stunner.
Kendra Vaculin
Cooking
Like party samosas, a jammy Brie galette, and turkey pot pie.
Nina Moskowitz
best-new-restaurants
Joule restaurant's Korean barbecue-inspired take on beef tartare means Asian pear, spicy cod-roe aioli, and pine nuts
Andrew Knowlton
Shopping
All of the flavor, none of the pain.
Arsh Raziuddin
Cooking
It’s Gourmet Makes, but in YOUR home…
The Bon Appétit Staff
techniques
A step-by-step guide for mixing, slicing, and presenting beef tartare.
Claire Saffitz
Videos
(267)
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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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Produced by Bon Appétit with FarmToFork™ | Kick up the heat with FarmToFork™ Spicy Marinara Sauce topping layers of bubbly baked cheese and roasted red bell peppers.
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No, you didn't misread the title. Pastry Chef Claire Saffitz has returned to one of her earlier gourmet conquests: Pop Tarts. This time, she's making a simplified version of her original gourmet Pop Tarts so that anybody can make them from home.
We asked you to send in videos of you trying out her recipe and we got over 900 responses. Join Claire as she watches some of the videos to see the gourmet Pop Tarts people made.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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Layers of ricotta, garlic, lemon, and jalapeño make this simple dip a party favorite. Perfect when paired with either Stacy’s ® Parmesan Garlic & Herb or Multigrain Pita Chips. Enter for your chance to win the Stacy’s® Summer Dip-Off at stacyssnacks.com/summerdipoff and have your own dip recipe featured here on Bon Appétit!
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Chef Marc Forgione visits Samsung's 837, a creative space in New York City, where you can interact with art, try out virtual reality, and discover new, innovative technology. There, Forgione shows us how to make spicy tuna tartare on avocado toast.
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Food Editor Shilpa Uskokovic loved peanut butter cups so much while growing up that she’s created a grown up take on her childhood favorite. This hazelnut butter cup tart looks exactly like a giant Reese’s peanut butter cup and will rival anything you’d find in the candy aisle.