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recipes sweet potato wedges with lime mayo
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We KonMari'd the classic wedge, got rid of all the extraneous ingredients, and ended up with a salad that sparks joy: crunchy iceberg and a rich, tangy dressing.
4.4
(4.44)
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Great with vegetables, salad, or pizza, this dressing is all Big Ranch Energy with added depth and nuttiness from toasted seaweed snacks and sesame seeds.
4.0
(4)
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Sour-salty-spicy nuoc cham goes creamy thanks to a handful of toasted cashews and a blender. Spoon the sauce over blistered peas or just about any other vegetable.
5.0
(5)
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This ode to Gullah Geechee cuisine marries crabmeat with corn kernels for a crispy party starter.
5.0
(5)
Easy
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Iceberg’s reign over the wedge salad stops here.
4.5
(4.45)
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Use this recipe for plain steamed buns, or bao for sandwiching char siu or spicy tofu, or swab them with sweet red bean paste for dessert.
5.0
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Loosely inspired by the flavors of Japanese kakuni, this supple sticky-sweet and salty braised pork belly comes together in just one pot.
4.4
(4.43)
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You’re going to get what seems like a lot of dressing from this wedge salad recipe, but all those crevices in the iceberg lettuce will use it up.
5.0
(5)
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Treat your shrimp to a roll in shredded coconut and sesame seeds for a gloriously crispy coating.
4.6
(4.55)
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Learn how to make Andrea Nguyen’s quick version of Kewpie mayonnaise, the cult condiment many cooks in Vietnam use to enrich banh mi and other dishes.
5.0
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Simple braised greens with sake and white wine—the perfect side to, let’s say, a rack of sticky miso ribs.
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(4)
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With chewy noodles, crispy ground pork, and crunchy cabbage, there’s no need to serve anything alongside this quick-fire udon noodle recipe.
4.7
(4.67)
Articles
(138)
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The classic iceberg wedge salad is making a comeback in many of our favorite new restaurants.
Carla Lalli Music
Cooking
The secret to a flavorful pan-fried noodle? Pork, mirin, and soy sauce.
Alex Delany
techniques
These are easier to make than most rolls, really.
Alex Delany
Shopping
Weeknight red sauce, chicken stir-fry, umami-packed vegetarian ramen, and more speedy dinner saviors
Bon Appétit Staff & Contributors
Cooking
This key lime tart with walnuts was a standout at the Google cafeteria this week. Now here's the recipe
Matt Gross
Cooking
Plus more August winners and losers, reviewed.
Alex Beggs
Videos
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes spicy-sweet sambal pork noodles. These weeknight noodles are inspired by the silky richness of meaty tomato sauce and the fiery, tangy-sweet flavors of pad kee mao (a.k.a. drunken noodles). It's full-on explosive flavor in under an hour.
Check out the recipe here: https://weightloss-tricks.today/recipe/spicy-sweet-sambal-pork-noodles
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You’ve heard of the Chili’s Southwestern Egg Rolls, but what happens when you get a top chef to create their own version of it? Bon Appétit joins Chef Jackie Carnesi, head chef at the legendary Kellogg’s Diner in Brooklyn, as she transforms it into a New York-inspired Reuben Egg Roll, complete with homemade corned beef, sauerkraut, Swiss cheese, and crispy rye flour wrappers.
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Produced by Bon Appétit with The Home Depot | Using a pressure cooker to cook the grits for this twist on a Lowcountry favorite means you don't need to babysit a pot on the stove for an hour.
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Join Melissa Miranda as she makes Lumpiang Sariwa, Filipino spring rolls packed full of fresh vegetables and tofu. While this dish isn't always vegetarian, this medley of veggies bring a beautiful color and snap to the spring rolls. And instead of using store-bought wrappers, Melissa makes her own that consist of just five ingredients, but are packed with flavor.
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Chef Lucas Sin tries a variety of expertly steamed buns, from luxurious and silky custard buns to pork and shrimp filled siu mai (and everything in between) at Sun Hing in Hong Kong.
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Try our hearty kielbasa and lentil stew recipe!