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tips tips for trimming kale
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In this refreshing Thanksgiving salad, half the kale gets crisped up in the oven like chips while the rest is tossed with a gingery soy-tahini dressing.
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A Thanksgiving salad should have enough flavor and heft to hold its own, and be sturdy enough to dress ahead of time—this one checks all those boxes.
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(4.8)
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No more free massages for stubbornly tough greens. Here, a quick char in a hot skillet tempers the raw edge of kale and balances its vegetal flavor.
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(4.83)
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This is not your usual garlic-and-oil sauté: Lime pickle brings a spicy and pungent kick.
4.0
(3.96)
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The secret to a dinner-worthy salad? A deeply savory cooked element, like miso-roasted tempeh and mushrooms.
4.4
(4.43)
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techniques
Get beautiful citrus segments every time with our step-by-step photo guide
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Recipes
Kale salads! Sautéed kale! Steamed kale! We just really love kale.
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Massaging the dressing into the kale with your hands helps break down some of the fibers so the greens are more tender.
3.0
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Here's how to convince kids to eat mushrooms and kale for dinner.
4.5
(4.52)
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This method of quickly cooking and then lightly dressing greens is borrowed from a popular Korean banchan. Try it with spinach, Swiss chard, or mustard greens as a quick weeknight side dish.
4.0
(4)
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This is the easiest kale salad you've made all year. Feel free to substitute white wine vinegar for the lemon juice.
4.4
(4.4)
Recipes
Green bean salad met a marinated kale salad and after they got married, they had a baby which is this recipe. The longer the raw kale sits in its lemony vinaigrette, the more tender
it will become. If you prefer a crisper salad, let it sit for an hour or two; for a softer texture, chill it for up to 1 day.
it will become. If you prefer a crisper salad, let it sit for an hour or two; for a softer texture, chill it for up to 1 day.
4.0
(4.2)
Articles
(123)
Cooking
Like, much better. Much, much better.
Kendra Vaculin
Cooking
Don’t lose your whole bunch of kale to one night’s sauté.
Alex Beggs
techniques
Kale salad: so hot right now. But are you doing it wrong? We talked to our test kitchen to identify the most common mistakes when it comes to this trendy dish
Danielle Walsh
Cooking
Sounds kind of creepy, non?
Alex Delany
techniques
Less oil, more leaves that resemble chips.
Elyssa Goldberg
Cooking
You know how we're always telling you not to trash your kale stems? Here's how to make them actually taste good.
Rochelle Bilow
Videos
(262)
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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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Fermenting maestro Brade Leone is back with the next episode of It's Alive and this time he's turned his pickling attention to the venerable avocado. One of the best parts about Brad's method is it calls for unripened avocados, meaning there's no fussing around waiting for the perfect consistency. Just a few ingredients and a little patience yields a jar of pickled avocado goodness, ready to add a kick to any dish.
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We'll show you how to make a kitchen cleaner with citrus peels and vinegar!
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Bon Appétit’s Brad Leone is back for episode 64 of It’s Alive, and this time he’s showing you how to sharpen a knife. Brad teaches you how to use a sharpening whetstone and transform your dull knife into a barbershop-ready blade (do not try at home). Tips from an old friend (Bob Kramer!), Gaby tries cosplay, and Chris settles the score: Rambo stropped.
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In case you missed it, we've been killing it with our fruit Instagram game recently. Check out this compilation video of our latest posts.
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Ever wonder what to do with those leftover veggie scraps? We have your answer: pickles! This is the perfect way to put some crunch in your lunch.