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tipstools tips 2008 04 how to chop sticky foods
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Bone-in, skin-on chicken legs glossed in a sticky honey mustard glaze strike the perfect balance of tangy, sweet, and delightfully savory.
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This refreshing, saucy cucumber salad will cool you down all summer.
4.3
(4.27)
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Comfort food at its finest, this layered casserole features fried rice, flavorful pork chops, and a punched-up tomato sauce under a blanket of melty cheese.
2.7
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A warm, sultry peanut sauce makes even bean sprouts feel indulgent. Learn how to make this recipe and more in our online cooking class with Sur la Table.
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Little, light, and fluffy, these crumbs are the perfect topper for delicate salads that can't handle big honkin' croutons.
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Vegan
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Coconut sticky rice with mango is a classic Thai dessert. This easy method eliminates the need for any special equipment.
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For the quick pickles, try using other crisp vegetables, such as radishes, celery, or fennel.
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Quick
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This recipe from Hattie B’s tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright.
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Easy
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And on top? A condiment made up of walnuts, anchovies, garlic, and red pepper flakes that’s the ultimate umami bomb.
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These crispy cutlets feature a coconut-breadcrumb coating and sriracha mayo. Pair with a bright cuke salad to turn into a meal.
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Consider this dish—made with refried beans and crunchy vegetables—an affirmative answer to the question, “Can dip be dinner?”
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Thai seasonings add punch to this vibrant and herby salad; peanuts and celery keep it crunchy.
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(4.8)
Articles
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Culture
Perfect poached eggs, softened butter in a flash, and more hacks from the internet.
Christina Chaey
Cooking
For Readers' Choice Week, you shared ways to save time and sanity in the kitchen.
Alyse Whitney
Cooking
This new recipe for spicy steak lettuce wraps needs to be on your summer dinner list.
Alyse Whitney
Cooking
I spent 30 years measuring sticky ingredients like a fool.
Ella Quittner
Cooking
Or fruit—it’s that flexible.
Olia Hercules
Cooking
From smashed potato chips on salad to Cheez-It crumbs on pasta.
Rebecca Firkser
Videos
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Today, actor Glen Powell sits down with Bon Appétit to eat his favorite meals and talk all things acting, fitness and Texas. Join Powell as he discusses the confidence boost he received from Denzel Washington early on in his career to running tips from Tom Cruise—all while tucking into his favorite foods.
Glen just announced the launch of his first-ever brand venture, Smash Kitchen - a line of organic pantry staples designed to modernize the American pantry.
Glen just announced the launch of his first-ever brand venture, Smash Kitchen - a line of organic pantry staples designed to modernize the American pantry.
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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.
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Join pro chefs Brad Leone, Harold Villarosa, Tiana Gee, Chris Morocco, Kendra Vaculin and DeVonn Francis as they debate the merits of 11 common cooking tips and tricks in the Bon Appétit Test Kitchen. Does adding oil to your pasta water prevent the noodles from sticking? Does the crispiest bacon start with a completely cold pan? Find out which bits of wisdom our pro chefs are in accord with and which ones they reject on this episode of Test Kitchen Talks.
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Although we're pretty partial to this particular salad, the combo of crunchy veg + lettuce + creamy cheese + pulled protein + crispy topping is universally delicious. Make it your own by swapping in your favorite cheese or any leftover protein, or go ahead and use the all-purpose vinaigrette on just about any salad you can dream up.
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Learn 67 essential kitchen tips with Chef Curtis Stone, from choosing a perfect rib eye to cutting onions, prepping vegetables, shucking oysters, making vinaigrettes, storing truffles, organising your kitchen, and refining knife skills. This chef-driven guide covers beef, seafood, herbs, cheeses, dressings, and everyday techniques to help you cook smarter, cleaner, and more confidently at home with professional results.
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Make sure to rinse the rice in several changes of water before cooking so that it isn’t too gluey.