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tipstools tips 2008 04 how to pit olives
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This toast is loaded with bright aioli, punchy tomatoes, and smoky shrimp—it definitely requires a fork and knife.
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A classic combination of melon and cured meat gets upgraded with the addition of briny olives and buttery nuts.
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Nothing says “I’m on vacation” like a two-hour, three-glasses-of-rosé lunch—starring this easy niçoise.
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This fun, citrusy cocktail snack is for olive lovers only.
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Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.
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Take olives from snack to PARTY snack by coating them in panko and deep-frying them until golden brown and shatteringly crisp.
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While this fattoush recipe can be made year round, it is best in summer when tomatoes are at their peak.
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Here’s the answer to your question: “What can I make on Sunday night that will taste great for my desk lunch on Wednesday?”
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Turn summer’s bounty into a full meal with some blistered cherry tomatoes, cooling yogurt, and a drizzle of balsamic glaze piled on top of fried bread.
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The good stuff is basically like liquid gold, so go ahead and drizzle like crazy.
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Fruity and nutty, creamy and crispy, this Filipino sans rival (that’s “unrivaled” in French) is the most beautiful dessert you’ll make this year.
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“I could eat this twist on a classic any day, any meal.” –Brad Leone, test kitchen manager
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And we've got the video to prove it
Matt Duckor
Cooking
Or fruit—it’s that flexible.
Olia Hercules
Culture
Fill your cart with all of these salty things.
Alyse Whitney
Cooking
Amy Albert
Cooking
For Readers' Choice Week, you shared ways to save time and sanity in the kitchen.
Alyse Whitney
techniques
Perfect wedges of citrus every time, no pith allowed.
Bon Appétit
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Up your onion dip game by adding caraway, poppy, and sesame seeds for a nutty crunch. The perfect dip for Stacy’s® Simply Naked® 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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Marinated olives are insanely easy to make at home and go great next to cured meats and cheeses on any antipasti platter. That's why they're in our recipe arsenal and should be in yours as well.
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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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Tristan Kwong's expertise has earned him the title of Fruit Sommelier—and he’s visiting the Bon Appétit Test Kitchen to share some of his rare fruit wisdom. From sweetsops and rambutans to mangosteens, sprouted coconuts and many more, learn how to pick and eat some of the less traditional fruits of the world.
Read more: What Are Finger Limes, Anyway?
Read more: What Are Finger Limes, Anyway?
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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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Andy Baraghani gives the hot tips on how to make a staple from Al's Place in San Fransisco- Salmon Collars!