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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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Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.
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This fun, citrusy cocktail snack is for olive lovers only.
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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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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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“I could eat this twist on a classic any day, any meal.” –Brad Leone, test kitchen manager
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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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If making ahead of time, set the basil to the side; it will oxidize in the acidic sauce. Stir it in right before serving.
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The good stuff is basically like liquid gold, so go ahead and drizzle like crazy.
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A big soup spoon is the way to go for oil basting.
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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.
4.7
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And we've got the video to prove it
Matt Duckor
Cooking
Amy Albert
Culture
Fill your cart with all of these salty things.
Alyse Whitney
Cooking
For Readers' Choice Week, you shared ways to save time and sanity in the kitchen.
Alyse Whitney
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Perfect wedges of citrus every time, no pith allowed.
Bon Appétit
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They're more useful than you think
Danielle Walsh
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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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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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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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Andy Baraghani gives the hot tips on how to make a staple from Al's Place in San Fransisco- Salmon Collars!
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The secret to a perfectly crisp outer rim with that golden runny center is all in the basting. Watch and learn.
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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.