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tipstools tips 2008 04 how to trim an artichoke
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Everything you love about the iconic party app—spinach and artichokes in a creamy, oozy sauce—transformed into a one-pot weeknight dinner.
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Jarred artichokes are a versatile panty ingredient ideal for pastas, salads, and even toasts, as seen here piled high over a creamy ricotta spread.
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Pick artichokes with tightly packed, squeaky-firm green leaves and a fresh-looking cut on the stem end.
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Make spinach artichoke dip for a crowd! Make it for a party for one! But definitely make it. This version won’t disappoint.
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There’s salads, pastas, and tarts and… yeah, ok. Dips.
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The hardest part of making this recipe is trimming the artichokes, which isn’t as hard as it seems.
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Any sharp, salty cheese will work in this dip; try Pecorino or feta.
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The parcooking is essential for a tender result, but the extra effort’s worth it.
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You need this spicy and deeply umami tiger bite sauce in your life.
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The tri-tip is a tender, triangular cut of beef tucked near the sirloin. There are only two per steer, so if your butcher is out, go with sirloin.
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Americans hate artichokes, and I hate that.
Carla Lalli Music
Culture
The chef and "A Girl and Her Greens" author shares three simple ways to cook her beloved artichokes so you can love them, too.
Christina Chaey
Cooking
This jarred brine is basically liquid gold.
Ali Francis
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We gave you a sneak peek at three photos from The Book of Tapas. You voted for your favorite, fried artichokes, and now we're ready to reveal the winning recipe!
Julia Bainbridge
Cooking
Got a jar of marinated artichokes in your pantry? Here's 10 creative ways to cook with them, from a quick gratin to a sauce for baked fish
Julia Bainbridge
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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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Jacques Pépin makes everything look easy—even prepping artichokes.
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Today, Bon Appétit is asking 20 chefs at top NYC restaurants what the most important tools in their kitchens are. From George Motz’s smashula at Hamburger America to Kellogg’s Diner’s gelato machine (presented by Amanda Perdomo, formerly of Kellogg's Diner), find out which tools these chefs need the most to keep their restaurants running smoothly.
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When you buy something through our retail links, we earn an affiliate commission.
Shop products from this video:
Wooden Spoon - https://amzn.to/3Qd5vuH
Tagine - https://fave.co/4hN2L3D
Burger Patty Press - https://amzn.to/3WWaGDe
Smashula - https://www.georgemotz.com/stuff/smashula
Cleaver - https://amzn.to/4aRqhK5
Takamura Damascus Chef Knife - https://tinyurl.com/yc5rxf6t
Rubber Spatula - https://amzn.to/42URvgL
Pie Cutter - https://amzn.to/4gG2Kge
When you buy something through our retail links, we earn an affiliate commission.
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Join Carla Music in the Bon Appétit Test Kitchen as she makes a soufflé-style omelet. Your arm may get tired during all of the whisking, but make sure the egg white peaks are firm enough to stand up on their own while still having a nice shine to them!
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How to make a cheesesteak.
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Join Kendra Vaculin from the Bon Appétit Test Kitchen as she prepares her skillet cheesesteak recipe. Pickled peppers are the secret star of this one-skillet dish, lending acidity and just the right amount of heat to compliment the pleasantly bitter broccoli rabe.
See the full recipe here: https://weightloss-tricks.today/recipe/skillet-cheesesteak-with-broccoli-rabe%3Cbr%3E%3Cbr%3ELooking for more cooking inspiration? Gain unlimited access to over 50,000 recipes across Bon Appétit and Epicurious.
See the full recipe here: https://weightloss-tricks.today/recipe/skillet-cheesesteak-with-broccoli-rabe%3Cbr%3E%3Cbr%3ELooking for more cooking inspiration? Gain unlimited access to over 50,000 recipes across Bon Appétit and Epicurious.