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magazine cilantro dressing
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The clean, fresh flavors of cilantro and lime make this one of our all-time favorite dressings. If you like a smooth, emulsified dressing, make it in a blender.
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Culture
Even if you can't julienne carrots like the best chefs, you can look like 'em. Here's what the new chef uniforms look like (it's all about the bandana).
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PAT Broccoli, broccoli, broccoli! We love this simple vegetable. Nothing is easier than blanching broccoli, and once this delicious dressing—a little sweet, a little savory, a little sour, and a little spicy—is added, the transportable dish becomes super-duper. As Gina always says, “A great dressing is like a great handbag and shoes. It makes the whole outfit look (taste) perfect.”
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Think of this as a spicy Green Goddess dressing.
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Mixing lemon and lime juice, as well as a shot of apple cider vinegar, makes for a much more dynamic dressing than just one type of acid could ever achieve.
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I got this recipe from Patricia Jinich, chef-instructor at the Mexican Cultural Institute in Washington, D.C., who got it from her sister. Don’t be fooled by its simplicity; it is perfectly balanced. It will keep its lively color for about a week in the refrigerator, but the flavor will last another week or two, meaning you can feel free to splash it onto all manner of salads, plus avocados, tomatoes, green beans, even cold rice. You can also use other leafy herbs, particularly parsley, basil, or mint, instead of the cilantro.
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This sauce goes with pretty much any grilled meat; stir leftovers into yogurt to make a dip.
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Silken tofu is the base of this dressing, creating a punchy sauce that's creamy and silky. Bryant Terry uses it to dress a hearty grain salad with celery, persimmons, and chopped nuts—but you can also drizzle it over grilled vegetables, or use it as a dip for crudités.
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Shopping
Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
Culture
How food-related merch became a status symbol.
Emilia Petrarca
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Shopping
We looked into the enduring trend and why fashion keeps pulling inspiration from the food world.
Megan Wahn
Restaurants
Does this suit make you think of a fair-ground candy? You should start a blog
Julia Bainbridge
Culture
A Batsheva Hay show at Ben’s. A Diplo set at Katz’s. New York’s downtown scene has fallen hard for delicore.
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Culture
The wellness magazine debuts this month. It's not 100% about mud.
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“The different hats I wear are: shop prepping, cooking, packing, delivering, dispatcher, customer service, graphic designer. Why I do everything is because I don’t know that you’re not supposed to do everything–I don’t come from the industry.” Bon Appétit spends a day on the line with chef Salvatore La Rosa, the one-man-show behind Brooklyn’s hottest new lunch delivery service, Salvo’s Cucina Casalinga.
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Join pro chefs Brad Leone, Tiana Gee, Chris Morocco, Harold Villarosa, DeVonn Francis, and Kendra Vaculin as they pull back the curtain and reveal their secret weapon recipe ingredients from the Bon Appétit Test Kitchen. Learn how they incorporate these spice blends and flavor building bases into their favorite recipes and why, maybe picking up a bit of inspiration for your own creations along the way.
Eager to try these secret weapons for yourself? Shop for them here!
Mang Tomas All Purpose Sauce https://amzn.to/3hBHz2Q
Za'atar by Z&Z https://amzn.to/35mZkAG
Lee Kum Kee Black Bean Garlic Sauce https://amzn.to/3MlVQyM
Red Boat Premium Fish Sauce https://amzn.to/3HCjQKv
(Similar) Tamarind Concentrate https://amzn.to/3MhiVTj
Acid League Garden Heat Living Vinegar https://amzn.to/3MmEMJd
When you buy something through our retail links, we earn an affiliate commission.
Eager to try these secret weapons for yourself? Shop for them here!
Mang Tomas All Purpose Sauce https://amzn.to/3hBHz2Q
Za'atar by Z&Z https://amzn.to/35mZkAG
Lee Kum Kee Black Bean Garlic Sauce https://amzn.to/3MlVQyM
Red Boat Premium Fish Sauce https://amzn.to/3HCjQKv
(Similar) Tamarind Concentrate https://amzn.to/3MhiVTj
Acid League Garden Heat Living Vinegar https://amzn.to/3MmEMJd
When you buy something through our retail links, we earn an affiliate commission.
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Join Brad Leone, Zaynab Issa, Kendra Vaculin, Shilpa Uskokovic, Chris Morocco, and Rachel Gurjar in the Bon Appétit Test Kitchen as they each reveal the go-to ingredient they reach for when their recipes needs a spicy kick.
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Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make a gourmet version of Hot Pockets!
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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Join Rachel Gurjar, Zaynab Issa, Kendra Vaculin, Inés Anguiano, and Chris Morocco in the Bon Appétit Test Kitchen as they each reveal their favorite specialty ingredients. Whether it’s helping build the base of the recipe or adding the finishing touches, more than one of these go-to specialty ingredients deserves a place in your kitchen.
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Presented by Rioja
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes skirt steak with Romesco sauce. This thick Spanish sauce, made with roasted red peppers and almonds, is also delicious on grilled or roasted scallions, chicken, and fish.