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tipstools tips 2008 04 how to saute
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Quick
Consider this dish—made with refried beans and crunchy vegetables—an affirmative answer to the question, “Can dip be dinner?”
3.3
(3.33)
Quick
Recipes
A creamy base meets the zing of pickles and lemon, dill, chile flakes and a Cheez-It crust for a salty crunch. Enjoy it cold or hot.
5.0
(5)
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techniques
From the proper way to clean a cast-iron pan to a life-changing pasta trick, here are the best cooking tips and tools we've learned to use over the years
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Recipes
Onion dip, clam dip, giardiniera dip, ranch dip, 7-layer dip—we could go on.
Easy
Recipes
For this recipe, it’s best to cut the basil into fine slivers. Though it seems like that might take some time, it doesn’t have to. Just stack a few basil leaves, then roll the stack from the stem end to the tip. Then make fine cuts across the miniature “log” of leaves. You’ll have a pile of long slivers that create the perfect flavor burst in this recipe and are excellent for garnishing other dishes in seconds.
Recipes
We transformed the regular hands-on skillet method to a very hands-off oven technique.
Quick
Recipes
Much as I love vegetables, sometimes even I get a bit bored of the same old same old, and I’m always looking for easy ways to jazz up plain sautéed vegetables. I’ve found that adding something sweet and salty nearly always does the trick, and this colorful mix is a case in point. I always make extras so I can snack on leftovers the next day, adding some crusty bread for sopping up the flavorful vegetable juices.
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Recipes
A few PSAs on freezing, reheating, refrigerating, and cooking—including, of course, dried beans.
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Culture
Here's 10 clever, witty tip jars that make us laugh—and earn baristas an extra buck
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Cooking
Some things in life are impossible to predict. Dinner isn’t one of them.
Quick
Recipes
Every time I make this easy dipping sauce, I am amazed at how good it is, especially when paired with such simple dishes as grilled chicken, fish, squid, shrimp, or summer squash or with Poached Chicken with Lime Leaves (page 84). Depending on how you tilt its balance, the sauce may hit your palate with pungency, saltiness, tartness, and/or heat. Kosher salt is the best type to use for this recipe. It is coarse, less assertive than iodized salt, and a little sweet. Assembling this sauce is fun, fast, and up to each individual. As the cook, all you have to do is set out individual dishes filled with the ingredients.
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Cooking
Our motto is A.B.S. = Always Be Sprinkling
Articles
(160)
Cooking
For Readers' Choice Week, you shared ways to save time and sanity in the kitchen.
Alyse Whitney
test-kitchen
From avoiding grease fires to never overcooking fish, this is every cooking tip food director Carla Lalli-Music has to offer.
Carla Lalli Music
Culture
I am never without my bottomless cache of this no-frills black tea.
Carla Lalli Music
test-kitchen
All the little things that keep our test kitchen running smoothly.
Bon Appétit Test Kitchen
techniques
These are the four most common cooking mistakes people make, from overcooking to under-salting.
Danielle Walsh
Culture
Plus, a protein powder crisis, tomato inflation, and the wonders of Route 66.
Sam Stone
Videos
(241)
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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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Bon Appétit asked 8 of NYC’s top chefs to share their best kitchen tips to help you cook smarter at home. From mastering mise en place to sharpening knives with a whetstone, and using tools like a microplane, thermometer, and food processor–these are the essential chef secrets every home cook should know.
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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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All the tips and tricks you need to know so you can drink all night.
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Bon Appétit’s Jesse Szewczyk shows how to get the most out of your oven with three sheet pan dinners designed for every rack. Learn how to use the bottom rack for crispy, oven-fried chicken parm, the middle rack for perfectly roasted gnocchi with sausage and broccoli rabe, and the broiler for smoky, charred shawarma-spiced chicken. Use Jesse’s tips and techniques to unlock your oven’s full potential and make your weeknights a little easier.
Feeling inspired? You can follow these recipes here:
Chicken Parm: https://slim-weight.today/recipe/a-really-big-chicken-parm
Sheet Pan Gnocchi: https://slim-weight.today/recipe/sheet-pan-gnocchi-spicy-sausage-broccoli-rabe?_sp=36d48b46-a52f-431b-9818-bb9820bd4945.1786372123359
Chicken Shawarma: https://slim-weight.today/recipe/sheet-pan-shawarma-spiced-chicken
Discover more of Chef Skylar's recipes here: https://diningwithskyler.com/
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Join Bon Appétit contributor Pierce Abernathy in the BA Test Kitchen as he makes 5 delicious dips with complex layers of flavor that come together quick—perfect for your next summer get together.