Perfect poached eggs are easier than they look. With fresh eggs, barely simmering water, and one simple trick, you can achieve tender whites and runny yolks every time.The key to the BA test kitchen’s preferred method is straining...
Ham and lamb may get top billing, but the real stars of Easter dinner are the sides. What’s a holiday meal without fluffy rolls, creamy casseroles, fresh spring vegetables, and at least a couple of potato dishes? Just...
Healthy cooking doesn’t have to be complicated. In fact? Often the simpler it is, the better it tastes. In Good for You, Test Kitchen editor Rebecca Firkser shares nourishing, craveable recipes that you can pull off in 10...
Passover is fast-approaching and lots of folks on the Bon Appétit staff (myself included) are celebrating with a seder. We asked them what they’re cooking for the holiday: Dense or fluffy matzo balls? Chicken or brisket or…meatballs? Explore...
Whether at a breakfast, brunch, or late-afternoon lunch, you’ll like these green eggs and ham here, there, and everywhere. The majority of the work happens in the blender, where nearly a full bunch of chives is blitzed into...
Radishes don’t always get the treatment they deserve. Crisp, peppery, and refreshing when raw—or mellow, earthy, and sweet when cooked—in the right hands, they can be the star of a dish.Jump aheadAccordionItemContainerButtonWe’ve rounded up our favorite radish recipes—they’re...
To celebrate the release of our best new cookbooks of spring roundup—we’ve been cooking and baking from the titles for months—I organized a potluck party in the Test Kitchen. I tasked staff with choosing a book from the...
Step 1Bring a large pot of water to a boil over high heat. Gently add 8 large eggs and boil for 7 minutes, then, using a slotted spoon, transfer them to an ice bath to cool while you...
For years I have collected vintage party cookbooks, relishing in the sometimes timeless and sometimes hilariously dated advice they provide to aspiring hosts. While I was writing Party Tricks, my own entry into the genre, I was haunted...
This seafood chowder recipe is all about flexibility, flavor, and simplicity. Based on the chowder served at Larsen’s Fish Market on Martha’s Vineyard, it relies on the briny richness of clam juice and seafood stock for depth.At its...
