Which recipes earned the most bookmarks this month? Say ciao to lots of pasta! Think gnocchi crisped to golden brown,…
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Food & Drinks
Making caramelized onions is an art, not a science—but this recipe gives you a reliable roadmap. Slowly cooking sliced yellow…
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For roasted sweet potatoes with deeply browned edges and creamy centers, it’s actually okay to embrace a little crowding. These…
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HED: Welcome to Open Tab, a weekly roundup of the news, gossip, and stories that have stayed open in my…
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Garlic confit transforms pungent raw cloves into a sweet, tender, jammy condiment by cooking them slowly in a bath of…
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In the latest issue of Bon Appétit magazine, we’re soaking up every drop of summer. That means maximizing time outside…
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It’s no secret that Bon Appétit editors cook a lot for work. So it should come as no surprise that…
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Welcome to Open Tab, a weekly roundup of the news, gossip, and stories that have stayed open in my tabs…
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Step 1 Place a kitchen towel in a large bowl or on a large cutting board. Grate 2 lb. zucchini…
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