A hard-boiled egg encased in sausage and bread crumbs and then deep-fried may seem like a product of modern pub culture, but the Scotch egg was invented by London department store Fortnum & Mason in 1738. This recipe comes from kitchen assistant Lucy-Ruth Hathaway, who hails from London, England. SERVES 6 INGREDIENTS 6 whole eggs […]

A cold beer is usually somewhere close by any grill. Any beer makes for a good match with grilled foods. As appreciation for pairing foods with wine has grown, so has interest in beers of different styles and characteristics. Many of the best matches with roasted and grilled foods share that “roasty” quality. Pork cracklings, […]

The trick to producing crispy deep-fried foods is no trick at all. Keep the fat at a constant high temperature. This is best done by using a heavy, flat-bottomed pan and a deep-fat thermometer to monitor the oil temperature. To ensure crispiness: Heat cooking oil to the temperature listed in your recipe, typically 365 degrees F […]

Satay Udang (Shrimp Satay) Ground macadamia nuts enrich this spicy Singaporean-style shrimp satay. MAKES 20 SKEWERS INGREDIENTS 1 1/2 lb. (about 40) medium shrimp, peeled and deveined 1 tbsp. fresh lime juice 1/2 cup chopped shallots 1 1/2 tbsp. dark brown sugar 1 tsp. kosher salt 8 Kaffir lime leaves, stemmed 5 macadamia nuts 4 […]

Wake up your beach bar from its winter slumber. Stocking your bar with standard items will prevent you from having to make an emergency run to the store when people drop by. Although fresh is always best, you can substitute with convenience products such as bottled fruit and vegetable juices, and dry mixes. For health-conscious […]

The nice thing about making croutons at home is the ability to make fresh croutons for salads and soups in small batches.  By making your own, you can make small batches which is great for being frugal {nothing worse than a box of croutons gone stale} and saving money.   Makes 10 cups | Hands-On Time: 10m | Total […]

Fresh ideas for light and easy weeknight dinners via Sunset Magazine. Garlicky Steak Salad with Chickpeas and Artichokes No need to be alarmed about all the garlic; the OJ and soy sauce mellow it out. Recipe: Garlicky Steak Salad with Chickpeas and Artichokes Shrimp and White Bean Salad with Lemon Dressing The mix of chicory greens […]

Catch all the best spring produce — like peas, asparagus, carrots, rhubarb and artichokes — at its peak and use it to make super-fresh meals. Primavera With Prosciutto, Asparagus and Carrots INGREDIENTS Kosher salt 1 pound penne or farfalle 1 pound asparagus spears, stems trimmed, cut into 1 1/2-inch lengths 1 large carrot, cut into […]

This article first appeared on Gastrokid, a personal blog written by Bon Appétit Features Editor, Hugh Garvey, and Matthew Yeomans. The more you encourage your kids to participate in the pleasures of cooking healthy and delicious food, the more they’ll understand and love what they eat. After 7 years of cooking with our kids and chronicling […]

Traditional American fare—just like the American waistline—is looking more than a little pudgy these days. Even though some states enjoy healthier reputations than others (Yes, Colorado, we mean you), no state is completely guilt-free when it comes to dishes with huge portion sizes, super-high calorie counts, or sky-high fat content. So if you want to sample […]