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    For the Chef


    For the Chef

    • 140 Pins

    One of the highlights in the staff-meal rotation at Rustic Canyon is this garlic-ginger fried chicken.

    Fried Chicken Recipe - Bon Appétit

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    You can swap other greens, like spinach, for the chard. This soup tastes even better after being chilled for a day or two.

    Tomato and Bean Soup Recipe - Bon Appétit

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    Pork belly’s back! Ask your butcher for a square piece: It’ll make for even slices and a good fat-to-meat ratio.

    Pork Lettuce Wraps with Cucumbers Recipe - Bon Appétit

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    Got some burned bits? Great job! The natural sugars in the root vegetables, along with the brown sugar, will caramelize, giving you a little bitterness to counter all that sweetness.

    "Burnt" Carrots and Parsnips Recipe - Bon Appétit

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    Make sure the vodka cooks for a full minute or two to evaporate all the booziness.

    Fusilli alla Vodka Recipe - Bon Appétit

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    “I totally ripped this recipe off from my mom.” —Allie Lewis Clapp, food editor

    Curried Squash Soup Recipe - Bon Appétit

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    Think of this pasta from Tosca as a carbonara, but with tomatoes in place of the eggs.

    Bucatini with Tomato, Guanciale, and Chile Recipe - Bon Appétit

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    Brine is what seasons and preserves; without it, your veg will never graduate to pickle status.

    Green Bean Pickles Recipe - Bon Appétit

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    Smaller brussels can cook in half the time; rely on the visuals, not your timer, to know when they’re done.

    Brussels Sprouts with Caramel Recipe - Bon Appétit

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    Named for Amatrice, a town northeast of Rome, this pasta is traditionally served with a long noodle like bucatini, but we like how shorter penne captures the spicy, meaty bits of sauce inside the tube.

    Pasta all'Amatriciana Recipe - Bon Appétit

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    Spicy Sichuan pepper, which delivers a numbing effect along with nuanced heat, will leave your lips buzzing. Use any leftover chili oil in dressings or marinades

    Sesame Noodles with Chili Oil and Scallions Recipe - Bon Appétit

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    For the most vibrant, striking hue, stick with one type of pepper.

    Hot Sauce Recipe - Bon Appétit

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    The only thing better than Sloppy Joes for dinner is taco night. This hybrid is the best of both worlds.

    Sloppy Tacos Recipe - Bon Appétit

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    “Coating sweet grilled corn with miso butter brings nutty flavor to a classic.” –Brad Leone, test kitchen manager

    Grilled Corn with Miso Butter Recipe - Bon Appétit

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    Brining these fries in a salt-and-cabbage solution seasons them and, as they start to lightly ferment, infuses them with a slight tang. Think salt-and-vinegar chips and you get the right idea.

    Pickled French Fries Recipe - Bon Appétit

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    Taqueria Guacamole Recipe - Bon Appétit

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    Salty, crunchy, and herbaceous—a perfect side dish for grilled meats or fish.

    Farro and Tomato Salad with Fish Sauce Recipe - Bon Appétit

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    Strawberries and cream…and cardamom. The cooling spice and cucumbers give berries an element of intrigue.

    Strawberry Cucumber Salad Recipe - Bon Appétit

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    Remove the tomatillo’s papery husk and rinse off any sticky coating before using.

    Tomatillo Salsa Verde Recipe - Bon Appétit

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    From Edward Lee, author of Smoke and Pickles and chef at 610 Magnolia and Milkwood in Louisville, KY

    Korean Fried Chicken Wings Recipe - Bon Appétit

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    Think of crunchy, tangy, no-hassle quick pickles as the gateway to all things preserved.

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    Best with a vinegar-y hot sauce, like Tabasco or Crystal.

    Egg Salad Recipe - Bon Appétit

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    Cutting the cauliflower into florets means the brine will absorb faster.

    Tarragon Cauliflower Pickles Recipe - Bon Appétit

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    Always trim off stems and ends before pickling veg; enzymes in both can lead to mushy pickles.

    Dill Pickles Recipe - Bon Appétit

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    Consider the crunch: You want to choose a vegetable that’s naturally firm, like fennel. The fresher it is, the crisper it will stay.

    Spiced Pickles Recipe - Bon Appétit

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