These 9 grilling recipes, from clams and chorizo to a pisco punch with grilled lemons, were developed for BonAppetit.com's 30 Days of Grilling campaign.
The tri-tip comes from the bottom sirloin, located just forward of the back leg on the outside belly of the cow. This small cut of beef weighs between 1 1/2 and 2 1/2 pounds and is two inches thick. In Europe this cut of beef is sometimes referred to as a “triangle steak,” because of its shape. In the past, butchers seldom marketed this obscure cut because there were only two small tri-tips per beef carcass. Typically it was ground or cubed for stews. But because it is lean and inexpensive it has recently become quite popular, especially on the West Coast. One of the most popular items at a California cookout is the beef tri-tip. Telling a Californian that grilling a beef tri-tip is not real barbecue may lead to fisticuffs. This cut packs big flavor, but it has a low fat content. For optimum taste, tri-tip is usually marinated and/or seasoned and grilled at a high temperature over direct heat. The tenderness of this cut is optimized by slicing the meat across the grain. This recipe stays true to the flavors of the West Coast.
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.
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.
Today, actor Glen Powell sits down with Bon Appétit to eat his favorite meals and talk all things acting, fitness and Texas. Join Powell as he discusses the confidence boost he received from Denzel Washington early on in his career to running tips from Tom Cruise—all while tucking into his favorite foods.
Glen just announced the launch of his first-ever brand venture, Smash Kitchen- a line of organic pantry staples designed to modernize the American pantry.
Join Brad Leone, DeVonn Francis, Melissa Miranda, Zaynab Issa, and Kendra Vaculin in the Bon Appétit Test Kitchen as they each prepare a perfectly snackable, freshly made dip to pair with their favorite chips. From chunky salsas to creamy baked creations, one of these chips and dip combos is sure to make a crunchy impression at your next get-together.
Check out Kendra's full Roasted Tomatillo and Avocado Salsa recipe here: https://light-body.today/recipe/roasted-tomatillo-and-avocado-salsa-recipe%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-RIFgn jsPKbl SummaryCollectionGridSummaryItem-ilztYA cpHIzM search_result_item-5a4e4c49c4767c6c1c1937e7">
Bon Appétit Test Kitchen manager, Brad Leone, is back for episode 21 of "It's Alive," and this time he's giving you his top ten fermentation tips. Brad discusses his favorite equipment, best practices, and addresses some common concerns in the wild world of fermentation.
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.
