What would you do if I asked you to “temper” eggs? Or “chiffonade” basil? Or “supreme” a grapefruit? At Bon Appétit, we usually avoid culinary jargon like this in our recipes, because their meanings ...

I thought my three-onion chicken salad was a triumph. Red onions for their bite, scallions for their grassy brightness, pickled onions for a puckery jolt of acid. It had crunch, it had sharpness, it ...

Herbs and alliums together form the bedrock of many cuisines. Use them to ground the flavours of a dish, and to add flourishes of freshness, as in these seasonal recipes with lamb, potatoes and peas .

Red palm oil is used in cuisines across the world. It is a base for a number of West African stews and sauces. In Nigerian cuisine, it saturates the dishes of the tropical southern, western, and ...

Instructions: Trim the spring onions, leeks, and scallions and separate the white parts from the tender greens. Discard any tough outer green leaves. Chop the white parts and thinly slice the tender ...