• 7 New Ways to Dance with the Devil(ed Egg)

    What to do with all those hard-boiled eggs you dyed and decorated? Make deviled eggs, of course: This year, be inspired by any of the irresistibly inventive flavors here — from fresh and green to savory and smoky and beyond.

    Related: 14 New, Lighter Comfort Food Ideas

    Watercress-Horseradish Deviled Eggs

    Fresh and so springlike, watercress brings bright flavor while horseradish adds bite to cut the richness of the yolk.

    8 large eggs
    1/3 cup mayonnaise
    1 tablespoon Dijon mustard
    1 teaspoon white-wine vinegar
    3/4 cup finely chopped watercress, plus leaves for garnish
    2 teaspoons drained prepared horseradish

    1. In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.

    2. Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Stir chopped watercress and

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  • Danielle Walsh

    Make All Your Pork Chops Look This Good

    We’ll come out and say it: Cooking pork chops is not an easy task. But we promise—you can definitely cook a tender, juicy chop, says senior food editor Dawn Perry—as long as you avoid these eight common mistakes. Here’s her advice.

    1. Pork is Pork is Pork 
    This is true with all meat and fish, but especially with pork: There is a huge difference in taste between your typical grocery store pork and well-raised, well-fed heritage pork. It’s worth the extra couple bucks.Here’s why.

    2. Boneless is Better 
    Generally, we like our meat and poultry to be bone-in. There are a couple of reasons: First, it slows down the meat’s cooking, so it gives you a little more leeway to get a good, crispy sear on your chop. Second, the bone gives the meat a richer flavor. Yeah, you should keep that bone in there.

    3. A Little Salt, a Little Pepper 
    No. A LOT of salt. A LOT of pepper. As with all meat, you want to season that sucker so much that you can see the salt and pepper on the surface when

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  • Rochelle Bilow

    This Rice Bowl Is Your New Lunch Go-To

    If you need a quick, healthy meal that’s ready in a flash, but can’t bring yourself to eat one more chopped salad, take heart: This rice bowl is your new best friend. (We’ve told you about lunch bowls, right?) With fiber-rich brown rice, protein-packed egg, creamy avocado for texture, and raw scallion for some bite and zing, this nutritious meal is anything but boring. Add a drizzle of hot sauce over it all to spice things up, if you like. Make it extra easy on yourself by cooking a big batch of rice in advance, then assembling the bowls throughout the week. It’s a lunch (or dinner!) that takes the guesswork out of simple, flavorful food.

    SEE MORE: Our Readers’ Favorite Bon Appétit Recipes of All Time

    Brown rice—higher in fiber and other nutrients than its white counterpart—is the perfect vehicle for this quick, protein-heavy lunch.


    • 4 scallions, thinly sliced
    • 2 cups cooked brown rice
    • 1 teaspoon red wine vinegar
    • Kosher
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  • How to Cook Perfect Brown Rice

    Inspired by conversations on the Food52 Hotline, we’re sharing tips and tricks that make navigating all of our kitchens easier and more fun.

    Today: How to make perfect brown rice, every time.

    How to Cook Perfect Brown Rice

    Compared to its white counterpart, brown rice is a challenge to get right: Where white is stripped down, giving up flavor for ease of cooking, brown has more burliness to fight against, more factors to figure. But when you succeed, you are rewarded with a depth of flavor and texture that white rice will never live up to.

    Here’s what’s tricky about cooking brown rice: You need to soften the outer bran layer, but if you try to force it into submission with too-long cooking times, you’re left with gummy innards.

    The best route to success, luckily, is a straightforward technique we picked up from our friends at Saveur: You treat the rice like pasta, boiling it in ample water, then strain it and let the rice steam in the pot’s residual liquid, which makes things soft but never gummy.

    This technique

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  • Fast food brands use various tools and tricks to make burgers looks fatter, bacon look crispier, and lettuce look greener. 

    Here are a few examples of advertisements vs. reality. 

    Quiznos' Italian Meatball Sub: quizno's meatball sub


    KFC Australia's new Nacho Box:


    Facebook/KFC Australia

    KFC Nacho Box

    Facebook/KFC Australia

    Taco Bell's Crunchy Taco: 

    Taco Bell crunchy taco

    Taco Bell

    McDonald's Big Mac: 

    big mac mcdonald's



    hamburger big mac mcdonald's

    Wikimedia Commons

    Arby's Three Cheese and Bacon sandwich: 

    Arby's sandwich



    Starbucks' Reduced-Fat Turkey Bacon Breakfast Sandwich:

    Starbucks Reduced fat turkey bacon


    Read More »from 13 Fast Food Items That Look Nothing As Advertised
  • image

    All photos: Gary Hovey

    For 25 years, Gary Hovey labored as a heavy equipment operator and industrial welder, but his true passion was a touch more whimsical.

    A decade ago, the Knoxville, Ohio resident was inspired by a 10-foot-tall horse sculpture made of steel bumpers by Chicago artist John Kearney. Hovey resolved to make a few smaller sculptures of his own, but with materials he had on hand.

    "I thought: ‘I could make those with spoons,’" Hovey told us. "They’d be smaller, and people could have them in their homes." And that’s exactly what he did, first welding a dog and then a heron. They were quickly purchased, and Hovey realized he’d struck upon something.

    "People liked them," Hovey said. "[The sculptures] make people happy." Many customers don’t realize at first how the sculptures are constructed, which Hovey takes delight in. "It is funny to watch people as it dawns on their faces: ‘It’s flatware!’"

    Hovey’s sculptures, which are made exclusively with forks, knives and spoons,

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    Austin chef Paul Qui is particular about how things look. The plates in his restaurant, Qui, are custom-made by a local potter. The aprons his servers wear were hand-sewn to his specifications. Qui commissioned the mural on the wall, which was painted by a Japanese artist he likes. And he convinced architecture firm A Parallel to build the space, even though A Parallel generally sticks to residential projects, because their work so perfectly matched his vision.


    What he made sure the architects included in their blueprint: an open kitchen, so Qui can see his guests. “I like watching people eat,” he says. “Maybe that sounds weird, but I encourage my chefs to do that, too.” Based on his diners’ reactions, says Qui, he might change a dish. “How they eat a dish is very important. That will tell me what nuances in the dish should go away or don’t matter.”


    Qui received this hawk eye training from working at a sushi bar. “Sushi chefs are always looking at what people are eating—and

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  • Sara Bonisteel

    We had a chance to visit Pinnacle Foods this week in Parsippany, New Jersey, to take a look at the test kitchen where Duncan Hines hones their boxed cake mixes and meet the senior research chef in charge there, Joe DiPaolo.

    SEE MORE: 15 Food That Are Better Frozen

    Consumers “want to be inspired,” DiPaolo said. “I think they want to be able to get more ideas. It’s beyond the cake. It’s what else can you do with it.”

    Much of his job is figuring that out. Here are some of the things he’s come up with using the brand’s latest line, Signature Velvet (the various iterations of mixes do matter, because they’re designed to give different kinds of crumb and moisture to a cake).

    "You can take our cake mix, and you can add one egg and a stick of butter and a little bit of water and … make almost a dough out of our cake mix, and then add a cheesecake filling, and put some of our Duncan Hines Comstock [canned fruit] on top of it," he said. "I’ve actually made it where you

    Read More »from Kitchen Hacks for Boxed Cake Mix
  • Amiel Stanek

    When I heard that Bon Appétit was, once again, devoting a whole week to all things spicy, the first thought that crossed my mind was, “What the hell kind of horrible thing are they going to make me do this time?” This time last year, I sampled a bunch of different foods doused with Sriracha—yogurt with berries, coffee, etc.—to see what they would taste like. Spoiler alert: A bunch of them tasted real bad.

    This year’s Sriracha Week challenge? To test different ways of cooling down one’s mouth after eating something really, really spicy. Goodie.

    So, every afternoon for seven days, I chewed up a fiery Thai bird chile, waited until the burning in my mouth was unbearable, and tried a different method for quelling the flames. It’s been a rough couple of weeks. Here are the results.

    Ice Water: Surprise! This doesn’t work. My mouth felt bad. Thai bird chiles are spicy. I mean, I guess the cold numbed the pain somewhat while it was in my mouth. But as soon as I swallowed, the

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  • Photo: StockFood

    I went over to a friend’s one Saturday night for an impromptu taco party. She’d walked to the new all-organic, all-artisanal, we-bag-your-groceries-in-hand-knit-sacks superstore to purchase ingredients for aforementioned fiesta. But you know what she couldn’t find amongst the purple potatoes and fiddlehead ferns?

    Iceberg lettuce. Cool, crisp, crunchy iceberg.

    This is not OK.

    In the last ten years, iceberg has been rightfully displaced from the salad bowl by microgreens and local lettuces—who wouldn’t rather load up their fork with nutrient-filled baby spinach, mixed greens, escarole and arugula after decades of iceberg domination?—but now the poor chump is being ignored and unfairly maligned.

    We’ve seen the enthusiastic embrace of the wedge salad at steakhouses and neighborhood bistros, and for good reason. If there’s one thing at which iceberg excels, it’s being a vehicle for fat, cream, and bacon-y unctuousness. But it has other tricks up its crunchy core. Let’s

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