BONITA VIK

21 Flips | 1 Magazine | @BONITAVIK | Keep up with BONITA VIK on Flipboard, a place to see the stories, photos, and updates that matter to you. Flipboard creates a personalized magazine full of everything, from world news to life’s great moments. Download Flipboard for free and search for “BONITA VIK”

Chicken with Buttered Snap Peas and Tender Lettuces

4 Servings<p>Active Time: 40 min<p>Total Time: 40 min<p>Cooked lettuces? Yes—but barely. When they hit the pan, they’ll pick up flavor from the chicken drippings, gently wilting and taking on the buttery sauce.<p>April 2014Print<p>Ingredients<p>2 tablespoons olive oil<p>1 3½–4-lb. chicken, cut into 10 pieces<p>Kosher salt …

Warm spring days require ALL the avocado shrimp spring rolls: http://thekitc.hn/1hARxyh via Refinery29

How to Make Deviled Eggs Without a Recipe

<i>Here at Food52, we love recipes -- but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often.</i><p><i>Today: Food52's Associate Editor, Kenzi Wilbur, shows us how to make deviled eggs without a recipe, for all your</i> …

Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze

• Author: Cookie and Kate<br>• Prep Time: 20 mins<br>• Cook Time: 30 mins<br>• Total Time: 50 minutes<br>• Yield: 4<br>• Category: Entree<p>★★★★★<p>4.9 from 68 reviews<p>Tender, caramelized …

Pan Seared Salmon with an Herb Pesto Vinaigrette - What's Gaby Cooking

So if you’ve never met me in real life, or you don’t check instagram like its your job, you probably won’t know that I’m obsessed with cats.<p>I’m …

Buvette's Rosemary Potato Chips

<i>All week long Jody Williams, the chef at New York's beloved Buvette restaurant, will be sharing recipes from her new book, Buvette: The Pleasure of Good Food. Follow along to win one of five copies we're giving away -- and to add a little more Paris into your life.</i><p><i>Today: The humble potato chip gets</i> …

Sunday Supper: Red Wine-Marinated, Roasted Beef Tenderloin With Herb-Horseradish Cream

<b>Editor's note:</b> Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.<p>More<p>Guide to Steak<p>All the methods and tips you need to make perfect steak, each and every time.<p>The first time I made this dish was for Christmas dinner, and …

Grilling: Smoked Lamb Barbacoa

I've had Kenji's beef barbacoa recipe on a running "must-make" list ever since he posted it back in April. The reality of my limited time—between working my day job and developing grilling recipes for this column—means that non-grilled dishes often fall to the wayside. But my desire for a taste of …

Beer-Battered Onion Rings

In a large bowl, whisk together flour, cornstarch, paprika, mustard, baking powder, and salt. Add honey and beer, and whisk until smooth; let sit for …

Banh Mi Pork Burgers with Cucumber, Carrots, and Cilantro

Being a Top Chef contestant can be grueling and exhausting and crazy fun. When we're all wiped out from nonstop competition, we do what we do best: …

Recipes

Aged Sriracha Hot Sauce Recipe • Steamy Kitchen Recipes

posted by<p>Did you know that the Huy Fong company that makes the beloved “rooster sauce” sells 20 million bottles of its sriracha sauce a year without …

How to Make Banh Xeo, Crisp Vietnamese Filled Crepes

How to make the hot and crunchy filled crepes known as banh xeo in Vietnam.<p><i>Banh xeo</i> translates to “sizzling cake.” Once you’ve made a batch of these lacy, ultra-crisp crepes, you’ll know why. Remember: Work quickly, and watch for splattering oil when the batter hits the pan.<p>Once oil is shimmering …

Grilled Steak with Parsley-Parmesan Salad

4 Servings<p>The rich and beefy flatiron is also known as a top blade steak, but you can use any cut.<p>May 2014Print<p>Ingredients<p>1½ pound flatiron steak<p>3 tablespoons olive oil, divided, plus more for drizzling<p>Kosher salt and freshly ground black pepper<p>2 cups fresh flat-leaf parsley leaves<p>2 oz. Parmesan, …

How to Make Chinese Steamed Buns from Scratch

<i>It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.</i><p><i>Today: Whether you like your Chinese buns plain or filled, steamed or pan-fried, sweet or savory,</i> <i>Cynthia of Two Red Bowls</i> <i>is here to show you how to make</i> …

This mustard-glazed salmon is just as good cold as it is hot, making it an easy option for a picnic or a warm-weather dinner. RECIPE: http://thekitc.hn/1oObPHo

Rib-Eye Steak with Chimichurri and Patagonian Potatoes

Many Argentine cooks keep a jar of homemade chimichurri sauce in the fridge (it keeps for several weeks) to either marinate or season cooked meats …

Russ Parsons' Crisp-Skinned Salmon

<i>Every other Thursday, we bring you Nicholas Day -- on cooking for children, and with children, and despite children. Also, occasionally, on top of.</i><p><i>Today: A weeknight salmon recipe with a secret trick (and the crispiest skin).</i><p>The life cycle of a salmon is the sort of incredible, Upworthy-ready story …

All About Flank Steak, and 6 Tips on How to Cook It

<i>Each week this summer, Cara Nicoletti of The Meat Hook is helping us get to know our favorite cuts a little bit better – and introducing you to a few new ones, too. Read on, study up, then hightail it to your nearest butcher.</i><p><i>Today: We're learning all about flank steak -- including how to cook it to</i> …

Grilled, Bacon-Wrapped Shrimp With Arugula and Red Onion Relish Recipe

Be careful not to overcook the shrimp or they'll be rubbery. That said, you do want the bacon to achieve a light char and crispness. Achieve this by keeping shrimp just off of direct heat. Keep the grill heat moderate, and don't walk away when cooking, because bacon fat may cause flames to</b> …

Breakfast tacos are probably (definitely) the best way to wake up in the morning. Get the recipe: http://thekitc.hn/1jtqKz3

5 Tricks to Making a Really Excellent Burger

<i>Each week this summer, Cara Nicoletti of The Meat Hook is helping us get to know our favorite cuts a little bit better – and introducing you to a few new ones, too. Read on, study up, then hightail it to your nearest butcher.</i><p><i>Today:</i> <i>From cuts to fat content to seasoning, Cara is teaching you 5 simple</i> …