Bonnie Rush

26 Magazines | 1,665 Articles | 179.7k Followers | 3 Likes | @bonnierush | Jesus follower • married to my best friend • homeschooling mom • photographer • DIY home creator • gardener • local farming advocate • San Diego born

Master Sweet Dough

This versatile dough is ideally made in a stand mixer, but a food processor works surprisingly well, too.

Stand Mixer Method

Heat milk in a small saucepan over medium heat or in a microwave until an instant-read thermometer registers 110°–115°. Transfer milk to a 2-cup measuring cup; stir in 1 Tbsp. …

Domestic Technology

Potted Crab with Meyer Lemon


1-2 Meyer lemons (2 teaspoons finely grated zest, 3 tablespoons juice, plus thin slices for garnish)
• 2 tablespoons Sherry
• 1/2 cup (8 …

Meyer Lemon

The Loftiest Souffle

Here's a soufflé recipe by Michel Richard of Citronella in Washington, D.C. that can stand up for itself. Whip the whites until firm, but stop before they get too stiff.

Preheat oven to 400°. Brush ramekins with butter and place on a foil-lined baking sheet; sprinkle ramekins with 2 Tbsp. Parmesan …


The Creamiest Aioli

In this recipe by L.A. chef Suzanne Goin, she provides this tip: "Add a thin drizzle of oil and whisk like crazy."

Drape a kitchen towel over a small saucepan; set a small metal bowl over (this will hold bowl in place). Whisk egg yolk*, garlic, 1/4 tsp. salt, and 2 tsp. water in metal bowl to blend …


Thomas Keller's Perfect (Yes, Perfect) Poached Egg

Thomas Keller

Lazy Mary’s Citrus Tart (Joy The Baker)

Joy The Baker

Lazy Mary’s Citrus Tart

Jan 13, 2015

If I find the word ‘lazy’ in the title of a recipe, it’s just… I feel like I can …

Pomegranate Aperitif

Saba is wine-grape juice that’s been reduced until syrupy and concentrated. If you can’t find it, use a few drops of aged balsamic vinegar.

Whisk pomegranate juice and saba in a large pitcher, then stir in Lillet and bitters. Pour into rocks glasses filled with ice; top off with club soda.

Recipe by


Lychee Ginger Ice

Crushing ice, refreezing it, and crushing it again gives it a texture like that of a snow cone.

Prep: 30 minsTotal Time: 1 hour 30 minsServings: 8


1 can (20 ounces) lychees in heavy syrup, strained, syrup reserved
• 2-inch piece fresh ginger, peeled and thinly sliced
• 8 cups ice (about 2 …


Wild Salmon, Asparagus, and Shiitakes in Parchment

When you bake fish and vegetables in parchment, you are steaming them in their own juices. It preserves nutrients and requires little added fat. Serve with cooked brown rice, barley, or another whole grain.

Prep: 25 minsTotal Time: 35 minsServings: 4


8 ounces shiitake mushrooms, trimmed …


Fresh Pasta

Because this dough is eggless, it has great al dente texture. If you can’t find durum wheat flour, all-purpose will work well, too.

ingredient info:

Fine durum wheat flour is available at natural foods stores and some specialty foods stores. Semolina flour is available at Italian markets, specialty …


The Best Way to Use Chives, From Soups to Vegetables to Main Dishes

More than just a garnish, chives awaken every dish they touch. Here are some of our favorite ways to use them.

Little Toasts

Fresh goat cheese with crushed red pepper and chives…sautéed chicken livers with black pepper and chives…asparagus, sliced eggs, and chives…


Blini with trout roe, creme …


Brownie-and-Peanut-Butter Ice Cream Sandwiches

Have you ever spooned peanut butter out of the jar while munching on a chocolate bar? Next time, try sandwiching ice cream swirled with crunchy peanut butter between slim, fudgy, indulgent chocolate brownies. You'll never go back.

Yield: Makes about 3 dozen


Vegetable-oil cooking spray
• 2 …


How to Prep Baby Artichokes, Step by Step, with GIFs!

Never cooked baby artichokes? Now’s a great time to start. Their chokes and thorn-free leaves clean up in a snap, yielding tender hearts and stems. Here’s the play-by-play.

1. Pull off the green outer leaves to expose the pale yellow ones. Have a bowl of lemony water at the ready.

2. Using a serrated …


Green Garlic and Pea Soup with Whipped Cream

The key to a vibrant green (not khaki) soup: Bring the water up to a boil quickly over high heat, and err on undercooking the peas to preserve their color.

Cut dark-green tops from green garlic and slice crosswise ½” thick; slice bulbs and pale-green stalks crosswise ¼” thick.

Heat 2 Tbsp. oil in a …


Smoked Trout with Pea Shoots and Spring Onions


1/4 cup crème fraîche or sour cream
• 2 tablespoons drained prepared horseradish
• Kosher salt, freshly ground pepper
• 4 small purple or white …

Seared Hake with Baby Potatoes and Green Sauce

The balance of this green sauce is all in the mix. Sorrel is citrusy and bright, but can be quite sharp. Celery is cooling, and the leeks deliver structure, heat, and body.

Green sauce

Combine celery juice, sorrel juice, leek juice, and vinegar in a small bowl; season with salt and more vinegar, if …


Fish Stew with Fennel and Baby Potatoes

This stew might come together quickly, but it gets plenty of backbone from fennel and white wine.

Heat oil in a large pot over medium-high heat. Cook potatoes, tossing occasionally, until beginning to soften, about 3 minutes. Add fennel and garlic; season with salt and pepper and cook, stirring …


Los Angeles Travel Guide | Food & Wine

F&W’s Los Angeles travel guide features spectacular Los Angeles restaurants, cocktail bars, beach hotels and things to do. Plus: delicious recipes from L.A.’s greatest chefs.

Rooms at this hip boutique hotel have balcony views of Venice’s Muscle Beach and come with a free supply of surf wax for …

Los Angeles

Scallion Vinaigrette Recipe - Bobby Flay | Food & Wine


How to make this recipe

In a blender, puree the scallions, jalapeño, vinegar, water and honey; gradually add the oil. Add the cilantro and pulse. Season with salt and pepper and serve.

Contributed By Bobby Flay Photo © Kana Okada Published August 2010

Related Video

How a Charleston Chef …

Celebrity Chefs

Agricole-Guava Cooler Recipe - Martin Cate | Food & Wine

• Fill a shaker with ice. Add the guava nectar, rhum agricole, lime juice, Simple Syrup, Navan and bitters; shake well. Strain into an ice-filled rocks glass; top with club soda and cinnamon. Garnish with a mint sprig, cinnamon stick or lime wheel (or all three).


Strawberry Rhubarb Pâte de Fruit Recipe

Heat oven to 200°. Stir Demerara sugar and vanilla seeds in a bowl; sprinkle with Shrubb and toss to combine. Spread sugar evenly on a parchment paper-lined baking sheet; bake with the oven door ajar until dried, about 30 minutes. Let sugar cool and then crumble.

Grease a 9″x13″ parchment …


Meadow Mocktails | Food & Wine Recipe

• 1/2 cup basil leaves
• 2 tablespoons fresh lemon juice
• 11 ounces chilled fresh grapefruit juice
• 1/4 ounces Angostura bitters
• 40 ounces chilled sparkling water
• Ice
• Basil leaves, grapefruit slices and/or lavender flowers, for garnish


Halibut in Parchment with Corn and Tomatoes Recipe - Kristen Kish | Food & Wine

• Arrange the halibut in a shallow baking dish. In a medium saucepan, combine 1 cup of water with the sugar, fennel seeds, peppercorns, coriander seeds and 2 1/2 tablespoons of kosher salt and bring to a simmer. Cook, stirring, until the salt and sugar dissolve. Remove the pan from the heat and stir …


Blueberry Hand Pies

Kids love to get a pint-size sweet.

Preheat oven to 375°.Roll out dough on a floured surface to a 15x12-inch rectangle. Cut into 6 rectangles.

Toss blueberries, lemon zest, lemon juice, sugar, and salt in a medium bowl. Brush edges of rectangles with water; mound some blueberries in center of each. …


Salted Caramel-Filled Fudge Brownies Recipe - Anya von Bremzen | Food & Wine


How to make this recipe

Make the caramel In a medium saucepan, cook the sugar with the water over moderate heat, swirling the pan frequently, until a dark amber caramel forms. Slowly drizzle in the cream, then whisk in the butter and sea salt. Transfer the caramel to a small bowl 
and …


Indian-Spiced Short Ribs Recipe - Michael Voltaggio | Food & Wine

Make Ahead

The recipe can be prepared ahead through Step 4; refrigerate the meat and sauce separately for up to 3 days.


7 Oyster Common Mistakes, from Shucking to Storing


Grab a Bag from the Supermarket

“Get your oysters from a place you trust,” says senior food editor Dawn Perry. It’s crucial to buy oysters from a source that treats them safely and with care. Like most bivalves, oysters need to be kept cold and alive until the moment you cook or slurp them up so …


How to Start Beekeeping: What's All the Buzz About?

No wonder more and more folks are making a beeline for beekeeping — a single hive of these tiny, social pollinators can provide 40 to 60 pounds of …

Ragout of Lamb and Spring Vegetables with Farro


4 sprigs oregano
• 4 sprigs thyme
• 2 sprigs rosemary
• 2 bay leaves
• 1/4 cup olive oil, plus more
• 2 pounds lamb shoulder, cut into 1" pieces
• Kosher …

Crispy-Skinned Fish

1. Dry Out

Starting with parched skin is the key to a pro result— try to cook wet fish and it's going to steam, stick, rip, and generally be a huge, …