​Perfect poached eggs are easier than they look. With fresh eggs, barely simmering water, and one simple trick, you can achieve tender whites and runny yolks every time.. The key to the BA test kitchen’s preferred method is straining the egg through a fine-mesh sieve to remove loose, watery whites. This simple step yields a smooth, compact poached egg. Then, gently lower the egg into the water and create a subtle whirlpool to help the whites wrap around the yolk—no vinegar required. For multiple eggs, add them one at a time, staggering by 20–30 seconds so they hold their shape.. Cook for about 2½ minutes for set whites and a soft, runny center, or a few minutes longer for a jammy yolk. Once you’ve got the technique down, poached eggs instantly upgrade avocado toast, grain bowls, and more; or anchor classics like Eggs Benedict or a bistro-style frisée salad.. Poached Egg FAQ. Do I need vinegar to poach eggs?. No. Fresh eggs and straining off loose whites are more effective for clean, well-shaped poached eggs—and won’t affect flavor.. How do I keep poached eggs from getting wispy?. Start with very fresh eggs—older whites are looser and won’t cling as well to the yolk. Crack the egg into a fine-mesh strainer set over a bowl and let excess whites drip off before cooking.. What’s the best water temperature?. A bare simmer (around 180°F), not a rolling boil. Too much movement in the water can break the egg apart.. How long should I poach eggs?. About 2½ minutes for runny yolks; 4–5 minutes for firmer, jammy centers.. Can I make poached eggs ahead of time?. Yes. If holding for less than an hour, keep the eggs in a bowl of warm water. For longer storage, transfer cooked eggs to an ice bath and refrigerate for up to 1 day. Reheat chilled eggs in barely simmering water for 1–2 minutes, or cover them with hot tap water and let sit about 30 minutes until warmed through.. More egg tricks →. Extra-Creamy Deviled Eggs. View Recipe  

​For many of us around the country, spring has not yet sprung despite the calendar date. But as we await T-shirt weather, there is also a wealth of new restaurant openings to look forward to. In Chicago, the team behind the legendary Oriole is preparing to debut their first new restaurant in ten years. Down in New Orleans, the sisters behind contemporary Mexican stunner Acamaya, one of our Best New Restaurants of 2025, are opening what is poised to be the hottest breakfast spot in town.. We track restaurant openings year-round in preparation for our annual Best New Restaurants list. This spring, these eight are worth planning a trip around.. This list is organized alphabetically by city. The opening dates below are subject to change. Check restaurant websites and Instagram accounts for updates.. Heritage. Atlanta. Opening: May. Demetrius Brown debuted Heritage Supper Club four years ago as an Afro-Caribbean pop-up separate from his beloved bistro Bread & Butterfly. Now, Heritage will be a brick-and-mortar in Summerhill. Partnering with restaurateur Brandon Blanchard, Brown’s second concept draws on his Trinidadian, Jamaican, and African roots coupled with his Southern upbringing. Both the tasting menu in the dining room and à la carte menu in the lounge celebrate foods of the African diaspora and Brown’s memories of cooking with his great-grandmother with dishes like Jamaican beef patties with chili labneh, oxtail waakye with plantain, rice, and peas, and lamb shepherds pie. To drink, there are cocktails like a Haitian mule made with Haitian rum and a plantain-infused old fashioned.. Rosa y Marigold. Boston. Opening: April. From the team behind Boston-area favorites Celeste and La Royal comes Rosa y Marigold. It’s owners JuanMa Calderón and Maria Rondeau’s first project in Boston proper and the restaurant spotlights Calderón’s Peruvian cooking. Expect dishes like papa a la huancaina (new potatoes with creamy aji amarillo dip) and anticuchos (skewers) of chicken and shishito or beef heart, plus Peruvian-Chinese chifa dishes like chaufa de mariscos (seafood fried rice) and chancito asado, roasted pork in honey hoisin sauce. At lunchtime, Rosa y Marigold will offer sanguches, classic Peruvian sandwiches—like butifarra with Peruvian-style country ham and pan con lomito al jugo, a take on a Peruvian cheesesteak.. All Well. Chicago. Opening: April. It’s been ten years since Chicago’s two Michelin-star Oriole opened its doors. Now Noah Sandoval and Larry Feldmeier are gearing up for their next chapter with All Well, a new American bistro coming to the West Loop neighborhood this spring. Diners can opt for a five-course prix fixe in the dining room with plates like délice de Bourgogne agnolotti and stuffed quail with purgatory beans, or for a more casual experience at the 30-seat bar with an à la carte menu, served until late. (We’re eyeing the short rib sandwich with horseradish aioli.). Olōyō. Dallas. Opening: April. Fan-favorite po  

​Skip to main content. Recipes. Parmesan smashed potatoes, asparagus-artichoke galette, miso mac and cheese, and more sides worthy of your Easter table.. By Phoebe Fry and Bon Appétit Staff & Contributors. March 25, 2026. Photo by Travis Rainey, Food Styling by Kaitlin Wayne. Ham and lamb may get top billing, but the real stars of Easter dinner are the sides. What’s a holiday meal without fluffy rolls, creamy casseroles, fresh spring vegetables, and at least a couple of potato dishes? Just another weeknight dinner.. Easter side dishes turn the meal into an event. From classics like deviled eggs and Parker House rolls to bright modern salads, seasonal favorites, and tender biscuits, the recipes below will give you everything you need to build the holiday spread of your dreams.. Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Christina Allen1/37. Classic Potatoes au Gratin. This crowd-pleasing Easter side dish is topped with cheese and breadcrumbs (which is what sets it apart from scalloped potatoes).. Photograph by Elliott Jerome Brown Jr., Food Styling by Micah Morton, Prop Styling by Christina Allen2/37. Extra-Creamy Deviled Eggs. This is the classic, dialed up. The filling is whipped until airy and impossibly smooth, with just the right amount of tang. For an Easter-ready flourish, finish with a sprinkle of fresh herbs.. Photo by Chelsie Craig, Food Styling by Dana Bonagura3/37. Maple-Glazed Carrots. Look for long, slender carrots without cracks, with their green tops still attached (it looks especially nice with a bit of stem showing).. Photo by Travis Rainey, Food Styling by Michelle Gatton, Prop Styling by Christine Keely4/37. Easter Salad. With radishes, softly-set eggs, and green olives, this updated egg salad brings brightness and bite to your Easter table.. Photo by Michael Graydon and Nikole Herriott5/37. Vodka Biscuits. A shot of vodka makes these buttermilk biscuits extra tender, so you can relax a little about how much you handle the dough.. Alex Lau6/37. BA’s Best Green Bean Casserole. Anchored by umami-rich browned crimini mushrooms, a nutty Parmesan béchamel sauce, and extra-crispy shallots, this is the green bean casserole to end all green bean casseroles.. Photo by Travis Rainey, Food Styling by Kaitlin Wayne7/37. Make-Ahead Mashed Potatoes. Cooking for any holiday meal can feel like a game of Tetris: Can you fit everything in the oven before time runs out? Enter this make-ahead side. When the time comes, reheat them and garnish with chives and butter.. Photograph by Emma Fishman, food styling by Pearl Jones, prop styling by Summer Moore8/37. Charred Asparagus and Dates With Goat Cheese. Peak-season asparagus is Easter’s unofficial mascot, and here it gets the treatment it deserves. A hard char draws out its natural sweetness, while dates and goat cheese bring contrast and richness.. Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Dayna Seman9/37. Spring Greens With Hot Bacon  

​Fattoush, a juicy, crunchy mix of fresh herbs, cucumbers, tomatoes, and toasted pita, is one of the most famous Levantine salads. This version, adapted from Mario Jr. Haddad of the popular Lebanese café Al Falamanki, blends regional variations into a cohesive whole. Adding garlic reflects traditional recipes from Lebanon’s mountainous regions, while pomegranate molasses (a popular addition in Syria), gives depth and robust sweetness to the zingy sumac dressing.. It’s an excellent use for day-old pita: tear it into pieces, drizzle with olive oil, and bake until golden so it stays crisp even after tossing with the dressing (or swap in lightly crushed pita chips). While you can make this fattoush year-round, it shines in summer when tomatoes are at their sweetest. Serve it alongside grilled chicken, steak, or fish—or let it anchor a light, herbaceous dinner on its own.. What, exactly is fattoush? Fattoush is a chopped vegetable salad built around toasted or fried pita. Its name translates to “crumbled,” referring to the crunchy bread pieces. Sumac—mixed into the dressing or sprinkled over the assembled salad—is the defining spice of traditional fattoush and lends the dish its signature tang. Soaking the spice in warm water extracts maximum flavor.. Is pomegranate molasses essential? This ingredient adds and extra layer of sweet-tart flavor to the dressing. If you don’t have it, make your own by simmering pomegranate juice until syrupy, or substitute with saba or aged balsamic vinegar—the flavor won’t be identical, but they provide similar balance.. How do I keep the pita crunchy? Bake until deeply golden and crisp—you can take it further than you think. Don’t overdress the salad; toss with about a third of the dressing, then add more as needed and serve the rest on the side.. Can I make fattoush in advance? You can prep all the elements up to a day ahead, but toss everything together—especially the pita—just before serving for the best texture.. Swaps and additions: Radishes add peppery bite, but you can substitute thinly sliced red onion or other crunchy vegetables like bell peppers. For the herbs, you can use just parsley, just mint, or a combination of the two alongside other herbs like dill or cilantro.  

​Everyone in the restaurant can help you pick the right bottle.. Upon closing for renovation, Kirchen ambitiously enrolled 56 staff members (spanning bartenders, waitstaff, and even line cooks) into a 10-week, introductory-level sommelier certification course. Everyone passed. All are equipped to suggest pairings for every item on the menu, which ranges from rich meats to seasonal pastas. The training program has proved so successful that Disney is now considering an expansion into Court of Master sommelier training at other premium Disneyland restaurants, including Club 33 and Carthay Circle.. Not a wine person? They’d love to change your mind.. Though Napa Rose already has a steady stream of wine-loving regulars, two new patios overlooking California Adventure theme park seek to lure in less wine-focused park visitors.. “It’s really important for us to listen and not make it this intimidating thing,” Kirchen says, adding that he sees himself as a guide facilitating guests’ individual wine journeys. To that end, he might ask diners about their favorite movies, pop culture knowledge, and most memorable meals—all things, he says, that might shed light on a person’s preferences. To that end, staff might ask which supermarket wine you like and offer an elevated version of it. (They won’t judge you for drinking Carlo Rossi jugs, don’t ask me how I know.). The Food at Epic Universe Is Wild, Weird, and Shockingly Good. Universal’s new Epic Universe takes theme park food to a whole new level.. California wineries are the star of the show. Kirchen doesn’t just want to pair your meal with a tasty beverage, he wants you to know more about who made that beverage. Drawing from his own frequent trips to the state’s wine regions and visits from producers to Disneyland, he’s created a database for staff that catalogues these stories.. “How do they farm? Are they organic? Are they biodynamic?” Kirchen explains that everything from rainfall to family history can influence how a guest chooses their wine. And he understands how working with a Disneyland restaurant can be financially life-altering for his vendors. “We’re very lucky to have the opportunity to support these winemakers we want to support,” he says.. The chef’s table is the best seat in the house. The updated offerings don’t stop at wine. At the bar, the cocktail program repurposes discards from the kitchen, including vodka-infused strawberries pulverized into a powder. The popular chef’s table experience remains, but is now bookable online, giving guests more chances to snag one of these coveted seats. In terms of food, Napa Rose’s kitchen is dishing out far more than the standard theme park pretzel. The restaurant’s cult-favorite Smiling Tiger Salad is reincarnated as the Laughing Tiger, a spicy beef dish with coconut dressing, and is available only on the lounge menu as a small bite, rather than a large salad. On the main dining menu, the Wagyu steak is a