​Making hard-boiled eggs is easy. Peeling them? That’s another story. When the shells cling and tear away chunks of egg white, what should be a quick task turns into a tedious project. And if you ask a dozen cooks how to make easy-peel hard-boiled eggs, you’ll get a dozen different answers filled with “simple tricks” and sworn-by methods.. The truth is, you don’t need vinegar, baking soda, or other hacks. The best method for making hard-boiled eggs (or soft-boiled eggs!) starts with the eggs you choose and ends with how you treat them once your kitchen timer (yes, you must set a timer) dings. Of course, how you cook them matters too. Here’s the method we use in the BA Test Kitchen to get easy-peel hard-boiled eggs every time:. Follow these steps to make hard-boiled eggs that peel easily every time:. 1. Start with older eggs. Fresh eggs are harder to peel because their lower pH causes the egg white to cling tightly to the shell. In slightly older eggs, the whites have loosened, making them not-so-great for poaching but ideal for making hard-boiled eggs with shells that peel cleanly away. When shopping for eggs you’re planning to boil, scan the egg cartons to find the ones with the nearest best-by date.. But first, learn how to tell when eggs have gone bad →. Q: Should eggs be room-temperature before boiling?. A: Not necessarily.. You can use cold eggs straight out of the fridge or room-temperature eggs. Some argue that using cold eggs can cause eggshells to crack from thermal shock; others, that the shock can help separate the white from the shell. More importantly, we find the time saved by not tempering the eggs worth the risk.. 2. Lower eggs into boiling water. Add eggs to a pot of already boiling water. This helps the whites set quickly, making the shells easier to remove and giving you better control over doneness.. Q: How many eggs can you boil at once?. A: About 8, but it depends on the size of your pan.. You can cook up to eight large eggs at a time in a 2-quart saucepan (you want them in a single layer). Any more and you risk them butting heads and cracking apart. Use a slotted spoon to gently lower a couple of eggs at a time into the water, then reduce to a gentle simmer.  

​Caulitos Lentil, Rice, and Cauliflower Chips. Caulitos. Lentil, Rice, and Cauliflower Chips. $5. Thrive Market. I love cauliflower. Roasted, fried, in soups or purées—you name it, I’m sold. So it isn’t entirely surprising that I quickly became obsessed with Caulitos’s chips, which feature a blend of cauliflower, red lentils, and white rice that gets baked into ridged little triangles. They’re certainly cauli-forward in flavor, which is a pro or a con depending on your stance on cruciferous vegetables; but it’s their delightful flaky-meets-crispy texture that keeps me coming back for more. —A.C.. Rustic Bakery Herbs de Provence Crackers. Rustic Bakery. Herbs de Provence Crackers. $6. Thrive Market. Rustic Bakery’s sourdough-based flatbreads have long been my favorite crackers to put on a charcuterie board, but I’d never seen the Herbs de Provence variety until recently. The mix of thyme, savory, oregano, parsley, rosemary, marjoram, and lavender tastes great on its own but plays exceptionally well with cheese—not to mention the fact that it feels particularly seasonal at the moment. Pair these with honey and a few cured meats to round out your board. —A.C.  

​Like compote-marbled cheesecake bars, rhubarb-basted roast chicken, a tangy pink daiquiri, and more ways to cook with rhubarb while you can.. By Joe Sevier and Bon Appétit Staff & Contributors. March 30, 2026  

​It’s mid-afternoon. Six hours from now your dining room table will be bustling with friends waiting on your French onion soup for a dinner party. You’ve got 10 pounds of onions to slice, and your knife just glanced off the first onion as you tried to chop through the stem. Don’t panic. In less than 15 minutes, you can get your blade back to a razor fine edge. That’s true whether you want to take the pro approach of using a whetstone, the absolute beginner route of a $12 pull-through sharpener the size of a computer mouse, or something in between. Even if you don’t have a Massive Slicing Event in the near future, you do need to keep your knives sharp in order to keep them safe (and enjoyable) to use. Just follow these tips for your method of choice to sharpen your blade like a pro (or at least like the confident home cook you are).. How do you want to sharpen?. Honing your knives. Sharpening with a pull-through sharpener. Sharpening with an electric sharpener. Sharpening with a whetstone. Sharpening a knife is the process of removing steel from a blade, which creates a new edge. A whetstone, a large block of material that’s harder than a knife’s steel, is the tool most professional chefs use to keep their knives sharp. Whetstone sharpening can be tricky though, as it’s entirely up to the user to set the correct angle and keep it steady through repeated passes along the stone. And not all knives don’t come with the same blade angle. Western-style chefs’ knives have a wider 20º angle for chopping, while most Japanese-style knives have a less aggressive 15º angle that’s adept at slicing. If that 5º difference has you feeling anxiety about sharpening your own knives, have no fear. “It’s actually very hard to damage a knife beyond repair, so beginners shouldn’t worry too much about making mistakes,” says Vincent Lau, knife sharpening expert at Korin in New York. “Even if something goes wrong, a professional can usually fix it.”. Lau still recommends people try their hand at sharpening their knives with a whetstone, with an added caveat: “If you’re using an inexpensive knife that costs around $20–$30, investing in a $50 whetstone may not make sense. In those cases, a pull-through sharpener can be a reasonable option.” He also notes that pull-through sharpeners and electric sharpeners can remove a lot more metal than a stone. The more metal a sharpener removes, the shorter the lifespan of your knife—over time, your wedge-shaped chef’s knife can be whittled away to a needle-thin fillet knife.. Below, I’ll get into how to use each of the three main types of knife sharpeners (pull-through, electric, and whetstones) in ways that’ll keep your knives safe and sharp. But first, what’s the deal with honing?. Running your knife along a honing rod is important for knife maintenance, but it isn’t actually sharpening your blade. “Honing realigns the existing edge of the knife and does not remove any steel. It  

​Skip to main content. Recipes. Like asparagus pulao, porky asparagus soba, charred stalks with harissa vinaigrette, and more ways to cook asparagus right now.. By Zoe Denenberg and Bon Appétit Staff & Contributors. March 29, 2026. Photograph by Emma Fishman, food styling by Susan Ottaviano, prop styling by Sophie Strangio. Don’t let spring pass you by without making at least one of these asparagus recipes. From a showy frittata to simple roasted asparagus, these dishes range from weeknight-friendly to dinner-party-ready—many of them can go both ways.. Asparagus cooks quickly and adapts to just about anything—grilled, roasted, steamed, or shaved raw into salads. To prep, snap off the woody ends. For less waste, thinly slice those tougher bits and add them to stir-fries or sautés first so they have time to soften.. Photo by Travis Rainey, Food Styling by Rebecca Jurkevich, Prop Styling by Christine Keely1/37. Cashew Chicken and Asparagus Stir-Fry. This speedy weeknight dinner uses chunks of boneless, skinless chicken breast, but you can swap in ground chicken or turkey if you have one on hand.. Photography by Travis Rainey, Prop Styling by Christina Allen, Food Styling by Drew Aichele2/37. Grilled Asparagus With Tahini Super Sauce. Unlock spring with this easy asparagus recipe: charred, bright green stalks splayed on a bed of lemony tahini sauce reminiscent of Caesar dressing.. Photograph by Isa Zapata, Food Styling by Judy Kim, Prop Styling by Stephanie De Luca3/37. Cod With Asparagus Spoon Salad. Thinly sliced asparagus turns into a spoonable salad when sliced into coins and tossed with briny olives and tons of fresh herbs.. Photographs by Elliott Jerome Brown Jr. & Travis Rainey, Prop Styling by Emma Ringness, Food Styling by Kaitlin Wayne4/37. Chicken Pasta Primavera With Lemon. Parmesan-breaded chicken cutlets and a spoonful of miso paste add savory heft to the classic spring pasta dish.. Photograph by Emma Fishman, food styling by Susan Ottaviano, prop styling by Sophie Strangio 5/37. Blistered Asparagus Frittata. This low-waste, no-flip brunch recipe uses a whole bundle of bright green asparagus stalks, woody ends and all.. Photo by Chelsie Craig, food styling by Pearl Jones, props by Nicole Louie6/37. Spring Panzanella. This herbaceous, crunchy asparagus recipe is a riff on the iconic bread-and-tomato salad, featuring all our favorite spring vegetables, ample feta, and a tangy buttermilk dressing.. Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Beth Pakradooni7/37. Pork and Asparagus Soba. Pop sliced asparagus batons into boiling soba noodles to quickly blanch them without dirtying a second dish, then toss the duo in a porky chili crisp and tahini sauce.. Photograph by Isa Zapata, food styling by Pearl Jones, prop styling by Marina Bevilacqua8/37. Blistered Asparagus With Labneh and Harissa. When asparagus is at its peak, you could consider this simple spring side dish a full meal. Blister the stalks in a roari