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How Has Your Grocery Shopping Changed?

Every Wednesday, Bon Appétit executive editor Sonia Chopra shares what’s going on at BA—the stories she’s loved reading, the recipes she’s been making, and more. If you sign up for our newsletter , you’ll get her letter before everyone else. Here’s a fun thing about my job: Every so often, I get to test recipes before they go live on our websites or into the pages of the magazine. It’s standard practice at publications like Bon Appétit and Epicurious to have multiple editors cook through recipes before they are published to make sure they will work for, well, people like me: cooking enthusiasts who are not necessarily trained kitchen experts. The first time I volunteered, I was totally in my head about it, afraid I didn’t have the chops to be useful and that I was wasting our food team’s time. But now I like to take on a recipe once a month or so, especially when it sounds particularly delicious (most do!) or will push me to try something new. For example, I don’t fry a lot of thing

The Sweetest Thing Pineapple Salad

Here’s a salad that will appeal to your sweet tooth! If you want to ratchet up the heat to balance
out the sweetness, add a finely chopped Thai chili to the mix.


  • 2 pounds sweet potatoes, peeled and cubed
  • 1 (15-ounce) can pineapple chunks
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 2 teaspoons rice wine vinegar
  • 1 ⁄8 teaspoon red pepper, ground
  • 1 (8-ounce) can diced water chestnuts, drained
  • 1⁄3 cup red onion, diced
  • 1⁄4 cup green onion, sliced

To make: 

1. Add sweet potatoes to a large pan of boiling water and cook until tender, about 10
minutes. Drain potatoes, place in a large mixing bowl, and let cool for 5 minutes.
Drain pineapple juice into a small bowl. Stir oil, soy sauce, vinegar, and red pepper
into bowl. Mix until emulsified. Pour dressing over potatoes and toss to coat. Add
drained pineapples, water chestnuts, red onion, and green onion to bowl. Toss to mix
and coat. Serve immediately.

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