This Super Bowl season, you can have cold—and likely congealed—seven-layer dip from the supermarket, or…you can make this warm, melty version begging to be scooped up and eaten. Join food editor Shilpa Uskokovic in the Bon Appétit Test Kitchen as she prepares her warm and cheesy seven-layer dip, the perfect palate pleaser for game-day.
Produced by Bon Appétit with Destination Canada | From an actually-cool food hall in Québec City to the farm that produces award-winning cheese in Charlevoix to cassis heaven in Îsle d'Orléans—follow Bon Appétit's Associate Social Media Director Rachel Karten as she explores Canada's most charming city, gets a taste of the thriving culinary scene, and meets with the area's local producers who are making it all happen.
Kitchen Lab host Gabe Kennedy joins Matt Post and Rebecca Baez of Javelina restaurant to learn how to make gourmet Texas-style nachos—where every chip gets individual toppings and love—just in time for the Super Bowl.
Bon Appétit joins Chef Ed Szymanski of Dame, an English seafood restaurant in the heart of NYC, to make their traditional battered fish and chips. Simplicity is best when it comes to making this classic British dish–fresh fish coated in airy batter, fluffy chips crisped to perfection, and then doused in vinegar with a sprinkle of lemon juice. A bite of Dame’s fish and chips is enough to transport you from the busy NYC streets to the great British seaside.
This Hot 10 restaurant takes their waffle fries very seriously. What is often seen as an easy diner dish becomes a gourmet appetizer at Giant in Chicago. Chef Ben Lustbader takes us through the many steps it takes to perfect the waffle fry, and explains how to find the perfect balance of a crunchy outside and soft inside. Check it out and then head over to Giant in Chicago; it's worth the trip!
In the world of Thanksgiving sides, there is a plethora of options, so deciding on which ones to make for your feast can be challenging. That's why Claire Saffitz and Christina Chaey are here to up your Thanksgiving side dish game.
Check out the recipes here: https://weightloss-tricks.today/story/making-perfect-thanksgiving-sides
Join Chris Morocco, Kendra Vaculin, Shilpa Uskokovic, Hana Asbrink, Rachel Gurjar, and Brad Leone in the Bon Appétit Test Kitchen as they each make their favorite Thanksgiving side dishes.
Read more: 89 Thanksgiving Side Dishes That’ll Outshine the Turkey
This is it. Bringing it all together. Brad, Claire, Rick, Carla, Andy, Chris, Molly and Christina have striven over the last few weeks to create the perfect component parts of a Thanksgiving dinner: turkey, stuffing, mashed potatoes, gravy, cranberry sauce, sides, pie. Now they're here to bring it all together in the finale and make a (mostly) absolutely perfect Thanksgiving meal.
Join Andy Baraghani as he makes tuna salad with crispy chickpeas. Tuna salad deserves more than to be dolloped on dressed greens for lunch. Some pan-fried chickpeas and the crunch from endive improve things tremendously.
Some things about Thanksgiving should never change: gravy, mashed potatoes, Aunt Jane making an untoward comment to a new significant other. But side dishes sit far enough outside the realm of Traditional Holiday Fare that unusual suspects like harissa or miso can slip right in. Here, tips for keeping things interesting—and crowd-pleasing, too.
When the craving for a fried chicken sandwich hits, it’s usually time to hit up your local takeout joint. But what if you could scratch that itch directly from your own kitchen? We challenged DeVonn Francis to fry up and serve a chicken sandwich faster than it takes for delivery to arrive. Was he up to the challenge?
If you don’t have a large enough pot to toss all the shellfish and pasta together, you can always transfer everything to the largest bowl or platter you have, or go old-school and just pour the sauce over the pasta at the table.
Get the recipe: https://weightloss-tricks.today/recipe/seafood-spaghetti-with-mussels-and-shrimp
Make the whole menu: https://weightloss-tricks.today/gallery/feast-of-the-seven-fishes-menu%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-5beb51c56edd4a4da5657285">
Sno Balls. Baby boomers will remember this post-World War II junk food favorite. Claire Saffitz returns to the Test Kitchen to try her hand at making gourmet Sno Balls.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Giant in Chicago is always packed, always serving up new takes on classic dishes, and also number 6 on this year's Hot 10 list. Chef and owner Jason Vincent is here to show you how they put together a crowd favorite; the uni shooter. This delicious bite is a proper introduction to the interesting and flavorful meal that is guaranteed to follow when dining at Giant.
In the first episode of Roman Dinner Party, contributing food editor Alison Roman shows us why roasting a whole side of salmon is the perfect dish for a dinner party and easier than cooking individual fillets. Pile on the greens for a full sheet tray meal. Combine extra herbs with some well-seasoned quinoa and you've got a delicious side salad. Cooking for a crowd doesn't have to be stressful.
Bon Appétit and Epicurious go head to head (chip to chip?) in an epic 50-ingredient nacho battle in honor of Super Bowl 50. Which version reigns supreme?
