Wes Avila, chef and owner of Guerrilla Tacos in Los Angeles, is riffing on a classic American "Taco Tuesday" with his own inventive, Mexico-by-way-of-LA taco called the "Pocho."
Join Brad Leone, DeVonn Francis, Melissa Miranda, Zaynab Issa, and Kendra Vaculin in the Bon Appétit Test Kitchen as they each mix up their go-to cocktails (and mocktails!) From a salty and refreshing grapefruit libation to smoky mezcal "ranch water," one of these cocktails is sure to make your regular pool party rotation.
See Zaynab's full Honey-Berry-Kombucha Spritzer recipe here: https://weightloss-tricks.today/recipe/honey-berry-kombucha-spritzer-recipe%3Cbr%3E%3Cbr%3EGet Kendra's full recipe for her Salty Grapefruit Refresher: https://weightloss-tricks.today/recipe/salty-grapefruit-refresher-recipe%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-RIFgn jsPKbl SummaryCollectionGridSummaryItem-ilztYA fdqBiW search_result_item-5fbbe7fc5d6dedbf765ba825">
Join Melissa Miranda as she makes Adobong Pusit Pancit, a traditional Filipino noodle dish with adobo and squid. Don't be intimidated by cleaning the squid. It's well worth the effort and Melissa breaks down exactly how to do it.
Bon Appétit’s Brad Leone is back for episode 48 of “It’s Alive,” and this time Test Kitchen Manager Gaby Melian teaches Brad how to make Argentinian Empanadas. Join Brad and Gaby as they struggle with gloves, try on new hats, and celebrate Brad’s not-so-last day in the Test Kitchen.
Join Rick Martinez in the Bon Appétit Test Kitchen as he makes pozole verde with chicken, a Mexican stew that features pozole corn. We like toasting the canned hominy to concentrate and develop its flavor, but if that’s one step too many, it will still be awesome!
Join Rick Martinez in the Bon Appétit Test Kitchen to get tipsy as he makes a hibiscus pineapple cocktail with tequila. You'll love the citrusy sour flavor of hibiscus, not to mention its amazing color.
Check out the recipe here: https://weightloss-tricks.today/recipe/pineapple-hibiscus-cocktail%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-RIFgn jsPKbl SummaryCollectionGridSummaryItem-ilztYA fdqBiW search_result_item-578d2f7fd6e20cf6325f69e4">
Join Brad Leone, DeVonn Francis, Melissa Miranda, Zaynab Issa, and Kendra Vaculin in the Bon Appétit Test Kitchen as they each prepare a perfectly snackable, freshly made dip to pair with their favorite chips. From chunky salsas to creamy baked creations, one of these chips and dip combos is sure to make a crunchy impression at your next get-together.
Check out Kendra's full Roasted Tomatillo and Avocado Salsa recipe here: https://weightloss-tricks.today/recipe/roasted-tomatillo-and-avocado-salsa-recipe%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-RIFgn jsPKbl SummaryCollectionGridSummaryItem-ilztYA fdqBiW search_result_item-5e38416ca023ad0008d930e3">
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes braised short ribs with squash and chile. Make this when it’s Sunday and you’re not leaving the house. One spoonful of this smoky-spicy guajillo braising liquid and you’ll understand how complex dried chiles can be.
Check out the article here: https://weightloss-tricks.today/recipe/braised-short-ribs-with-squash-and-chile%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-RIFgn jsPKbl SummaryCollectionGridSummaryItem-ilztYA fdqBiW search_result_item-5ceffe797479dc22b6d44f7f">
Produced by Bon Appétit with American Express | Celebrity chef Maneet Chauhan takes us on a tour of her growing food and drink empire in emerging foodie city, Nashville TN., and shares how she turned her passion into a bustling business.
Go inside the Art of Patrón Party in Chicago with Giuseppe Tentori, the executive chef of GT Fish & Oyster, and learn how master mixologists create innovative spiced cocktails.
It's worth it to find a place with a kitchen when you're traveling, especially when the markets have the kind of fresh produce and fish you find in Mexico City. Senior Food Editor Rick Martinez makes use of the rooftop grill at his Airbnb with grilled prawn tacos and huitlacoche quesadillas.
“We currently work with 15 different cuts of pork…but we also specialize in the not common parts of the pork, like the uterus, the tongue, the snout.” Today, Bon Appétit spends a day on the line with Chef Giovanni Cervantes, co-owner of Carnitas Ramirez in NYC. This taqueria has mastered the art of pork tacos, finding ways to use a whole pig, from nose to tail.
We challenged resident Bon Appétit supertaster Chris Morocco to recreate a General Tso’s chicken recipe in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with only his other senses to guide him.
Read more: 29 Stir-Fry Recipes to Toss Into Your Rotation
Director: Dan Siegel Director of Photography: Kevin Dynia Editor: Rob Malone Talent: Chris Morrocco Guest: Hana Asbrink Director of Culinary Production: Kelly Janke Producer: Tyre Nobles Line Producer: Jen McGinity Associate Producer: Sahara Pagan Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hynes Camera Operator: Jeremy Harris Sound Mixer: Brett van Deusen Culinary Assistant: Christopher Liu Researcher: Vivian Jao Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araujo Assistant Editor: Billy Ward
While Güero chef Megan Sanchez embraces her Egyptian and Mexican heritage in her food, it’s how she marries cuisine and a community of women in Portland that makes her restaurant a stand-out.
Join Gaby Melian in the Bon Appétit Test Kitchen as she makes empanadas. Gaby is from Buenos Aires and was taught as a little girl by family members how to make them. After years of perfecting, she’s found she loves both baked and fried empanadas. Here, she makes empanadas with ham and cheese—for more options, see the recipe below!
https://weightloss-tricks.today/recipe/ham-cheese-and-onion-empanadas%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-RIFgn jsPKbl SummaryCollectionGridSummaryItem-ilztYA fdqBiW search_result_item-5fb68fae89997fcb406b3a28">
Join Claudette Zepeda in San Diego as she makes salsa macha and Oaxacan chicken. Salsa macha is one of the oldest sauces in Mexico, dating back to the Aztec Empire. It is now prepared in over two hundred different ways. Claudette's variety includes chile pasilla, chile de árbol, peanuts, toasted sesame seeds and more. The Oaxacan chicken is spatchcocked and the seared in salsa macha, before being roasted in the oven.
“What we’re doing here at Tadhana is we’re reimagining what Filipino food can be.” Bon Appétit spends a day on the line with Chef Frances Tariga, owner of Tadhana in New York City. Tariga spent 21 years learning the modernistic techniques she applies to her menus and is reinventing the wheel when it comes to traditional Filipino cuisine.
Produced by Bon Appétit with KitchenAid | At Brooklyn chocolate shop Cacao Prieto, Roger Rodriguez incorporates cacao sourced from his native Dominican Republic to bring a traditional twist to his creations. We explore his factory and the unexpected savory dish built around his signature chocolate.
