Learn how to make Sole Meunière with master French chef Alexia Duchêne. Alexia breaks down every step behind this classic French dish she grew up eating, from preparing and carving the fish to making a rich brown butter, lemon, parsley, and caper sauce.
Feeling inspired? Follow this recipe to make your own at home: https://weightloss-tricks.today/recipe/dover-sole-meuniere
Chef Alexia Duchêne shares three French potato recipes every cook should know. Learn how to make crispy, buttery Pommes Anna, light and pillowy pommes dauphine, and ultra-silky pommes purée. From achieving perfectly golden layers to mastering restaurant-quality mashed potatoes, Alexia breaks down the essential techniques behind these impressive French potato dishes you can make at home.
Feeling inspired? You can follow these recipes here:
https://weightloss-tricks.today/recipe/pommes-anna
https://weightloss-tricks.today/recipe/pommes-puree
https://weightloss-tricks.today/recipe/pommes-dauphine%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 cpHIzM search_result_item-6a9fd01ee63e60afce265a05">
Bon Appétit’s Jesse Szewczyk shows how to get the most out of your oven with three sheet pan dinners designed for every rack. Learn how to use the bottom rack for crispy, oven-fried chicken parm, the middle rack for perfectly roasted gnocchi with sausage and broccoli rabe, and the broiler for smoky, charred shawarma-spiced chicken. Use Jesse’s tips and techniques to unlock your oven’s full potential and make your weeknights a little easier.
Feeling inspired? You can follow these recipes here:
Chicken Parm: https://weightloss-tricks.today/recipe/a-really-big-chicken-parm
Sheet Pan Gnocchi: https://weightloss-tricks.today/recipe/sheet-pan-gnocchi-spicy-sausage-broccoli-rabe?_sp=36d48b46-a52f-431b-9818-bb9820bd4945.1786372123359
Chicken Shawarma: https://weightloss-tricks.today/recipe/sheet-pan-shawarma-spiced-chicken
Discover more of Chef Skylar's recipes here: https://diningwithskyler.com/
Learn how to make French Toast (pain perdu) with master French chef Alexia Duchêne. Alexia breaks down every step behind one of France's most iconic sweet dishes, from soaking brioche in custard to achieving a perfect caramelized finish, and making a delicious salted caramel and vanilla mascarpone whipped cream to top it off.
You’ve heard of the Chili’s Southwestern Egg Rolls, but what happens when you get a top chef to create their own version of it? Bon Appétit joins Chef Jackie Carnesi, head chef at the legendary Kellogg’s Diner in Brooklyn, as she transforms it into a New York-inspired Reuben Egg Roll, complete with homemade corned beef, sauerkraut, Swiss cheese, and crispy rye flour wrappers.
Chef Hillary Sterling shares her restaurant techniques for cooking better vegetables. Learn how to cook restaurant-quality vegetables at home, from salt-baked zucchini and eggplant to garlicky sautéed spinach, olive oil-poached artichokes, and perfectly blanched asparagus, broccoli, and peas. These professional cooking tips improve flavor, texture, color, and more, making vegetables the star of the show.
Produced by Bon Appétit with Swanson® | A few ingredients can go a long way. And in this easy-to-make dish, Bon Appétit executive chef Mary Nolan shows us how big flavors are coaxed out of pepperoncinis, shallot, garlic, browned pork and Swanson® Natural Goodness® Chicken Broth.
Produced by Bon Appétit with Mutti® | There’s no denying that Italian summers are the stuff of dreams. We’ve crafted simple weeknight recipes that transport the flavors of Parma right to your table using Italy’s favorite tomato: Mutti®. Recipe created by Chef Joanne Weir
This irresistibly smoky-spicy condiment lasts for a month and perks up everything from scrambled eggs to lamb chops. Recipe by James Beard Award winner Alon Shaya.
Produced by Bon Appétit with Campbell's® | Join Christina Chaey as she makes creamy lasagna. Layers of lush goodness mixed with your favorite all-star roster of butter-sauteed crimini, miatake, chantrelle and king trumpet mushrooms to warm your heart and soul.
Takis are rolled up tortilla chips of surprising intensity. After making gourmet Doritos, Claire was pretty confident she could make gourmet Takis in just one day, but the length of this video might say otherwise. Anyway, join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make a gourmet version of Takis.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Join Gaby in the Bon Appétit Test Kitchen as she makes Tortilla de Papas. Salting the potatoes ahead of time draws out some of their liquid and guarantees they’re well seasoned, but skip this step if you want some of that moisture when you take a bite!
Check out the recipe here: https://weightloss-tricks.today/recipe/tortilla-de-patatas%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 cpHIzM search_result_item-6950374960139461178b5a1e">
Learn 67 essential kitchen tips with Chef Curtis Stone, from choosing a perfect rib eye to cutting onions, prepping vegetables, shucking oysters, making vinaigrettes, storing truffles, organising your kitchen, and refining knife skills. This chef-driven guide covers beef, seafood, herbs, cheeses, dressings, and everyday techniques to help you cook smarter, cleaner, and more confidently at home with professional results.
Join Molly in the Test Kitchen as she makes arancini (deep fried stuffed rice balls)! To make these Sicilian cheese-filled snacks, you first have to make risotto, then use the risotto to make cheese-stuffed balls, then coat them with breadcrumbs and deep-fry them. It’s a labor of love that will make other people love you, which is reason enough to give this recipe a try.
Check out the recipe here: https://bonappetit.com/recipe/mozzarella-arancini-stuffed-rice-balls
Produced by Bon Appétit with Campbell's® | Whip up this easy one-pan chilaquiles recipe for entertaining a crowd or for a crunchy, savory weekend breakfast. Jalapeños, lime and onion set the foundation for a slow cooked version that's brought together with ease thanks to Campbell's® Tomato Soup. We top ours off with avocado, jalapeño, queso fresco, and fresh cilantro for a final punch of fresh flavor.
Pringles. They're the miraculously not greasy potato chips that come in a tube. They're also the original duck face. Join Claire Saffitz as she attempts to make a gourmet version of Pringles! And lest we forget: once you pop the fun don't stop.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Join Claire Saffitz in the Bon Appétit Test Kitchen as she bakes swirled sesame cake. This savory dessert, which is an amazing combination of cardamom, sesame and tahini, gives you a perfect "swirl" of flavor.
Produced by Bon Appétit with Mutti® | There’s no denying that Italian summers are the stuff of dreams. We’ve crafted simple weeknight recipes that transport the flavors of Parma right to your table using Italy’s favorite tomato: Mutti®.
Join Claire Saffitz in her home kitchen as she makes three types of homemade pasta from scratch: ravioli, agnolotti and mezzaluna. She shows you each step in the pasta making process, from making the pasta dough and ricotta filling to cooking it all up.
