Eating the local favorites in any city is a must – but what if you have no idea how to eat it? Don’t worry, Claire Marshall (ohaiclaire) and Peter Bragiel (pdrop) have you covered with some Good as Gold tips for eating artichokes in California, crawfish in New Orleans, and steamers in New England.
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.
Bon Appétit meets Jackie Carnesi in East Village, New York, as she prepares to eat her way through the entire Tex-Mex menu at Yellow Rose. Joined by Eric Sze, chef at Wenwen and 886 in NYC, their appetites get put to the test in this lip-smacking food challenge.
Join Chris Morocco as he makes baked lunch nachos. Chris relies on some version of these lunch nachos at least once a week as he brainstorms what to feed his two young kids. It’s worth it to commit the formula to memory: a bag of chips, a can of refried beans, maybe some leftover meat or roasted veg from the night before, shredded cheese, and some kind of quickly cooked, spiced veg like cauliflower or brussels sprouts. It’s a lightning-fast lunch (or dinner) that can be tweaked to suit anyone’s preferences.
Read more: The Best Canned Refried Beans for Nachos, Enchiladas, and More
In this episode of "Kids Try Food", the kids try uncommon, exotic, and unusual meats from different regions of America like fried alligator balls from Louisiana, fried rattlesnake from Oklahoma, chislic from South Dakota, caribou chili from Alaska, southern fried quail from Georgia, fried squirrel from West Virginia, quail poppers from Texas, Burgoo stew, Brunswick stew, pemmican (bison jerky) and more.
Bon Appétit meets Chef Lucas Sin in Hong Kong to try curry fish balls. This snack is one of Hong Kong’s defining street food snacks, and it’s becoming increasingly rare to find a shop handmaking them the traditional way. Fortunately, Lam Law Ping is keeping the craft alive at his shop, Tak Hing Fish Ball Company, and has even been dubbed the ‘Fish Ball King.’
Bon Appétit meets Eric Sze in New York's Financial District, as he prepares to eat his way through the entire fine dining menu at Delmonico's Steakhouse. Joined by Ed Szymanski, chef at Dame and Lords in NYC, their appetites get put to the test in this lip-smacking food challenge.
In this episode of "Kids Try Food", the kids try rice dishes from around the world. For this taste test, the kids react to 8 treasure rice pudding from China, horchata from Mexico, dosas from India, pulut hitam from Malaysia, dolmas (stuffed grape leaves) from Greece, risotto from Italy, tahdig from Iran, jambalaya from the US, paella from Spain and mochi from Japan.
Here’s a thought exercise: If Texas was a Caribbean island, what would the local cuisine look like? Spend a day with Harvard Aninye, the chef de cuisine at Austin’s hottest Caribbean restaurant Canje. “We are authentic, we are in no way traditional. We'll serve the food that your grandmother would make if she lived in Texas.”
Join chef Susan Kim as she makes gyeran mari, a Korean rolled-egg omelet. Susan sells Korean to-go lunch boxes filled with beautifully prepared vegetables and various banchan, or small side dishes, through her NYC-based pop-up Eat Doshi. We were so enamored of these beautiful doshirak that we asked Kim to teach us how to recreate a home-cooked version that includes these savory rolled-egg omelet slices filled with toasted seaweed snacks and a secret ingredient: Parm shavings. They’re equally good enjoyed on their own as a little snack, as a side dish to a larger meal, or sliced and served with a bowl of rice. Kim uses sheets of toasted seaweed snacks from brands like Seasnax or gimMe, which come pre-seasoned with sesame oil and salt.
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
In this edition of Street Eats chef Lucas Sin is in Bangkok, Thailand to try sticky, spicy dressed santol at a legendary fruit stand serving the most elaborate fruit dishes the city has to offer.
In this episode of "Kids Try Food", the kids try barbecue by region. Kids eat and react to hill country brisket and hot gut (beef sausage) from Texas, pulled pork and barbecue hash from South Carolina, hush puppies from North Carolina, dry rub Memphis ribs, burnt ends (brisket) from Kansas City, white sauce from Alabama, mutton, burgoo, and pickled eggs from Kentucky, smoked bologna and tabbouleh from Oklahoma, St. Louis style ribs and snoots, plus Virginia smoked ham and brunswick stew.
Today, Bon Appétit joins chefs Lucas Sin and Eric Sze in Keelung as they eat their way through an iconic Taiwanese night market for only $18. From specialty pork trotters to charcoal oyster omelets, you can easily indulge in an epic feast on a budget at Taiwan’s night markets.
Bon Appétit spends a day on the line with Chef Neel Kajale, the Chef de Cuisine at Adda, NYC’s most exciting new Indian restaurant. As the latest addition to the renowned Unapologetic Foods restaurant group–including Michelin-starred Semma–Adda is using bold flavors and techniques to reinvent classic Indian dishes such as butter chicken and Malvani fish curry.
Produced by Bon Appétit with Krusteaz | Co-owner of James Beard Award winning Restaurant Guelaguetza Paulina Velazquez, along with her three daughters, show us the key to making Sunday brunch a little more fun!
To learn more, visit krusteaz.com
Kids try 100 years of party snacks. In this episode, the kids will taste a smorgasbord of party favorites like clams casino, canape with foie gras, baked bean quickies, bacon-wrapped chicken livers, cocktail franks, onion dip, cheese fondue, deviled eggs, Cool Ranch Doritos, Jell-O Pudding Pops, California Raisins, Bagel Bites, Tostitos Scoops, artichoke dip, hummus with pita chips, and more.
Bon Appétit meets Lucas Sin in Brooklyn as he prepares to eat his way through the entire menu at American-Taiwanese bakery Win Son. Joined by Eric Sze, chef at Wenwen and 886 in NYC, their appetites get put to the test as they sample some of the city’s most mouthwatering treats.
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes this variation on a classic Thai recipe: mushroom larb with peanuts! Don’t even think about tossing, stirring, or shaking that pan until the mushrooms are golden brown and crisp. You want to achieve that flavorful texture before incorporating the additional aromatics.
Follow the Healthyish Feel Good Plan: https://weightloss-tricks.today/collection/feel-good-food-plan-2019%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-59d5470ca6a622381dcd6266">
In this episode, the kids try 100 years of British food. For this taste test, the children sample steak and kidney pie, fish and chips with a side of mushy peas, national loaf, marmite, drippings, coronation chicken, custard, English fry up, jam roly poly (aka Dead Man's Leg, Dead Man's Arm, or Shirt-Sleeve pudding), blood pudding, sticky toffee pudding, chicken kiev, fancy Scotch egg, rhubarb, chicken tikka masala, roast beef (aka The Sunday Roast), and popovers.
