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.
Vijay Kumar, executive chef and partner at Semma in New York City, demonstrates the equipment, ingredients, and artistry essential to making some of the most popular dishes at his celebrated South Indian restaurant. Take an up-close look at the step-by-step creation of 5 rice and lentil based South Indian staples: Gunpowder Dosa, Uttappam, Idli, Paniyaram, and Idiyappam.
Today, Bon Appétit joins Chef Meherwan Irani in Mumbai to try the city’s number one street food: Vada Pav. A deep-fried spicy potato dumpling in a bun topped with delicious chutneys, millions of these sandwiches are sold every day throughout the city, making them the most popular street food in Mumbai.
Join Priya Krishna in the Bon Appétit Test kitchen as she makes Kadhi. Kadhi is similar in texture to cream of [fill in the blank] soup, but with no cream, and…well…better. All you need to make it are yogurt, chickpea flour, and spices.
Check out the recipe here: https://bonappetit.com/recipe/kadhi-turmeric-yogurt-soup
Food journalist and best-selling author Candice Kumai and Kitchen Lab host Gabe Kennedy demonstrate how to make healthy Japanese bento-inspired meals to help you kick-start your New Year's healthy-eating resolution.
Today, one of NYC’s best Indian chefs, Chintan Kiran Pandya, demonstrates how he cooks the perfect Biryani. Pandya owns Dhamaka, one of New York’s most popular Indian restaurants, but even top chefs still love the classic dishes you can make at home.
Today on Bon Appétit, learn how to make Southern-style roast turkey with Executive Chef Marcus Woods of Sylvia’s Restaurant, NYC’s legendary soul food institution. Marcus shares his grandmother Sylvia’s timeless approach to holiday cooking–from dry brining the turkey for deep flavor to preparing a rich Southern gravy using homemade turkey stock and fried chicken oil.
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.
Join Jason Wang, CEO of Xi'an Famous Foods, in the Bon Appétit Test Kitchen as he prepares hand-ripped noodles with Pork Zha Jiang meat sauce. A specialty from his hometown of Xi’an, China these handcrafted noodles paired with pork sauce and finished off with a dash of chili oil are one of the signature dishes on the menu at Xi’an Famous Foods.
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.’
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.
“Semma is a South Indian restaurant where we focus on regional Southern Indian cuisine, mostly from Tamil Nadu where I grew up eating.” Today, Bon Appétit spends a day on the line with Chef Vijay Kumar, executive chef at Semma, NYC’s only Michelin Star Indian restaurant.
Today, Bon Appétit joins chefs Meherwan Irani and Hussain Shahzad in Mumbai to explore the world's busiest street food destination. Mohammed Ali Road is at the heart of Mumbai’s Muslim community and home to some of the best and busiest street food stalls in the world. Discover why this one street is considered a must-visit for any food lover in Mumbai.
Produced by Bon Appétit | Presented by Citi for the Citigold Program
Will and Julie Horowitz, the sibling duo behind NYC restaurants Ducks Eatery and Harry & Ida's Meat & Supply Co., talk about how their family traditions and the support of their team framed their sustainable approach to food.
Watch as kids try and react to some of the most famous foods from cartoons, including Butterbeer from Harry Potter, dessert pasta from Elf, steamed buns from Kung Fu Panda, ratatouille from Ratatouille and more.
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.
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
Join Zaynab Issa, Brad Leone, Hana Asbrink, Inés Anguiano, and Kendra Vaculin in the Bon Appétit Test Kitchen as they each prepare their go-to appetizers.
Kendra's Goat Cheese and Salami Stuffed Dates: https://www.epicurious.com/recipes/food/views/stuffed-dates-goat-cheese-salami
“It takes people months, sometimes up to a year to secure their reservation here at Tatiana.” Today Bon Appétit spends a day on the line with chef Kamat Newman, Chef de Cuisine at Tatiana in New York City's Lincoln Center. Founded by chef Kwame Onwuachi, Tatiana combines Afro-Caribbean influence and popular New York dishes and is fast becoming one of the city’s toughest reservations to get.
Priya is back in the Bon Appétit Test Kitchen to make pav bhaji, a popular Indian street food. The recipe is made of two parts: the 'pav' (a dinner roll) and the 'bhaji' (vegetable gravy). These two parts come together to make something like a vegetarian sloppy joe!
Check out the recipe here: https://weightloss-tricks.today/story/pav-bhaji
Check out Priya's book here: https://httpslink.com/2flo
Join Jessie YuChen from the Bon Appétit Test Kitchen as they demonstrate how to prepare drunken clams and noodles. The base of this insanely flavorful 15-minute soup is fried ginger, rice wine, and black sesame oil - ingredients that combine pleasantly for a comforting meal on a cold day.
See the full recipe here: https://weightloss-tricks.today/recipe/drunken-clams-and-noodles%3Cbr%3E%3Cbr%3EReady to try this recipe for yourself? Get started with these items: Rice Wine: https://fave.co/3u6ZztE Oyster Sauce: https://fave.co/3s08Y3e Sun Noodles: https://sunnoodle.com/Shop-1 Rainbow Little Dipper Spoon: https://tidd.ly/3LB7PrM (Similar) Stainless Steel strainer - https://amzn.to/3KSp8EH (Similar) Black Sesame Oil - https://fave.co/3G77ucw
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