Join Bon Appétit cover-star Andy Baraghani in the Test Kitchen as he makes grilled scallops with nori, ginger and lime. We always seek out dry scallops, which will sear and caramelize better. Ask your fishmonger before you buy—it really makes a difference.
Check out the recipe here: https://weightloss-tricks.today/recipe/grilled-scallops-with-nori-ginger-and-lime%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-5bb515adf71c8c49e4385ec4">
Lemons, capers, and scallops. The perfect summer combination, presented by Brizo.
https://weightloss-tricks.today/recipe/seared-scallops-with-brown-butter-and-lemon-pan-sauce%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS ddFpqJ SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
Treat scallops to the flavorful oil left behind when you cook chorizo—it’s basically liquid gold.
Check out the recipe here: https://weightloss-tricks.today/recipe/pan-seared-scallops-with-chorizo-and-corn%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-6115342c2f1b400ec4217057">
Join Bon Appétit associate food editor and chef Rachel Gurjar as she makes grilled boneless chicken breasts in a "tadka-ish" scallion sauce. Skin-on, boneless breasts are ideal for grilling since they cook faster, are easier to carve than bone-in, and the skin protects the delicate cut from the heat.
Nougat. Caramel. Peanuts. Chocolate. The building blocks of a Snickers bar. Each taken alone is simple enough (well maybe not the nougat), but together they become a different monster. Join Claire Saffitz as she attempts to make a gourmet version of a Snickers bar!
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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/
Join brand new Bon Appétit video host Chrissy Tracey in her home kitchen as she makes fried oyster mushrooms, collard greens and cornbread. Chrissy is a vegan chef extraordinaire and one of her favorite things to do is adapt classics and comfort food. So if you're looking to add some more veggies to your life, this recipe is a good place to start.
Everyone tends to have a can of chickpeas in the pantry. Check out how Molly makes this recipe with canned chickpeas from Bush's Beans two different ways: in a salad and then on toast. Then, watch her virtually share a meal with her brother and his girlfriend in a long overdue lunch date.
Join Chefs Harold Villarosa and Tiana Gee as they prepare skewers two ways, with Tiana taking on prawns and Harold choosing chicken. To compliment the skewers, Chef Harold makes his version of a popular vinegar-based Filipino dipping sauce called Suka, with garlic, chilies and fresh ginger.
Produced by Bon Appétit with The Home Depot | Using a pressure cooker to cook the grits for this twist on a Lowcountry favorite means you don't need to babysit a pot on the stove for an hour.
Produced by Bon Appétit with Campbell's® | Bon Appétit executive chef Mary Nolan shows us how to make an easy weeknight enchilada dinner packed with shredded chicken, cheese, and an easy sauce with Campbell's® Cream of Chicken.
Madelyn Cline has her culinary skills rated by Bon Appétit as she attempts 8 basic cooking challenges. From breaking the knives out for slicing and dicing to corking wine and flipping pancakes, see if Madelyn made the grade
Produced by Bon Appétit with Campbell's® | Anna Stockwell delivers all of the textures in this warming sheet-pan pasta bake that includes greens! Perfect for weeknights.
