Join Chris Morocco in the Bon Appétit Test Kitchen as he makes lemony glazed yonuts (yes, that’s a Greek yogurt doughnut). We set out to make a Greek doughnut, we really did. We tried and we tried, and when it wasn’t working, we switched to Greek yogurt. Adding yogurt to the batter for these cake doughnuts made them light, tangy, and rich, and gave us a dough that was easy to work with.
Check out the recipe here: https://weightloss-tricks.today/recipe/lemony-glazed-cake-doughnuts%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-588acb472866f36a6c66e5b5">
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 Thrive®️ Algae Oil. | This wholesome, seasonal granola is perfect for making in batches and storing in mason jars. Sprinkle on greek yogurt or take to work as a mid-day snack. Made with Thrive Algae Oil, your new favorite oil for taste and those good-for-you fats.
Tomoko Yagi, owner of Cha-An Tea House in New York City, demonstrates all of the ingredients, tools, and techniques required to create 8 different pieces of wagashi - an artfully constructed Japanese confection with roots dating back thousands of years.
Alison Roman shows us how to make her mushroom pasta with brown butter, buckwheat, and egg yolk from her cookbook Dining In—demonstrating that an elegant dish can be simple and effortless.
Produced by Basically with Krusteaz | We're going back to basics on a breakfast favorite. Grab your griddle and try these tips next time you're having Weekend Pancakes.
To learn more, visit Krusteaz.com
Don’t sweat rolling this into a perfect omelet; just top the cooked eggs with mushrooms and ricotta, and fold like a taco. Get the recipe here: http://weightloss-tricks.today/recipe/omelet-with-bacon-mushrooms-and-ricotta%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-5c379f1ec1df4663b9cd1edb">
Join Chris Morocco as he teaches you how to make these pretty healthy gluten-free buckwheat chocolate waffles. Pro tip: don't skip out on the ricotta cream topping!
Check out the recipe here: https://weightloss-tricks.today/recipe/gluten-free-chocolate-and-buckwheat-waffles%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-5c0053ec9628b61a39351822">
Claire. Is. Back. AGAIN. And this time she is attempting to make gourmet instant ramen. Everybody loves instant ramen, with its ludicrously salty, umami-rich spice packets and its impossibly wavy fried noodle bricks. Can Claire make a fancy version of this 70%-of-your-daily-sodium snack?
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Join Carla Music in the Bon Appétit Test Kitchen as she makes baked eggs in tomato. The trick is getting the eggs cooked so that the whites are set and the yolks are still jammy—starting with room temperature eggs is key, so soak them in hot water for a few minutes if they're cold from the fridge.
Join Claire Saffitz, Brad Leone, Chris Morocco, Andy Baraghani, Carla Lalli Music, Priya Krishna, Molly Baz, Rick Martinez and Alex Delany at home as they make 9 different pantry desserts. Learn how to take those frozen waffles to the next level. Got some barley you're not sure what to do with? How about some barley rice pudding?
