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Bon Appétit’s Brad Leone is back for episode 69 of It’s Alive and— quiet, kids! He’s pickling onions! Join Brad as he shows you how to pickle onions two different ways. “Perfect for whatever,” but he’s going to use them to top off his Italian sub. Welcome back to Brad’s kitchen for “It’s Alive: Home Video Edition: Episode 2.”
Get our recipe: Quick-Pickled Red Onions
Get our recipe: Quick-Pickled Red Onions
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Welcome to Taste Buds, the show where we pair our very own Brad Leone with different guests to explore any food or food-adjacent topic under the sun. This week Brad is joined by Liza Koshy for a tag team tour through 9 varieties of pickles.
Liza Koshy is the host of Chopped: Next Gen. All episodes are now available on Discovery+.
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Today on It's Alive, our very own Brad Leone returns to bust out his patented fermentation moves on our bivalve buddy the mussel, pickling them alongside some leeks and shallots. Perfect for topping a cracker, mixing into pasta, or serving with rice, these pickled mussels pack lots of flavor into a petite package.
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Join Kendra Vaculin from the Bon Appétit Test Kitchen as she prepares her skillet cheesesteak recipe. Pickled peppers are the secret star of this one-skillet dish, lending acidity and just the right amount of heat to compliment the pleasantly bitter broccoli rabe.
See the full recipe here: https://weightloss-tricks.today/recipe/skillet-cheesesteak-with-broccoli-rabe%3Cbr%3E%3Cbr%3ELooking for more cooking inspiration? Gain unlimited access to over 50,000 recipes across Bon Appétit and Epicurious.
See the full recipe here: https://weightloss-tricks.today/recipe/skillet-cheesesteak-with-broccoli-rabe%3Cbr%3E%3Cbr%3ELooking for more cooking inspiration? Gain unlimited access to over 50,000 recipes across Bon Appétit and Epicurious.
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Bon Appétit Test Kitchen Manager Brad Leone is back for episode 37 of “It’s Alive” and this time he's making fermented eggs! Sounds a bit scary, but it's actually a delicious twist on pickled eggs. Perfect for a well-seasoned egg salad, deviled eggs, or in Brad's case, the perfect way to top off some tomato toast.
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Welcome back for episode 88 of It's Alive with Brad Leone where this week our man with the plan sets out to pickle peppers. Now, pickled peppers obviously present a great tongue twister for a master linguist like Mr. Leone, but the real appeal lies in that they're delicious and add a kick to nearly anything. Make a jar and it will keep in the fridge for up to two weeks, giving you access to these chill chilies right when you want them.
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Bon Appétit Test Kitchen manager, Brad Leone, is back with episode 14 of It's Alive. Watch as Brad makes his favorite, crunchy, half-sour pickles using a salt brine and a blend of tasty spices. Brad also discusses the solar eclipse, takes a crash course in film history, and recaps his vacation.
Read more: 23 Recipes With Pickles, by Pickles, and for Pickles
Read more: 23 Recipes With Pickles, by Pickles, and for Pickles
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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.
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Jacques Pépin dices an onion better than you. Fact.
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Sharpen your knives and get ready for some expert instruction on an essential kitchen task - cutting onions. Bon Appétit associate food editor Rachel Gurjar demonstrates everything you need to know in order to mince, slice, and dice onions like a professional chef. No matter what your next recipe demands, Rachel’s guidance will help you prep your onions perfectly.
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Drag Queen and pickle expert Miz Cracker is back in the Bon Appétit Test Kitchen AGAIN. This time Carla teaches her how to make pickles and what her family calls 'friendly sandwiches,' a pickle-heavy grilled cheese with ham.
Read more: 23 Recipes With Pickles, for Pickles, and by Pickles
Read more: 23 Recipes With Pickles, for Pickles, and by Pickles
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Join pro chefs Tiana Gee, Brad Leone, DeVonn Francis, Kendra Vaculin, Jessie YuChen, Harold Villarosa, and Chris Morocco in the Bon Appétit Test Kitchen as they share their personal shopping lists, revealing the essential items and ingredients they pick up from the grocery store week in, week out. From flavorful sauces and condiments to fresh greens and good old fashioned junk food, there's bound to be something for everyone in one of these shopping carts.
Shop some of the Test Kitchen's favorite pantry ingredients below:
DeVonn Francis:
Black Urfa Chili: https://fave.co/3JLxzjz
Coconut Aminos: https://amzn.to/3IhqzL1
Yuzu Kosho: https://amzn.to/36n0jkg
Guava Paste: https://amzn.to/3sZsGN7
Chris Morocco:
Sesame Seeds: https://amzn.to/3hcgPWk
Laoganma Spicy Chile Crisp: https://amzn.to/3h7lOIc
Luna Coffee: https://enjoylunacoffee.com/
Jasper Hill Harbison Cheese: https://fave.co/3JP2qMq
Lee Kum Kee Oyster Sauce: https://fave.co/3HbwMGU
Tiana Gee:
Kerrygold Butter: https://fave.co/3BFbKQ5
Kewpie Mayo: https://fave.co/3v89bVj
La Croix Pamplemousse: https://fave.co/3518NNN
Kendra Vaculin:
Farro: https://amzn.to/33Ki2kQ
Epic Chicken Sriracha Bars: https://amzn.to/3vdMXkK
Korean BBQ Kettle Chips: https://amzn.to/3h9T5Ci
Jessie YuChen:
Koda Farms Short- Grain Sweet Rice: https://fave.co/3sbotH6
Pork Floss: https://fave.co/35id1jM
Taisun Mixed Congee: https://amzn.to/3I6sEJH
Hsin Tung Yang Sliced Noodle: https://amzn.to/3saRYbP
Brad Leone:
Haiga Rice: https://amzn.to/33GsQjQ
Medjool Dates: https://fave.co/3HdF80G
Ohsawa Nama Shoyu: https://amzn.to/3LVgWnC
Ancient Organics Ghee: https://amzn.to/3BQ2WXG
Harold Villarosa:
La Favorita Achiote Oil: https://amzn.to/3JNoTJs
Crab Paste in Soybean Oil: https://fave.co/3s9U37S
Nora Kitchen Sinigang Mix: https://amzn.to/3p4o6vJ
Datu Puti Cane Vinegar: https://fave.co/33MGBh6
Dragonfly Jasmine Rice: https://amzn.to/3BP8Ckz
When you buy something through our retail links, we earn an affiliate commission.
Shop some of the Test Kitchen's favorite pantry ingredients below:
DeVonn Francis:
Black Urfa Chili: https://fave.co/3JLxzjz
Coconut Aminos: https://amzn.to/3IhqzL1
Yuzu Kosho: https://amzn.to/36n0jkg
Guava Paste: https://amzn.to/3sZsGN7
Chris Morocco:
Sesame Seeds: https://amzn.to/3hcgPWk
Laoganma Spicy Chile Crisp: https://amzn.to/3h7lOIc
Luna Coffee: https://enjoylunacoffee.com/
Jasper Hill Harbison Cheese: https://fave.co/3JP2qMq
Lee Kum Kee Oyster Sauce: https://fave.co/3HbwMGU
Tiana Gee:
Kerrygold Butter: https://fave.co/3BFbKQ5
Kewpie Mayo: https://fave.co/3v89bVj
La Croix Pamplemousse: https://fave.co/3518NNN
Kendra Vaculin:
Farro: https://amzn.to/33Ki2kQ
Epic Chicken Sriracha Bars: https://amzn.to/3vdMXkK
Korean BBQ Kettle Chips: https://amzn.to/3h9T5Ci
Jessie YuChen:
Koda Farms Short- Grain Sweet Rice: https://fave.co/3sbotH6
Pork Floss: https://fave.co/35id1jM
Taisun Mixed Congee: https://amzn.to/3I6sEJH
Hsin Tung Yang Sliced Noodle: https://amzn.to/3saRYbP
Brad Leone:
Haiga Rice: https://amzn.to/33GsQjQ
Medjool Dates: https://fave.co/3HdF80G
Ohsawa Nama Shoyu: https://amzn.to/3LVgWnC
Ancient Organics Ghee: https://amzn.to/3BQ2WXG
Harold Villarosa:
La Favorita Achiote Oil: https://amzn.to/3JNoTJs
Crab Paste in Soybean Oil: https://fave.co/3s9U37S
Nora Kitchen Sinigang Mix: https://amzn.to/3p4o6vJ
Datu Puti Cane Vinegar: https://fave.co/33MGBh6
Dragonfly Jasmine Rice: https://amzn.to/3BP8Ckz
When you buy something through our retail links, we earn an affiliate commission.
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Fermenting maestro Brade Leone is back with the next episode of It's Alive and this time he's turned his pickling attention to the venerable avocado. One of the best parts about Brad's method is it calls for unripened avocados, meaning there's no fussing around waiting for the perfect consistency. Just a few ingredients and a little patience yields a jar of pickled avocado goodness, ready to add a kick to any dish.
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Join Chris Morocco as he makes chicken and corn stir-fry, a recipe where oyster sauce adds layers of depth without ever becoming overpowering. No ripe corn at the market? Swap in peppers, peas, mushrooms, or summer squash.
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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.
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Pickles are delicious. French fries are delicious. It's about time somebody brought it all together.
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Spice up your Italian menu with our Pork Meatballs recipe with a pickly twist!
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Join Chris Morocco in the Bon Appétit Test Kitchen as he prepares fried fish sandwiches with pickled cucumbers and fresh tartar sauce.
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Join Chris Morocco in the Bon Appétit Test Kitchen as he prepares fried fish sandwiches with pickled cucumbers and fresh tartar sauce.
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Join Chris Morocco in the Bon Appétit Test Kitchen as he prepares fried fish sandwiches with pickled cucumbers and fresh tartar sauce.
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Learn the basic steps to creating a next level condiment with this caramelized onions recipe.
Get the recipe: Caramelized Onions
Get the recipe: Caramelized Onions
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Wondering what else you could possibly make from your recent apple picking harvest? This laid-back apple galette got a standing ovation during tastings, thanks to its crisp crust and the ideal sweet-salty balance. It's simple, beautiful and easy to eat, pizza-style, while standing.
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Of all the canned beans, the humble chickpea takes top marks in our book. Even though it’s packed in liquid, the little legumes still get manage to get brown and crisp when fried, giving these fritters a crunchy exterior and a soft, creamy interior.
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Looking for a hearty lunch? Try this sub!