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magazine 2008 06 salmon bulgogi with bok choy
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Bon Appétit joins Chef Eric Ripert, owner of NYC’s Le Bernardin, to make his perfect version of salmon fillet. With three Michelin Stars, Le Bernardin is a renowned seafood destination in Manhattan, using only the best produce and ingredients cooked by master chefs–including their barely cooked salmon with coconut curry sauce.
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Senior Editor Chris Morocco shows us how to cure salmon with kombu, and then serves it up with a fresh yuzu kosho.
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We show you how to make sizzle pan salmon.
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French chef Daniel Boulud challenges amateur cook Jessica to keep up with him as they try to make Tunisian brik pastry in 15 minutes with their backs to each other. Without the benefit of visual aids, Jessica must keep up with chef Boulud's hurried audio instructions (and accent).
An updated version of Daniel Boulud’s book "Letters to a Young Chef" came out on October 3. In it, he shares the story of his career and the lessons he has learned along the way.
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Join Andy Baraghani in the Bon Appétit Test Kitchen as he prepares turmeric salmon with coconut. The coconut crisp brings texture and heat to this simple stewy dish. Make a double or triple batch and use it as a topping for savory oatmeal, hearty soups, or roasted winter vegetables.
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This easy salmon teriyaki recipe is the perfect fix for a week night meal.
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Presented by Campbell's | This hearty breakfast bake featuring Campbell's Cream of Mushroom Soup is the perfect answer to the boring breakfast dilemma. Plus it's easy too!
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You asked for it…they noodled. Brad and special guest Matty Matheson head down to Oklahoma to catch catfish with their bare hands. Join Brad and Matty as they search for catfish in dangerous, murky wourder with their new best friend and professional noodler Skipper Bivins. Screaming, sea monsters, and giant snakes galore. Watch them get literally in over their heads and stay tuned for Part 2 where they’ll cook up the fish they noodled.
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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
Andy Baraghani gives the hot tips on how to make a staple from Al's Place in San Fransisco- Salmon Collars!
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Try this healthy dish of fish at home! It's juicy. It's citrusy. It's alluring. Beckoning your tastebuds, your heart becomes ensnared in the pescatarian lifestyle. Or not, maybe you just like fish. This one is good!
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Join professional chefs Harold Villarosa, Susan Kim, Rachel Gurjar, Chrissy Tracey, Jessie YuChen, and Chris Morocco in the Bon Appétit Test Kitchen as they demonstrate 6 expert upgrades to run-of-the-mill instant ramen.
Get our recipe for Crunchy Ramen Noodle Salad here!
Get our recipe for Crunchy Ramen Noodle Salad here!
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Crispy skin salmon and crunchy napa cabbage make a perfect pair, and you can keep it all in one skillet with this recipe.
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Bon Appétit joins Chef TJ Hoy, Chef de Cuisine at Gage & Tollner in Brooklyn, to make their famous Beef Wellington. From seasoning and searing prime filet mignon to preparing mushroom duxelles and pâté brisée pastry, learn essential techniques for preventing soggy pastry, controlling moisture, and achieving a perfectly medium-rare center.
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Join Melissa Miranda as she makes pork tenderloin sandwiches with a fish sauce salsa verde on Hawaiian rolls. Don't be intimidated by the tenderloin cut -- it's your friend! It cooks extremely quickly and comes out beautifully tender, as long as you don't overcook it.
Click here to learn how to clean your cast iron: https://youtu.be/JZ4p6anpy0s
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In this episode of 'Food Film School', rapper and host of F That's Delicious and Munchies, Action Bronson, reviews the internet's most popular food videos.
F*CK, THAT’S DELICIOUS airs on VICELAND on Tuesdays at 10:30PM.
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Produced by Bon Appétit with Campbell's® | Join Rick Martinez as he makes Turkey Stuffed Poblanos. These savory, creamy poblanos are paking heat from the fresh chorizo and jalapeño. To counterbalance, he brings in a cooling cream sauce, hominy and dried cranberries. It's the perfect Mexican twist on traditional holiday ingredients!
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Chef Eric Ripert of Le Bernardin restaurant explains exactly what to look for—and smell—when selecting raw fish for purchase.
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Bon Appétit’s Brad Leone is back for episode 63 of It’s Alive, and this time he’s making gravlax! Join Brad as he shows you how to transform salmon into the perfect cured addition to any breakfast or meal, shows off his prized ball bearing collection, and asks whether we’re alone in this vast univer– wait, I’m getting word he’s just asking how to pronounce turmeric. Tune in to find out!
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Cody Auger, chef/owner of Nimblefish in Portland, Oregon, breaks down 11 whole fish and turns them each into a single piece of nigiri. Watch as he scales, fillets and prepares Red Sea Bream (Tai), Threeline Grunt (Isaki), Golden Eye Snapper (Kinmedai), Young Gizzard Shad (Shinko), Sardine (Iwashi), Horse Mackeral (Aji), Trevally Jack (Shima Aji), Yellow Striped Butterfish (Takabe), Beltfish (Tachiuo), Bigfin Reef Squid (Aori Ika) and Bigeye Tuna (Maguro).
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Forget just slicing mushrooms. Chef Jacques Pépin carves a fish out of them.
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Learn how to make Nakamura's Cold Miso Soup!
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We challenged Chris Morocco to recreate Maangchi's seafood kimchi fried rice in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with only his other senses to guide him.
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The secret ingredient? Barbecue baked beans.