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Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes skirt steak with Romesco sauce. This thick Spanish sauce, made with roasted red peppers and almonds, is also delicious on grilled or roasted scallions, chicken, and fish.
Join pro chefs Brad Leone, Tiana Gee, Chris Morocco, Harold Villarosa, DeVonn Francis, and Kendra Vaculin as they pull back the curtain and reveal their secret weapon recipe ingredients from the Bon Appétit Test Kitchen. Learn how they incorporate these spice blends and flavor building bases into their favorite recipes and why, maybe picking up a bit of inspiration for your own creations along the way.
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes his strip steak with umami butter sauce recipe. The creamy fusion of butter and Sriracha that compliments the seared steak starts with a base of caramelized miso - deepening its savory-nutty flavor and adding body to the finished dressing.
To see this full recipe and receive unlimited access to thousands more, visit bonappetit.com/unlimited
It's Alive with Brad Leone is back for episode 80 and this time Brad is making fermented pasta sauce. Brad uses campari tomatoes, but you can use any type of tomato you want for this recipe. Just make sure not to put to much onion in the sauce, Pauly!
Before you convince yourself there's no way that a little onion, tomato paste, and half-and-half can come together in mere minutes to make one of the best homemade pasta sauces you've ever had, hear us out. Better yet, make this vodka sauce recipe for yourself. Just try and use double-concentrated tomato paste, which packs more flavor than the standard stuff.
BA Contributor Rick Martinez cooks and chats with Trader Joe’s Fearless Flyer as they create a mouthwatering grilled chicken dish with flavor-packed zhoug sauce—a herb-driven, spicy condiment with origins in Yemen. Get ready to add a delicious new recipe to your summertime repertoire!
Join Molly Baz in the Bon Appétit Test Kitchen as she makes crispy smashed potatoes. A condiment made up of walnuts, anchovies, garlic, and red pepper flakes is the ultimate umami bomb, which is then spooned over the crispiest-ever smashed potatoes.
Check out the recipe here: https://weightloss-tricks.today/recipe/crispy-smashed-potatoes-with-walnut-dressing%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-630cbeab5516fad81baa264a">
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.
Bon Appétit test kitchen manager, Brad Leone, is back with episode 8 of "It’s Alive," and this time he's bringing the fire with his homemade hot sauce.
Layers of ricotta, garlic, lemon, and jalapeño make this simple dip a party favorite. Perfect when paired with either Stacy’s ® Parmesan Garlic & Herb or Multigrain Pita Chips. Enter for your chance to win the Stacy’s® Summer Dip-Off at stacyssnacks.com/summerdipoff and have your own dip recipe featured here on Bon Appétit!
Join Brad Leone, Zaynab Issa, Kendra Vaculin, Shilpa Uskokovic, Chris Morocco, and Rachel Gurjar in the Bon Appétit Test Kitchen as they each reveal the go-to ingredient they reach for when their recipes needs a spicy kick.
Learn how to make this spicy, funky shrimp dish with the Test Kitchen's Andy Baraghani! This recipe is full of fish sauce, so don't be scared of the funk!
Check out the recipe here: https://weightloss-tricks.today/recipe/shrimp-and-basil-stir-fry%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-5bd1cf574da27a1df47e9177">
Join Molly in the Test Kitchen as she makes Pasta al Limone. This classic lemon sauce recipe has a lot of fat and a lot of acidity, so don’t be shy with adding salt and taste as you go. It will likely require more than you think to strike that perfect balance.
Springy ramen noodles and a cilantro-miso sauce bring a welcome twist to a classic pesto recipe. And the noodles are just a vessel for the savory, gingery, simple weeknight sauce.
Get the recipes!
Miso Pesto Ramen: https://weightloss-tricks.today/recipe/miso-pesto-with-ramen-noodles
Ginger Scallion Ramen Noodles: https://weightloss-tricks.today/recipe/ginger-scallion-ramen-noodles%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-5d4d74a4ac394e00082a1d75">
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes chicken skewers with garlic toum. Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this chicken dish.
Check out the recipe here: https://weightloss-tricks.today/recipe/grilled-chicken-skewers-with-toum-shish-taouk
Join Susan Kim as she makes crispy rice cakes with halloumi cheese and gochujang brown butter in the Bon Appétit test kitchen. This crispy-salty-spicy rice cake dish frequently makes an appearance on the menu at Susan’s Korean food pop-up, Doshi. She blisters Korean rice cakes, or tteok, until they’re toasty and crisp with chewy insides, then pairs them with seared, melty halloumi cheese.
Bon Appétit joins Chef Meherwan Irani in Delhi to explore how Al-Bake Shawarma has transformed a Middle Eastern classic into an Indian street food legend. From a massive rotating spit of chicken to a closely guarded 25-spice blend and an unexpected swipe of mayo, this iconic spot shows why shawarma has become one of India’s most popular street foods.
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes chicken and tomato stew with caramelized onions. Cooking lemon slices to almost-burnt adds a layer of complex flavor to this comforting dish. Cinnamon's sweet, earthy flavor tames tomatoes' juicy acidity. Apply this same thinking to other baking spices like nutmeg and cloves.
Check out the recipe here: https://weightloss-tricks.today/recipe/chicken-and-tomato-stew-with-caramelized-lemon%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-5b509efaaba08d2e4f56145a">
Try this crisp and refreshing Summer Crush cocktail featuring Indian River Grapefruit SpikedSeltzer, you’ll be thanking us all summer. Get the recipe here: https://bonappetit.com/recipe/spikedseltzer-summer-crush-cocktail
Join Carla Lalli Music, Gaby Melian, Christina Chaey, Andy Baraghani, Alex Delany, Sohla El-Waylly, Molly Baz, Chris Morocco, Amiel Stanek and Priya Krishna for another episode of Test Kitchen Talks. In this episode, they make their favorite cocktails.
