We had a panel of school lunch experts (a.k.a. kids) taste test sack lunches from 1900 to today. Here’s what they thought about spam, tuna wraps, Lunchables, and everything in between.
Join Chris Morocco as he makes baked lunch nachos. Chris relies on some version of these lunch nachos at least once a week as he brainstorms what to feed his two young kids. It’s worth it to commit the formula to memory: a bag of chips, a can of refried beans, maybe some leftover meat or roasted veg from the night before, shredded cheese, and some kind of quickly cooked, spiced veg like cauliflower or brussels sprouts. It’s a lightning-fast lunch (or dinner) that can be tweaked to suit anyone’s preferences.
Read more: The Best Canned Refried Beans for Nachos, Enchiladas, and More
Watch as kids try and react to 100 years of school lunches! Which decade featured boiled steak in school lunches? When were kids routinely served liver loaf?
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?
Join Claire Saffitz, Brad Leone, Chris Morocco, Gaby Melian, Amiel Stanek, Alex Delany, Rick Martinez, Christina Chaey and Molly Baz as they make their best pantry sandwiches. Tuna melts, shrimp salad sandwiches and Brad's untitled cold meatloaf masterpiece, oh my!
Food journalist and best-selling author Candice Kumai and Kitchen Lab host Gabe Kennedy demonstrate how to make healthy Japanese bento-inspired meals to help you kick-start your New Year's healthy-eating resolution.
You have company arriving soon but dinner won't be ready for at least an hour—now what? Kendra Vaculin has you covered, straight from the Bon Appétit Test Kitchen. Watch as she prepares 5 quick and easy snacks for your guests to nosh on during your next party.
Join Rick Martinez in the Test Kitchen as he makes classic chilaquiles, the ultimate use-all-your-leftovers breakfast meal.
Check out the recipe here: https://weightloss-tricks.today/recipe/chilaquiles-with-fried-eggs%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-58ecf7f8a21ab71f4965333c">
A select group of gung-ho kids try 100 years of breakfast foods, sampling popular breakfast dishes from each decade dating back to the 1920s.
Watch these courageous children attempt such daring foods as fried Hominy, stewed prunes, codfish cakes, Sanka, Creamed chipped beef on toast, Eggo waffle, Pop-Tarts, Quisp cereal, an Egg McMuffin, smoked salmon on crostini, Go-Gurt, Quaker Dinosaur Egg Oatmeal, tempeh vegan bacon, a rainbow bagel and more!
Kids try 100 years of party snacks. In this episode, the kids will taste a smorgasbord of party favorites like clams casino, canape with foie gras, baked bean quickies, bacon-wrapped chicken livers, cocktail franks, onion dip, cheese fondue, deviled eggs, Cool Ranch Doritos, Jell-O Pudding Pops, California Raisins, Bagel Bites, Tostitos Scoops, artichoke dip, hummus with pita chips, and more.
Bon Appétit spends a day on the line with Antonio Barbieri, head chef and owner of Brown Bag Sandwich Co. in NYC, as he prepares for the lunch rush. A former Eleven Madison Park chef, Antonio left fine dining to open a New York deli sandwich shop known for its chopped sandwiches. Discover the techniques behind these delicious sandwiches and why New Yorkers can’t get enough.
“Brigaid is a company that hires professional chefs to work in school kitchens. We get to work with real ingredients and limit the amount of processed food that kids get on a daily basis.” Today, Bon Appétit spends a day on the line with Chef Persefoni Vordokas, a Brigaid program chef at Dream Charter School.
This dish is for when a 3 p.m. hang turns into a dinner party or when you’ve had too long of a day at work. But just because it’s comfort food doesn’t mean there aren’t techniques. They’re the same ones that go into every restaurant pasta you’ve ever loved: Salt the boiling water; cook the pasta al dente; create a silky sauce that marries pasta water, Parmesan, olive oil, and butter.
Get the recipe: https://weightloss-tricks.today/recipe/pantry-pasta-new%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-57c39332a184a3c9209db5d3">
We had a panel of kids prepare and taste test 100 years of sandwiches from 1900 to today. Here’s what they thought about PBJs, po' boys, paninis, and everything in between.
Scenario: You're having a dinner party and your guests show up starving. Or let's say you're running a little bit behind on the main entree. Contributing Editor Alison Roman suggests a simple Green Goddess dip with crudités and a punchy-but-not-too-boozy cocktail (served as concentrate so you don't have to play bartender) to keep your guests busy.
Get the recipes: http://weightloss-tricks.today/recipe/green-goddess-whipped-feta-dip
http://weightloss-tricks.today/recipe/pineapple-and-mezcal-tonic%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-5a6b59591583f73c34d86a02">
This recipe takes all the right shortcuts and none of the wrong ones. We doctor up sweet Italian sausage for the meatballs, opt for adding canned beans instead of boiling pasta in a separate pot, and still manage to make an uber-flavorful soup without having to call for boxed chicken stock. It's one-pot, one-bowl magic.
Join Zaynab Issa, Brad Leone, Hana Asbrink, Inés Anguiano, and Kendra Vaculin in the Bon Appétit Test Kitchen as they each prepare their go-to appetizers.
Kendra's Goat Cheese and Salami Stuffed Dates: https://www.epicurious.com/recipes/food/views/stuffed-dates-goat-cheese-salami
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/
Join Sohla El-Waylly, Amiel Stanek, Alex Delany, Rick Martinez, Molly Baz, Brad Leone, Carla Lalli Music and Claire Saffitz for another episode of Test Kitchen Talks. What is the difference between a meal and a snack? What would you call nachos? How about pita and hummus?
