Bon Appétit Test Kitchen Manager Brad Leone is back for Episode 17 or "It's Alive," and this time he's making a fermentation classic: sauerkraut. Join Brad as he turns some cabbage into delicious kraut, daydreams, and delves into movie trivia.
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.
Join Rachel Gurjar, Inés Anguiano, Kendra Vaculin, Brad Leone, Hana Asbrink, and Chris Morocco in the Bon Appétit Test Kitchen as they each make their ultimate hot dog recipe.
Presented by Bright Cellars | Join Chris Morocco in his home test kitchen as he makes red wine and soy-braised short ribs. These richly flavored ribs are a riff on kalbi jjim, a traditional special-occasion dish. Red wine adds depth and complements the soy and mirin.
Chris received this wine from Bright Cellars - go to https://www.brightcellars.com/bonappetit/ for 50% off your first order.
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes braised short ribs with squash and chile. Make this when it’s Sunday and you’re not leaving the house. One spoonful of this smoky-spicy guajillo braising liquid and you’ll understand how complex dried chiles can be.
Check out the article here: https://weightloss-tricks.today/recipe/braised-short-ribs-with-squash-and-chile%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-578d2f61d6e20cf6325f69c5">
Go inside the Art of Patrón Party in Chicago with Giuseppe Tentori, the executive chef of GT Fish & Oyster, and learn how master mixologists create innovative spiced cocktails.
Who deserves a delectable meal more than rescue dogs? Bon Appétit teamed up award-winning chef Jean-Georges Vongerichten to prepare a healthy, dog-friendly meal for a couple of our furry friends: rescue dog Charlotte and her date @manny_the_frenchie. Watch these pups enjoy the ultimate doggy-bag meal.
Spiced lamb roast with crunchy jewel relish gets its festive flavor from chopped apricots, dill, pomegranate seeds, almonds, and scallions, mixed with lemon and plated atop creamy labneh for a zesty finish. Served on tableware from the Textured Neutrals collection by Lenox, this dish is the centerpiece of the season.
To learn more, visit lenox.com.
Got nothing but time on your hands? Cook these really low and slow. Set the oven at 300° and start checking the ribs after 3 hours. But don’t sweat it; they’ll be super-tender either way.
Join Jessie YuChen from the Bon Appétit Test Kitchen as they demonstrate how to prepare drunken clams and noodles. The base of this insanely flavorful 15-minute soup is fried ginger, rice wine, and black sesame oil - ingredients that combine pleasantly for a comforting meal on a cold day.
See the full recipe here: https://weightloss-tricks.today/recipe/drunken-clams-and-noodles%3Cbr%3E%3Cbr%3EReady to try this recipe for yourself? Get started with these items: Rice Wine: https://fave.co/3u6ZztE Oyster Sauce: https://fave.co/3s08Y3e Sun Noodles: https://sunnoodle.com/Shop-1 Rainbow Little Dipper Spoon: https://tidd.ly/3LB7PrM (Similar) Stainless Steel strainer - https://amzn.to/3KSp8EH (Similar) Black Sesame Oil - https://fave.co/3G77ucw
When you buy something through our retail links, we earn an affiliate commission.
Sommelier André Houston Mack returns to Bon Appétit to give his impressions on 10 tequilas, ranging in price from only $20 all the way up to $175 a bottle.
Read more: 5 Types of Tequila and How to Enjoy Each One to Its Fullest
Join Bon Appétit assistant web editor Alex Delany as he searches for the best Chicago-style hot dog that Chicago has to offer.
For more commentary, check out Alex's article:
http://weightloss-tricks.today/story/chicago-hot-dog-taste-test%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-617c6194b51556ce608c78eb">
We’re back with another episode of It’s Alive with Brad and today the big guy is preparing sous vide ribs to pack away and bring into the great outdoors for finishing over a roaring grill. Brad’s Mountain Ribs are topped with a sweet and spicy sauce made with fermented black bean paste, honey, chilies and other fun stuff, resulting in fall-off-the-bone goodness.
Contributing food editor Alison Roman shares her technique for any braised meat. A quick sear before roasting adds flavor to the final product and a simple ragu makes the pork ribs into a meal.
Who says dog food can’t be as delectable as dishes served at a Michelin Star restaurant? Bon Appetit asked award-winning chef Jean-Georges Vongerichten to prepare a healthy, dog-friendly meal for a couple of our furry friends: rescue dogs @marniethedog and Ripley. Watch them enjoy the ultimate doggy-bag meal.
To adopt adorable rescue dogs like the ones in the video please visit:
www.humanesociety.org
www.lasthopeanimalrescue.org
Sommelier André Hueston Mack returns for another edition of World of Wine, and this time he's putting twelve non-alcoholic beverages to the test. From ready-to-drink mocktails to non-alcoholic beer, which alternatives are worth a try?
Brad Leone guides you through a simple summertime favorite of his: meaty, grilled fish collars to pair with Goose Island’s 312 Dry-Hopped Urban Wheat Ale.
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
From the Test Kitchen host Alison Roman teaches you how to make flavorful red wine-braised short ribs with a golden brown crust that will excite your taste buds. This mouth-watering recipe will impress even the most hard to please foodies and keep them coming back for more.
This sauce is an ode to the classic French dish of leeks in vinaigrette, swapping out the leeks for tender charred scallions. It acts as a bright, addictive condiment for this quick-cooking cut of steak. If you can’t find hanger steak, skirt steak works for this recipe—adjust cook time accordingly. The sauce also pairs well with roast chicken, pork chops...we could do this all day.
Get the recipe: https://weightloss-tricks.today/recipe/hanger-steak-with-charred-scallion-sauce%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-597269df41d52f40491bfe66">
