The best thing you do with feta is marinate it with a whole bunch of olive oil and fresh herbs. Buy an extra pack of crackers—you're going to go through this quickly.
Enzyme enthusiast, grill master and cookbook author(!) Brad Leone returns for the next episode of It’s Alive, this time to prepare smoked chicken with a fermented tomato purée - a recipe featured in his upcoming release “Field Notes for Food Adventure.” Brad smokes the chicken low and slow, gradually building up a coating of fermented tomato glaze and making for some stellar results.
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!
To make this tomato-on-bread revelation right this very minute, use a prepared flatbread like naan or pocketless pita.
Get the recipe: https://weightloss-tricks.today/recipe/falafel-spiced-tomatoes-and-chickpeas-on-flatbread%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-606480f8bc9004a6f43166a0">
Join Melissa Miranda as she makes Lumpiang Sariwa, Filipino spring rolls packed full of fresh vegetables and tofu. While this dish isn't always vegetarian, this medley of veggies bring a beautiful color and snap to the spring rolls. And instead of using store-bought wrappers, Melissa makes her own that consist of just five ingredients, but are packed with flavor.
We’re throwing this pantry pasta all-star a “Welcome to Summer” party with peas and mint. This dish was inspired by Rolf and Daughters in Nashville, where chef Philip Krajeck makes a fermented pasta cloaked in a tangy whey and butter sauce. We use store-bought buttermilk to mimic whey’s acidic flavor. It’s a perfect foil for the rich butter and cheese in this glossy sauce.
Join Molly Baz in the Bon Appétit Test Kitchen as she makes coconut grilled chicken, skirt steak and shrimp. Welcome to your newest go-to summer marinade, featuring some spicy sambal, brown sugar and coconut milk to balance out the heat, and lots of fresh ginger and lime juice. This one’s just as awesome with shrimp or flank or skirt steak as it is with chicken thighs.
Check out the recipe here: https://weightloss-tricks.today/recipe/spicy-coconut-grilled-chicken-thighs%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-68e670473966d581c3e439de">
Today, ‘Peacemaker’ star John Cena sits down with Bon Appétit to share some of his favorite foods and drinks and the stories behind them. Join Cena as he explains the perfect flat white and reminisces on his honeymoon in Santorini, eating Spanakopita–all while sampling the delights.
Join Melissa Miranda as she makes Ginataang Alimasag, crabs in coconut milk. Melissa uses dungeness crabs for this dish, which may not be easy to find depending on where you live, so whatever crab you can get your hands on will work.
Produced by Bon Appétit with Stacy’s® | Bring all the big flavors of white pizza to your next party with this bubbly dip! Created by The Stacy’s® Summer Dip-Off winner Sally S. from Birmingham, AL!
Produced by Bon Appétit with Mutti® | There’s no denying that Italian summers are the stuff of dreams. We’ve crafted simple weeknight recipes that transport the flavors of Parma right to your table using Italy’s favorite tomato: Mutti®. Recipe created by Chef Joanne Weir
This Barilla® Vero Gusto Tomato & Basil Focaccia gets twice the tomato goodness through the combination of fresh cherry tomatoes and slowly sautéed and simmered sauce in the topping.
Bon Appétit’s Brad Leone is back for episode 66 of It’s Alive, and this time he’s making an open-face tomato sandwich. Join Brad as he fires up the grill, blisters some Flavor Bombs, and tries to remember the name of that one song that goes “la la la lala laaaa la laaaa.” Make sure your permission slip has been signed because we’re also going on a field trip to Michigan to see how tomatoes are grown and harvested in a greenhouse environment.
Filmed on 2/24/20 and 3/10/20
Bon Appétit joins Taylor Falco, Chef de Cuisine at NYC’s Rolo’s, to make their wood-fired lasagna. Featured on the Bib Gourmand list from the Michelin Guide, Rolo’s puts their unique spin on traditional New York cuisine—including this Bologna-inspired lasagna. After all, there’s a reason Rolo’s is touted as one of Jeremy Allen White’s favorite spots in New York City.
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes pasta with tomatoes and chickpeas. If you don't have a can of tomatoes, tomato paste will work just fine. Cook a couple of tablespoons in a small skillet alongside the chickpeas until it darkens before adding to the chickpeas and proceeding with the recipe.
Check out the recipe here: https://weightloss-tricks.today/recipe/brothy-pasta-with-chickpeas%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-62b329033a1cb5ccf645bee7">
Join Brad Leone, Zaynab Issa, Melissa Miranda, and Chrissy Tracey in the Bon Appétit Test Kitchen as they each prepare a cool fruit-based dessert perfect for warm summer nights. From cantaloupe candy and fresh berry sorbet to grilled mangoes and cheesecake, there's sure to be something here for every person at the cookout.
See Zaynab's full recipe for her lemon ricotta cake here: https://weightloss-tricks.today/recipe/any-berry-lemon-ricotta-cake%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-5af4978674278e78e3e2710e">
We’re fans of simple baked sweet potatoes in a multitude of dishes. These get the “loaded potato” treatment with roasted chickpeas, broccoli, and crumbled feta finished with a drizzle of tangy yogurt sauce made with the signature flavor of Cholula® Original Hot Sauce for just enough heat.
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
On this episode of Taste Testers, Padma Lakshmi and Brad Leone sample 9 different tomato products, serving up their impressions on everything from farm fresh heirlooms to sweet & salty tomato crisps from China.
