Join Priya in the Bon Appétit Test Kitchen as she makes chile peanut rice. This dish uses leftover rice, earthy fried mustard seeds and curry leaves, almost-caramelized onions for a touch of sweetness, crunchy-toasty peanuts, and Indian green chile for some heat.
Check out the recipe here: https://weightloss-tricks.today/story/indian-ish-chile-peanut-rice%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-5cd43a6226321890a41958da">
Grated coconut may not be everybody's cup of tea, but there is no denying that this candy is an absolute classic. In this episode, Claire Saffitz attempts to make a gourmet version of Almond Joys, that almond, coconut and chocolate Halloween staple.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Join DeVonn Francis as he makes spicy peanut butter noodles with sausage. This Thai-inspired recipe uses ingredients that you probably already have in your fridge or pantry. DeVonn uses Lavi for this dish - a wonderful brand of spicy peanut butter from Haiti - but any all-natural peanut butter will work too.
Lavi Spicy Peanut Butter™ (“Lavi”) is a delicious, new spicy peanut butter available in the US and Canada. Inspired by a Haitian family recipe, it is made with love by Sergeline René and social enterprise Acceso Haiti with the highest quality 100% Haitian-grown peanuts and infused with Scotch bonnet peppers. Each purchase of Lavi empowers small Haitian farmers and supports the feeding nutritious peanut-based snacks to Haitian schoolchildren.
Get your jar at www.LaviForHaiti.com and www.instagram.com/LaviForHaiti!
It's Alive with Brad Leone is back for episode 82 and this time he's making fermented peanut butter & jelly sandwiches. This nut butter uses both peanuts and pecans that ya roast in the oven first. But be advised: don't go walking Hank the dog while they're in the oven, because they'll go from nice, fragrant and beautiful to scorched real fast. The jelly is a raspberry, blackberry and blueberry mix that you ferment until they're good and rotten (in a safe way).
Today, chef Harold Villarosa is dishing out magic with one of his favorite ingredients: Spam. Though some people have been hesitant to try it, Spam can be a delicious and versatile ingredient - and chef Harold is ready to challenge what people think about it. After a research consultation with chef Chung Chow of Noreetuh Hawaiian Restaurant in New York, Harold sets out his plan to incorporate Spam into a freshly made beignet. Spam doughnuts? I'm down.
“My elementary school grapefruit, all grown up. I like the low notes of the red pepper flakes and rosemary against the sweet-tart citrus.” —Dawn Perry, senior food editor
http://weightloss-tricks.today/recipe/grapefruit-with-chile-and-rosemary%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-5e38416ca023ad0008d930e3">
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-5abc0e6e2de6030e40ae9b59">
Ideally, you’d make the chile oil with a mix of dried chiles. If you can’t find the two listed, ancho, gochugaru, or even black pepper will work.
Get the recipe: https://weightloss-tricks.today/recipe/steak-short-ribs-with-crispy-garlic-and-chile-oil%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-5bb3da35f71c8c49e4385ddf">
This irresistibly smoky-spicy condiment lasts for a month and perks up everything from scrambled eggs to lamb chops. Recipe by James Beard Award winner Alon Shaya.
We're back for another episode of It's Alive where this time Brad comes armed with a knockout recipe for hot honey with fermented chilies - perfect for drizzling some complex kick over a fried chicken cutlet. Sweet, spicy, umami, we're doing it all with this one, folks.
Join Chefs Harold Villarosa and Tiana Gee as they prepare skewers two ways, with Tiana taking on prawns and Harold choosing chicken. To compliment the skewers, Chef Harold makes his version of a popular vinegar-based Filipino dipping sauce called Suka, with garlic, chilies and fresh ginger.
Food Editor Shilpa Uskokovic loved peanut butter cups so much while growing up that she’s created a grown up take on her childhood favorite. This hazelnut butter cup tart looks exactly like a giant Reese’s peanut butter cup and will rival anything you’d find in the candy aisle.
Ben Sukle, chef and owner at Oberlin and Hot Ten 2016 winner shows us how to grill squid chicken under a brick style. He garnishes the salad with fresh allium and herb flowers. Look for those at your local farmers market or pull them from your garden once the herbs have flowered. Get the recipe: http://weightloss-tricks.today/recipe/grilled-squid-with-chile-dressing-and-radishes%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-5c95408e215f81197c2b3654">
Senior Food Editor Rick Martinez samples dried chiles, fresh mamey fruit, prawn from Vera Cruz, and spicy dried crickets at Mexico City's San Juan market.
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!
Today, Bon Appétit spends a day on the line with Chef William Joo, owner of Pizzeria Sei in Los Angeles. Serving Neapolitan pizza with a Japanese twist, Pizzeria Sei offers an 11-course pizza omakase once a month, a style of dining traditionally used for sushi.
Join pro chefs Tiana Gee, Brad Leone, DeVonn Francis, Kendra Vaculin, Jessie YuChen, Harold Villarosa, and Chris Morocco in the Bon Appétit Test Kitchen as they share their personal shopping lists, revealing the essential items and ingredients they pick up from the grocery store week in, week out. From flavorful sauces and condiments to fresh greens and good old fashioned junk food, there's bound to be something for everyone in one of these shopping carts.
Shop some of the Test Kitchen's favorite pantry ingredients below:
Produced by Bon Appétit with Tillamook | Watch as Brad Leone explores the Tillamook Creamery and sees what it’s like to make cheddar (and ice cream!) for America’s most beloved dairy brand at one of their production facilities.
