“I never know entirely what my menu’s going to look like when I wake up. We change the menu every day–it’s a reflection of what’s coming out of our local waters and local farms.” Today Bon Appetit spends a day on the line with James London, chef and owner of Chubby Fish in Charleston, South Carolina. This dock-to-table restaurant serves some of the freshest seafood in the city and revolves its menu around whatever comes out of the waters and farms each day.
Bon Appétit joins Chef Ed Szymanski of Dame, an English seafood restaurant in the heart of NYC, to make their traditional battered fish and chips. Simplicity is best when it comes to making this classic British dish–fresh fish coated in airy batter, fluffy chips crisped to perfection, and then doused in vinegar with a sprinkle of lemon juice. A bite of Dame’s fish and chips is enough to transport you from the busy NYC streets to the great British seaside.
“Yess is a casual izakaya-style restaurant. I like dealing with direct fire and the philosophical idea of buying a whole fish and then processing it.” Today, Bon Appétit spends a day on the line with Junya Yamasaki, head chef at Yess in Los Angeles. Yamasaki follows the philosophy of buying a whole fish and using every part throughout the menu making sure nothing goes to waste.
Join Andy Baraghani as he makes tuna salad with crispy chickpeas. Tuna salad deserves more than to be dolloped on dressed greens for lunch. Some pan-fried chickpeas and the crunch from endive improve things tremendously.
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 Bon Appétit Associate Food Editor Jessie YuChen as they make grilled honey hot wings from the home kitchen. The honey glaze these wings are tossed in go well beyond the usual sweet and spicy notes thanks to the addition of chili crisp and lime. It’s the cherry on top of these supremely crispy yet low-fuss grilled wings.
We challenged resident Bon Appétit supertaster Chris Morocco to recreate a General Tso’s chicken recipe in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with only his other senses to guide him.
Read more: 29 Stir-Fry Recipes to Toss Into Your Rotation
Director: Dan Siegel Director of Photography: Kevin Dynia Editor: Rob Malone Talent: Chris Morrocco Guest: Hana Asbrink Director of Culinary Production: Kelly Janke Producer: Tyre Nobles Line Producer: Jen McGinity Associate Producer: Sahara Pagan Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hynes Camera Operator: Jeremy Harris Sound Mixer: Brett van Deusen Culinary Assistant: Christopher Liu Researcher: Vivian Jao Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araujo Assistant Editor: Billy Ward
Produced by Bon Appétit with Swanson® | Crunchy veggies and rice noodles bring texture to this soup that brings big flavors from Swanson® Chicken Broth, sauteed shallot, browned sausage and coconut milk. Plus, look at all those pretty colors.
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-625ebf925d3ea91dbc7bf2f2">
Sommelier André Hueston Mack returns to Bon Appétit to elevate your next trip to the drive-thru as he pairs popular fast food with complementary wines. Did you know the smoky notes of a Syrah pair exquisitely with the flame-grilled taste of a Whopper? Well, now you do. Find out André's picks for your other food court favorites on this episode of World of Wine.
Follow Andre on Instagram at https://www.instagram.com/andrehmack/
Eat. Stay. Love. host Jamie McDonald visits Cape Seafood & Provisions to talk with Providence LA Chef Michael Cimarusti about sourcing menu items and his favorite fish: black gill rockfish, bonito, and halibut. At Providence, GM Donato Poto describes a trio of delicious dishes to McDonald and restaurant regular Michael Alexander: Santa Barbara rock crab, duo of uni, and wild caught sea bass.
Produced for Bon Appetit by Edward Jones
Join Carla Music in the Bon Appétit Test Kitchen as she makes spiced roasted pork with chili paste. This recipe is from chef Vivek Surti of Tailor in Nashville, No. 7 on our 2019 Hot Ten list.
Check out the recipe here: https://weightloss-tricks.today/recipe/spiced-roast-pork-with-fennel-and-apple-salad%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-62e93796690932fb49fc5e54">
Join Brad Leone, DeVonn Francis, Melissa Miranda, Zaynab Issa, and Kendra Vaculin in the Bon Appétit Test Kitchen as they each mix up their go-to cocktails (and mocktails!) From a salty and refreshing grapefruit libation to smoky mezcal "ranch water," one of these cocktails is sure to make your regular pool party rotation.
See Zaynab's full Honey-Berry-Kombucha Spritzer recipe here: https://weightloss-tricks.today/recipe/honey-berry-kombucha-spritzer-recipe%3Cbr%3E%3Cbr%3EGet Kendra's full recipe for her Salty Grapefruit Refresher: https://weightloss-tricks.today/recipe/salty-grapefruit-refresher-recipe%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-5c2faa521ee18c2c6006d247">
Produced by Bon Appétit with Swanson® | A few ingredients can go a long way. And in this easy-to-make dish, Bon Appétit executive chef Mary Nolan shows us how big flavors are coaxed out of pepperoncinis, shallot, garlic, browned pork and Swanson® Natural Goodness® Chicken Broth.
"Time and Tide–it’s a seafood restaurant that takes its cues from a steakhouse. Large format cuts of fish in a way that…you’ve not seen before at an incredibly high level.” Today, Bon Appétit spends a day on the line with Chef Danny Garcia, executive chef at Time and Tide in NYC. Founded by the late Chef Jamal James Kent, Garcia and his team work daily to carry on Kent’s legacy and keep his culinary empire going.
Bon Appétit meets Chef Lucas Sin in Hong Kong to try curry fish balls. This snack is one of Hong Kong’s defining street food snacks, and it’s becoming increasingly rare to find a shop handmaking them the traditional way. Fortunately, Lam Law Ping is keeping the craft alive at his shop, Tak Hing Fish Ball Company, and has even been dubbed the ‘Fish Ball King.’
Join pro chefs Brad Leone, Tiana Gee, Kendra Vaculin, DeVonn Francis, Chris Morocco, Harold Villarosa, and Jessie YuChen in the Bon Appétit Test Kitchen as they prepare 7 of their favorite chicken wing recipes. Whether putting out that crucial buffet for the big game, adding a new entry to your wing arsenal, or holding a mid-winter chicken wing eating competition, these recipes will help put you over the top and into the host hall of fame.
Get our favorite recipes: Extra-Saucy Baked Chicken Wings Extra-Crispy Air Fryer Chicken Wings BA’s Best Buffalo Wings
Produced by Bon Appétit with FarmToFork™ | Kick up the heat with FarmToFork™ Spicy Marinara Sauce topping layers of bubbly baked cheese and roasted red bell peppers.
Produced by Bon Appétit with Swanson® | Bon Appétit executive chef Mary Nolan shares an easy, one-pot soup recipe perfect for the cold winter months. This soup comes together quickly with browned sausage, loads of escarole and Swanson® Chicken Broth.
There's nothing like waking up, skipping breakfast and immediately starting to clean squid on an empty stomach. Anyway, that's what Lana Condor when Chris Morocco taught her how to make fried calamari and aioli from scratch. And you know what? She did a great job. Chris is proud.
