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Join Zaynab Issa in the Bon Appétit Test Kitchen as she makes her recipe for creamy yukon gold mashed potatoes, topped with crispy potato skins.
Get the recipe: Creamy Yukon Golds With Crispy Potato Skins
Read More: The Best Potatoes for Mashed Potatoes
Get the recipe: Creamy Yukon Golds With Crispy Potato Skins
Read More: The Best Potatoes for Mashed Potatoes
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Today, Michelin-starred chef Dominique Crenn is in the Bon Appétit test kitchen to make her most difficult dish: oysters, cucumber, and wasabi. Crenn is the first female chef in America to attain three Michelin Stars at her experimental restaurant, Atelier Crenn, in San Francisco.
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Join brand new Bon Appétit video host Chrissy Tracey in her home kitchen as she makes fried oyster mushrooms, collard greens and cornbread. Chrissy is a vegan chef extraordinaire and one of her favorite things to do is adapt classics and comfort food. So if you're looking to add some more veggies to your life, this recipe is a good place to start.
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Join Chris Morocco in his home kitchen as he makes potato rosti. Shredding and squeezing out potatoes, just like when making latkes, helps create a supremely crisp rosti that serves as a base for eggs and dressed greens. An oven finish means there’s no flipping required, keeping this dish nice and simple.
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Kick the can and invite this cranberry relish recipe to your next Thanksgiving dinner.
No stovetop needed.
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Our potato gratin has layers of starchy, cheesy, buttery goodness. Fire this dish up at any holiday meal and you'll have guests drooling. A layer of Gruyère and Parmesan is the key to a golden brown top crust. When simmering the cream, make sure it’s over gentle heat (if it over-reduces, it will break).
Get the recipe: Potatoes au Gratin
Get the recipe: Potatoes au Gratin
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World-famous pastry chef Dominique Ansel (creator of the Cronut) joins Bon Appétit to demonstrate how to make the perfect croissant at his NYC bakery. Learn every step, from mixing and fermenting the dough to laminating with French butter, shaping, proofing, and baking for that signature flaky, golden crust and moist honeycomb interior.
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Crispy, cheesy, bacon-y—they're an irresistible Super Bowl snack. So irresistible, in fact, that you may want to make a double batch of this potato skins recipe.
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Today, Bon Appétit joins Chef Kelly Mencin, owner of NYC’s Radio Bakery, to make focaccia. Radio Bakery is one of New York’s hottest bakeries and was named one of the best in America by The New York Times.
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Bon Appétit joins Chef Mattia Moliterni of Roscioli NYC, the legendary Roman restaurant’s New York outpost, as he makes their award-winning Burro e Parmigiano (Buttered Noodles). Made with just three high-quality ingredients–pasta, creamy butter, and Parmigiano Reggiano–these buttered noodles come together in mere minutes and deliver an irresistibly rich, velvety flavor. A simple yet delicious meal, discover why Roscioli’s version is considered one of the best buttered noodles dishes in the world.
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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.
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Join Chris Morocco in the Bon Appétit Test Kitchen as he prepares fried fish sandwiches with pickled cucumbers and fresh tartar sauce.
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Join Chris Morocco in the Bon Appétit Test Kitchen as he prepares fried fish sandwiches with pickled cucumbers and fresh tartar sauce.
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Join Chris Morocco in the Bon Appétit Test Kitchen as he prepares fried fish sandwiches with pickled cucumbers and fresh tartar sauce.
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Join Andy Baraghani in the Bon Appétit Test Kitchen as he prepares turmeric salmon with coconut. The coconut crisp brings texture and heat to this simple stewy dish. Make a double or triple batch and use it as a topping for savory oatmeal, hearty soups, or roasted winter vegetables.
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Bon Appétit joins Chef Eli Sussman, executive chef at Gertrude’s in Prospect Heights, Brooklyn, to make their delicious Latkes. Eli breaks down every step of the process, from choosing the right potatoes to mastering moisture removal, adding the perfect binders, and frying to golden-brown perfection. Perfect for Hanukkah or any time you’re craving crispy potato pancakes, these latkes bring restaurant technique to a classic holiday staple.
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Brad Leone and Chris Morocco are back for another episode of Gourmet Makes. This time, these two guys who have always hosted and always will host Gourmet Makes are attempting to make a gourmet version of Andes Crème De Menthe. Strangely, one of our editors had the idea that Claire Saffitz had always been the host of Gourmet Makes though they couldn't point to a single episode that Claire had hosted. As we all know, Chris and Brad ARE Gourmet Makes.
Filmed on 2/24/20.
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This delicious dessert is easy to make, and perfect for Fall.
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Join Priya Krishna in the Bon Appétit Test Kitchen as she makes her mom's roasted cauliflower and potato aloo gobi. Too often aloo gobi is mushy or greasy. Here’s how to make crisp, crunchy, cumin-coated morsels of cauliflower and potato.
Check out the recipe here: https://bonappetit.com/recipe/roasted-aloo-gobi-potatoes-and-cauliflower
And read the story here: https://bonappetit.com/story/roasted-aloo-gobi
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Kick the cranberry sauce can and bring fresh textures and flavors to the table with this relish alternative. Learn about how to make Sweet and Spicy Pepper Jelly right here:
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Join us on this journey to perfectly garlicky, epically crispy croutons. One crunch and you'll never go back.
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Bon Appétit joins Chef Mattia Moliterni of Roscioli NYC, the iconic Roman restaurant’s New York outpost, as he makes their famous carbonara. Discover the secrets behind Roscioli’s most beloved recipe, from sourcing authentic ingredients like guanciale and Pecorino Romano, to perfecting the creamy, egg-based sauce without a drop of cream. Straight from the heart of Rome to the Big Apple, this is how carbonara is meant to be made.
Get our recipe: Pasta Carbonara With Pancetta
Get our recipe: Pasta Carbonara With Pancetta
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We challenged resident Bon Appétit supertaster Chris Morocco to recreate Candice Kumai’s Japanese soufflé pancakes in the Bon Appétit Test Kitchen. The catch? He'll have to identify what he's making with a blindfold over his eyes, letting each of his other senses guide the way. Does Chris have what it takes to recognize and reproduce these heavenly matcha pancakes - without seeing exactly what they are?
Candice Kumai is a 6x bestselling author, journalist & host of the Wabi Sabi Podcast. You can buy two of her cookbooks here: Kintsugi Wellness and Clean Green Eats
Candice Kumai is a 6x bestselling author, journalist & host of the Wabi Sabi Podcast. You can buy two of her cookbooks here: Kintsugi Wellness and Clean Green Eats
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Everyone needs their go-to roasted potato recipe and this one should be yours.