Not a lot of time to get dinner going? Sitting on leftover rice from a previous meal and wondering what to do with it? Kendra Vaculin has you covered with this 15-minute shrimp and crispy rice with Citrus recipe.
Get the recipe: Shrimp and Crispy Rice With Citrus
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.
In this edition of Street Eats chef Lucas Sin is in Bangkok, Thailand to visit a noodle stand that's been in operation for 4 decades, ordering up their legendary glass noodles with crab.
Today, Bon Appétit meets Chef Lucas Sin in Hong Kong to try Bamboo-pressed Noodles. These noodles are rare and an iconic part of Hong Kong’s street food legacy, with only a handful of places still making them the traditional way by hand. Using nothing but eggs and flour, these springy noodles are pressed with a 40-year-old bamboo pole and then transformed into the perfect bowl of wonton noodle soup.
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
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Learn how to make this spicy, funky shrimp dish with the Test Kitchen's Andy Baraghani! This recipe is full of fish sauce, so don't be scared of the funk!
Check out the recipe here: https://weightloss-tricks.today/recipe/shrimp-and-basil-stir-fry%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-67978103c348271461b08f51">
Today, Bon Appétit joins chefs Lucas Sin and Eric Sze in Taiwan to try some of the island’s best beef noodle soup. Beef noodle soup is one of Taiwan’s most popular dishes and is often better enjoyed late at night.
Read more: 37 Late-Night Snacks Both Savory and Sweet
This incredibly easy recipe has everything you need for a weeknight dinner delight. Indulge in this flavorful seafood and pasta dish where the key ingredient is our personal favorite: butter!
“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.
No time to cook? We've got you covered. With 10 basic pantry items and 15 express line ingredients, you can make a week's worth of quick dinners with very little time. This spicy pasta with shrimp and tomatoes recipe will fly by. You can even make a hearty vegetarian version by using squash, mushroom, or eggplant in place of shrimp. http://weightloss-tricks.today/recipe/spicy-pasta-with-shrimp-and-tomatoes%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-6442d1a1669e7c83891e6c40">
Join Jason Wang, CEO of Xi'an Famous Foods, in the Bon Appétit Test Kitchen as he prepares hand-ripped noodles with Pork Zha Jiang meat sauce. A specialty from his hometown of Xi’an, China these handcrafted noodles paired with pork sauce and finished off with a dash of chili oil are one of the signature dishes on the menu at Xi’an Famous Foods.
Presented by ANA | This light yet filling Green Tea Soba Noodle Salad brings a lot of flavor to the table. Miso-roasted tomatoes, marinated enoki mushrooms, and soy-marinated egg make this traditional Japanese dish one of a kind.
Springy ramen noodles and a cilantro-miso sauce bring a welcome twist to a classic pesto recipe. And the noodles are just a vessel for the savory, gingery, simple weeknight sauce.
Get the recipes!
Miso Pesto Ramen: https://weightloss-tricks.today/recipe/miso-pesto-with-ramen-noodles
Ginger Scallion Ramen Noodles: https://weightloss-tricks.today/recipe/ginger-scallion-ramen-noodles%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-5b9bc0d075b9f13affe55968">
Shrimp cocktail is one of those when it’s good it’s freaking great, and when it’s not, it’s an abomination, kind of foods. As simple as it seems when you’re housing them from an ice-filled dish at a party, a lot goes into constructing the perfectly poached shrimp cocktail. Well, Molly is here to show you how to make BA's classic shrimp cocktail!
Join chef Susan Kim as she makes gyeran mari, a Korean rolled-egg omelet. Susan sells Korean to-go lunch boxes filled with beautifully prepared vegetables and various banchan, or small side dishes, through her NYC-based pop-up Eat Doshi. We were so enamored of these beautiful doshirak that we asked Kim to teach us how to recreate a home-cooked version that includes these savory rolled-egg omelet slices filled with toasted seaweed snacks and a secret ingredient: Parm shavings. They’re equally good enjoyed on their own as a little snack, as a side dish to a larger meal, or sliced and served with a bowl of rice. Kim uses sheets of toasted seaweed snacks from brands like Seasnax or gimMe, which come pre-seasoned with sesame oil and salt.
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.
Douglas Kim, owner and chef of Michelin-starred Jeju Noodle Bar in New York, leads us behind the scenes for an all-access look at how the staff keeps the noodles flowing and the standards impeccably high.
“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.
These easy shrimp tacos provide you with your new go-to party trick: massaging red onion in lime juice with a little bit of salt until they're softened. You'll soon use them on everything.
Join Tiana Gee as she makes sticky patis chicken wings. These wings are first marinated in a fish sauce, garlic, bay leaf and peppercorn mixture before being fried and tossed in a caramel. But that's not all. The wings are then paired with a beautifully bright calamansi aioli. If you're unfamiliar with calamansi, they are a variety of citrus common in the Philippines.
Today, Bon Appétit joins chefs Lucas Sin and Eric Sze in Keelung as they eat their way through an iconic Taiwanese night market for only $18. From specialty pork trotters to charcoal oyster omelets, you can easily indulge in an epic feast on a budget at Taiwan’s night markets.
