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Long Island Bar's Tristan Willey shows us how to make the perfect pebble ice for your next refreshing Mint Julep.
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Shave the cauliflower for this salad recipe within an hour of serving so that it won’t have time to discolor, and make quick work of that task by using a mandoline.
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Great American Baking Show judges Paul Hollywood and Prue Leith join Bon Appétit to pick the best American snack food in a head-to-head taste test bracket. Are Thin Mints better than Oreos? Would they take Ruffles over Lay’s? And will savory prevail over sweet when push comes to shove? Find out as Paul and Prue taste them one by one until a sole snack reigns supreme.
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Senior Food Editor Andy Baraghani teaches us how to make these perfect, handmade ricotta dumplings paired with asparagus and green garlic. Once you get the hang of it, forming these dumplings is easy, but it may take a little practice at first.
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Join Harold Villarosa (and special guest Hip Hop Philanthropist A$AP Twelvvy) at The Bronx Brewery as he makes steak okonomiyaki, a Japanese-style savory pancake. Okonomiyaki begins with dashi, a flavorful stock that Harold makes with locally-sourced kelp and dried mushrooms. While the dashi simmers, you can work on the steak and sauce. Harold uses NY strip steak for this recipe, but feel free to use whichever cut your heart desires. When it actually comes to making the okonomiyaki, mix the dashi into the batter followed by cabbage and scallion and then start making pancakes!
Check out Hip Hop Philanthropist A$AP Twelvyy's new album here: https://noonyung.com/
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Your pressure cooker has been waiting its whole life for this moment.
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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.
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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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The key to success in this recipe is time. Don’t try and rush the brisket by turning up the heat—that will only dry it out and make it tougher. Let it go low and slow until the meat is shreddable, and if you’re not sure if it’s ready, let it go a bit longer.
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Bon Appétit’s Brad Leone is back for episode 68 of It’s Alive, aka “It’s Alive: Home Video Edition, Tape 1”. You’re invited to join him in his home kitchen to make fermented garlic ginger paste! Tune in for: garlic, ginger, dogs, kids, mathematics, flying pickles, and a special arts and crafts presentation by the one and only Sohla El-Waylly. At some point they may even cover how to make the paste!
Follow Brad on Instagram: @bradleone
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This simple recipe from Chef Dominic Piperno of Hearthside, a BA 2018 Top 50 restaurant, is a guaranteed dinner party favorite. His suggestion? Make it using your tried-and-true All-Clad cookware.
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Bon Appétit Test Kitchen Manager Brad Leone is back for episode 39 of “It’s Alive” and this time he’s making mustard. Rumor has it this might be his best creation yet. Join Brad as he gets into “some serious science” and reveals the fermented ace up his sleeve.
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Produced by Bon Appétit with The Home Depot | Layers of the best fall flavors meld perfectly and in no time with a simple pressure cooker.
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Bon Appétit joins Chef Ed Szymanski of Lords, an English-style bistro in New York City, to make his version of a perfect scotch egg. From achieving the perfect fudgy yolk to mastering the golden, crispy exterior, every step focuses on balancing the ideal egg-to-sausage ratio. As a staple on their menu, where hundreds are crafted daily, it’s safe to say Lords have perfected their formula.
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Produced by Bon Appétit with Campbell's® | Join Rick Martinez as he makes Turkey Stuffed Poblanos. These savory, creamy poblanos are paking heat from the fresh chorizo and jalapeño. To counterbalance, he brings in a cooling cream sauce, hominy and dried cranberries. It's the perfect Mexican twist on traditional holiday ingredients!
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Got a cold? We've got the exact thing you need to be sipping on. So heat up some water, peel some ginger, and let's get going.
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Stir-fry makes a quick, satisfying meal, except for the part where you also have to get a pot of rice going to serve alongside. Our recommendation? Stop by the hot food bar at the grocery store or your local takeout place and pick up some cooked rice. The small convenience is worth the extra time and dishes in the kitchen.
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Step up your appetizers game with these cheesy, pepper-infused savory palmiers.
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Join Carla Music in the Bon Appétit Test Kitchen as she makes a soufflé-style omelet. Your arm may get tired during all of the whisking, but make sure the egg white peaks are firm enough to stand up on their own while still having a nice shine to them!
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Harissa paste gives this braised pork shoulder its spicy, garlicky flavor. Contributing food editor Alison Roman demonstrates how to make this simple main dish and a crunchy herb salad to go along.
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Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Thin Mints, Samoas and Tagalongs. That's right, Claire's making Girl Scout Cookies. Did you know the Girl Scouts started selling cookies back in 1917? But it wasn't until 1951 that the Thin Mint, the cookie most synonymous with the Girl Scouts, was introduced and swept the country like a tidal wave. And now here we are, in the Test Kitchen, watching Claire make them herself.
Filmed on 1/21
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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.
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Go inside the Art of Patrón Party in Chicago with Giuseppe Tentori, the executive chef of GT Fish & Oyster, and learn how master mixologists create innovative spiced cocktails.
Sponsored by Patrón Tequila
Sponsored by Patrón Tequila
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Make this simple and super-satisfying soup your go-to weeknight meal.