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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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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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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.
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Bon Appetit’s Alex Lau may just have the greatest job in the world; He gets to travel the world, dine on innovative food, and photograph it for the pages of a magazine. Oh, and did we mention he’s a competitive powerlifter? Spend a week in the life our (very cool) food photographer.
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“Una Pizza Napoletana was voted number one in the world twice, number one in America twice. Our style of pizza is rooted in Neapolitan but it’s our own thing.” Today, Bon Appétit spends a day on the line with Chef Anthony Mangieri, owner of Una Pizza Napoletana in NYC. Mangieri is considered a pioneer of Neapolitan-style pizza in America and his dedication to the craft has landed Una the number one spot in the world.
Director: Gunsel Pehlivan
Director of Photography: Carlos Araujo
Editor: Morgan Dopp
Featuring: Anthony Mangieri
Director of Culinary Production: Kelly Janke
Senior Creative Producer: Mel Ibarra
Line Producer: Joe Buscemi
Associate Producer: Justine Ramirez
Production Manager: Janine Dispensa
Production Coordinator: Tania Jones
Camera Operator: Justin Newman
Assistant Camera: Lucas Young
Audio Engineer: Z Jadwick
Production Assistant: Ryan Coppola
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
Filmed on Location at: Una Pizza Napoletana
Director, Creative Development : Maria Paz Mendez Hodes
Senior Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming: Jon Wise
VP, Head of Video : June Kim
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Watch friend of the magazine (and our editor in chief's brother) Andy Rapoport make bread with Doritos.
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Bon Appétit joins Michelin-starred chef Daniel Boulud in his kitchen at Restaurant Daniel in NYC to prepare a French classic: Steak Au Poivre. One of New York’s best chefs, Boulud rarely gets to showcase his take on home cooking in his restaurants, but today he’s teaching a masterclass on his perfect version of a relaxed Sunday lunch.
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A summer favorite gets an Italian twist featuring apéritif and Don Julio Reposado.
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“When I first got the pizzeria in 2017, I’d never made pizza before in my life–it was a learning process.” Today Bon Appétit spends a day on the line with Massimo Laveglia, chef and co-owner of L’Industrie Pizzeria in Brooklyn. Blending Italian craftsmanship with the tastes of NYC, L’Industrie is reinventing the classic New York slice.
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This Barilla® Vero Gusto Tomato & Basil Focaccia gets twice the tomato goodness through the combination of fresh cherry tomatoes and slowly sautéed and simmered sauce in the topping.
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How to make a Bob Armstrong style Chile con Queso Dip.
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Bon Appétit’s Brad Leone is back for episode 65 of It’s Alive, and this time he’s making his “master stock.” The perfect base for your broths, sauces, or just to drink as a hearty morning elixir. Join Brad as we learn about ham hocks, misophonia, and the correct way to spell Scorsese, which is Scorsese, and not how it was hastily spelled in the video. Sorry, Marty. It’s what it is.
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We challenged Chris Morocco to recreate chef Sheldon Simeon's loco moco in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with only his other senses to guide him.
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Bon Appétit spends a day on the line with Chef Nino Coniglio, owner of Lucky Charlie in Brooklyn. A world champion pizza maker, Coniglio's newest venture focuses on making New York-style pizza in the city’s oldest coal oven from the 1890s.
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Get to know chef Josef Centeno of Bäco Mercat in Los Angeles, CA. His restaurant is featured as one of Bon Appétit's 2012 best new restaurants in America.
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Llama Inn Chef Erik Ramirez shows us how to make the perfect Peruvian Anticucho using Binchotan charcoal on a Konro Grill.
Featuring Eric Ramirez, Chef at LLama Inn
Produced by Gigi Dement
Directed by Shandor Garrison
Cinematography by Tony Burns
Art Direction by Alina Uzlov
Food Styling by Rebecca Jurkevich
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Join Chris Morocco in the Bon Appétit Test Kitchen as he prepares his 15-minute recipe for crispy mushroom quesadillas. When cooked whole and left to brown, the mushrooms’ edges get lacy and crisp, while their interiors relax and tenderize—they’re almost akin to braised and shredded meat.
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Molly from the BA Test Kitchen is showing us her secret to feeding a crowd fast. (First step: get a lot of eggs. A lot.)
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We sent Elazar Sontag, Restaurant Editor for Bon Appétit, on a mission to find the best Philly Cheesesteak in Philadelphia. The most famous sandwich in Philly, cheesesteaks comprise thinly sliced beef and melted cheese on a long hoagie roll–join Sontag as he eats 19 of the city’s most recommended cheesesteaks in a single day to crown a winner.
Director: Ian Stroud
Director of Photography: Kevin Dynia
Editor: Kristopher Knight
Host: Elazar Sontag
Director of Culinary Production: Kelly Janke
Creative Producer: Christie Garcia
Line Producer: Joe Buscemi
Associate Producer: Amy Haskour
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davila
Camera Operator: Rob Marish
Assistant Camera: Eli Martine
Audio Engineer: Andy Wenrich
Production Assistant: Caleb Clark
Staff Editorial Consultant: Ryan Harrington
Researcher: Madeline Scheier
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
Animation: Lea Kichler
Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming : Jon Wise
VP, Head of Video: June Kim
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Bon Appétit spends a day on the line with Chef Koichi Endo, Executive Chef at Tempura Matsui–America’s only Michelin-starred tempura restaurant. Tempura Matsui is the first authentic tempura restaurant in New York City and follows the techniques of its grand chef, Mr. Masao Matsui.
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Eva Longoria joins sommelier André Hueston Mack for a career-spanning conversation while tasting a selection of both expensive and affordable wines, trying to figure out which is which. Eva Longoria will soon make her feature film directorial debut with Searchlight Picture’s Flamin’ Hot, the story of Richard Montañez, the janitor turned creator of Flamin’ Hot Cheetos who disrupted the food industry and became a global pop culture phenomenon. Co-founder of the ultra-premium spirits brand Casa Del Sol Tequila, Longoria’s upcoming travel series, Eva Longoria: Searching for Mexico will premiere on CNN in 2023.
Production Company: Content.23 Media
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Bon Appétit’s Brad Leone is back for episode 47 of “It’s Alive,” and this time he’s making focaccia bread with Samin Nosrat, author and host of “Salt, Fat, Acid, Heat.” Join Brad and Samin as they bake bread, explore alternate show titles, and agree that you can never have too much olive oil.
Edited by Matt Hunziker
Get our recipe: Shockingly Easy No-Knead Focaccia
Edited by Matt Hunziker
Get our recipe: Shockingly Easy No-Knead Focaccia
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Court Street Grocers is a fixture of Carroll Gardens. We sent Alex Delany to this Brooklyn sandwicherie (this has to be a word, right?) to try one of everything on the menu, and we didn't send him alone. For this episode, he was joined by Christina Chaey as they eat everything they can between two slices of bread.
Filmed on 1/27/20.
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Join chef Samantha Seneviratne as she makes Ruffled Milk Raspberry Pie. Galatopita, or ruffled milk pie, is a Greek dessert in which phyllo is baked directly into a simple custard. It’s prepared in stages so the top stays buttery and crisp while the bottom turns into a sort of phyllo bread pudding.