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magazine glazed pearl onions in port with bay leaves
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We’re back for another episode of It’s Alive and today Brad is visiting Hilton Head Island in South Carolina to meet Andrew Carmines, owner of Hudson’s Seafood House on the Docks. Brad and Andrew head out for a day of shrimping and crabbing, casting their nets to catch ingredients for a low country boil - a brand new experience for Brad to add to his arsenal.
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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.
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Juice lemons. Spoon out capers. Heat pan. Cook scallops. Make sauce in same pan. Serve.
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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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Sharpen your knives and get ready for some expert instruction on an essential kitchen task - cutting onions. Bon Appétit associate food editor Rachel Gurjar demonstrates everything you need to know in order to mince, slice, and dice onions like a professional chef. No matter what your next recipe demands, Rachel’s guidance will help you prep your onions perfectly.
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It sounds weird, but you should char your vegetables. Here's why.
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Produced by Bon Appétit with Campbell's® | Bon Appétit executive chef Mary Nolan knows a creamy mushroom sauce is the perfect way to coat farfalle pasta, especially when paired with juicy, seared steak! This quick and easy meal is made with Campbell's® Cream of Mushroom Soup.
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The James Beard Award-nominated chef Andrea Reusing stops by the BA Test Kitchen to demo a spring recipe from her cookbook, Cooking in the Moment. In this light stew, shrimp are slow-cooked, infusing the entire dish with their flavor.
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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!
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It's Alive with Brad Leone is back for episode 77 and this time he's learning all about oyster reefs. Join Brad in New York Harbor as he learns how oyster shells are put to work after restaurants dispose of them. New York Harbor used to have 220,000 acres of oyster reefs, but it only took 100 years to use them all up once Europeans arrived. That's where Billion Oyster Project comes in -- recreating New York's lost oyster fields. And Brad's here to help.
Learn more about Billion Oyster Project here: https://www.billionoysterproject.org/
Additional footage provided by Nyier Abdou, Steven DeWitt and Grotto Network.
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How to make a frittata with mushrooms, leeks, and fontina cheese.
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“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.
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Join Kendra Vaculin from the Bon Appétit Test Kitchen as she prepares her skillet cheesesteak recipe. Pickled peppers are the secret star of this one-skillet dish, lending acidity and just the right amount of heat to compliment the pleasantly bitter broccoli rabe.
See the full recipe here: https://weightloss-tricks.today/recipe/skillet-cheesesteak-with-broccoli-rabe%3Cbr%3E%3Cbr%3ELooking for more cooking inspiration? Gain unlimited access to over 50,000 recipes across Bon Appétit and Epicurious.
See the full recipe here: https://weightloss-tricks.today/recipe/skillet-cheesesteak-with-broccoli-rabe%3Cbr%3E%3Cbr%3ELooking for more cooking inspiration? Gain unlimited access to over 50,000 recipes across Bon Appétit and Epicurious.
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This creamy mushroom carbonara is a must try!
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Today, Bon Appétit joins Lucas Sin at Big JJ Seafood Hotpot in Hong Kong to try their hotpot. This no-frills restaurant opened quietly during the pandemic and has since become a cult favorite for Hong Kong locals.
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Learn the basic steps to creating a next level condiment with this caramelized onions recipe.
Get the recipe: Caramelized Onions
Get the recipe: Caramelized Onions
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Our idea of magic mushrooms is crisp, golden (legal) substances with the power to lend a bass note of flavor to grain salads, turn a piece of ricotta toast into a meal, or stand alone as a savory side. Food Director Carla Lalli Music likes to sear a variety of mushrooms together with thyme, butter, and garlic, paired with herbed polenta.
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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.
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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.
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Bon Appétit’s Brad Leone is back for episode 69 of It’s Alive and— quiet, kids! He’s pickling onions! Join Brad as he shows you how to pickle onions two different ways. “Perfect for whatever,” but he’s going to use them to top off his Italian sub. Welcome back to Brad’s kitchen for “It’s Alive: Home Video Edition: Episode 2.”
Get our recipe: Quick-Pickled Red Onions
Get our recipe: Quick-Pickled Red Onions
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The key to this onion-garlic dip is in the slow roast for the perfect caramelization. You want to keep the onions and garlic in a mound rather than spreading them out. This will help this steam and soften and not caramelize too quickly.
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Bon Appétit Test Kitchen Manager Brad Leone is back with episode 15 of It's Alive. Brad takes a trip to Duxbury, Massachusetts to visit the folks at Island Creek Oyster to see what it takes to be an oyster farmer. He observes all the stages of oyster development, gets put to work on the farm, and learns the proper way to shuck an oyster!
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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
Get the recipe: Shrimp and Crispy Rice With Citrus
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This isn't any boring pea salad. This has tons of herbs, and fried shallots. Oh, and coconuts. It rocks.