Ben Sukle, chef and owner at Oberlin and Hot Ten 2016 winner shows us how to grill squid chicken under a brick style. He garnishes the salad with fresh allium and herb flowers. Look for those at your local farmers market or pull them from your garden once the herbs have flowered. Get the recipe: http://weightloss-tricks.today/recipe/grilled-squid-with-chile-dressing-and-radishes%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!
Layers of ricotta, garlic, lemon, and jalapeño make this simple dip a party favorite. Perfect when paired with either Stacy’s ® Parmesan Garlic & Herb or Multigrain Pita Chips. Enter for your chance to win the Stacy’s® Summer Dip-Off at stacyssnacks.com/summerdipoff and have your own dip recipe featured here on Bon Appétit!
Join Chefs Harold Villarosa and Tiana Gee as they prepare skewers two ways, with Tiana taking on prawns and Harold choosing chicken. To compliment the skewers, Chef Harold makes his version of a popular vinegar-based Filipino dipping sauce called Suka, with garlic, chilies and fresh ginger.
Join Andy in the Bon Appétit Test Kitchen as he makes pomegranate-glazed chicken. The yogurt in the marinade, along with the honey and pomegranate molasses in the glaze, will give the chicken lots of color. Go with it. The very dark charred parts are extra tasty.
Check out the recipe here: https://weightloss-tricks.today/recipe/pomegranate-glazed-chicken-with-buttery-pine-nuts%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-613134c3da300c741fd2d1a2">
Join Bon Appétit Associate Food Editor Jessie YuChen as they make grilled honey hot wings from the home kitchen. The honey glaze these wings are tossed in go well beyond the usual sweet and spicy notes thanks to the addition of chili crisp and lime. It’s the cherry on top of these supremely crispy yet low-fuss grilled wings.
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-67c85614fe56a156571fb5ef">
Bon Appétit joins Taylor Falco, Chef de Cuisine at NYC’s Rolo’s, to make their wood-fired lasagna. Featured on the Bib Gourmand list from the Michelin Guide, Rolo’s puts their unique spin on traditional New York cuisine—including this Bologna-inspired lasagna. After all, there’s a reason Rolo’s is touted as one of Jeremy Allen White’s favorite spots in New York City.
“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.
Join Brad Leone, DeVonn Francis, Melissa Miranda, Zaynab Issa, and Kendra Vaculin in the Bon Appétit Test Kitchen as they each mix up their go-to cocktails (and mocktails!) From a salty and refreshing grapefruit libation to smoky mezcal "ranch water," one of these cocktails is sure to make your regular pool party rotation.
See Zaynab's full Honey-Berry-Kombucha Spritzer recipe here: https://weightloss-tricks.today/recipe/honey-berry-kombucha-spritzer-recipe%3Cbr%3E%3Cbr%3EGet Kendra's full recipe for her Salty Grapefruit Refresher: https://weightloss-tricks.today/recipe/salty-grapefruit-refresher-recipe%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-6115342c2f1b400ec4217057">
Join Bon Appétit associate food editor and chef Rachel Gurjar as she makes grilled boneless chicken breasts in a "tadka-ish" scallion sauce. Skin-on, boneless breasts are ideal for grilling since they cook faster, are easier to carve than bone-in, and the skin protects the delicate cut from the heat.
Chef George Mendes joins Mike and Josh Greenfield of The Brothers Green as they experiment with a new savory cocktail made from shrimp stock and other ingredients from their home kitchen.
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!
Join Molly Baz in the Bon Appétit Test Kitchen as she makes coconut grilled chicken, skirt steak and shrimp. Welcome to your newest go-to summer marinade, featuring some spicy sambal, brown sugar and coconut milk to balance out the heat, and lots of fresh ginger and lime juice. This one’s just as awesome with shrimp or flank or skirt steak as it is with chicken thighs.
Check out the recipe here: https://weightloss-tricks.today/recipe/spicy-coconut-grilled-chicken-thighs%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-689b3fea398bc4618362a10f">
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.
Up your onion dip game by adding caraway, poppy, and sesame seeds for a nutty crunch. The perfect dip for Stacy’s® Simply Naked® Pita Chips! Enter for your chance to win the Stacy’s® Summer Dip-Off at stacyssnacks.com/summerdipoff and have your own dip recipe featured here on Bon Appétit!
