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magazine lettuce wraps with smoked trout
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Our spicy steak lettuce wraps are a summer favorite!
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This no-cook dip is brightened up with fresh lemon zest and juice, crunchy scallions, and avocado.
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Chef Seamus Mullen, owner of Tertulia restaurant in New York City, demonstrates how to hot smoke a suckling pig and fresh tomatoes over an open flame.
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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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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!
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Spicy beef meets the crunch of cucumber, creamy avocado, and the tang of a Cholula® Green Pepper mayo. It’s bursting with flavor and a match made in lettuce cup heaven.
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Chef Seamus Mullen, owner of New York City-based restaurant Tertulia, focuses his cooking on seasonal Spanish dishes. Watch as he shows you how easy it is to make Spanish-style eggplant with a deep smoked flavor in your own kitchen.
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Bon Appétit’s Brad Leone is back for episode 71 of It’s Alive and this time he’s making fermented mushrooms! Join Brad as he shows you how to…oh dear, he broke the jar. Ok, well I think we can all agree you shouldn’t eat mushrooms filled with glass. You don’t have to fact check that one.
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Produced by Bon Appétit for Element Hotels | This is the salad that Carla makes when she's craving nutrition and comfort while traveling.
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Join Sohla El-Waylly in the Bon Appétit Test Kitchen as she makes red lentil zucchini. These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chili powder.
Check out the recipe here: https://weightloss-tricks.today/recipe/zucchini-lentil-fritters-with-lemony-yogurt
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I great foolproof way to make fish along with a combination of hearty helping of chickpeas.
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Join Melissa Miranda as she makes Lumpiang Sariwa, Filipino spring rolls packed full of fresh vegetables and tofu. While this dish isn't always vegetarian, this medley of veggies bring a beautiful color and snap to the spring rolls. And instead of using store-bought wrappers, Melissa makes her own that consist of just five ingredients, but are packed with flavor.
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Welcome back to It's Alive with Brad Leone for episode 86 and the penultimate installment of Brad’s backyard grilling miniseries. This week is all about the ‘shrooms as Brad takes a trip to Seacoast Mushrooms for a look at their cultivation process with owner Chris Pacheco. Afterwards, Brad heads home to the backyard to prepare one of his favorite smoked mushroom dishes, featuring five varieties of his fungal friends. Far out, man.
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Spice up your super bowl appetizers with our buffalo wing recipe!
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Enzyme enthusiast, grill master and cookbook author(!) Brad Leone returns for the next episode of It’s Alive, this time to prepare smoked chicken with a fermented tomato purée - a recipe featured in his upcoming release “Field Notes for Food Adventure.” Brad smokes the chicken low and slow, gradually building up a coating of fermented tomato glaze and making for some stellar results.
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If you see great-looking snow peas, use them in combination with or in place of the sugar snaps. This recipe was reader-requested from Coltivare in Houston, TX.
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Of all the canned beans, the humble chickpea takes top marks in our book. Even though it’s packed in liquid, the little legumes still get manage to get brown and crisp when fried, giving these fritters a crunchy exterior and a soft, creamy interior.
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Brad Leone guides you through a simple summertime favorite of his: meaty, grilled fish collars to pair with Goose Island’s 312 Dry-Hopped Urban Wheat Ale.
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Today Bon Appétit joins Chef Kazuchi Hotta at his restaurant Shunsai Fuku Hotta in Tokyo to observe his mastery of fugu. Fugu, also known as pufferfish, is a seasonal winter delicacy in Japan, however, it contains a deadly poison that must be meticulously worked around and removed during prep. It is a process chefs must train for many years to master to serve it safely.
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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.
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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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Andy Baraghani gives the hot tips on how to make a staple from Al's Place in San Fransisco- Salmon Collars!
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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!
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It’s the 90th episode of It's Alive with Brad Leone and our guy is still on location in Montana spending quality time with MeatEater’s Steve Rinella. As loyal viewers will recall, the gentlemen hauled in a fine catch of whitefish on the Yellowstone River in our previous episode - and now it’s time to hit the kitchen. We're brining, we're smoking, we're stewing, we're making dips and tomato bakes. This Montana trip is shaping up to finish on a high note.