Bon Appétit joins world-renowned Chef Jean-Georges Vongerichten at his NYC seafood restaurant, The Fulton, to share his take on the perfect lobster roll recipe. Using only the freshest lobsters and homemade mayonnaise, Chef Jean-Georges shares his secret to building a gourmet lobster roll that’s bursting with flavor.
Everybody has a different opinion on how to make lobster rolls. Whether top split or side split, butter or mayo, there is no single way to make a perfect one. Chris makes lobster rolls from scratch, starting by 'dispatching' the live lobsters (not for the faint of heart)
Check out the recipe here: https://weightloss-tricks.today/recipe/best-of-both-worlds-lobster-roll%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-5e00e38fa9920e000818c03d">
Gooey inside, crispy outside. That's a pizza roll. (Also, burning the heck out of the roof of your mouth). Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Totino's Pizza Rolls.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Crispy, golden egg rolls are a perennial go-to Chinese restaurant appetizer and every place seems to have their own take on them. We challenged professional chef Harold Villarosa to sample a selection of takeout egg rolls and create his own recipe, making a homemade version that stands toe to toe with the restaurant ones. Unkle Harold is ready to break out the duck sauce and get it done.
WWE Superstar Braun Strowman visits the Bon Appétit Test Kitchen to make lobster rolls with Carla Music. Can he follow along using verbal instructions only?
In this episode of "Kids Try", the kids try 100 years of seafood. Let's see how the kids react to oysters rockefeller, lobster roll, crab cakes, Manhattan clam chowder, tuna casserole, molded salmon mousse, crab rangoon, clam dip, jambalaya, McDonald's Filet-o-Fish, popcorn shrimp, California roll sushi, blackened redfish, scallops, tropical shrimp salad, fried calamari, Stargazy pie, baja fish taco, poke bowl, and sushi burrito.
Join chefs Christina Chaey and Susan Kim as they demonstrate how to make hand rolls, a quick and delicious option for summer dinner parties. Beyond the seaweed wrap and seasoned rice, filling a hand roll is part meal prep, part self-expression with your guests free to add whichever toppings are most appealing to them.
If you have been carefully crafting your image as a professional party host but haven't made a cheeseball like this... you can't really call yourself a professional.
This quick-to-make crowd-pleaser pairs nicely with practically any cracker.
Find the recipe here:
http://weightloss-tricks.today/recipe/horseradish-cheddar-cheese-ball
Ever wonder what it's like to work a shift at a famous doughnut shop in New York City? Step behind the counter and into the kitchen with DeVonn Francis as he's given a crash course on how to keep the dough rolling by head pastry chef Jessica Bone and Leslie Polizzotto, co-founder of The Doughnut Project in New York.
2 weeks of research. A (very) complex spreadsheet. 6 pounds of flour, 20 hours of cooking and so, so many tastings. Join Zaynab Issa in the Bon Appétit Test Kitchen as she takes you through the journey of creating her extra-fluffy cinnamon rolls with cream cheese frosting - a recipe that took 72 rolls to achieve perfection.
Get the recipe: Extra-Fluffy Cinnamon Rolls With Cream Cheese Frosting
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.
Join brand new Bon Appétit video host Chrissy Tracey in her home kitchen as she makes fried oyster mushrooms, collard greens and cornbread. Chrissy is a vegan chef extraordinaire and one of her favorite things to do is adapt classics and comfort food. So if you're looking to add some more veggies to your life, this recipe is a good place to start.
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.
Join Chris Morocco as he makes chicken and corn stir-fry, a recipe where oyster sauce adds layers of depth without ever becoming overpowering. No ripe corn at the market? Swap in peppers, peas, mushrooms, or summer squash.
What's the one thing that everybody consistently associates Snoop Dogg with? That's right, the classic French dish Lobster Thermidor. We challenged resident Bon Appétit super taster Chris Morocco to recreate Snoop's famous lobster recipe using every sense he has other than sight.
Ever wonder what tools top chefs use every day? Bon Appétit asked 20 of NYC’s best chefs to share the essential tools they keep in their knife rolls. From precision knives to unexpected gadgets, find out what these culinary pros can't live without during a busy shift.
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
Pringles. They're the miraculously not greasy potato chips that come in a tube. They're also the original duck face. Join Claire Saffitz as she attempts to make a gourmet version of Pringles! And lest we forget: once you pop the fun don't stop.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
"Time and Tide–it’s a seafood restaurant that takes its cues from a steakhouse. Large format cuts of fish in a way that…you’ve not seen before at an incredibly high level.” Today, Bon Appétit spends a day on the line with Chef Danny Garcia, executive chef at Time and Tide in NYC. Founded by the late Chef Jamal James Kent, Garcia and his team work daily to carry on Kent’s legacy and keep his culinary empire going.
You’ve heard of the Chili’s Southwestern Egg Rolls, but what happens when you get a top chef to create their own version of it? Bon Appétit joins Chef Jackie Carnesi, head chef at the legendary Kellogg’s Diner in Brooklyn, as she transforms it into a New York-inspired Reuben Egg Roll, complete with homemade corned beef, sauerkraut, Swiss cheese, and crispy rye flour wrappers.
Welcome to Brad's World. Join Brad Leone in the Bon Appétit Test Kitchen as he makes grilled (and stuffed!) squid. These squid tubes are stuffed with tentacles, shrimp, scallions, garlic, ginger, spices and rice are dry rubbed with mustard powder, onion powder, salt & pepper, cayenne and coriander.
