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You don't just taste it, you feel it. Check out Philadelphia cream cheese's Cheesy Artichoke Appetizers recipe.
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Bon Appétit joins Chef Ed Szymanski of Lords, an English-style bistro in New York City, to make his version of a perfect scotch egg. From achieving the perfect fudgy yolk to mastering the golden, crispy exterior, every step focuses on balancing the ideal egg-to-sausage ratio. As a staple on their menu, where hundreds are crafted daily, it’s safe to say Lords have perfected their formula.
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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.
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You don't just taste it, you feel it. Check out PHILADELPHIA Cream Cheese Frosting recipe.
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Bon Appétit joins Chef TJ Hoy, Chef de Cuisine at Gage & Tollner in Brooklyn, to make their famous Beef Wellington. From seasoning and searing prime filet mignon to preparing mushroom duxelles and pâté brisée pastry, learn essential techniques for preventing soggy pastry, controlling moisture, and achieving a perfectly medium-rare center.
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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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“The different hats I wear are: shop prepping, cooking, packing, delivering, dispatcher, customer service, graphic designer. Why I do everything is because I don’t know that you’re not supposed to do everything–I don’t come from the industry.” Bon Appétit spends a day on the line with chef Salvatore La Rosa, the one-man-show behind Brooklyn’s hottest new lunch delivery service, Salvo’s Cucina Casalinga.
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Bon Appétit joins Chef Eli Sussman, executive chef at Gertrude’s in Prospect Heights, Brooklyn, to make their delicious Latkes. Eli breaks down every step of the process, from choosing the right potatoes to mastering moisture removal, adding the perfect binders, and frying to golden-brown perfection. Perfect for Hanukkah or any time you’re craving crispy potato pancakes, these latkes bring restaurant technique to a classic holiday staple.
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“I am historically the only restaurant on Staten Island to ever receive 2 stars in The New York Times, and then put on the 100 best restaurants 80 days later.” Today, Bon Appétit is spending a day on the line with Shaw-naé Dixon, founder of Shaw-naé’s House on Staten Island. Shaw-naé’s started as a local favorite serving soul food from the comfort of her own home, but now with a brick-and-mortar location and a shout-out from The New York Times, this restaurant is becoming an NYC sensation.
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This year, why not try Bobby Flay's cranberry martinis, or Danny Bowien's 7 Up Champagne and brandy cocktail?
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Whip up this great side for your summer bbq! Nothing beats a sour cream 'n' onion potato salad on a hot day!
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You don't just taste it, you feel it. Check out Philadelphia cream cheese's Fluffy Pumpkin-Spice Whoopie Pies recipe.
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When it comes to New York City delis, it's hard to top Brooklyn's Frankel's Deli. Their cream cheeses are perfectly tangy and creamy, their bagels have ideal density and their whitefish, simply put, is a revelation. This place is so good, in fact, that we sent our very own Alex Delany to try one of everything on this menu. And we didn't send him alone. This time he's joined by Frankel's frequenter Molly Baz.
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Produced by Bon Appétit for Element Hotels | Meet Carla's favorite pasta recipe to make for her family and friends.
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Join Claire Saffitz, Brad Leone, Chris Morocco, Gaby Melian, Andy Baraghani, Sohla El-Waylly, Amiel Stanek, Alex Delany, Carla Lalli Music, Rick Martinez, Christina Chaey and Molly Baz at home as they rate different foods. Find out who our glass of milk drinkers are. Who do you think actually likes green bell pepper?
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Produced by Bon Appétit with The Home Depot | Layers of the best fall flavors meld perfectly and in no time with a simple pressure cooker.
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Guests won’t know what hit them if you follow these tips from star chefs Michael Chernow, Daniel Boulud, Danny Bowien, and more.
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Bon Appétit spends a day on the line with Chef Mike Bagale, executive chef at NYC’s best new bar, Sip & Guzzle. Chef Bagale is redefining cocktail bar food with his Japanese-American fusion menu–from a limited edition #1 Wagyu burger to caviar-topped desserts. See how NYC’s most exciting new bar is also serving one of the city’s most innovative food menus.
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A simple peanut butter blondie paired perfectly with vanilla ice cream.
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“Heavy Metal Sausage Co…is a combination of more than just what the typical person would think of coming into a deli and overall just helping build a community around locally sourced products.” Bon Appétit spends a day on the line with Pat Alfiero, chef and co-owner of Heavy Metal Sausage Co. in Philadelphia. This exciting new deli is serving up forgotten meats from around the world and even turns into a restaurant, Trattoria, at the weekends–most importantly, they pride themselves on using predominantly locally sourced products.
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The cream puff is the Eiffel Tower of Parisian pastries: iconic, beloved, and displayed everywhere. The recipe is so irrefutably timeless that even Pierre Hermé, France's most famous (and endlessly innovative) pastry chef, still uses the formula he learned as a 14-year-old apprentice.
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When it comes to classic French eateries in New York City, few are more iconic than SOHO's Balthazar. We sent Alex Delany to this famous brasserie to try one of everything on the breakfast menu, and we didn't send him alone. For this episode, he was joined by French-speaking pastry expert Claire Saffitz to eat way too much food and drink multiple bowls of milky coffee.
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Join pastry chef Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet strawberry Pop-Tarts.
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Bon Appétit joins Chef Jassimran Singh, Executive Chef at Michelin Star restaurant Crown Shy, to make their signature grilled chicken. Perfected by the late Chef Jamal James Kent, Crown Shy’s grilled chicken is their number one dish–so popular that guests make reservations just to enjoy it.