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.
Bon Appétit’s Brad Leone is back for episode 47 of “It’s Alive,” and this time he’s making focaccia bread with Samin Nosrat, author and host of “Salt, Fat, Acid, Heat.” Join Brad and Samin as they bake bread, explore alternate show titles, and agree that you can never have too much olive oil.
Join Melissa Miranda, Chris Morocco, Brad Leone, Rachel Gurjar, Chrissy Tracey, and Kendra Vaculin in the Bon Appétit test kitchen as they share 6 of their favorite upgrades for classic mashed potatoes. Looking for an impressively cheesy option? Or something with more kick than your normal fare? From decadent pommes aligot to crispy croquettes, these upgrades will have you looking at mashed potatoes in a whole new light.
Crispy, cheesy, bacon-y—they're an irresistible Super Bowl snack. So irresistible, in fact, that you may want to make a double batch of this potato skins recipe.
So maybe this episode is a bit like Ferrero Rocher, in which Claire gourmetized an already gourmet treat. But what is wrong gourmetizing that which is already gourmet? Nothing, we say! Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Ben & Jerry's ice cream.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Illustrations by Logan Tsugita
Michelin Star Chef Jean-Georges Vongerichten joins Bon Appétit to make creamy mashed potatoes for Thanksgiving from his NYC restaurant, Four Twenty Five. Discover his restaurant-quality techniques you can emulate at home, using nothing but potatoes, cultured butter, and a pressure cooker to lock in flavor.
Join Priya Krishna in the Bon Appétit Test Kitchen as she makes her mom's roasted cauliflower and potato aloo gobi. Too often aloo gobi is mushy or greasy. Here’s how to make crisp, crunchy, cumin-coated morsels of cauliflower and potato.
Check out the recipe here: https://bonappetit.com/recipe/roasted-aloo-gobi-potatoes-and-cauliflower
And read the story here: https://bonappetit.com/story/roasted-aloo-gobi
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.
What do you think? Should Brad join Claire on Gourmet Makes more often? Just think about how differently all of the gourmet snacks would have come out: fermented M&Ms, dry-aged Peeps, campfire Cheetos. Anyway, in this episode, join pastry chef Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Butterfingers.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Join Carla Music in the Bon Appétit Test Kitchen as she makes corn chowder. To make this recipe vegetarian, omit the bacon and replace with more shiitake mushrooms; sauté them until they’re golden brown.
Join Zaynab Issa, Brad Leone, Hana Asbrink, Inés Anguiano, and Kendra Vaculin in the Bon Appétit Test Kitchen as they each prepare their go-to appetizers.
Kendra's Goat Cheese and Salami Stuffed Dates: https://www.epicurious.com/recipes/food/views/stuffed-dates-goat-cheese-salami
Brad Leone and Chris Morocco are back for another episode of Gourmet Makes. This time, these two guys who have always hosted and always will host Gourmet Makes are attempting to make a gourmet version of Andes Crème De Menthe. Strangely, one of our editors had the idea that Claire Saffitz had always been the host of Gourmet Makes though they couldn't point to a single episode that Claire had hosted. As we all know, Chris and Brad ARE Gourmet Makes.
Filmed on 2/24/20.
Produced by Bon Appétit with FarmToFork™ | Kick up the heat with FarmToFork™ Spicy Marinara Sauce topping layers of bubbly baked cheese and roasted red bell peppers.
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/
Join Harold Villarosa (and special guest Hip Hop Philanthropist A$AP Twelvvy) at The Bronx Brewery as he makes steak okonomiyaki, a Japanese-style savory pancake. Okonomiyaki begins with dashi, a flavorful stock that Harold makes with locally-sourced kelp and dried mushrooms. While the dashi simmers, you can work on the steak and sauce. Harold uses NY strip steak for this recipe, but feel free to use whichever cut your heart desires. When it actually comes to making the okonomiyaki, mix the dashi into the batter followed by cabbage and scallion and then start making pancakes!
Check out Hip Hop Philanthropist A$AP Twelvyy's new album here: https://noonyung.com/
