Join Melissa Miranda as she makes pork tenderloin sandwiches with a fish sauce salsa verde on Hawaiian rolls. Don't be intimidated by the tenderloin cut -- it's your friend! It cooks extremely quickly and comes out beautifully tender, as long as you don't overcook it.
Click here to learn how to clean your cast iron: https://youtu.be/JZ4p6anpy0s
Harissa paste gives this braised pork shoulder its spicy, garlicky flavor. Contributing food editor Alison Roman demonstrates how to make this simple main dish and a crunchy herb salad to go along.
Rick Martinez is back in the Test Kitchen to make double-pork carnitas with corn tortillas and green pico de gallo. That's right, these carnitas use two kinds of pork (shoulder and belly) because one is definitely not enough.
Check out the recipe here: https://weightloss-tricks.today/entertaining-style/parties/article/carnitas-party%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS hTaTuO SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
Join Carla Music in the Bon Appétit Test Kitchen as she makes pork shoulder steaks. The centerpiece of Korean barbecue is the meat, but it doesn't have to be steak. Keep an eye on the edge of the meat where it touches the grill: When it’s browned, turn the pork over.
Check out the recipe here: https://weightloss-tricks.today/recipe/gochujang-pork-shoulder-steaks%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-5a2ac1f11a178d3636ce9193">
Join Claudette Zepeda as she makes frijoles charros and flour tortillas. Frijoles charros are from the Northern part of Mexico and are named for the Mexican horseman or cowboy called a charro. Claudette adds bacon, smoked sausage, Spanish chorizo and smoked ham to the pinto bean base to guarantee you're getting meat in every bite. Pro tip: save some of the rendered fat from the bacon to put in the tortillas. You won't regret it.
Brad Leone joins Chrissy Tracey at her cabin to make vegan cacio e pepe with grilled mushrooms. This recipes use cashews for the base of the sauce. Blending them with miso helps to mimic the creaminess and cheesiness of the original. And if you can't forage your own maitake and lion's mane mushrooms, store-bought is just fine.
Note: While some types of pasta are made with eggs, traditional cacio e pepe is often made with just an emulsion of cheese, pepper, and pasta water.
As a chef, Brooke Williamson loves to prepare decadent dishes at home for friends, pairing them with a beverage that balances flavor and helps to complement her culinary creation.
Contributing food editor Alison Roman shares her technique for any braised meat. A quick sear before roasting adds flavor to the final product and a simple ragu makes the pork ribs into a meal.
The sweetness of the acorn squash, dates, and coconut oil in this simple roast is balanced by the garlic and woodsy herbs.
http://weightloss-tricks.today/recipe/squash-with-dates-and-thyme%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.
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.
The traditional stuffed pork roast is so delicious but so laborious. This chicken has all the same garlicky, herby flavors—not to mention lots of crispy bacon bits—and it’s optimized for a weeknight meal.
We’re throwing this pantry pasta all-star a “Welcome to Summer” party with peas and mint. This dish was inspired by Rolf and Daughters in Nashville, where chef Philip Krajeck makes a fermented pasta cloaked in a tangy whey and butter sauce. We use store-bought buttermilk to mimic whey’s acidic flavor. It’s a perfect foil for the rich butter and cheese in this glossy sauce.
Jon Chris Morocco in the Bon Appétit Test Kitchen as he prepares a rich mushroom ragù. Whereas a classic Italian meat ragù may bubble away all afternoon so that the meat can tenderize along with aromatics, Chris's mushroom ragù recipe can accommodate a tight weeknight schedule.
Produced by Bon Appétit with FarmToFork™ | Replicate the flavors of Sicily with this one-pot recipe featuring FarmToFork™ Caramelized Onion and Roasted Garlic Sauce
When entertaining for friends, Chef Brooke Williamson loves to delight and surprise with unexpected flavors. See how she pairs this spicy stuffed mushroom dish with the perfect beverage.
Alison Roman shows us how to make her mushroom pasta with brown butter, buckwheat, and egg yolk from her cookbook Dining In—demonstrating that an elegant dish can be simple and effortless.
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
