Sno Balls. Baby boomers will remember this post-World War II junk food favorite. Claire Saffitz returns to the Test Kitchen to try her hand at making gourmet Sno Balls.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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.
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.
We challenged resident Bon Appétit super taster Chris Morocco to recreate Marcus Samuelsson's Swedish meatballs using every sense he has other than sight. Was he up to the challenge?
Bon Appétit meets Chef Lucas Sin in Hong Kong to try curry fish balls. This snack is one of Hong Kong’s defining street food snacks, and it’s becoming increasingly rare to find a shop handmaking them the traditional way. Fortunately, Lam Law Ping is keeping the craft alive at his shop, Tak Hing Fish Ball Company, and has even been dubbed the ‘Fish Ball King.’
Join Chrissy Tracey as she makes vegan meatballs with a Marcella Hazan inspired tomato sauce. This recipe was actually inspired by Chris Morocco's (non-vegan) meatball recipe. Instead of using beef, Chrissy uses lentils as the mainframe of the meatball, mixed with oat milk-soaked bread. The oat milk adds a little more fat content to the recipe, giving the meatballs a much fuller taste.
Join Chris Morocco back in his home kitchen as he makes weeknight meatballs. We stripped meatballs down to the most essential elements, creating a recipe that is easy enough for a postwork dinner. Making larger meatballs means they actually have time to properly brown in the oven without overcooking.
Loving meatballs has never been this rewarding. They’re gilded with lots of strong spices and set in a cooling swoosh of yogurt and anointed with the sweet brightness of a mint pesto. Sound fancy? Not really. We use ground lamb, which is naturally fatty and can be baked without sacrificing juiciness or a charred crust.
Get the recipe: https://weightloss-tricks.today/recipe/spicy-lamb-meatballs-with-raisin-pesto%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-5adf7a95dbb2ad7bffa5ddd7">
Loving meatballs has never been this rewarding. They’re gilded with lots of strong spices and set in a cooling swoosh of yogurt and anointed with the sweet brightness of a mint pesto. Sound fancy? Not really. We use ground lamb, which is naturally fatty and can be baked without sacrificing juiciness or a charred crust.
Get the recipe: https://weightloss-tricks.today/recipe/spicy-lamb-meatballs-with-raisin-pesto%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-5fbec4c5bae2a52f37d67b72">
Join Tiana Gee as she makes sticky patis chicken wings. These wings are first marinated in a fish sauce, garlic, bay leaf and peppercorn mixture before being fried and tossed in a caramel. But that's not all. The wings are then paired with a beautifully bright calamansi aioli. If you're unfamiliar with calamansi, they are a variety of citrus common in the Philippines.
Join Chris Morocco in the Bon Appétit Test Kitchen as he makes BA's best lasagna. Why in the world would we tell you to make meatballs, brown them, and then break them into pieces—for a ragù? Sounds crazy, but it’s the best way we found to sear a big batch of meat without overcooking it.
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
Kids try an assortment of popular candies from the 1920s until today, including Jujyfruits, salted nut rolls, Pop Rocks, Big League Chew, Gushers, and More.
Food Editor Shilpa Uskokovic loved peanut butter cups so much while growing up that she’s created a grown up take on her childhood favorite. This hazelnut butter cup tart looks exactly like a giant Reese’s peanut butter cup and will rival anything you’d find in the candy aisle.
This Halloween, and any day for that matter, treat yourself with some caramel corn popcorn balls. Think Cracker Jacks but in sphere-form and even more delicious.
Recipe here:
http://weightloss-tricks.today/recipe/caramel-corn-popcorn-balls%EF%BB%BF%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-60143e6821494f6f6d02df55">
Join Melissa Miranda as she makes Chicken Afritada. This tomato-based Filipino stew marries hearty vegetables, peas, and olives with tender chicken thighs. To amplify the flavors and keep the chicken skin crispy, Melissa roasts the chicken separately from the veg, reuniting them just before plating.
INGREDIENTS
For the chicken:
1 carrot, finely chopped
1 celery stalk, finely chopped
½ large yellow onion, finely chopped
1 red bell pepper, finely chopped
5 garlic cloves, roughly chopped
2 Tbsp. olive oil
4-6 skin-on, bone-in chicken thighs (about 2 lb.)
1 cup chicken stock
1 14.5-oz. can diced tomatoes
3 bay leaves
1 Tbsp. soy sauce
1 Tbsp. fish sauce
Johnny’s seasoning salt
For the roasted vegetables:
4 small carrots, roll cut
8 oz. heirloom potatoes, quartered
2 medium red bell pepper, seeded, cut into bite size pieces
½ cup olive oil
Johnny’s seasoning salt
To finish:
½ cup frozen green peas
¼ cup Castelvetrano olives, pitted
¼ cup Kalamata olives, pitted
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VIDEO BREAKDOWN
0:57 Prep soffritto
2:47 Brown chicken
3:24 Cook soffritto
3:39 Make sauce
4:44 Roast chicken at 425° until done, about 45 minutes
4:56 Prep veg for stew
5:50 Roast veg at 425°, about 10 minutes for peppers, 20 minutes for potatoes and carrots
7:48 Remove chicken
8:15 Add peas, olives
8:35 Add roasted veg, chicken to stew
8:59 Plating
9:43 Tasting
Andrew Rea (AKA Binging With Babish) pits 32 classic American candies head-to-head in a single elimination bracket to determine—once and for all—the absolute best sugary treat.
Andrew Rea's cookbook, Basics With Babish, released October 24. Check it out here.
Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Thin Mints, Samoas and Tagalongs. That's right, Claire's making Girl Scout Cookies. Did you know the Girl Scouts started selling cookies back in 1917? But it wasn't until 1951 that the Thin Mint, the cookie most synonymous with the Girl Scouts, was introduced and swept the country like a tidal wave. And now here we are, in the Test Kitchen, watching Claire make them herself.
Filmed on 1/21
