Join Kendra Vaculin in the Bon Appétit test kitchen as she demonstrates how to make stuffing biscuits - just in time for the holidays. All the herby and aromatic flavors of a classic Thanksgiving stuffing—sage, rosemary, fennel seed, oniony scallion–are packed into this tender biscuit.
Today on Bon Appétit, learn how to make Southern-style roast turkey with Executive Chef Marcus Woods of Sylvia’s Restaurant, NYC’s legendary soul food institution. Marcus shares his grandmother Sylvia’s timeless approach to holiday cooking–from dry brining the turkey for deep flavor to preparing a rich Southern gravy using homemade turkey stock and fried chicken oil.
Get ready for a Thanksgiving game changer. Spatchcocking, or removing the backbone, is the secret to making the best turkey you've ever had–in half the time. Most butchers will do this for you. Cooking for a crowd? Roast two 12-14 pounders, anything larger will take longer. Get the recipe: http://weightloss-tricks.today/recipe/spatchcocked-turkey-with-anise-and-orange%3Cbr%3E%3Cbr%3EGet the Recipe: Spatchcock Turkey With Anise and Orange
Produced by Bon Appétit with Campbell's® | Join Chris Morocco as he makes Turkey Katsu. Crunchy, thinly-pounded turkey cutlets and a savory, curry gravy are exactly what we'll be reaching for at the holiday dinner table. Because, Katsu.
Produced by Bon Appétit with Swanson® | Join Sohla El-Waylly as she makes Turkey Tikka Masala. A melody of rich spices, ginger and garlic simmered in Swanson® Chicken Broth bring big flavor to turkey. Pairs perfectly with rice, yogurt and fresh, crunchy veggies.
Join Chris Morocco, Kendra Vaculin, Shilpa Uskokovic, Hana Asbrink, Rachel Gurjar, and Brad Leone in the Bon Appétit Test Kitchen as they each make their favorite Thanksgiving side dishes.
Read more: 89 Thanksgiving Side Dishes That’ll Outshine the Turkey
As we may have mentioned once or twice this week, Thanksgiving is all about the turkey. So you really don’t want to screw it up. Here's what you should avoid.
Serving up a beautiful platter of golden brown turkey carvings is every meat-eating host's Thanksgiving dream. But if we're being honest, the process of getting there isn't very pretty. You want to make sure you're getting the most out your bird after all the hard work you put into it. Never fear, the butchers from White Gold are here to take you through it step by step. And remember, keep that carving in the kitchen.
Cooking a perfect, crowd-pleasing turkey on Thanksgiving can be a daunting task, but it doesn't have to be. The Test Kitchen's Andy Baraghani is here to how you how to make a simple and traditional Thanksgiving turkey.
Get the recipe: Roast Turkey With Tangy Honey Glaze
“We make the best pancakes in New York. We sell over 400 pancakes per day.” Go behind the scenes at Chez Ma Tante with Sous Chef Fernando Natividad and see how he prepares to serve 400 of their renowned pancakes per day during the brunch rush.
Director: Gunsel Pehlivan
Director of Photography: Kevin Dynia
Editor: Jamie Gordon
Featuring: Fernando Natividad
Creative Producer: Parisa Kosari
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jake Roobbins
Assistant Camera: Roberto Herrera
Sound Recordist: Mike Guggino
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Additional Editor: JC Scruggs
Assistant Editor: Justin Symonds
Filmed on Location at Chez Ma Tante
Starting the chicken skin side down in a cold skillet lets the fat render slowly and results in the crispiest skin imaginable. It also yields a pan of flavorful schmaltz, aka liquid gold.
Get the recipe: https://weightloss-tricks.today/recipe/one-skillet-crispy-chicken-thighs-with-harissa%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-6303eca9afdcb5fe05e5a3ab">
We challenged resident Bon Appétit supertaster Chris Morocco to recreate Candice Kumai’s Japanese soufflé pancakes in the Bon Appétit Test Kitchen. The catch? He'll have to identify what he's making with a blindfold over his eyes, letting each of his other senses guide the way. Does Chris have what it takes to recognize and reproduce these heavenly matcha pancakes - without seeing exactly what they are?
Candice Kumai is a 6x bestselling author, journalist & host of the Wabi Sabi Podcast. You can buy two of her cookbooks here: Kintsugi Wellness and Clean Green Eats
If you’re looking for reasons to spatchcock a turkey this Thanksgiving, ask yourself these simple questions: Do you want the bird to actually taste good? And be juicy? With perfectly browned skin? Of course you do. This method, which disposes of the backbone so the bird can be flattened and cooked skin side up, is a game changer.
World-famous pastry chef Dominique Ansel (creator of the Cronut) joins Bon Appétit to demonstrate how to make the perfect croissant at his NYC bakery. Learn every step, from mixing and fermenting the dough to laminating with French butter, shaping, proofing, and baking for that signature flaky, golden crust and moist honeycomb interior.
Former New York Times restaurant critic (and current Senior Editor) Sam Sifton literally wrote the book on Thanksgiving. We enlisted Sifton to show us a Thanksgiving tradition that's becoming the subject of countless YouTube videos--the fried turkey.
If you’re looking for reasons to spatchcock a turkey this Thanksgiving, ask yourself these simple questions: Do you want the bird to actually taste good? And be juicy? With perfectly browned skin? Of course you do. This method, which disposes of the backbone so the bird can be flattened and cooked skin side up, is a game changer.
