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.
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 Chris Morocco in his home kitchen as he makes potato rosti. Shredding and squeezing out potatoes, just like when making latkes, helps create a supremely crisp rosti that serves as a base for eggs and dressed greens. An oven finish means there’s no flipping required, keeping this dish nice and simple.
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.
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.
Presented by Campbell's | This hearty breakfast bake featuring Campbell's Cream of Mushroom Soup is the perfect answer to the boring breakfast dilemma. Plus it's easy too!
Produced by Bon Appétit with Campbell's® | Join Christina Chaey as she makes creamy lasagna. Layers of lush goodness mixed with your favorite all-star roster of butter-sauteed crimini, miatake, chantrelle and king trumpet mushrooms to warm your heart and soul.
See what goes into elevating an ordinary dish into something extraordinary by following Giuseppe Tentori, the executive chef of Chicago’s GT Fish & Oyster, as he visits a local farmers market and a tea cellar to find fresh and rare ingredients.
Join Gaby in the Bon Appétit Test Kitchen as she makes Tortilla de Papas. Salting the potatoes ahead of time draws out some of their liquid and guarantees they’re well seasoned, but skip this step if you want some of that moisture when you take a bite!
Check out the recipe here: https://weightloss-tricks.today/recipe/tortilla-de-patatas%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-RIFgn jsPKbl SummaryCollectionGridSummaryItem-ilztYA cpHIzM search_result_item-5aa69c896ed79626bc262b65">
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.
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/
Chef Ayesha Nurdjaja shows how to make five flavor-packed grilled skewers with steak, chicken, shrimp, halloumi, and zucchini. From juicy marinated chicken and perfectly cooked steak to smoky shrimp and golden halloumi, Ayesha shares her essential techniques for prepping, seasoning, skewering, and grilling each ingredient. The result is a showstopping Mediterranean-inspired kebab feast that’s sure to impress friends and family.
Chef Eric Huang of NYC’s Pecking House shows how to make the ultimate fried chicken sandwich. Using a buttermilk brine with MSG and five-spice, a double-fry method, and crispy chicken thighs dunked in special Pecking House chili oil, this sandwich delivers maximum crunch and juiciness.
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes chicken skewers with garlic toum. Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this chicken dish.
Check out the recipe here: https://weightloss-tricks.today/recipe/grilled-chicken-skewers-with-toum-shish-taouk
Tired of boiling your potatoes? Here's a low-maintenance way to make delicious creamy potatoes without having to watch your pot. Simply pierce your potato skins and throw them in the oven while you prep your other holiday dishes. Then you can mash and mix them later.
