Join Carla Music in the Bon Appétit Test Kitchen as she makes meatball subs! We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like—merguez or chorizo would work.
Check out the recipe here: https://weightloss-tricks.today/recipe/sausage-meatball-sandwiches
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.
Professional butcher Lena Diaz takes you behind the counter to demonstrate how she prepares four of the most popular burgers sold in her shop - from scratch. From fresh sirloin and short rib to dry-aged rib eye and a bacon-infused blend, see how a professional prepares perfect hamburger patties from a variety of prime cuts.
To make this tomato-on-bread revelation right this very minute, use a prepared flatbread like naan or pocketless pita.
Get the recipe: https://weightloss-tricks.today/recipe/falafel-spiced-tomatoes-and-chickpeas-on-flatbread%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-5b292961e18a6d3182e41e1f">
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.
Bon Appétit joins burger scholar Chef George Motz, owner of Hamburger America, to see how the best smash burgers in NYC are made. Smash burgers got their name from the technique of smashing patties on a hot griddle to lock in flavor and create a crispy crust. Motz demonstrates how he makes The Chester, Oklahoma Fried Onion Burger, and his classic smash burger, which have made Hamburger America one of the most talked about burger spots in New York City.
Join Carla Music in the Bon Appétit Test Kitchen as she makes butter-basted steaks with fennel salad. There are just a few steps to make perfect steak: Step 1: Buy a great steak from a great butcher. Step 2: Salt it liberally. Step 3: Gradually build up a crusty sear. Step 4: Butter. Butter?! Yep—butter. Browned, nutty butter will deliver toasty flavor to every bite. It’s the secret to pretty much all the great steakhouse dinners you’ve ever had.
The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn’t your thing, sub in any fresh sausage you like.
http://weightloss-tricks.today/recipe/sausage-greens-and-beans-pasta%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-6092ab217c12ac6140bc6723">
It's Alive with Brad Leone is back for episode 82 and this time he's making fermented peanut butter & jelly sandwiches. This nut butter uses both peanuts and pecans that ya roast in the oven first. But be advised: don't go walking Hank the dog while they're in the oven, because they'll go from nice, fragrant and beautiful to scorched real fast. The jelly is a raspberry, blackberry and blueberry mix that you ferment until they're good and rotten (in a safe way).
Enzyme enthusiast, grill master and cookbook author(!) Brad Leone returns for the next episode of It’s Alive, this time to prepare smoked chicken with a fermented tomato purée - a recipe featured in his upcoming release “Field Notes for Food Adventure.” Brad smokes the chicken low and slow, gradually building up a coating of fermented tomato glaze and making for some stellar results.
Kendra Vaculin has fond memories of mall restaurants as a child of suburbia. If you too believe the BBQ chicken pizza at California Pizza Kitchen is a perfect food, this vegetarian version with mushrooms is going to be a godsend.
Get the recipe: https://weightloss-tricks.today/recipe/bbq-mushroom-pizza%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-578d2eb8d6e20cf6325f6916">
Produced by Bon Appétit with Campbell's® | Join Rick Martinez as he makes Turkey Stuffed Poblanos. These savory, creamy poblanos are paking heat from the fresh chorizo and jalapeño. To counterbalance, he brings in a cooling cream sauce, hominy and dried cranberries. It's the perfect Mexican twist on traditional holiday ingredients!
Brad Leone returns with another episode of It's Alive, this time showing us how to make our own bison jerky. Brad slices and spices up pieces of lean bison meat for dehydration - not unlike what you'd do when working with beef - making a protein-packed snack that blows away anything you've ever tried from a store.
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.
This grilled chicken sandwich recipe (thighs only!) gets the BA treatment from senior associate food editor Molly Baz. The goal was to dispel any associations you might have with the sandwich: the sort of floppy, slightly rubbery fast food versions with a single, soggy leaf of lettuce. It's inspired by Caesar salad, inspired by mayonnaise, inspired by the idea of special sauce, inspired by grill marks, and the words “charred buns.”
