Join Hana Asbrink, Chris Morocco, Kendra Vaculin, Inés Anguiano, Brad Leone, and DeVonn Francis in the Bon Appétit Test Kitchen as they each prepare their favorite egg recipe.
You’ve heard of the Chili’s Southwestern Egg Rolls, but what happens when you get a top chef to create their own version of it? Bon Appétit joins Chef Jackie Carnesi, head chef at the legendary Kellogg’s Diner in Brooklyn, as she transforms it into a New York-inspired Reuben Egg Roll, complete with homemade corned beef, sauerkraut, Swiss cheese, and crispy rye flour wrappers.
We challenged resident Bon Appétit supertaster Chris Morocco to recreate Gordon Ramsay’s scotch egg recipe in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with with only his other senses to guide him.
The building block of breakfast (and so much more) deserves to be celebrated constantly. We're doing it with all of the egg recipes, techniques, videos, and tips you need to take your egg status from amateur admirer to professional fanatic.
Welcome to spring at Canal House, an idyllic cooking studio in the country. Here there are no bells or whistles—just honest, beautiful food. Join Melissa Hamilton and Christopher Hirsheimer for an Easter feast.
There are so many ways to make eggs, but everybody has that one favorite method, whether it's scrambled, omelette or fried. Find out how to make Brad, Alex, Claire, Amiel, Priya, Chris, Carla, Rick and Sohla's favorite egg recipes.
"Looking for a way to spice up your scrambled egg routine during the holidays? Molly Baz from the Test Kitchen is adding crème fraîche to the mix and now we can't go back. Grab your eggs and try this delicious recipe that works for breakfast or lunch.
Learn 67 essential kitchen tips with Chef Curtis Stone, from choosing a perfect rib eye to cutting onions, prepping vegetables, shucking oysters, making vinaigrettes, storing truffles, organising your kitchen, and refining knife skills. This chef-driven guide covers beef, seafood, herbs, cheeses, dressings, and everyday techniques to help you cook smarter, cleaner, and more confidently at home with professional results.
Crispy, golden egg rolls are a perennial go-to Chinese restaurant appetizer and every place seems to have their own take on them. We challenged professional chef Harold Villarosa to sample a selection of takeout egg rolls and create his own recipe, making a homemade version that stands toe to toe with the restaurant ones. Unkle Harold is ready to break out the duck sauce and get it done.
Produced by Basically with Krusteaz | We're going back to basics on a breakfast favorite. Grab your griddle and try these tips next time you're having Weekend Pancakes.
To learn more, visit Krusteaz.com
Say goodbye to half-cooked hotdogs and canned beans on your next camping trip—this Good As Gold guide will help you up your camping cuisine. Check out which snacks, spices & shortcuts Peter Bragiel and Claire Marshall suggest to transform your camping adventure into a “glamping” experience to remember.
If you thought you knew all the ways to make your breakfast eggs delicious, think again. Alvin Cailan, the chef behind Eggslut, invented a new technique for cooking eggs… by using a blowtorch.
Join Bon Appétit contributor Pierce Abernathy in the BA Test Kitchen as he makes 5 delicious dips with complex layers of flavor that come together quick—perfect for your next summer get together.
Join Basically editor Amiel Stanek as he attempts to cook an egg in almost every way possible. Which method is the best? Can there be a best method? What does 'best' even mean? Who says what's best? Not us. They're all eggcelent (besides the ones that aren't).
Join Zaynab Issa, Brad Leone, Hana Asbrink, Inés Anguiano, and Kendra Vaculin in the Bon Appétit Test Kitchen as they each prepare their go-to appetizers.
Kendra's Goat Cheese and Salami Stuffed Dates: https://www.epicurious.com/recipes/food/views/stuffed-dates-goat-cheese-salami
For a quick and simple recipe that’s perfect for spring, look no further than Alison Roman’s strawberry-basil shortcake. Baking out of the brand new Bon Appétit test kitchen at One World Trade, Alison demonstrates how to put this sweet treat together in no time.
We tackled every element of the classic eggs Benedict recipe to optimize it for a crowd. Poaching eggs in advance. A hollandaise that will stay luscious for hours. A tray of perfectly toasted, buttery muffins. Yep—it’s all here. This recipe comes together in under an hour and much of it can be prepped in advance, leaving you free to entertain.
Don’t sweat rolling this into a perfect omelet; just top the cooked eggs with mushrooms and ricotta, and fold like a taco. Get the recipe here: http://weightloss-tricks.today/recipe/omelet-with-bacon-mushrooms-and-ricotta%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-5c1d0b590952c62cd717a440">
