Bon Appétit’s Jesse Szewczyk shows how to get the most out of your oven with three sheet pan dinners designed for every rack. Learn how to use the bottom rack for crispy, oven-fried chicken parm, the middle rack for perfectly roasted gnocchi with sausage and broccoli rabe, and the broiler for smoky, charred shawarma-spiced chicken. Use Jesse’s tips and techniques to unlock your oven’s full potential and make your weeknights a little easier.
Feeling inspired? You can follow these recipes here:
Chicken Parm: https://weightloss-tricks.today/recipe/a-really-big-chicken-parm
Sheet Pan Gnocchi: https://weightloss-tricks.today/recipe/sheet-pan-gnocchi-spicy-sausage-broccoli-rabe?_sp=36d48b46-a52f-431b-9818-bb9820bd4945.1786372123359
Chicken Shawarma: https://weightloss-tricks.today/recipe/sheet-pan-shawarma-spiced-chicken
Discover more of Chef Skylar's recipes here: https://diningwithskyler.com/
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.
Kindred owners Joe and Katy Kindred team up with Chef Ben Jackson, Peter Hale, and Orenda Hale of Drifter’s Wife for one night to create a meal that could only be made with passion, All-Clad pots and pans, and a #BAHot10 title under their belts.
Chef Gabe Kennedy samples soul food at Bertha's Kitchen in Charleston, South Carolina, tries some "adventurous American" at Two Boroughs Larder, has a cocktail at Zero George, and late-night fish croquettes at Xiao Boa Biscuit.
Brought to you by Bank of America
Join Claire Saffitz, Brad Leone, Chris Morocco, Gaby Melian, Amiel Stanek, Alex Delany, Rick Martinez, Christina Chaey and Molly Baz as they make their best pantry sandwiches. Tuna melts, shrimp salad sandwiches and Brad's untitled cold meatloaf masterpiece, oh my!
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.
French onion soup takes patience and attention to detail. But get it right, and you've nailed one of the best comfort foods there is. Learn how from Ludo Lefebvre, a French chef who knows what's up.
Presented by Campbell's® | In the first episode of the Test Kitchen Challenge, contestants are tasked with breaking down a chicken and making use of it in their interpretation of the ultimate comfort food dish. The winner moves on to the grand finale!
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.
Pastry chef Caroline Schiff shares her ultimate chocolate chip cookie recipe using two special ingredients. Discover how brown butter and malted milk powder create irresistibly chewy centers, crisp edges, and deep toffee-like flavor for the perfect cookie.
For more recipes like this one, preorder Caroline’s cookbook Daily Dessert, out 10/13/26: https://www.pastryschiff.com/cookbook/
Vijay Kumar, executive chef and partner at Semma in New York City, demonstrates the equipment, ingredients, and artistry essential to making some of the most popular dishes at his celebrated South Indian restaurant. Take an up-close look at the step-by-step creation of 5 rice and lentil based South Indian staples: Gunpowder Dosa, Uttappam, Idli, Paniyaram, and Idiyappam.
Embrace the end of Summer with these three cocktail recipes featuring CÎROC VS. They may not turn back time, but they can make every moment worth savoring last a little longer—the last Park Picnic, Backyard BBQ, and Rooftop Soirée.
