Join Kendra Vaculin from the Bon Appétit Test Kitchen as she prepares her skillet cheesesteak recipe. Pickled peppers are the secret star of this one-skillet dish, lending acidity and just the right amount of heat to compliment the pleasantly bitter broccoli rabe.
See the full recipe here: https://weightloss-tricks.today/recipe/skillet-cheesesteak-with-broccoli-rabe%3Cbr%3E%3Cbr%3ELooking for more cooking inspiration? Gain unlimited access to over 50,000 recipes across Bon Appétit and Epicurious.
Failure, heartache, and heartbreak are what it takes to create a new take on a classic recipe. Join Rachel Gurjar in the Bon Appétit Test Kitchen as she spends two days creating the perfect cheesy cornbread–a recipe that took 80 servings to get right.
You can check out Rachel's upside-down cornbread recipe here: https://bonappetit.com/recipe/upside-down-cornbread
Fermenting maestro Brade Leone is back with the next episode of It's Alive and this time he's turned his pickling attention to the venerable avocado. One of the best parts about Brad's method is it calls for unripened avocados, meaning there's no fussing around waiting for the perfect consistency. Just a few ingredients and a little patience yields a jar of pickled avocado goodness, ready to add a kick to any dish.
Join Chris Morocco as he makes chicken and corn stir-fry, a recipe where oyster sauce adds layers of depth without ever becoming overpowering. No ripe corn at the market? Swap in peppers, peas, mushrooms, or summer squash.
These extra corny cornbread muffins are corny not because they tell dad jokes, but because there are actual kernels of fresh corn in there, plus sour cream for moistness, and cornmeal so you can actually taste corn.
Welcome to Taste Buds, the show where we pair our very own Brad Leone with different guests to explore any food or food-adjacent topic under the sun. This week Brad is joined by Liza Koshy for a tag team tour through 9 varieties of pickles.
Liza Koshy is the host of Chopped: Next Gen. All episodes are now available on Discovery+.
Today on It's Alive, our very own Brad Leone returns to bust out his patented fermentation moves on our bivalve buddy the mussel, pickling them alongside some leeks and shallots. Perfect for topping a cracker, mixing into pasta, or serving with rice, these pickled mussels pack lots of flavor into a petite package.
Join Carla Music in the Bon Appétit Test Kitchen as she makes corn chowder. To make this recipe vegetarian, omit the bacon and replace with more shiitake mushrooms; sauté them until they’re golden brown.
Eggplant and pickles are an unlikely pairing for this simple dip recipe. A handful of fresh cilantro balances out the heavier flavors, but use whatever herb you have on hand.
Drag Queen and pickle expert Miz Cracker is back in the Bon Appétit Test Kitchen AGAIN. This time Carla teaches her how to make pickles and what her family calls 'friendly sandwiches,' a pickle-heavy grilled cheese with ham.
Read more: 23 Recipes With Pickles, for Pickles, and by Pickles
Treat scallops to the flavorful oil left behind when you cook chorizo—it’s basically liquid gold.
Check out the recipe here: https://weightloss-tricks.today/recipe/pan-seared-scallops-with-chorizo-and-corn%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-5c473ef65db0d960cab8a1c9">
Pringles. They're the miraculously not greasy potato chips that come in a tube. They're also the original duck face. Join Claire Saffitz as she attempts to make a gourmet version of Pringles! And lest we forget: once you pop the fun don't stop.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Welcome back for episode 88 of It's Alive with Brad Leone where this week our man with the plan sets out to pickle peppers. Now, pickled peppers obviously present a great tongue twister for a master linguist like Mr. Leone, but the real appeal lies in that they're delicious and add a kick to nearly anything. Make a jar and it will keep in the fridge for up to two weeks, giving you access to these chill chilies right when you want them.
This Halloween, and any day for that matter, treat yourself with some caramel corn popcorn balls. Think Cracker Jacks but in sphere-form and even more delicious.
Recipe here:
http://weightloss-tricks.today/recipe/caramel-corn-popcorn-balls%EF%BB%BF%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-59baa2b3aab6cf1db9e2a69c">
Bon Appétit Test Kitchen manager, Brad Leone, is back with episode 14 of It's Alive. Watch as Brad makes his favorite, crunchy, half-sour pickles using a salt brine and a blend of tasty spices. Brad also discusses the solar eclipse, takes a crash course in film history, and recaps his vacation.
Read more: 23 Recipes With Pickles, by Pickles, and for Pickles
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-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-5b7ed5229154d36996b97907">
Bon Appétit Test Kitchen Manager Brad Leone is back for episode 37 of “It’s Alive” and this time he's making fermented eggs! Sounds a bit scary, but it's actually a delicious twist on pickled eggs. Perfect for a well-seasoned egg salad, deviled eggs, or in Brad's case, the perfect way to top off some tomato toast.
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.
Produced by Bon Appétit with Campbell's® | Bon Appétit executive chef Mary Nolan shows us how to make an easy weeknight enchilada dinner packed with shredded chicken, cheese, and an easy sauce with Campbell's® Cream of Chicken.
Join Brad Leone, DeVonn Francis, Melissa Miranda, Zaynab Issa, and Kendra Vaculin in the Bon Appétit Test Kitchen as they each prepare a perfectly snackable, freshly made dip to pair with their favorite chips. From chunky salsas to creamy baked creations, one of these chips and dip combos is sure to make a crunchy impression at your next get-together.
Check out Kendra's full Roasted Tomatillo and Avocado Salsa recipe here: https://weightloss-tricks.today/recipe/roasted-tomatillo-and-avocado-salsa-recipe%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-612ceb2ccbd75df1a1cc0fef">
Almost everyone has a preferred way to cook and eat potatoes, one of the most versatile ingredients a chef could ask for. On today’s Chef Notes our panel of 6 pros make their favorite potato recipes, from crispy smashed potatoes and potato chips to a salade Niçoise and hearty potato pierogi.
