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Today, Bon Appétit meets chefs Lucas Sin and Eric Sze just outside Taipei to taste some of Taiwan’s best clay-oven-roasted chicken. Using a time-honored vertical spit roasting technique and only a simple salt seasoning, these chickens are slowly cooked to achieve that perfect golden crisp. The result? Juicy, flavorful chicken with irresistibly crispy skin, served whole and ready to be devoured with your hands.
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Produced by Bon Appétit with FarmToFork™ | With a base of spices, coconut milk and FarmToFork™ Marinara Sauce, an easy curry is at your fingertips.
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Bon Appétit joins Chef Chintan Kiran Pandya of Adda NYC and Unapologetic Foods to show how to make authentic butter chicken (murgh makhani) from scratch. Chintan shares restaurant-style techniques, such as double marination, grilling for smoky flavor, and building a rich tomato-butter sauce to create this classic Indian comfort food.
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No time to cook? We've got you covered. With 10 basic pantry items and 15 express line ingredients, you can make a week's worth of quick dinners with very little time. This crispy thai chicken salad is a healthy way to end your work day with very little effort. http://weightloss-tricks.today/recipe/crispy-thai-chicken-salad
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Join chef Sophia Roe as she makes curry cauliflower rice. For distinct bits of cauliflower that won’t turn into mush once they’re cooked, don’t overcrowd the bowl of your food processor. Doctor up your cauliflower rice with toasted pine nuts or almonds, dates or dried currants, lots of fresh herbs, unsweetened coconut flakes, or chopped fresh chile.
Find this Healthyish weeknight recipe and more in the December/January issue of Bon Appétit: https://bonappetit.com/story/sophia-roe-recipes
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We challenged resident Bon Appétit supertaster Chris Morocco to recreate a General Tso’s chicken recipe in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with only his other senses to guide him.
Read more: 29 Stir-Fry Recipes to Toss Into Your Rotation
Director: Dan Siegel
Director of Photography: Kevin Dynia
Editor: Rob Malone
Talent: Chris Morrocco
Guest: Hana Asbrink
Director of Culinary Production: Kelly Janke
Producer: Tyre Nobles
Line Producer: Jen McGinity
Associate Producer: Sahara Pagan
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hynes
Camera Operator: Jeremy Harris
Sound Mixer: Brett van Deusen
Culinary Assistant: Christopher Liu
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward
Read more: 29 Stir-Fry Recipes to Toss Into Your Rotation
Director: Dan Siegel
Director of Photography: Kevin Dynia
Editor: Rob Malone
Talent: Chris Morrocco
Guest: Hana Asbrink
Director of Culinary Production: Kelly Janke
Producer: Tyre Nobles
Line Producer: Jen McGinity
Associate Producer: Sahara Pagan
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hynes
Camera Operator: Jeremy Harris
Sound Mixer: Brett van Deusen
Culinary Assistant: Christopher Liu
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward
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Join Andy Baraghani, Carla Lalli Music, Priya Krishna, Rick Martinez, Gaby Melian, Sohla El-Waylly, Christina Chaey and Amiel Stanek and at home as they make 8 different freezer meals. Turn those frozen hot dogs and tortillas into delicious mala hot dog tacos. Or take that frozen seafood and make yourself a nice chowder.
Read more: 39 Freezer Meals That Are Ready Before You Need Them
Read more: 39 Freezer Meals That Are Ready Before You Need Them
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Try this easy, delicious chicken recipe next time you have friends over for dinner!
Get the recipe: Chicken Paprikash With Buttered Egg Noodles
Get the recipe: Chicken Paprikash With Buttered Egg Noodles
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Presented by Campbell's | Easy weeknight dinner alert! Campbell's Tomato Soup pulls together garam masala, ginger, and Basmati rice in this tasty curry.
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We're all about taking shortcuts when it comes to weeknight cooking, but there's no way around using tamarind in pad Thai. The dish is simply a shadow of its former self without it, so look for tamarind paste or concentrate at Asian markets. Once you've got the base down, though, Pad Thai is a great way to use up leftover protein like cooked shrimp or shredded rotisserie chicken (hint: just toss them in with the noodles).
Get the recipe: Pad Thai
Get the recipe: Pad Thai
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This peppercorn chicken recipe is perfect for a quick week night dinner.
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Chef Kris Yenbamroong of LA Thai spot Night + Market prepares nam prik gaeng kiew wan (green curry paste).
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Bon Appétit joins Chef Joel Chidensee Watthanawongwat of Soothr to make his perfect pad thai recipe. Soothr is one of New York City’s hottest Thai restaurants, focusing on Yaowarat cuisine. Learn how Watthanawongwat elevates this traditional Thai street food dish, from the importance of using fish sauce (not soy sauce!) to making his signature egg net.
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Learn how the best in the business make their culinary creations come to life with Bon Appétit’s celebrity chef video series. In this episode, Thai cooking: stuffing sausage with a soup spoon
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Join pro chefs Brad Leone, Tiana Gee, Kendra Vaculin, DeVonn Francis, Chris Morocco, Harold Villarosa, and Jessie YuChen in the Bon Appétit Test Kitchen as they prepare 7 of their favorite chicken wing recipes. Whether putting out that crucial buffet for the big game, adding a new entry to your wing arsenal, or holding a mid-winter chicken wing eating competition, these recipes will help put you over the top and into the host hall of fame.
Get our favorite recipes:
Extra-Saucy Baked Chicken Wings
Extra-Crispy Air Fryer Chicken Wings
BA’s Best Buffalo Wings
Get our favorite recipes:
Extra-Saucy Baked Chicken Wings
Extra-Crispy Air Fryer Chicken Wings
BA’s Best Buffalo Wings
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The addictive mix of spicy, sweet, sour, and salty flavors is also great as a dipping sauce for grilled meats.
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Try this meat-less stir fry recipe next time you want to cook something easy and delicious!
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Today, Bon Appétit spends a day on the line with Chef Keoni Regidor, the head chef of Lehua, a new restaurant bringing fresh energy to Hilo, Hawai'i. At Lehua, traditional Hawaiian ingredients meet modern culinary techniques to create a menu that’s rooted in heritage and innovation. With a focus on sustainability and a deep respect for local culture, Chef Keoni is reimagining what Hawaiian cuisine can be.
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Bon Appétit joins chef Lucas Sin in Bangkok's Chinatown to try legendary fire wok (wok hei) stir fry. The explosion of flame and smoke isn’t just for show, but for incredible flavor through emulsification.
Read more: 29 Stir-Fry Recipes to Toss Into Your Rotation
Director: Joe Pickard
Director of Photography: Nic Ko
Editor: Jared Hutchinson
Host: Lucas Sin
Producer: Ali Inglese
Line Producer: Jen McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Production Assistant: Mag Shuiman
Researcher: Vivian Jao
Fact-Checker: Ryan Harrington
Translator: Chawadee Nualkhair
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Lauren Worona
Read more: 29 Stir-Fry Recipes to Toss Into Your Rotation
Director: Joe Pickard
Director of Photography: Nic Ko
Editor: Jared Hutchinson
Host: Lucas Sin
Producer: Ali Inglese
Line Producer: Jen McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Production Assistant: Mag Shuiman
Researcher: Vivian Jao
Fact-Checker: Ryan Harrington
Translator: Chawadee Nualkhair
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Lauren Worona
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You’ve heard of the McDonald's Filet-O-Fish, but what happens when you get a top chef to create their own version of it? Bon Appétit joins Chef Calvin Eng, owner of Bonnie’s in Brooklyn, as he gives this beloved fast food a Cantonese twist. From a bouncy cod-and-shrimp fish cake to a ginger–scallion–infused tartar sauce, see how every element is rebuilt with Chinese flavors.
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Learn how the best in the business make their culinary creations come to life with Bon Appetit’s celebrity chef video series. In this episode, watch as Kris Yenbamroong prepares nam prik noom.
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Make this recipe from Caesarstone and Bon Appétit
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You have company arriving soon but dinner won't be ready for at least an hour—now what? Kendra Vaculin has you covered, straight from the Bon Appétit Test Kitchen. Watch as she prepares 5 quick and easy snacks for your guests to nosh on during your next party.
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Andy Baraghani loves Thai food, especially the flavors of the northeastern region of Isan. Fish sauce, lime, chilis amongst others make the cuisine distinct, but what does it take to cook Isan Thai food? We sent Andy to Somtum Der in New York's East Village to explore the pillars of Thai cooking. Join him to learn about Isan spices, how to make perfect Thai fried chicken, coconut sticky rice and so much more.