Today Bon Appétit joins Chef Kazuchi Hotta at his restaurant Shunsai Fuku Hotta in Tokyo to observe his mastery of fugu. Fugu, also known as pufferfish, is a seasonal winter delicacy in Japan, however, it contains a deadly poison that must be meticulously worked around and removed during prep. It is a process chefs must train for many years to master to serve it safely.
Join Rick Martinez in the Bon Appétit Test Kitchen as he makes pupusas filled with refried red beans and cheese. Once you taste this classic Salvadoran dish, you’ll definitely want to experiment with the fillings -- carnitas, beef, anything (but not literally anything)!
Check out the recipe here: https://weightloss-tricks.today/recipe/pupusas%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-5c71f2a467206706b4a0eb90">
Produced by Bon Appétit with Campbell's® | Whip up this easy one-pan chilaquiles recipe for entertaining a crowd or for a crunchy, savory weekend breakfast. Jalapeños, lime and onion set the foundation for a slow cooked version that's brought together with ease thanks to Campbell's® Tomato Soup. We top ours off with avocado, jalapeño, queso fresco, and fresh cilantro for a final punch of fresh flavor.
Produced by Bon Appétit with FarmToFork™ | Kick up the heat with FarmToFork™ Spicy Marinara Sauce topping layers of bubbly baked cheese and roasted red bell peppers.
This incredibly easy recipe has everything you need for a weeknight dinner delight. Indulge in this flavorful seafood and pasta dish where the key ingredient is our personal favorite: butter!
Produced by Bon Appétit with Thrive®️ Algae Oil | We all need that go-to autumn dish that packs fall flavors without leaving you overly-stuffed. Made with Thrive Algae Oil, your new favorite oil for taste, good-for-you fats, and a high smoke point.
Of all the canned beans, the humble chickpea takes top marks in our book. Even though it’s packed in liquid, the little legumes still get manage to get brown and crisp when fried, giving these fritters a crunchy exterior and a soft, creamy interior.
Layers of ricotta, garlic, lemon, and jalapeño make this simple dip a party favorite. Perfect when paired with either Stacy’s ® Parmesan Garlic & Herb or Multigrain Pita Chips. Enter for your chance to win the Stacy’s® Summer Dip-Off at stacyssnacks.com/summerdipoff and have your own dip recipe featured here on Bon Appétit!
Brad Leone joins Chrissy Tracey at her cabin to make vegan cacio e pepe with grilled mushrooms. This recipes use cashews for the base of the sauce. Blending them with miso helps to mimic the creaminess and cheesiness of the original. And if you can't forage your own maitake and lion's mane mushrooms, store-bought is just fine.
Note: While some types of pasta are made with eggs, traditional cacio e pepe is often made with just an emulsion of cheese, pepper, and pasta water.
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes this variation on a classic Thai recipe: mushroom larb with peanuts! Don’t even think about tossing, stirring, or shaking that pan until the mushrooms are golden brown and crisp. You want to achieve that flavorful texture before incorporating the additional aromatics.
Follow the Healthyish Feel Good Plan: https://weightloss-tricks.today/collection/feel-good-food-plan-2019%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-578d2f76d6e20cf6325f69da">
Bon Appétit’s Brad Leone is back for episode 54 of “It’s Alive,” and this time he’s fermenting citrus fruits! Brad tries his hand at fermenting kumquats, lemons, limes, and blood orange to give your average citrus an It’s Alive kick. Work them into vinaigrettes, top your squid salads with them, or get creative! The world is your oyster, whether you pronounce your oyster condiment mignonette or “min-yet.”
Join Brad Leone, DeVonn Francis, Melissa Miranda, Zaynab Issa, and Kendra Vaculin in the Bon Appétit Test Kitchen as they each mix up their go-to cocktails (and mocktails!) From a salty and refreshing grapefruit libation to smoky mezcal "ranch water," one of these cocktails is sure to make your regular pool party rotation.
See Zaynab's full Honey-Berry-Kombucha Spritzer recipe here: https://weightloss-tricks.today/recipe/honey-berry-kombucha-spritzer-recipe%3Cbr%3E%3Cbr%3EGet Kendra's full recipe for her Salty Grapefruit Refresher: https://weightloss-tricks.today/recipe/salty-grapefruit-refresher-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-5de54397808968000829cb70">
Join Sohla El-Waylly in the Bon Appétit Test Kitchen as she makes red lentil zucchini. These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chili powder.
Check out the recipe here: https://weightloss-tricks.today/recipe/zucchini-lentil-fritters-with-lemony-yogurt
Join Chris Morocco in the Bon Appétit Test Kitchen as he makes pasta with kale pesto. Substitute pine nuts for the walnuts if you'd like. To serve with pasta, stir in ½ cup pasta cooking liquid to the pesto until smooth and toss to coat, or serve as a topping for chicken.
Check out the recipe here: https://weightloss-tricks.today/recipe/kale-pesto-with-whole-wheat-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-6346d6c79f399a2bdbf84149">
We challenged resident Bon Appétit supertaster Chris Morocco to recreate chef Bobby Flay's cheddar black pepper waffles with sausage in the Bon Appétit Test Kitchen. The catch? He'll have to identify what he's making with a blindfold over his eyes, letting each of his other senses guide the way.
Produced by Bon Appétit with Swanson® | A few ingredients can go a long way. And in this easy-to-make dish, Bon Appétit executive chef Mary Nolan shows us how big flavors are coaxed out of pepperoncinis, shallot, garlic, browned pork and Swanson® Natural Goodness® Chicken Broth.
There’s nothing that tastes quite like fresh fish and calamari grilled over super-hot coals, especially when those coals are white binchotan. Chef Bryce Shuman of Betony shows the Brothers Green the way.
