Join Rick Martinez in the Bon Appétit Test Kitchen as he makes apple cider doughnuts. These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple butter (not sauce!) is key to their texture and flavor; look for it alongside jams and jellies in the supermarket, or at farmers’ markets, or make your own.
Check out the recipe here: https://weightloss-tricks.today/recipe/bas-best-apple-cider-doughnuts%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-578d2ec1d6e20cf6325f691d">
BA editor Allie Lewis Clapp and Fany Gerson, author of the definitive ice pop “cookbook,” Paletas, show how to make your own ice pops, going heavy on the fresh seasonal fruit, light on the sweetener, and adding a touch of salt to heighten the whole thing.
Join chef Samantha Seneviratne as she makes Ginger-Raspberry Icebox Cake with Caramel Cream from the home kitchen. Perfect for warmer summer months when turning the oven on is the last thing on your mind, Sam's recipe sees ginger cookies soften into layers of tender cake surrounded by loads of raspberries and lofty caramel cream.
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes chicken and tomato stew with caramelized onions. Cooking lemon slices to almost-burnt adds a layer of complex flavor to this comforting dish. Cinnamon's sweet, earthy flavor tames tomatoes' juicy acidity. Apply this same thinking to other baking spices like nutmeg and cloves.
Check out the recipe here: https://weightloss-tricks.today/recipe/chicken-and-tomato-stew-with-caramelized-lemon%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-5c7846d2623f1366f61662f4">
Produced by Bon Appétit for Colavita | One of the secrets to the fudgey goodness in these brownies is Colavita® Extra Virgin Olive Oil. Impress your friends with this mocha swirl trick and tasty dessert.
Bon Appétit’s Brad Leone is back for episode 68 of It’s Alive, aka “It’s Alive: Home Video Edition, Tape 1”. You’re invited to join him in his home kitchen to make fermented garlic ginger paste! Tune in for: garlic, ginger, dogs, kids, mathematics, flying pickles, and a special arts and crafts presentation by the one and only Sohla El-Waylly. At some point they may even cover how to make the paste!
Follow Brad on Instagram: @bradleone
No need to even touch the oven to make this perfect autumn dessert. Our pumpkin spice icebox cake is easily assembled and unbearably delicious. Get the recipe here: http://weightloss-tricks.today/recipe/pumpkin-spice-icebox-cake
Written recipe coming soon!
Join Carla in the Test Kitchen as she makes an apple tart! This unadorned tart bakes at a fairly high temperature and boasts a deeply browned crisp crust. The apples at the bottom of the tart are insulated from direct heat, so they steam and soften into a very tender layer. The ones up top hold their shape, which means you’ll get a mix of textures in each bite.
Check out the recipe here: https://bonappetit.com/recipe/naked-apple-tart
From fluffy Italian Meringues to savory Swiss Buttercreams, there’s a wild world of frostings in the mix. Claire’s got a signature style to whip ‘em all up, plus all the tricks to save your spreads when disaster strikes. And yes, you’re definitely allowed to lick the mixer when you’re done.
Join Molly Baz in the Bon Appétit Test Kitchen as she makes crispy smashed potatoes. A condiment made up of walnuts, anchovies, garlic, and red pepper flakes is the ultimate umami bomb, which is then spooned over the crispiest-ever smashed potatoes.
Check out the recipe here: https://weightloss-tricks.today/recipe/crispy-smashed-potatoes-with-walnut-dressing%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-579683c562ad760f044f439e">
If you’re looking for a drink that’s refreshing, boozy, and ideal for summertime, you’re going to love this recipe for frozen rosé wine, AKA perfection in a glass.
Bon Appétit’s Brad Leone is back for episode 58 of “It’s Alive,” and this time he’s making ginger beer! Join Brad on another fermented adventure as he experiments with different types of ginger, draws up plans for a Bon Appétit haunted house, and teaches some coworkers how to play the moderately dangerous game of "dry ice."
This apple pancakes recipe features a serving of whole grains and produce that you get to pour maple syrup over. Yes please!
http://weightloss-tricks.today/recipe/oat-and-apple-pancakes-with-yogurt-and-honey%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-578d2f3dd6e20cf6325f699c">
To confectioner Marisa Wu, “candy is magic.” After years of apprenticing at various Brooklyn-based artisanal cooking institutions, the founder of Salty Road—a boutique confectionary—decided to create New York City’s only locally-produced salt water taffy. See what makes her sweet treats stand out from the rest.
