Our idea of magic mushrooms is crisp, golden (legal) substances with the power to lend a bass note of flavor to grain salads, turn a piece of ricotta toast into a meal, or stand alone as a savory side. Food Director Carla Lalli Music likes to sear a variety of mushrooms together with thyme, butter, and garlic, paired with herbed polenta.
Buddhist nun and temple chef Jeong Kwan recently visited New York from South Korea to cook a temple-style luncheon at Michelin-starred restaurant, Le Bernardin.
Japanese chef Yuji Haraguchi, owner of OKONOMI // YUJI Ramen in New York, demonstrates how he butchers an entire kampachi and transforms it into six varied dishes.
Cody Auger, chef/owner of Nimblefish in Portland, Oregon, breaks down 11 whole fish and turns them each into a single piece of nigiri. Watch as he scales, fillets and prepares Red Sea Bream (Tai), Threeline Grunt (Isaki), Golden Eye Snapper (Kinmedai), Young Gizzard Shad (Shinko), Sardine (Iwashi), Horse Mackeral (Aji), Trevally Jack (Shima Aji), Yellow Striped Butterfish (Takabe), Beltfish (Tachiuo), Bigfin Reef Squid (Aori Ika) and Bigeye Tuna (Maguro).
Join chef Susan Kim as she makes gyeran mari, a Korean rolled-egg omelet. Susan sells Korean to-go lunch boxes filled with beautifully prepared vegetables and various banchan, or small side dishes, through her NYC-based pop-up Eat Doshi. We were so enamored of these beautiful doshirak that we asked Kim to teach us how to recreate a home-cooked version that includes these savory rolled-egg omelet slices filled with toasted seaweed snacks and a secret ingredient: Parm shavings. They’re equally good enjoyed on their own as a little snack, as a side dish to a larger meal, or sliced and served with a bowl of rice. Kim uses sheets of toasted seaweed snacks from brands like Seasnax or gimMe, which come pre-seasoned with sesame oil and salt.
If you don’t have a large enough pot to toss all the shellfish and pasta together, you can always transfer everything to the largest bowl or platter you have, or go old-school and just pour the sauce over the pasta at the table.
Get the recipe: https://weightloss-tricks.today/recipe/seafood-spaghetti-with-mussels-and-shrimp
Make the whole menu: https://weightloss-tricks.today/gallery/feast-of-the-seven-fishes-menu%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-5aa69c896ed79626bc262b65">
Alison Roman shows us how to make her mushroom pasta with brown butter, buckwheat, and egg yolk from her cookbook Dining In—demonstrating that an elegant dish can be simple and effortless.
You know, salmon ice cream isn't as bad as it sounds, though maybe don't give it to your children unless they know what they're signing up for. Join Amiel Stanek as he attempts to cook salmon in almost every way possible, including pan-seared, coffee machine-cooked and moss-wrapped over campfire.
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!
Join Chef Rawlston Williams as he makes beer-battered fish and chips, a perennial seafood favorite. Though you'll often see it served with a lemon wedge, Rawlston elevates your normal pub fare by making a fresh lemon sauce to go with the crispy fried filets and yukon gold wedges.
In this episode of "Kids Try", the kids try 100 years of seafood. Let's see how the kids react to oysters rockefeller, lobster roll, crab cakes, Manhattan clam chowder, tuna casserole, molded salmon mousse, crab rangoon, clam dip, jambalaya, McDonald's Filet-o-Fish, popcorn shrimp, California roll sushi, blackened redfish, scallops, tropical shrimp salad, fried calamari, Stargazy pie, baja fish taco, poke bowl, and sushi burrito.
We challenged Chris Morocco to recreate Maangchi's seafood kimchi fried rice in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with only his other senses to guide him.
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.
How you plate food is almost as important as the food itself. We challenged Test Kitchen folks Brad, Molly, Andy, Priya, Chris, Gaby and Amiel to prepare and plate two full carrots in any way they wanted in just one minute.
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.
