Learn the basic techniques you need to maneuver around the kitchen like a professional. In this episode, cookies! Learn how to fill and decorate an ikat.
If you have been carefully crafting your image as a professional party host but haven't made a cheeseball like this... you can't really call yourself a professional.
This quick-to-make crowd-pleaser pairs nicely with practically any cracker.
Find the recipe here:
http://weightloss-tricks.today/recipe/horseradish-cheddar-cheese-ball
Join Susan Kim as she makes crispy rice cakes with halloumi cheese and gochujang brown butter in the Bon Appétit test kitchen. This crispy-salty-spicy rice cake dish frequently makes an appearance on the menu at Susan’s Korean food pop-up, Doshi. She blisters Korean rice cakes, or tteok, until they’re toasty and crisp with chewy insides, then pairs them with seared, melty halloumi cheese.
Learn how to make Peanut Meringue Cookies!
Get the recipe here: http://weightloss-tricks.today/recipe/peanut-meringue-cookies%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-578d2e9ed6e20cf6325f68fd">
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.
Up your onion dip game by adding caraway, poppy, and sesame seeds for a nutty crunch. The perfect dip for Stacy’s® Simply Naked® 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!
Kitchen Lab host Gabe Kennedy joins Matt Post and Rebecca Baez of Javelina restaurant to learn how to make gourmet Texas-style nachos—where every chip gets individual toppings and love—just in time for the Super Bowl.
Join Brad Leone on Roam Ranch in Central Texas for the inaugural episode of It's Alive: Goin' Places! Brad learns all about regenerative land management, bison and (surprisingly delicious) alfalfa pellets.
