The key to success in this recipe is time. Don’t try and rush the brisket by turning up the heat—that will only dry it out and make it tougher. Let it go low and slow until the meat is shreddable, and if you’re not sure if it’s ready, let it go a bit longer.
Join Chris Morocco in the Bon Appétit Test Kitchen as he makes grilled brisket with peanut salsa. Normally, you associate brisket with long, slow cooking—maybe on a winter afternoon—but we’re making a case for throwing it on the grill. Freezing the brisket makes it easier to slice it against the grain, which nullifies its naturally ropy texture and exposes more surface area to the flavorful marinade.
Join Chris Morocco in the Bon Appétit Test Kitchen as he takes you through the journey of creating his perfect chocolate brownie recipe.
See Chris's full final recipe here: https://weightloss-tricks.today/recipe/triple-chocolate-brownies%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-6745b35cbf512b19ff24e623">
“We are probably one of the best gas station restaurants in the world.” Today, Bon Appétit spends a day on the line with Chef Hong Tran, co-owner of Brisket & Rice in Houston, Texas. Brisket & Rice is located in an old Church’s Chicken next to a gas station serving Texas craft barbecue with fried rice inspired by the Vietnamese flavors the owners grew up eating.
You have to show up early if you want to eat some of the best brisket in the world at Austin, Texas' Franklin BBQ. There's a long wait and they're usually sold out by 2:00 pm, so get there first thing in the morning if you want to eat their delicious sausages, pork ribs, pulled pork, and brisket
Brad Leone guides you through a simple summertime favorite of his: meaty, grilled fish collars to pair with Goose Island’s 312 Dry-Hopped Urban Wheat Ale.
Obviously, a raw steak smoothie is the ideal way to enjoy a steak, but what are some other good methods? Join Amiel Stanek as he attempts to cook a boneless ribeye steak in almost every way possible. Which method is the (second) best?
No need to prep everything ahead: Get your chopping in while the fennel cooks. Just keep an eye on the pot!
Recipe: http://weightloss-tricks.today/recipe/clams-in-white-bean-sauce%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-5f85ca360890d6d311970f13">
Join Chris Morocco back in his home kitchen as he makes weeknight meatballs. We stripped meatballs down to the most essential elements, creating a recipe that is easy enough for a postwork dinner. Making larger meatballs means they actually have time to properly brown in the oven without overcooking.
Join Chris Morocco in the Bon Appétit Test Kitchen as he makes BA's best lasagna. Why in the world would we tell you to make meatballs, brown them, and then break them into pieces—for a ragù? Sounds crazy, but it’s the best way we found to sear a big batch of meat without overcooking it.
“Truth BBQ is very traditional central Texas-style BBQ to a tee.” Today, Bon Appétit spends a day on the line with pitmaster Leonard Botello at Truth BBQ. Serving up some of the finest barbecue in Texas, Truth BBQ has secured a spot in Texas Monthly’s top 3 BBQ joints.
Starting the chicken skin side down in a cold skillet lets the fat render slowly and results in the crispiest skin imaginable. It also yields a pan of flavorful schmaltz, aka liquid gold.
Get the recipe: https://weightloss-tricks.today/recipe/one-skillet-crispy-chicken-thighs-with-harissa%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-5eb971400c15fbb604578e76">
Join Brad Leone in his backyard as he makes pork chops, flat bread and some vegetable slaw on the side. He uses an outdoor flattop propane burner, but you can use a cast iron skillet if you don't have one of those (and let's be real, who does other than Brad?).
Join Claire Saffitz, Chris Morocco, Gaby Melian, Molly Baz, Andy Baraghani, Sohla El-Waylly, Christina Chaey and Carla Lalli Music as they share their favorite ways to improved on boxed brownies. Can you get down with some tahini swirl boxed brownies? How about some salted caramel brown butter brownies?
Ideally, you’d make the chile oil with a mix of dried chiles. If you can’t find the two listed, ancho, gochugaru, or even black pepper will work.
Get the recipe: https://weightloss-tricks.today/recipe/steak-short-ribs-with-crispy-garlic-and-chile-oil%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-61548b933aa0f9e68915ffa2">
Enzyme enthusiast, grill master and cookbook author(!) Brad Leone returns for the next episode of It’s Alive, this time to prepare smoked chicken with a fermented tomato purée - a recipe featured in his upcoming release “Field Notes for Food Adventure.” Brad smokes the chicken low and slow, gradually building up a coating of fermented tomato glaze and making for some stellar results.
