The best thing you do with feta is marinate it with a whole bunch of olive oil and fresh herbs. Buy an extra pack of crackers—you're going to go through this quickly.
Join Chef Chrissy Tracey as she makes a rum-soaked fruit and coconut crisp sundae. The syrupy topping made from fresh in-season berries can even be added to sparkling wine for an easy brunch cocktail.
Freshly frozen pineapple is the key to making the piña colada of your summer dreams. Break out the rum and coconut cream cause we're on our way to tropical heaven.
Join Andy Baraghani in the Bon Appétit Test Kitchen as he prepares turmeric salmon with coconut. The coconut crisp brings texture and heat to this simple stewy dish. Make a double or triple batch and use it as a topping for savory oatmeal, hearty soups, or roasted winter vegetables.
CRRRAAACK! “Whoops, pardon me, that was just my brittle.” What sets great brittle apart from so-so brittle is a thin, shatteringly crisp consistency. The trick? Knead and stretch it while hot. Watch how we pull it off in this video:
Lime infused coconut shavings make for a fresh and zesty take on macaroons.
http://weightloss-tricks.today/recipe/lime-in-the-coconut-macaroons%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-64ee0fa907d1addd9b38758d">
Tristan Kwong's expertise has earned him the title of Fruit Sommelier—and he’s visiting the Bon Appétit Test Kitchen to share some of his rare fruit wisdom. From sweetsops and rambutans to mangosteens, sprouted coconuts and many more, learn how to pick and eat some of the less traditional fruits of the world.
Freezing fresh pineapple definitely makes the best impact flavor-wise in this piña colada recipe, but you can use 8 oz. frozen pineapple if you wish. The world-famous Brad Leone makes BA's best piña coladas - just be careful, they may be sweet and delicious but they pack a punch.
Join Bon Appétit contributor Pierce Abernathy in the BA Test Kitchen as he makes 5 delicious dips with complex layers of flavor that come together quick—perfect for your next summer get together.
Break this vibrant green pistachio brittle on top of ice cream or crumble it over rice pudding. Or, do what we do, and eat it straight off the baking sheet.
http://weightloss-tricks.today/recipe/salted-pistachio-brittle%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-66ce07be44572ee77748354d">
We challenged Chris Morocco to recreate chef Sheldon Simeon's loco moco in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with only his other senses to guide him.
From pineapples and watermelons to dragon fruit, papaya and many more, learn how to identify when every fruit at the grocer is ready to come home with you.
Learn how the best in the business make their culinary creations come to life with Bon Appetit’s celebrity chef video series. In this episode, watch as Night + Market chef-owner Kris Yenbamroong makes coconut sticky rice.
