This dish is for when a 3 p.m. hang turns into a dinner party or when you’ve had too long of a day at work. But just because it’s comfort food doesn’t mean there aren’t techniques. They’re the same ones that go into every restaurant pasta you’ve ever loved: Salt the boiling water; cook the pasta al dente; create a silky sauce that marries pasta water, Parmesan, olive oil, and butter.
Get the recipe: https://weightloss-tricks.today/recipe/pantry-pasta-new%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-5a7b394ce36c4246a75c999f">
In this episode of Handcrafted (fka Beautiful Butchery), the Pastaio of Eataly Flatiron, Luca D'Onofrio, shows Bon Appétit how to turn four types of pasta dough -- egg pasta dough, spinach pasta dough, cuttlefish squid ink pasta dough, and semolina pasta dough -- into beautiful, handmade pasta shapes.
Join Claire Saffitz in her home kitchen as she makes three types of homemade pasta from scratch: ravioli, agnolotti and mezzaluna. She shows you each step in the pasta making process, from making the pasta dough and ricotta filling to cooking it all up.
Join Brad Leone, Melissa Miranda, DeVonn Francis, Chrissy Tracey, and Zaynab Issa in the Bon Appétit Test Kitchen as they each prepare a tantalizing pasta dish with only 5 different ingredients.
See Chrissy’s recipe: Pasta With Sun Gold Tomatoes and Balsamic Glaze Read more: 61 Impeccable Pasta Recipes to Give a Twirl
Looking for more cooking inspiration? Gain unlimited access to over 50,000 recipes across Bon Appétit and Epicurious https://bit.ly/3GyNmAb
Join pro chefs Brad Leone, Harold Villarosa, Tiana Gee, Chris Morocco, Kendra Vaculin and DeVonn Francis as they debate the merits of 11 common cooking tips and tricks in the Bon Appétit Test Kitchen. Does adding oil to your pasta water prevent the noodles from sticking? Does the crispiest bacon start with a completely cold pan? Find out which bits of wisdom our pro chefs are in accord with and which ones they reject on this episode of Test Kitchen Talks.
Today, Bon Appétit is asking 20 chefs at top NYC restaurants what the most important tools in their kitchens are. From George Motz’s smashula at Hamburger America to Kellogg’s Diner’s gelato machine (presented by Amanda Perdomo, formerly of Kellogg's Diner), find out which tools these chefs need the most to keep their restaurants running smoothly.
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Kale and spaghetti, a combination we didn't know we needed, presented by Brizo.
https://weightloss-tricks.today/recipe/spaghetti-aglio-e-olio-with-lots-of-kale%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-5e3da821ee06c400083585a3">
Produced by Bon Appétit with Campbell's® | Anna Stockwell delivers all of the textures in this warming sheet-pan pasta bake that includes greens! Perfect for weeknights.
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes pasta with tomatoes and chickpeas. If you don't have a can of tomatoes, tomato paste will work just fine. Cook a couple of tablespoons in a small skillet alongside the chickpeas until it darkens before adding to the chickpeas and proceeding with the recipe.
Check out the recipe here: https://weightloss-tricks.today/recipe/brothy-pasta-with-chickpeas%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-5a14a1e1a2dd883c61127965">
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-5e29fc6583bb160008a05485">
Produced by Bon Appétit with Campbell's® | Bon Appétit executive chef Mary Nolan shows us how to make an easy weeknight enchilada dinner packed with shredded chicken, cheese, and an easy sauce with Campbell's® Cream of Chicken.
Join Andy in the Bon Appétit Test Kitchen as he makes BA's very best bolognese. It doesn’t take a lot of ingredients (or a lot of money) to make a classic Bolognese recipe. What it does take, though, is patience for the sauce to achieve the ideal authentic texture. You’re going to go low and slow—it’ll take around 3 hours, but most of that cook time is hands-off.
Check out the recipe here: https://weightloss-tricks.today/recipe/bas-best-bolognese%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.
Bon Appétit joins Chef Mattia Moliterni of Roscioli NYC, the legendary Roman restaurant’s New York outpost, as he makes their award-winning Burro e Parmigiano (Buttered Noodles). Made with just three high-quality ingredients–pasta, creamy butter, and Parmigiano Reggiano–these buttered noodles come together in mere minutes and deliver an irresistibly rich, velvety flavor. A simple yet delicious meal, discover why Roscioli’s version is considered one of the best buttered noodles dishes in the world.
Today, Bon Appétit spends a day on the line with Chef Arturo Rojas, chef de cuisine at Antico Nuovo in Los Angeles. Antico Nuovo is redefining Italian dining by reaching back—way back. From handmade pastas to wood-fired dishes, this acclaimed restaurant blends age-old cooking techniques inspired by the Italian countryside with modern dining, offering a culinary experience that feels both ancient and elevated.
This fast and and easy shell pasta with creamy peas, mint, and parm is pantry pasta at its best, provided you keep heavy cream in your fridge. And if you don't, you absolutely should, because it lasts forever and having it around means a creamy soup, scones, or a dollop or whipped cream are always in arm's reach.
Join Molly Baz in the Bon Appétit Test Kitchen as she makes adult macaroni & cheese! It's just about as easy as opening one of those little boxes of shells and powdered sauce—and a whole lot more delicious. Our super-quick stovetop mac and cheese borrows from the method for a classic cacio e pepe pasta, but with a bit of milk to make it extra creamy. No béchamel, no baking, just pure dairy-on-carbs joy.
Check out the recipe here: https://weightloss-tricks.today/recipe/adult-mac-and-cheese%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-5e3da523c665190009efd497">
We've all had dry pasta in every shape and size, but fresh pasta is on another level. Fire up that pasta cutter and get fancy for a night. You deserve it.
“Uzuki is so special because our restaurant is making 100% buckwheat noodles every day by hand.” Bon Appétit spends a day on the line with soba master Shuichi Kotani preparing his signature buckwheat noodles at Uzuki in NYC. These noodles are some of the most difficult to make in the world and are a process that demands serious meditation beforehand.
