Join Chrissy Tracey as she makes vegan meatballs with a Marcella Hazan inspired tomato sauce. This recipe was actually inspired by Chris Morocco's (non-vegan) meatball recipe. Instead of using beef, Chrissy uses lentils as the mainframe of the meatball, mixed with oat milk-soaked bread. The oat milk adds a little more fat content to the recipe, giving the meatballs a much fuller taste.
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="AdWrapper-efOWgS ddFpqJ SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
Join Priya in the Bon Appétit Test Kitchen as she makes chile peanut rice. This dish uses leftover rice, earthy fried mustard seeds and curry leaves, almost-caramelized onions for a touch of sweetness, crunchy-toasty peanuts, and Indian green chile for some heat.
Check out the recipe here: https://weightloss-tricks.today/story/indian-ish-chile-peanut-rice%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-594d896641dd3d095ea0188f">
It's Alive with Brad Leone is back for episode 82 and this time he's making fermented peanut butter & jelly sandwiches. This nut butter uses both peanuts and pecans that ya roast in the oven first. But be advised: don't go walking Hank the dog while they're in the oven, because they'll go from nice, fragrant and beautiful to scorched real fast. The jelly is a raspberry, blackberry and blueberry mix that you ferment until they're good and rotten (in a safe way).
We challenged resident Bon Appétit super taster Chris Morocco to recreate Madhur Jaffrey's chicken tikka masala recipe using every sense he has other than sight. Was he up to the challenge? As a bonus, we're joined by the legend herself, Madhur, to review Chris's reverse engineered dish.
Join DeVonn Francis as he makes spicy peanut butter noodles with sausage. This Thai-inspired recipe uses ingredients that you probably already have in your fridge or pantry. DeVonn uses Lavi for this dish - a wonderful brand of spicy peanut butter from Haiti - but any all-natural peanut butter will work too.
Lavi Spicy Peanut Butter™ (“Lavi”) is a delicious, new spicy peanut butter available in the US and Canada. Inspired by a Haitian family recipe, it is made with love by Sergeline René and social enterprise Acceso Haiti with the highest quality 100% Haitian-grown peanuts and infused with Scotch bonnet peppers. Each purchase of Lavi empowers small Haitian farmers and supports the feeding nutritious peanut-based snacks to Haitian schoolchildren.
Get your jar at www.LaviForHaiti.com and www.instagram.com/LaviForHaiti!
Join Bon Appétit guest Hawa Hassan in the Test Kitchen as she makes digaag qumbe. Warming cumin, cardamom, turmeric, and ginger make this Somali chicken stew recipe a rich aromatic experience.
Check out the recipe here: https://weightloss-tricks.today/recipe/digaag-qumbe-yogurt-coconut-chicken
And check out Hawa's hot sauce here: https://basbaassauce.com/
Join Chrissy Tracey as she makes curried chickpea roti. This roti recipe is a special type of Trinidadian flatbread called buss up shut. Clapping the roti between your hands creates a torn up texture that really brings out the delicious flakiness.
Join Melissa Miranda as she makes Lumpiang Sariwa, Filipino spring rolls packed full of fresh vegetables and tofu. While this dish isn't always vegetarian, this medley of veggies bring a beautiful color and snap to the spring rolls. And instead of using store-bought wrappers, Melissa makes her own that consist of just five ingredients, but are packed with flavor.
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes this variation on a classic Thai recipe: mushroom larb with peanuts! Don’t even think about tossing, stirring, or shaking that pan until the mushrooms are golden brown and crisp. You want to achieve that flavorful texture before incorporating the additional aromatics.
Follow the Healthyish Feel Good Plan: https://weightloss-tricks.today/collection/feel-good-food-plan-2019%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-59fcd131ba9fd6568203c544">
Join Chris Morocco in the Bon Appétit Test Kitchen as he makes spicy chicken katsu sandwiches. These sandwiches combine the shattering panko crispiness of katsu-style cutlets and the fiery heat found in Nashville-style hot chicken with some cooling shredded lettuce to put out the fire.
Check out the recipe here: https://weightloss-tricks.today/recipe/spicy-chicken-katsu-sandwiches%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-5a2594f6fa19ce541a20d424">
These meringue-like cookies have all our favorite granola ingredients. You can swap in equal amounts of other nuts and seeds, such as hazelnuts, peanuts, or sunflower seeds.
We challenged resident Bon Appétit supertaster Chris Morocco to recreate Christina Tosi of Milk Bar's Compost Cookies in the Bon Appétit Test Kitchen. The catch? He'll have to identify what he's making with a blindfold over his eyes, letting each of his other senses guide the way. Will Chris be able to reproduce these famous cookies without being able to see them?
Treat scallops to the flavorful oil left behind when you cook chorizo—it’s basically liquid gold.
Check out the recipe here: https://weightloss-tricks.today/recipe/pan-seared-scallops-with-chorizo-and-corn%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-6384e4046263187358bad689">
Food Editor Shilpa Uskokovic loved peanut butter cups so much while growing up that she’s created a grown up take on her childhood favorite. This hazelnut butter cup tart looks exactly like a giant Reese’s peanut butter cup and will rival anything you’d find in the candy aisle.
One dish. Two days. We challenged super taster Chris Morocco to blindly taste a dish made by Christina and then reverse engineer it as closely to the original as he can. The challenge this episode: Maangchi's Dakbokkeumtang (Korean spicy braised chicken).
Join Carla Music in the Bon Appétit Test Kitchen as she makes corn chowder. To make this recipe vegetarian, omit the bacon and replace with more shiitake mushrooms; sauté them until they’re golden brown.
Join Rick Martinez in the Bon Appétit Test Kitchen as he makes pupusas filled with refried red beans and cheese. Once you taste this classic Salvadoran dish, you’ll definitely want to experiment with the fillings -- carnitas, beef, anything (but not literally anything)!
Check out the recipe here: https://weightloss-tricks.today/recipe/pupusas%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-5ab94ccdf8d8d31b5e75a020">
'Binging with Babish' host Andrew Rea reviews the internet's most popular food videos including Nusr-Et Dubai's Salt Bae Kobe Burger, Epic Meal Time's Fast Food Lasagna, Spicy Ramen Challenge by Kaycee and Rachel, Tasty's Sliders 4 Ways, TigerTomato's Making Pepperoni Pizza Pancake, How to Make Perfect Poached Eggs by Jamie Oliver, 'Burritozilla' killed in under 2 Minutes by Matt Stonie, DIY RAINBOW BAGELS by Rosanna Pansino, and Binging with Babish: Krabby Patty from Spongebob Squarepants.
