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Lovers of the classic salty-sweet Hawaiian popcorn flavor, these nori-seasoned potato chips are for you.
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The Foodist shares his Feast of the Seven Fishes menu, which includes oysters, crab, sardines, clams, and whole-roasted fish.
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Like a weeknight salmon rice bowl, artichoke-dip-inspired pasta, and a warming white chicken chili.
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Gussied up store-bought potato chips and mayonnaise brings your average chips and dip to the next level—and with very little effort.
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Hit with cheddar cheese and a crunchy potato chip topping, this is the tuna casserole to end all tuna casseroles.
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Transform preserved fish into a stunner of an entertaining appetizer with a handful of fridge and pantry staples.
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Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.
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You’re going to want to let this sandwich hang out for a bit before digging in so the bread can soak up those juices. Napkin not optional.
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Not all food is ready to withstand hungry hordes and sit outside in the hot, hot heat.
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This crispy-but-tender fried tuna is reminiscent of its porky namesake—particularly when paired with rich refried beans and bright pickled onions.
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Frying at home is a drag, unless you happen to be outdoors, holding a beer, and not worrying about spills or smelling up the house.
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Crushed potato chips (mixed with a bit of mayo) make a delightfully crispy and nostalgic-tasting topping for flaky white fish.
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Bon Appétit joins Chef Ed Szymanski of Dame, an English seafood restaurant in the heart of NYC, to make their traditional battered fish and chips. Simplicity is best when it comes to making this classic British dish–fresh fish coated in airy batter, fluffy chips crisped to perfection, and then doused in vinegar with a sprinkle of lemon juice. A bite of Dame’s fish and chips is enough to transport you from the busy NYC streets to the great British seaside.
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“I never know entirely what my menu’s going to look like when I wake up. We change the menu every day–it’s a reflection of what’s coming out of our local waters and local farms.” Today Bon Appetit spends a day on the line with James London, chef and owner of Chubby Fish in Charleston, South Carolina. This dock-to-table restaurant serves some of the freshest seafood in the city and revolves its menu around whatever comes out of the waters and farms each day.
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Join Sohla El-Waylly, Amiel Stanek, Alex Delany, Rick Martinez, Molly Baz, Brad Leone, Carla Lalli Music and Claire Saffitz for another episode of Test Kitchen Talks. What is the difference between a meal and a snack? What would you call nachos? How about pita and hummus?
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Bon Appétit meets Chef Lucas Sin in Hong Kong to try curry fish balls. This snack is one of Hong Kong’s defining street food snacks, and it’s becoming increasingly rare to find a shop handmaking them the traditional way. Fortunately, Lam Law Ping is keeping the craft alive at his shop, Tak Hing Fish Ball Company, and has even been dubbed the ‘Fish Ball King.’
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“Yess is a casual izakaya-style restaurant. I like dealing with direct fire and the philosophical idea of buying a whole fish and then processing it.” Today, Bon Appétit spends a day on the line with Junya Yamasaki, head chef at Yess in Los Angeles. Yamasaki follows the philosophy of buying a whole fish and using every part throughout the menu making sure nothing goes to waste.
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Join Brad Leone, DeVonn Francis, Melissa Miranda, Zaynab Issa, and Kendra Vaculin in the Bon Appétit Test Kitchen as they each prepare a perfectly snackable, freshly made dip to pair with their favorite chips. From chunky salsas to creamy baked creations, one of these chips and dip combos is sure to make a crunchy impression at your next get-together.
Check out Kendra's full Roasted Tomatillo and Avocado Salsa recipe here: https://weightloss-tricks.today/recipe/roasted-tomatillo-and-avocado-salsa-recipe%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">
Check out Kendra's full Roasted Tomatillo and Avocado Salsa recipe here: https://weightloss-tricks.today/recipe/roasted-tomatillo-and-avocado-salsa-recipe%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">