Staring down a bare pantry and fridge? This one-pot wonder—which pairs protein-rich chickpeas and briny olives and capers with tender orzo—will save dinner.
On this very special episode of It's Alive, Brad is joined by one of his favorite musicians, the masked cowboy himself...Orville Peck! Brad shows Orville an elote recipe with a fermented twist, immediately realizes Orville is allergic to said twist, and experiments with a variety of flavor profiles while trying not to set the kitchen on fire.
Find an elote recipe with fewer Brad Leone wild cards here: https://weightloss-tricks.today/recipe/no-grill-elote%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-5e665a5b48e863000827c714">
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-5fea0d5ea74c1e30caf0edfa">
Join Melissa Miranda as she makes Ginataang Alimasag, crabs in coconut milk. Melissa uses dungeness crabs for this dish, which may not be easy to find depending on where you live, so whatever crab you can get your hands on will work.
Follow owners Ivo Diaz & Rachel Diaz Pirard through an entire day of operating their family business - Venezuelan restaurant Casa Ora in Brooklyn, NY. The restaurant is truly a multi-generational affair, with Ivo and Rachel's daughter Ora being the namesake and Ivo's mother Isabelis serving as executive chef. From making fresh masa and sofrito to serving up gourmet cocktails and pastries, see what goes into every aspect of owning and operating a family restaurant in the heart of New York.
"Chicken adobo was a staple at my dinner table," says food editor Amelia Rampe. My dad's recipe uses the whole chicken and it's brothier, with equal parts soy and vinegar and with onion instead of garlic. But hey, all of them are right because no matter how you've prepared your adobo, there's really no messing it up. That amazing fusion of soy, vinegar, garlic, and pepper in every version is a winning formula. "
Check out the recipe:
http://weightloss-tricks.today/recipe/filipino-chicken-adobo%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-5cc1e67f05bf6b2eda46c421">
Bon Appétit’s Brad Leone is back for episode 48 of “It’s Alive,” and this time Test Kitchen Manager Gaby Melian teaches Brad how to make Argentinian Empanadas. Join Brad and Gaby as they struggle with gloves, try on new hats, and celebrate Brad’s not-so-last day in the Test Kitchen.
