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magazine grilled chorizo goat cheese and watercress pita pizzas
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Tangy vodka sauce and grilled chicken make a savory base for this pizza, which gets topped with a bright arugula salad and pickled red onions after it’s baked.
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Upgrade store-bought dough with spicy sausage, torn hardy greens, and dollops of ricotta. Presto: “homemade” pizza night.
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A knife-and-fork situation, with plenty of crunch and gooey, melty textures going on.
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Plus, Major Food Group will oversee food at Hard Rock, KFC is bringing Chizza (pizza with fried chicken as crust) to the States, and more.
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Sorry carb-phobics and gluten-free zealots, but pasta’s not going down without a fight.
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Videos
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Join chef Harold Villarosa at the Kingsbridge Social Club in the Bronx as he makes chicken adobo grilled cheese with pickled butternut squash. Chicken adobo is a traditional Filipino dish that Harold likes to cook entirely on a pancake griddle, though a regular skillet and pot work too.
Artwork by Tracy 168 (Michael Tracy)
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Presented by Campbell's® | In the third episode of the Test Kitchen Challenge, Christina Chaey teaches contestants how to make homemade mayo, a key ingredient when building a crispy grilled cheese in the hero challenge. Winner claims the last remaining spot in the grand finale!
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We challenged Harold Villarosa to grill up a homemade cheesesteak better than one he had delivered. Was he up to the challenge?
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We sent Elazar Sontag, Restaurant Editor for Bon Appétit, on a mission to find the best Philly Cheesesteak in Philadelphia. The most famous sandwich in Philly, cheesesteaks comprise thinly sliced beef and melted cheese on a long hoagie roll–join Sontag as he eats 19 of the city’s most recommended cheesesteaks in a single day to crown a winner.
Director: Ian Stroud
Director of Photography: Kevin Dynia
Editor: Kristopher Knight
Host: Elazar Sontag
Director of Culinary Production: Kelly Janke
Creative Producer: Christie Garcia
Line Producer: Joe Buscemi
Associate Producer: Amy Haskour
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davila
Camera Operator: Rob Marish
Assistant Camera: Eli Martine
Audio Engineer: Andy Wenrich
Production Assistant: Caleb Clark
Staff Editorial Consultant: Ryan Harrington
Researcher: Madeline Scheier
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
Animation: Lea Kichler
Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming : Jon Wise
VP, Head of Video: June Kim
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You don't just taste it, you feel it. Check out Philadelphia cream cheese's Sweet Chili-Cream Cheese Dip recipe.
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Michelin-starred Chef Daniel Boulud joins Bon Appétit to show how to make the iconic Chobster at Café Boulud at Maison Barnes. A luxurious fusion of roast chicken and lobster inspired by classic French cuisine, this dish is the next level of surf and turf. Watch as Boulud demonstrates professional techniques such as trussing a chicken, poaching a lobster, and building a rich sauce Américaine for an unforgettable fine dining experience.