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magazine pluot pinwheel tart
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Buttery pie crust, homemade jam, and even DIY sprinkles make these the breakfast of champions.
Easy
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It doesn’t get more summery than these delicate cornmeal pancakes with rum-spiked strawberry compote.
3.7
(3.66)
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Rolling out the dough between sheets of parchment paper means it won’t stick to your pin or tear.
3.7
(3.69)
Easy
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For this showstopping tart, make sure to scatter the carrot mixture in an even layer for best results.
3.3
(3.27)
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From the trinket dispensers of the 19th century to the high-tech contraptions that sell soda, fry potatoes, and knead pizza, a history of vending machines
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Who said bigger is better?
Hetty Lui McKinnon
Shopping
Put down the empty wine bottle and get a French rolling pin.
Lauren Joseph
Culture
Elisa Huang
Cooking
Foot-stepping noodle dough is a time-honored tradition.
Ali Francis
Culture
Kids do the damnedest things...
Janet McCracken
Cooking
On this episode of Dinner SOS, the BA Bake Club is back with a brand new cake recipe. Plus, a baking icon makes a special guest appearance.
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Bon Appétit joins Lucas Sin at Gold Garden Cafe in Hong Kong to try their puff pastry egg tarts. Puff pastry filled with egg custard, these tarts are one of Hong Kong’s favorite sweet treats.
Director: Nic Ko
Director of Photography: Hanley Chu
Editor: Nic Ko
Host: Lucas Sin
Producer: Mag Lam
Line Producer: Joseph Buscemi
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davila
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Research Director: Ryan Harrington
Researcher: Samuel Dic Sum Lai, Ketaki Malaviya
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Colorist: Eduardo Araújo
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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Cheesemaker Rynn Caputo, founder of Caputo Brothers Creamery, demonstrates how to make fresh and aged stretched cheeses in your own kitchen. Stretched (or "pasta filata") cheeses all begin with a curd - heating, stretching, and augmenting it to produce different consistencies, textures, and flavors. If you've ever wanted to try your hand at homemade cheese, Rynn will get you on your way in no time.
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Today, chef Harold Villarosa is dishing out magic with one of his favorite ingredients: Spam. Though some people have been hesitant to try it, Spam can be a delicious and versatile ingredient - and chef Harold is ready to challenge what people think about it. After a research consultation with chef Chung Chow of Noreetuh Hawaiian Restaurant in New York, Harold sets out his plan to incorporate Spam into a freshly made beignet. Spam doughnuts? I'm down.
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Philly Cream Cheese forest animation
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You’ve heard of the Chili’s Southwestern Egg Rolls, but what happens when you get a top chef to create their own version of it? Bon Appétit joins Chef Jackie Carnesi, head chef at the legendary Kellogg’s Diner in Brooklyn, as she transforms it into a New York-inspired Reuben Egg Roll, complete with homemade corned beef, sauerkraut, Swiss cheese, and crispy rye flour wrappers.
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Join Harold Villarosa (and special guest Hip Hop Philanthropist A$AP Twelvvy) at The Bronx Brewery as he makes steak okonomiyaki, a Japanese-style savory pancake. Okonomiyaki begins with dashi, a flavorful stock that Harold makes with locally-sourced kelp and dried mushrooms. While the dashi simmers, you can work on the steak and sauce. Harold uses NY strip steak for this recipe, but feel free to use whichever cut your heart desires. When it actually comes to making the okonomiyaki, mix the dashi into the batter followed by cabbage and scallion and then start making pancakes!
Check out Hip Hop Philanthropist A$AP Twelvyy's new album here: https://noonyung.com/