Kachumber, a classic side salad in Swahili cuisine, balances out rich steak whose marinade is inspired by East African grilled beef skewers called mishkaki.
The vegetables should still have plenty of bite when you pull them off the grill; you want a mix of textures between the tender steak, crisp toppings, and soft tortillas.
To give steaks a boost, chef David Myers of Hinoki & the Bird in Los Angeles, makes an herb rub (he likes to dry the herbs himself; if you don’t have a microwave, sub in 1 tsp. of each dried herb) and pairs the meat with a tart ponzu sauce (ponzu is available at Asian markets and some supermarkets).
The mezcal and fish sauce in these fajitas make for a surprisingly good combination. You’ll get a smoky, earthy flavor from the mezcal, while the fish sauce adds a little funk and saltiness. If you prefer, use any kind of chopped up chicken or pork in place of the skirt steak.
Bon Appétit joins Chef TJ Hoy, Chef de Cuisine at Gage & Tollner in Brooklyn, to make their famous Beef Wellington. From seasoning and searing prime filet mignon to preparing mushroom duxelles and pâté brisée pastry, learn essential techniques for preventing soggy pastry, controlling moisture, and achieving a perfectly medium-rare center.
Bon Appétit asked 20 chefs at top New York restaurants what their secret weapon ingredient is. Discover which ingredients, from seasoning and spices to freshly ground beef, make the food so delicious at NYC’s favorite restaurants.
Join Chris Morocco as he makes Beef Wellington with green sauce. This sort-of-traditional approach to beef Wellington doesn’t shy away from using a wide range of umami-rich ingredients such as bacon, soy sauce, mustard, and maitake mushrooms to create tons of flavor. A lighter sauce packed with herbs and a few anchovies balances out the heavy dish and brings old-school beef Wellington into the modern era.
Join Carla Music in the Bon Appétit Test Kitchen as she makes pork shoulder steaks. The centerpiece of Korean barbecue is the meat, but it doesn't have to be steak. Keep an eye on the edge of the meat where it touches the grill: When it’s browned, turn the pork over.
Check out the recipe here: https://weightloss-tricks.today/recipe/gochujang-pork-shoulder-steaks%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-5da9d4560c38470008bc9c0f">
Join Carla Music in the Bon Appétit Test Kitchen as she makes spiced roasted pork with chili paste. This recipe is from chef Vivek Surti of Tailor in Nashville, No. 7 on our 2019 Hot Ten list.
Check out the recipe here: https://weightloss-tricks.today/recipe/spiced-roast-pork-with-fennel-and-apple-salad%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-5c90ed12eda4a341526b622e">
Join Carla Music in the Bon Appétit Test Kitchen as she makes butter-basted steaks with fennel salad. There are just a few steps to make perfect steak: Step 1: Buy a great steak from a great butcher. Step 2: Salt it liberally. Step 3: Gradually build up a crusty sear. Step 4: Butter. Butter?! Yep—butter. Browned, nutty butter will deliver toasty flavor to every bite. It’s the secret to pretty much all the great steakhouse dinners you’ve ever had.
