You don't have to be Irish to appreciate corned beef, cabbage, and a good, hearty stout. This roundup of our favorite Irish recipes makes us wish it was St. Patrick's Day all year long.
As kids, we loved Lucky Charms. And as adults, we still do--mixed into everything from cupcakes and ice cream to...martinis. (It is St. Patrick's Day, after all.)
Bon Appétit test kitchen manager, Brad Leone, is back with the fifth episode of "It’s Alive," and this time he’s making corned beef. Brad guides you through the process of celebrating St. Patrick's Day in style, complete with bagpipes, Guinness, dolphins and...wait, what? It may not technically be alive anymore, but we kind of just let Brad do his thing.
Recipe: http://weightloss-tricks.today/recipe/corned-beef%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-RIFgn jsPKbl SummaryCollectionGridSummaryItem-ilztYA fdqBiW search_result_item-69f32dcf20ab313f37e082a2">
Go behind the scenes as Executive Chef Thomas Allan leads his team through a Friday night dinner rush at The Modern in New York City, a 2-Michelin-Star restaurant. From tasting menu plating to real-time kitchen communication, see how a world-class fine dining kitchen handles over 200 guests with precision and speed during an intense night of service.
“In a tasting menu restaurant, everybody gets a dessert. So if you have 80 a day, you gotta have 80 desserts a day. We have to be very fast. There's only a couple of other restaurants in the city that has two Michelin stars.” Go behind the scenes at Providence with pastry chef Mac Daniel Dimla for a day crafting decadent desserts in the heart of Hollywood.
Bon Appétit spends a day on the line with Pat LaFrieda, head butcher at Pat LaFrieda Meat Purveyors. Supplying meat to the most notable restaurants and hotels for over a century, Pat LaFrieda processes hundreds of thousands of pounds of meat a day and is home to the world’s largest dry-aging room. Take a look inside their operation and see what it takes to become America’s most celebrated butcher facility.
Bad Saint co-owner Genevieve Villamora and chef Tom Cunanan make iconic Filipino dishes —many of which they ate growing up—in their small D.C. restaurant, plus venture into lesser-known cuisine from the different regions in the Philippines. Here's how they're getting the nation's capital into sweet curry, crunchy fried shrimp, and tons of heat.
