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Jon Shook and Vinny Dotolo take Bon Appétit inside the kitchen of their namesake LA restaurant to share the secret to their fusilli pasta with spicy vodka sauce.
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To gear up for Cinco de Mayo, Carla and Rick make Margaritas together with Cointreau and fresh ingredients, then have a virtual fiesta with fresh salsa and guac. Carla shakes up The Original Margarita – Cointreau, tequila & lime – and Rick shakes up his riff on the original, the Mora Picosa.
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Spend a day behind the scenes at República in Portland, OR with founder and co-owner Angel Medina and see how he and his staff work to be the best "storytellers" of Mexican food they can be.
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Refreshing and colorful, this quick clementines recipe makes you forget the best citrus is around during the coldest months.
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Layers of ricotta, garlic, lemon, and jalapeño make this simple dip a party favorite. Perfect when paired with either Stacy’s ® Parmesan Garlic & Herb or Multigrain Pita Chips. Enter for your chance to win the Stacy’s® Summer Dip-Off at stacyssnacks.com/summerdipoff and have your own dip recipe featured here on Bon Appétit!
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Buddhist nun and temple chef Jeong Kwan recently visited New York from South Korea to cook a temple-style luncheon at Michelin-starred restaurant, Le Bernardin.
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Learn how to make Sole Meunière with master French chef Alexia Duchêne. Alexia breaks down every step behind this classic French dish she grew up eating, from preparing and carving the fish to making a rich brown butter, lemon, parsley, and caper sauce.
Feeling inspired? Follow this recipe to make your own at home: https://weigt-finish.today/recipe/dover-sole-meuniere
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Wes Avila, chef and owner of Guerrilla Tacos in Los Angeles, is riffing on a classic American "Taco Tuesday" with his own inventive, Mexico-by-way-of-LA taco called the "Pocho."
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In this edition of Street Eats chef Lucas Sin is in Bangkok, Thailand to try sticky, spicy dressed santol at a legendary fruit stand serving the most elaborate fruit dishes the city has to offer.
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Go inside the Art of Patrón Party in Chicago with Giuseppe Tentori, the executive chef of GT Fish & Oyster, and learn how master mixologists create innovative spiced cocktails.
Sponsored by Patrón Tequila
Sponsored by Patrón Tequila
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Carla shows us how to make Coq au Vin in an Instant Pot. Instead of hours in the oven, this classic French braise only needs 15 minutes at high pressure to achieve silky-shreddy chicken meat and vegetables so tender you can cut them with a spoon.
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Booker and Dax owner Dave Arnold uses liquid nitrogen to make a Thai Basil Daiquiri cocktail.
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Bon Appétit meets Chef Lucas Sin at Singapore’s busiest seafood restaurant, KEK Seafood, to see how the city's iconic chili crab is made. Fresh Sri Lankan mud crab is transformed into a sweet, tangy dish served to hundreds of diners every night.
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Join Claudette Zepeda in San Diego as she makes salsa macha and Oaxacan chicken. Salsa macha is one of the oldest sauces in Mexico, dating back to the Aztec Empire. It is now prepared in over two hundred different ways. Claudette's variety includes chile pasilla, chile de árbol, peanuts, toasted sesame seeds and more. The Oaxacan chicken is spatchcocked and the seared in salsa macha, before being roasted in the oven.
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Bon Appétit meets chef Lucas Sin at Samy’s Curry in Singapore to try the country’s legendary fish head curry. Watch chefs prepare this famous Singaporean dish with fresh spices, curry leaves, tamarind, coconut milk and white snapper and discover the history and culture behind one of Singapore's most beloved culinary traditions.
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Chef Victor Escobedo of Papalote in San Francisco's Mission District shows how to make an authentic Mission-style burrito. From slow-cooked beans and fluffy Spanish rice to grilled carne asada and fresh pico de gallo, learn the secrets behind one of California's most iconic foods
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Chef Marvin Matherne has made over a million shrimp po-boys at Guy’s Po-Boys in New Orleans, and today he joins Bon Appétit to show you how to make this iconic sandwich. From Gulf shrimp and corn flour batter to one-day French bread and the traditional “dress” of lettuce, tomato, pickle, and Blue Plate mayo, this is how an authentic New Orleans po-boy sandwich is really made.
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Sommelier André Hueston Mack returns to sample 16 wines made by celebrities, giving his expert opinion on their quality, taste, and value. From rosé wines by Post Malone, Snoop Dogg, and Brad Pitt & Angelina Jolie through Jay-Z's Brut champagne and a Chenin blanc from Dwyane Wade, André will determine once and for all whether fame translates into wine making skill.
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Today, Bon Appétit spends a day on the line with Chef William Joo, owner of Pizzeria Sei in Los Angeles. Serving Neapolitan pizza with a Japanese twist, Pizzeria Sei offers an 11-course pizza omakase once a month, a style of dining traditionally used for sushi.
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André Hueston Mack returns with the next episode of World of Wine, this time taking you step-by-step through his approach when designing a restaurant wine list as a professional sommelier.
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Produced by Bon Appétit for Colavita | This flavorful chicken and bread salad featuring Colavita® Olive Oil will become your new go-to dinner. It has everything you're craving and it's easy to make.
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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.
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Actors, athletes, musicians...vintners? Sommelier André Hueston Mack returns to sample 14 more wines made by celebrities giving his expert opinion on their quality, taste, and value. From a rosé by Rick Ross and champagne by Leonardo DiCaprio through Eric Wareheim's impressive red and a sauv blanc from chef Ramsay, André will determine once and for all which celebrities have a legit second career moonlighting as winemakers.
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"I want to make sure I'm being a proper leader for them." Juliana Latif, Chef de Cuisine at the Eastern Mediterranean restaurant Zou Zou's, walks us through a typical day at the New York City eatery. Juliana starts off laying out her kitchen prep process (and watch as she demonstrates how she fillets fluke), moves on to lunch and dinner service, and breaks down how she takes inventory.
Director: Gunsel Pehlivan
Editor: Mack Johnson
Creative Producer: Parisa Kosari
Associate Producer: Dimitri Lazarshvili
Director of Photography: Kevin Dynia
Camera Operator: Aaron Snell
Camera Operator: Duell Davis
Assistant Camera: Lucas Young
Audio: Brett van Deusen
PA: Amara McNeil
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell