Andy Learns How to Cook Palestinian Food | Bon Appétit
Andy Baraghani is on to his next exploration and this time it's Palestinian cooking. He's joined by Rawia Bishara, a fixture in Palestinian cooking, to introduce him to the essentials of her culinary heritage at her restaurant Tanoreen. She teaches Andy how to cook three dishes: fatoush, makloobeh and knafeh.
Check out one of Rawia's recipes from Tanoreen here:
At Tanoreen in Bay Ridge, Brooklyn, chef Rawia Bishara prepares her version of musakhan, a staple Palestinian slow-cooked chicken dish smothered in silky onions and bright, lemony sumac, set on top of flatbread. Traditionally it’s made by roasting a whole chicken, but here it’s broken down into parts for easier browning and faster cooking. When serving, don’t forget about tearing off pieces of the bread: It will have soaked up some of the juices from the chicken and the sweet onions.
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Andy Learns How to Cook Palestinian Food | Bon Appétit
Brad and Andy Try to Make the Perfect Turkey & Cranberry Sauce | Making Perfect: Thanksgiving Ep 1
Well, here we go again. How many times have you made a turkey on Thanksgiving and ended up serving your guests undercooked meat? Or have you ever used frozen cranberry sauce and regretted it immediately? Brad and Andy want to help you move past the uncertainty and the shame and teach you to make the perfect Thanksgiving turkey and CS (that's what we call cranberry sauce in the professional YouTube food video description writing community).
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Brad and Andy Try to Make the Perfect Turkey & Cranberry Sauce | Making Perfect: Thanksgiving Ep 1
Country fried steak from Andy cooks.
This Southern classic is a classic for a reason.
Ingredients:
Makes 4
4x 180g rump or cube steaks
280g plain flour
3 tbsp garlic powder
3 tbsp black pepper
3 tbsp sea salt
600ml milk
300ml Buttermilk
3 x eggs
600ml beef tallow (or veg oil) for frying
Andy Hnilo's 'Skin Food' Meal: Avocados, Spirulina, Beets, Eggs, and More
Andy Hnilo cooking up his go-to 'skin food' meal. Made up sweet potatoes and beets, pastured eggs, and a nutrient-packed avocado mash, it is full of foods for the skin to bring out that glow.
Featured ingredients include sweet potatoes, beets, eggs, broccoli sprouts, avocado for vitamin B and good fats, spirulina, olive oil, avocado, beet kraut, and hot sauce. Watch the video to learn how to make the meal step-by-step.
Find the full recipe, nutrition tips, and steps on the Alitura blog here:
Andy Hnilo is the CEO and founder of natural skincare company Alitura Naturals. More about Alitura Naturals:
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Andy Makes Pasta with Tomatoes and Chickpeas | From the Test Kitchen | Bon Appétit
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes pasta with tomatoes and chickpeas. If you don't have a can of tomatoes, tomato paste will work just fine. Cook a couple of tablespoons in a small skillet alongside the chickpeas until it darkens before adding to the chickpeas and proceeding with the recipe.
Check out the recipe here:
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Andy Makes Pasta with Tomatoes and Chickpeas | From the Test Kitchen | Bon Appétit
Instant Ramen Noodle Stir Fry with Andy Ricker of Pok Pok
Chef Andy Ricker of Pok Pok in Portland, Oregon stops by the MUNCHIES Test Kitchen to show us how to make dressed-up instant ramen noodles with pork and cabbage. A favorite among college students in Thailand, this dish uses freshly pickled chili peppers, fish sauce, marinated pork loin, cabbage, Chinese mustard, bean sprouts, and carrots, but you can really use any veggies leftover in your fridge.
Check out the recipe here:
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