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Andy Makes Turmeric Salmon With Coconut | From the Test Kitchen | Bon Appétit

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Join Andy Baraghani in the Bon Appétit Test Kitchen as he prepares turmeric salmon with coconut. The coconut crisp brings texture and heat to this simple stewy dish. Make a double or triple batch and use it as a topping for savory oatmeal, hearty soups, or roasted winter vegetables.  Check out the recipe here: 🤍 This recipe is part of the 2020 Healthyish Feel Good Food Plan, a ten-day headstart toward eating well all year long: 🤍 Want Bon Appétit shirts, hats and more? 🤍 Still haven’t subscribed to Bon Appétit on YouTube? ►► 🤍 Want more Bon Appétit in your life? Subscribe to the magazine! 🤍 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 Turmeric Salmon With Coconut | From the Test Kitchen | Bon Appétit

Andy Baraghani’s Savory & Spicy Kufteh | The Secret Sauce with Grossy Pelosi

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Join Dan “Grossy” Pelosi on a flavor adventure as he learns to make Andy Baraghani’s kufteh. Kufteh is Farsi for “meatballs,” and is made throughout the Middle East in varying sizes. Andy’s version is tennis-ball-sized and stuffed with delicious herbs, rice, and turmeric then cooked in a bright, spicy tomato sauce. GET THE RECIPE ►► 🤍 Also featured in this video The Cook You Want To Be Everyday: 🤍 Staub Multi-Use Braiser with Lid: 🤍 Handmade Mixed Patterned Snack Dishes (Set of 4), by Wonki Ware: 🤍 PREP TIME: 20 minutes COOK TIME: 55 minutes SERVES: 4 INGREDIENTS 1 egg ¾ cup cooked long-grain white rice, cooled ½ cup finely chopped herbs (a mix of chives, dill, parsley, and/ or tarragon), plus more for serving 6 tablespoons extra-virgin olive oil, plus more for drizzling ½ teaspoon ground turmeric 1¼ pounds ground beef, lamb, pork, or turkey (feel free to use a combination) Kosher salt 1 yellow onion, thinly sliced 6 garlic cloves, thinly sliced 3 tablespoons tomato paste 1 teaspoon red pepper flakes 2 pints Sungold or cherry tomatoes 2 cups water Reprinted from The Cook You Want To Be. Copyright © 2022 Andy Baraghani, Published by Lorena Jones Books, an imprint of Random House. SUBSCRIBE TO FOOD52 ►► 🤍 CONNECT WITH FOOD52 Web: 🤍 Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 TikTok: 🤍 Food52 newsletter: 🤍 ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.

Esc with Andy Baraghani | Squarespace Presents

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Squarespace Presents: Esc with chef, author, & #SquarespaceAmbassador, Andy Baraghani. See how the chef and author maintains his passion for cooking by prioritizing time away from his professional pursuits at his home in Brookhaven, NY. Check out Andy’s Squarespace website at 🤍 ABOUT SQUARESPACE Squarespace empowers millions of dreamers, makers, and doers by providing them with the tools they need to bring their creative ideas to life. On Squarespace’s dynamic all-in-one platforms, customers can claim a domain, build a website, sell online, and market a brand. Our suite of products combines cutting-edge design and world-class engineering, making it easier than ever to establish and own your online presence. FOLLOW US ON SOCIAL IG: 🤍 TW: 🤍 FB: 🤍 LI: 🤍

Andy Baraghani’s Crispy Salmon with Salt and Pepper Scallion Rice and Vinegar Pickles

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A fresh, healthy salmon recipe from Andy Baraghani, food writer and recipe developer. Here’s a hot tip: Starting salmon in a cold pan and bringing it up to heat allows fat from the skin to slowly render. This is a foolproof way to get crispy skin. Add scallion rice and quick homemade pickles, and you've got dinner! Get the recipe: 🤍 Find more recipes from Fresh Food Fast at: 🤍 Follow Andy: 🤍 About Healthline: Healthline Media’s mission is to empower people to be their strongest and healthiest selves by being a trusted ally in their pursuit of health and well-being. The company is one of the world’s fastest growing health information brands with online properties Healthline.com, MedicalNewsToday.com, Greatist.com, and PsychCentral.com. Healthline Media content is strictly informational and should not be considered medical advice. See a certified medical professional for diagnosis and treatment recommendations. Connect with Healthline: -Website: 🤍 -Newsletters: 🤍 -Facebook: 🤍 -Instagram: 🤍 -Twitter: 🤍

Andy Makes Herb Rice with Scallions and Saffron | From the Test Kitchen | Bon Appétit

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Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes herb rice with scallions and saffron. This recipe is a labor of love. This rice dish is based on one of the most famous Persian polos (pilaf), known as sabzi polo. And while the fried shallots are not traditional (you can take them out if you’d like), they add a crunchy layer to the dish. Check out the recipe here: 🤍 Want Bon Appétit shirts, hats and more? 🤍 Still haven’t subscribed to Bon Appétit on YouTube? ►► 🤍 Want more Bon Appétit in your life? Subscribe to the magazine! 🤍 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 Herb Rice with Scallions and Saffron | From the Test Kitchen | Bon Appétit

Andy Makes Tuna Salad | From the Home Kitchen | Bon Appétit

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Join Andy Baraghani as he makes tuna salad with crispy chickpeas. Tuna salad deserves more than to be dolloped on dressed greens for lunch. Some pan-fried chickpeas and the crunch from endive improve things tremendously. Check out the recipe here: 🤍 Want Bon Appétit shirts, hats and more? 🤍 Still haven’t subscribed to Bon Appétit on YouTube? ►► 🤍 Want more Bon Appétit in your life? Subscribe to the magazine! 🤍 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

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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. Want Bon Appétit shirts, hats and more? 🤍 Still haven’t subscribed to Bon Appétit on YouTube? ►► 🤍 Want more Bon Appétit in your life? Subscribe to the magazine and score a free tote! 🤍 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

How To Cook A Perfect Steak At Home | Bon Appétit

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From searing a deeply caramelized crust to achieving that perfectly pink medium-rare temperature, Andy Baraghani shares his favorite method for cooking steak at home. No fancy gadgets or days of advance prep work necessary here - a stove top, a hot pan, and some technique are all you need to see perfect results. Director: Dan Siegel Editors: Joseph Buccini, Andy Morell Director of Photography: Zach Eisen Producers: Maria Tridas and Amanda Veitia Assistant Producer: Halie Aaron Culinary Producer: Kelly Janke Culinary Assistant: Jeff Villaruz Camera Operator: Gunsel Pehlivan Audio: Rachel Suffian Production Assistant: Sergio Santos Post Production Supervisor: Stephanie Cardone Associate Director, Post Production: Nicole Berg Bon Appetit Video Team June Kim Ali Inglese Dan Siegel Rhoda Boone Carolyn Gagnon Jonathan Wise Holly Patton Myra Rivera Billy Keenly Want Bon Appétit shirts, hats and more? 🤍 Still haven’t subscribed to Bon Appétit on YouTube? ►► 🤍 Want more Bon Appétit in your life? Subscribe to the magazine! 🤍 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.

Cooking with Andy Baraghani | Squarespace Presents

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Who’s hungry? #Squarespace Ambassador, Andy Baraghani shares his recipe for Juicy Tomatoes with Italian Chili Crisp🌶️ You can snag a copy of his cookbook over at 🤍andybaraghani.com ABOUT SQUARESPACE Squarespace empowers millions of dreamers, makers, and doers by providing them with the tools they need to bring their creative ideas to life. On Squarespace’s dynamic all-in-one platforms, customers can claim a domain, build a website, sell online, and market a brand. Our suite of products combines cutting-edge design and world-class engineering, making it easier than ever to establish and own your online presence. FOLLOW US ON SOCIAL IG: 🤍 TW: 🤍 FB: 🤍 LI: 🤍

At Home With… Andy Baraghani Makes Chilli Oil and Miso Dressing | MATCHESFASHION

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For the next instalment of our At Home With video series – where our friends, partners and designers share activities, tips and tricks that you can try at home – we are joined by chef and senior food editor of Bon Appetit magazine Andy Baraghani. Watch as shows us how to make a range of condiments and sauces that can be prepared simply and quickly to add some extra zest to your meals at home. We’d love to know what you’re cooking at home too, just make sure to tag us 🤍MATCHESFASHION or 🤍MATCHES_MAN and #CheckingIn. Discover more At Home With… videos on 🤍MATCHESFASHION Instagram: 🤍 Discover more At Home With… videos on 🤍MATCHES_MAN Instagram: 🤍 Discover more from our 🤍MATCHESFASHION community: 🤍 Discover more from our 🤍MATCHES_MAN community: 🤍 Follow 🤍MATCHESFASHION on Instagram: 🤍 Follow 🤍MATCHES_MAN on Instagram: 🤍 Follow 🤍MATCHESFASHION on Twitter: 🤍 Follow 🤍MATCHES_MAN on Twitter: 🤍 Follow 🤍MATCHESFASHION on Facebook: 🤍 Follow 🤍MATCHESMAN on Facebook: 🤍

Pro Chef Tries to Make Chicken Tikka Masala Faster Than Delivery | Taking on Takeout | Bon Appétit

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There is perhaps no more of a classic Indian takeout dish than chicken tikka masala. With help from Chef Palak Patel, we challenged Andy Baraghani to make his own chicken tikka masala faster than it takes for delivery to arrive. Both Harold and Chrissy beat the clock in their episodes of Taking on Takeout. Was Andy up to the challenge? Want Bon Appétit shirts, hats and more? 🤍 Still haven’t subscribed to Bon Appétit on YouTube? ►► 🤍 Want more Bon Appétit in your life? Subscribe to the magazine! 🤍 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. Pro Chef Tries to Make Chicken Tikka Masala Faster Than Delivery | Taking on Takeout | Bon Appétit

Andy Makes Shrimp and Basil Stir Fry | From the Test Kitchen | Bon Appétit

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Learn how to make this simple, spicy shrimp dish with the Test Kitchen's Andy Baraghani! This recipe is full of fish sauce, so don't be scared of the funk! Check out the recipe here: 🤍 Want Bon Appétit shirts, hats and more? 🤍 Still haven’t subscribed to Bon Appétit on YouTube? ►► 🤍 Want more Bon Appétit in your life? Subscribe to the magazine! 🤍 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

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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: 🤍 Want Bon Appétit shirts, hats and more? 🤍 Still haven’t subscribed to Bon Appétit on YouTube? ►► 🤍 Want more Bon Appétit in your life? Subscribe to the magazine! 🤍 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

Andy Makes Chicken Skewers | From the Test Kitchen | Bon Appétit

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Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes chicken skewers with garlic toum. Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this chicken dish. Check out the recipe here: 🤍 Want Bon Appétit shirts, hats and more? 🤍 Still haven’t subscribed to Bon Appétit on YouTube? ►► 🤍 Want more Bon Appétit in your life? Subscribe to the magazine! 🤍 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.

Director’s Cut Ep. 2: Andy Baraghani meets Matt Wolf

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Welcome to Director’s Cut, the intersection between food and film. In this episode, Bon Appetit’s Senior Food Editor Andy Baraghani meets documentary filmmaker Matt Wolf. They bond over a Persian spaceship (better known as Ash Reshteh, a hearty and restorative stew) and discuss Matt’s acclaimed documentary ’Spaceship Earth‘ which tells the true story of eight visionaries who chose to spend two years locked inside a self-engineered biosphere in the early 1990s. Dim the lights, perfectly pour yourself a cold Stella, and enjoy.

Andy Makes Chicken and Tomato Stew | From the Test Kitchen | Bon Appétit

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Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes chicken and tomato stew with caramelized onions. Cooking lemon slices to almost-burnt adds a layer of complex flavor to this comforting dish. Cinnamon's sweet, earthy flavor tames tomatoes' juicy acidity. Apply this same thinking to other baking spices like nutmeg and cloves. Check out the recipe here: 🤍 Want Bon Appétit shirts, hats and more? 🤍 Still haven’t subscribed to Bon Appétit on YouTube? ►► 🤍 Want more Bon Appétit in your life? Subscribe to the magazine! 🤍 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 Chicken and Tomato Stew | From the Test Kitchen | Bon Appétit

Andy Learns How to Cook Korean Food | Bon Appétit

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We sent the very special Andy Barghani to BCD Tofu House in New York's Koreatown to learn all about Korean cuisine. Joined by the erudite Susan Kim, Andy tastes his way through BCD Tofu House's menu and then learns how to make some Korean staples, including seafood pajeon (scallion pancakes) and seafood soon tofu. Want Bon Appétit shirts, hats and more? 🤍 Still haven’t subscribed to Bon Appétit on YouTube? ►► 🤍 Want more Bon Appétit in your life? Subscribe to the magazine! 🤍 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 Korean Food | Bon Appétit

Andy Makes Salted Chocolate Halva | From the Test Kitchen | Bon Appétit

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Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes salted chocolate halva. Salt and bittersweet chocolate lend a savory, sophisticated edge to this typically saccharine-sweet dessert. Halva can be a little tricky to make at first, and a candy thermometer is key to nailing the right temperature, which creates the desired flaky, crystallized texture. Check out the recipe here: 🤍 Want Bon Appétit shirts, hats and more? 🤍 Still haven’t subscribed to Bon Appétit on YouTube? ►► 🤍 Want more Bon Appétit in your life? Subscribe to the magazine! 🤍 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 Salted Chocolate Halva | From the Test Kitchen | Bon Appétit

Andy Makes Khoresh Gheymeh (Persian Stew) | From the Test Kitchen | Bon Appétit

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Join Andy in the Test Kitchen as he makes Khoresh Gheymeh, a traditional Persian stew topped with strips of fried potato. Still haven’t subscribed to Bon Appetit on YouTube? ►► 🤍 ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. Andy Makes Khoresh Gheymeh (Persian Stew) | From the Test Kitchen | Bon Appétit

Andy Baraghani's Cardamom-Spiced Peach and Blackberry Crumble

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A crumble may be the easiest summer dessert. In this recipe from food writer and recipe developer, Andy Baraghani, juicy peaches and blackberries are tossed together and topped with a salty graham cracker crumble. If you want the crumble filling to be a little thicker, just sprinkle 2 tsp. (5 grams) cornstarch into the filling before baking! Get the recipe: 🤍 Find more recipes from Fresh Food Fast at: 🤍 Follow Andy: 🤍 About Healthline: Healthline Media’s mission is to empower people to be their strongest and healthiest selves by being a trusted ally in their pursuit of health and well-being. The company is one of the world’s fastest growing health information brands with online properties Healthline.com, MedicalNewsToday.com, Greatist.com, and PsychCentral.com. Healthline Media content is strictly informational and should not be considered medical advice. See a certified medical professional for diagnosis and treatment recommendations. Connect with Healthline: -Website: 🤍 -Newsletters: 🤍 -Facebook: 🤍 -Instagram: 🤍 -Twitter: 🤍

Andy Baraghani — The Cook You Want To Be - with G. Daniela Galarza

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Andy Baraghani peeled hundreds of onions at Chez Panisse as a teenage intern, honed his perfectly balanced salad–making skills at Estela in New York, and developed recipes in the test kitchens of Saveur, Tasting Table, and Bon Appétit. It took him all those years to figure out the cook he wanted to be: a cook who is true to his Persian heritage, a fresh-vegetable lover, a citrus superfan, and an always-hungry world traveler. In The Cook You Want to Be, Baraghani shows home cooks on how to hone their own cooking styles by teaching the techniques and unexpected flavor combinations that maximize flavor in minimal time. This event is in partnership with The Washington Literacy Center PURCHASE BOOK HERE: 🤍 Andy Baraghani is a beloved chef, recipe developer, and food personality. A child of Iranian immigrants and raised in the San Francisco Bay Area, Andy had an interest in food from a young age, which evolved into a deep obsession. At 15, he joined the kitchen at legendary Chez Panisse in Berkeley, California, and then acclaimed New York restaurant Estela. After spending years in professional kitchens, Andy pivoted to become a food writer and test kitchen cook at outlets like Saveur and Tasting Table, before joining Bon Appétit as a longtime senior editor and viral video host (notably of Bon Appetit’s Andy Explores series that has millions of views). During his six years at Bon Appetit, Andy developed hundreds of recipes – sometimes traveling for weeks to research a story – and helped launch several brand verticals to bring millions of readers to the magazine. Through all of these deep culinary experiences, coupled with his eye for design, Andy developed his unique style of simple, deeply flavorful, and oftentimes unexpected, recipes. Baraghani will be in converstion with G. Daniela Galarza, a staff writer for the Food section at The Washington Post who also writes "Eat Voraciously," a newsletter offering easy dinner recipes, cooking tips and inspiration. A former restaurant pastry chef, Galarza has been writing about food and cooking for more than 10 years. Before joining The Post, she was a features editor at Serious Eats, senior editor at Eater.com and deputy food editor at Los Angeles magazine. She earned her bachelor’s degree from Cornell University and a certificate in pastry arts from the International Culinary Center in New York. After studying pastry and bread making in Paris and central France, she worked as a pastry chef, private chef and in product development in New York and Los Angeles before entering journalism. Her work has appeared in the New York Times, New York magazine, Wall Street Journal, Taste Cooking and other publications. -Be Sure To Click SUBSCRIBE Visit us online at: 🤍 Follow us on Twitter: 🤍 Follow us on instagram: 🤍 Like us on Facebook: 🤍 Follow Us On TikTok: 🤍 Subscribe to our e-mail newsletter: 🤍 Founded by Carla Cohen and Barbara Meade in 1984, Politics and Prose Bookstore is Washington, D.C.'s premier independent bookstore and cultural hub, a gathering place for people interested in reading and discussing books. Politics and Prose offers superior service, unusual book choices, and a haven for book lovers in the store and online.

Andy Learns How to Cook Sichuan Food | Bon Appétit

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Andy Baraghani loves Chinese food, so he was pretty excited when we challenged him to go learn the ins and outs of Sichuan cooking. Join Andy on a culinary exploration as he learns how to make four traditional Sichuan dishes under the guidance of Chinese food experience guide Liz Mo and Málà Project chef Qilong Zhao. Want Bon Appétit shirts, hats and more? 🤍 Still haven’t subscribed to Bon Appétit on YouTube? ►► 🤍 Want more Bon Appétit in your life? Subscribe to the magazine and score a free tote! 🤍 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 Sichuan Food | Bon Appétit

Nostalgia (With a Twist) is the Main Ingredient on This Holiday Menu

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For star chef Andy Baraghani honoring culture, updating classics, and planning ahead make for a stress-free spin on holiday gatherings.

Pro Chefs Show Us the Oldest Food in Their Kitchens | Test Kitchen Talks @ Home | Bon Appétit

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Join Claire Saffitz, Brad Leone, Chris Morocco, Gaby Melian, Andy Baraghani, Sohla El-Waylly, Amiel Stanek, Carla Lalli Music, Priya Krishna and Christina Chaey at home as they show us the oldest food in their kitchens. Whether it's smuggled lardo or ten year old fruitcake, there are a probably a few items here that may be a health hazard. #stayhome cook #withme Want Bon Appétit shirts, hats and more? 🤍 Still haven’t subscribed to Bon Appétit on YouTube? ►► 🤍 Want more Bon Appétit in your life? Subscribe to the magazine! 🤍 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. Pro Chefs Show Us the Oldest Food in Their Kitchens | Test Kitchen Talks 🤍 Home | Bon Appétit

Andy Learns Thai Cooking Techniques from a Thai Chef | Bon Appétit

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Andy Baraghani loves Thai food, especially the flavors of the northeastern region of Isan. Fish sauce, lime, chilis amongst others make the cuisine distinct, but what does it take to cook Isan Thai food? We sent Andy to Somtum Der in New York's East Village to explore the pillars of Thai cooking. Join him to learn about Isan spices, how to make perfect Thai fried chicken, coconut sticky rice and so much more. Want Bon Appétit shirts, hats and more? 🤍 Still haven’t subscribed to Bon Appétit on YouTube? ►► 🤍 Want more Bon Appétit in your life? Subscribe to the magazine and score a free tote! 🤍 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 Thai Cooking Techniques from a Thai Chef | Bon Appétit

The downfall of the Bon Appétit test kitchen - part 1

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A lot of cookbooks, collabs and food! Part 1 out of 2 of my deep dive into what happened to the OG BA Test Kitchen hosts since 2020. Timestamps: 00:00:00-00:01:11 Intro 00:01:11-00:06:29 Background 00:06:29-00:08:34 Groupings 00:08:34-00:10:40 Andy Baraghani 00:10:40-00:10:56 Adam Rapoport 00:10:56-00:12:58 Alex Delany 00:12:58-00:17:20 Brad Leone 00:17:20-00:21:40 Molly Baz 00:21:40-00:24:46 Unhinged dish 1 00:24:46-00:25:48 Outro

Andy Makes Thanksgiving Turkey | From the Test Kitchen | Bon Appétit

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Cooking a perfect, crowd-pleasing turkey on Thanksgiving can be a daunting task, but it doesn't have to be. The Test Kitchen's Andy Baraghani is here to how you how to make a simple and traditional Thanksgiving turkey. Check out the recipe here: 🤍 Captured on Google Pixel 3 #thanksgiving Want Bon Appétit shirts, hats and more? 🤍 Still haven’t subscribed to Bon Appétit on YouTube? ►► 🤍 Want more Bon Appétit in your life? Subscribe to the magazine! 🤍 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 Thanksgiving Turkey | From the Test Kitchen | Bon Appétit

Andy Makes BA's Best Pesto | From the Test Kitchen | Bon Appétit

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Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes BA's very best pesto. The key for this classic pesto recipe is to add the basil at the very end instead of blending everything all at once. That way the basil doesn’t get bruised or lose its flavor and maintains its vibrant green color. Check out the recipe here: 🤍 Want Bon Appétit shirts, hats and more? 🤍 Still haven’t subscribed to Bon Appétit on YouTube? ►► 🤍 Want more Bon Appétit in your life? Subscribe to the magazine! 🤍 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 Chicken Soup with Sweet Potatoes | From the Test Kitchen & Healthyish | Bon Appétit

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Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes chicken soup with sweet potatoes! If you want this take on classic chicken soup to have a similar consistency to congee, add 10–15 minutes to the cooking time so that it can become nice and thick. Check out the recipe here: 🤍 Take part in the 2019 Healthyish Feel Good Food Plan: 🤍 Want Bon Appétit shirts, hats and more? 🤍 Still haven’t subscribed to Bon Appétit on YouTube? ►► 🤍 Want more Bon Appétit in your life? Subscribe to the magazine! 🤍 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 Chicken Soup with Sweet Potatoes | From the Test Kitchen & Healthyish | Bon Appétit

Andy Makes Complicated Couscous (That's Worth the Effort) | From the Test Kitchen | Bon Appétit

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28.07.2017

Throw out the instant couscous and learn how to make it the traditional way with senior food editor Andy Baraghani. Couscous is a staple dish in Northern Africa, and it takes a lot of love and patience to make it the right way. Spiced broth and brown butter pull together this fluffy couscous that can stand alone or be part of a salad or dish. Check out the full recipe here: 🤍 Still haven’t subscribed to Bon Appetit on YouTube? ►► 🤍 ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. Andy Makes Complicated Couscous (That's Worth the Effort) | From the Test Kitchen | Bon Appétit

Andy Makes Mushroom Larb with Peanuts | From the Test Kitchen & Healthyish | Bon Appétit

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Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes this variation on a classic Thai recipe: mushroom larb with peanuts! Don’t even think about tossing, stirring, or shaking that pan until the mushrooms are golden brown and crisp. You want to achieve that flavorful texture before incorporating the additional aromatics. Check out the recipe here: 🤍 Follow the Healthyish Feel Good Plan: 🤍 Want Bon Appétit shirts, hats and more? 🤍 Still haven’t subscribed to Bon Appétit on YouTube? ►► 🤍 Want more Bon Appétit in your life? Subscribe to the magazine and score a free tote! 🤍 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 Mushroom Larb with Peanuts | From the Test Kitchen & Healthyish | Bon Appétit

Andy Makes Pasta with Bolognese Sauce | From the Test Kitchen | Bon Appétit

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31.05.2019

Join Andy in the Bon Appétit Test Kitchen as he makes BA's very best bolognese. It doesn’t take a lot of ingredients (or a lot of money) to make a classic Bolognese recipe. What it does take, though, is patience for the sauce to achieve the ideal authentic texture. You’re going to go low and slow—it’ll take around 3 hours, but most of that cook time is hands-off. Check out the recipe here: 🤍 Want Bon Appétit shirts, hats and more? 🤍 Still haven’t subscribed to Bon Appétit on YouTube? ►► 🤍 Want more Bon Appétit in your life? Subscribe to the magazine! 🤍 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.

A Conversation with Andy Baraghani and Naz Deravian for Farhang Foundation

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Farhang Foundation was delighted to welcome culinary superstar and author Andy Baraghani to our latest edition of #FarhangConnect Andy was joined in conversation with the fabulous author Naz Deravian (Bottom of the Pot) to talk about Andy's new N.Y. Times best-selling book THE COOK YOU WANT TO BE. To buy Andy's book, please visit 🤍

Andy Makes Pillowy, Delicious Ricotta Dumplings | From the Test Kitchen | Bon Appétit

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07.06.2017

Senior Food Editor Andy Baraghani teaches us how to make these perfect, handmade ricotta dumplings paired with asparagus and green garlic. Once you get the hang of it, forming these dumplings is easy, but it may take a little practice at first. Check out the recipe here: 🤍 Want Bon Appétit shirts, hats and more? 🤍 Still haven’t subscribed to Bon Appétit on YouTube? ►► 🤍 Want more Bon Appétit in your life? Subscribe to the magazine! 🤍 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 Pillowy, Delicious Ricotta Dumplings | From the Test Kitchen | Bon Appétit

Andy Makes Neapolitan Chicken | From the Test Kitchen | Bon Appétit

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07.04.2020

Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes Neapolitan chicken. The famous Neapolitan tomato sauce—packed with olives, garlic, capers, and anchovies—is traditionally paired with long pasta. In our version, chicken legs are gently oven-braised in the puttanesca until it's nearly falling off the bone. It’s a low-maintenance, one-skillet dish that is easy to pull off on a weeknight. Check out the recipe here: 🤍 Filmed on 1/13/20. Want Bon Appétit shirts, hats and more? 🤍 Still haven’t subscribed to Bon Appétit on YouTube? ►► 🤍 Want more Bon Appétit in your life? Subscribe to the magazine! 🤍 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 Neapolitan Chicken | From the Test Kitchen | Bon Appétit

andy baraghani's skincare routine

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it's right here, y'all 🤍 🤍

Pro Chefs Cook and Eat Food They Don't Like | Test Kitchen Talks | Bon Appétit

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21.02.2020

Join Carla Lalli Music, Gaby Melian, Christina Chaey, Andy Baraghani, Alex Delany, Sohla El-Waylly, Priya Krishna, Molly Baz, Chris Morocco and Amiel Stanek for another episode of Test Kitchen Talks. In this episode, they tell us what their least favorite ingredients are and then have a meal prepared for them featuring that ingredient. Want Bon Appétit shirts, hats and more? 🤍 Still haven’t subscribed to Bon Appétit on YouTube? ►► 🤍 Want more Bon Appétit in your life? Subscribe to the magazine and score a free tote! 🤍 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. Pro Chefs Cook and Eat Food They Don't Like | Test Kitchen Talks | Bon Appétit

Pro Chefs Blindly Taste Test Snacks | Test Kitchen Talks | Bon Appétit

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21.01.2020

Join Carla Lalli Music, Gaby Melian, Andy Baraghani, Alex Delany, Sohla El-Waylly, Priya Krishna, Molly Baz, Chris Morocco and Claire Saffitz for another episode of Test Kitchen Talks. In this episode, they blindly taste test snacks from all over the world and try to guess the flavor and country of origin of each. Want Bon Appétit shirts, hats and more? 🤍 Still haven’t subscribed to Bon Appétit on YouTube? ►► 🤍 Want more Bon Appétit in your life? Subscribe to the magazine and score a free tote! 🤍 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. Pro Chefs Blindly Taste Test Snacks | Test Kitchen Talks | Bon Appétit

Brad and Andy Grill "Garbage Fish" | From the Home Kitchen | Bon Appétit

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19.10.2020

Join Brad Leone and Andy Baraghani in Brad's backyard as they grill "garbage fish." Don't be turned off by the term; it refers to bycatch, fish unintentionally caught while targeting other species. Brad picked up some bluefish and porgy, which are historically considered bycatch, to grill into a delicious meal. Want Bon Appétit shirts, hats and more? 🤍 Still haven’t subscribed to Bon Appétit on YouTube? ►► 🤍 Want more Bon Appétit in your life? Subscribe to the magazine! 🤍 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.

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