Bon Appétit
38 recipes converted from their YouTube cooking videos.
How Brooklyn’s Best Buffalo Wings are Made
Crispy double‑fried chicken wings seasoned with a dry brine, then tossed in a rich Buffalo 2.0 sauce that blends butter, Crystal hot sauce, blue cheese, grated Grana Padano, lemon juice and garlic. The recipe follows the Lorie Jane method from Bon Appétit, using beef tallow for maximum flavor and crunch.
Carla Makes Banana Bread
A moist, tender banana loaf that’s packed with over‑ripe bananas, dark brown sugar, and a hint of yogurt. This Bon Appétit version uses a metal loaf pan for even browning and a 4‑minute butter‑sugar whip to give the bread a lofty rise. Optional nuts add crunch, and a sprinkle of raw sugar on top creates a sparkling crust.
Traditional Butter Chicken (Murgh Makhani)
A restaurant‑style butter chicken inspired by Bon Appétit’s Ada kitchen. This recipe uses a two‑step marination, smoked mustard oil, a silky tomato‑cream sauce, and grilled chicken for authentic smoky flavor. Serve with basmati rice or garlic naan for a comforting Indian classic.
Chili Colorado with Pork Shoulder and Homemade Flour Tortillas
A comforting Mexican red‑chili stew made with pork shoulder, rehydrated ancho, pasilla, and guajillo chilies, simmered in a fragrant broth and served on buttery duck‑fat flour tortillas. This recipe is a tribute to a family tradition and captures the sweet, earthy flavor of dried chilies without using chili powder.
This Kebab is Delhi’s Holy Grail of Street Food
Authentic Old Delhi‑style mutton seekh kebabs made with ground goat meat, aromatic garam masala, chickpea flour binder, and grilled on a hot iron skewer over a charcoal sigri. Crispy on the outside, juicy and perfectly spiced on the inside.
Pastry Chef Attempts To Make Gourmet Oreos
A step‑by‑step recreation of classic Oreo cookies with a richer chocolate cookie and a silky coconut‑cocoa butter cream filling. Made from scratch using a silicone mold, this recipe yields crisp, snap‑y cookies and a balanced, buttery filling that mimics the iconic snack while allowing endless flavor tweaks.
How One of NYC's Best Chinese Chefs Makes Fried Rice
Chef Eric Wang shows how to make restaurant‑style chicken fried rice with velveting, day‑old jasmine rice, high‑heat wok cooking, and a touch of butter for shine. The technique yields fluffy, slightly oily grains, bouncy chicken, and that coveted smoky "wok‑ha" flavor.
Chicken Biryani (Dum Style)
A classic Indian chicken biryani cooked using the traditional dum (steam) method. Layers of fragrant basmati rice, spiced chicken, caramelized onions, fresh herbs, and a saffron‑infused cream sauce are sealed in a clay pot (or Dutch oven) and baked until the flavors meld into a aromatic, celebratory dish that serves four.
Red Wine Braised Short Ribs
Tender, fall‑off‑the‑bone short ribs braised in a rich red‑wine sauce with pancetta, onions, carrots, and a bright parsley‑chive‑orange zest gremolata. Perfect for a comforting Sunday dinner or an impressive dinner‑party main.
Perfect Brios French Toast with Caramelized Bananas and Maple Butter
A luxurious brunch classic featuring thick slices of buttery brioche (or day‑old white bread) soaked in a vanilla‑cinnamon custard, cooked on clarified butter, and topped with caramelized bananas, toasted pecans, and a silky maple butter sauce.
How NYC’s Best Fried Chicken Sandwich is Made
A crispy, juicy fried chicken thigh sandwich with a buttery brioche bun, tangy bread‑and‑butter pickles, rich QY mayonnaise and a spicy Sichuan‑style chili oil. The chicken is brined in buttermilk with a savory MSG‑salt‑sugar mix, double‑fried for ultimate crunch, and finished with a quick dip in homemade chili oil.
Perfect Uni-Lateral Salmon with Coconut Curry Sauce
A restaurant‑quality salmon cooked using the uni‑lateral method for a custard‑like texture, paired with a bright coconut‑Madras curry sauce and lightly blanched spring vegetables. The technique keeps the fish moist, avoids albumin lumps, and delivers a delicate, medium‑rare finish.
Beef Bone Broth with Marrow Fat
A rich, gelatinous beef bone broth made by blanching and roasting marrow-rich bones, simmered overnight with aromatics, dried mushrooms, kombu, and warm spices. The broth is strained, chilled, and the rendered marrow fat is saved for cooking or flavoring. Perfect as a nourishing sip, base for soups, or cooking liquid.
Crispy‑Skin Snapper with Asparagus, Mushrooms & Cherry‑Vinegar Butter Sauce
A French‑technique seafood plate featuring perfectly crisp‑skinned snapper, sautéed asparagus and mushrooms, finished with a bright cherry‑vinegar butter sauce. Simple ingredients, quick execution, and restaurant‑level results for home cooks.
Carla Makes Pasta e Fagioli
A hearty Italian pasta e fagioli soup that combines a slow‑cooked vegetable sofrito, tender cannellini beans, smoky ham hock, kale and al dente pasta. Inspired by a family recipe from the creator's mother and adapted for home cooks.
This Chef Is the Youngest Ever to Run a 2-Michelin-Star Restaurant
A luxurious New Orleans‑inspired dish featuring Mississippi trout seared to a golden brown and finished with a vibrant green Herb Saint cream sauce made with the holy trinity, anise‑flavored Herb Saint, and a touch of butter. Inspired by the kitchen of Emeralds in New Orleans, this recipe captures the bold flavors of the Gulf while remaining approachable for home cooks.
Brad Makes Fermented Hot Honey
A spicy-sweet fermented chili honey made with habaneros, serranos, jalapeños, garlic, and raw honey, paired with crispy fried chicken. The honey ferments for 1‑2 weeks, developing tropical fruit notes and a gentle heat that perfectly coats the chicken for a snack or dinner.
The 10 Knives Pro Chefs Really Use in Restaurants
A step‑by‑step routine to clean, oil, sharpen, and store your kitchen knives so they stay razor‑sharp, rust‑free, and ready for any cooking task.
Three Classic American Smash Burgers: Classic, Oklahoma Onion, and Chester Burger Melt
A step‑by‑step guide to making three iconic American smash‑style burgers in one go: the simple Classic Smash with American cheese, the sweet‑onion‑infused Oklahoma Onion Burger, and the nostalgic Chester Burger Melt on toasted rye. All three use a high‑heat cast‑iron skillet, a few essential ingredients, and a few pro tips for perfect crust, juicy interior, and melt‑in‑your‑mouth cheese.
A Day Making The World’s Pizza in NYC
A detailed, step‑by‑step recipe for the ultra‑wet, naturally leavened pizza dough used at Unna Pizza Naana in NYC. Made with a blend of Italian flours, a sourdough starter, and New York City tap water, this dough yields airy, blistered crusts cooked in a wood‑fired oven in just 2‑3 minutes per pizza.
Rick Makes Chocolate Blackout Cake
A rich, devil's food chocolate cake inspired by the historic Brooklyn bakery Evan Jers. Layers of dense chocolate cake are filled with a silky chocolate pudding and covered with a glossy chocolate ganache frosting, then coated in crumbs from an extra cake layer for a dramatic finish.
How One of the World's Best Japanese Chefs Makes Sushi
Learn how to make restaurant‑quality sushi at home with three classic rolls: a spicy tuna inside‑out roll (rice on the outside), a hamachi (yellow tail) roll with seaweed on the outside, and a hand‑rolled cone. The recipe walks you through washing and seasoning sushi rice, preparing the spicy tuna filling, and mastering the rolling techniques using a bamboo mat and plastic wrap.
Andy Makes Pasta with Bolognese Sauce
A rich, slow‑simmered Bolognese sauce inspired by Bon Appétit’s kitchen. Ground beef is browned, then simmered with a finely processed onion‑celery‑carrot sofrito, pancetta, white wine, tomato paste, chicken stock, and milk for three hours. Served over fresh pasta and finished with Parmesan, this sauce is deep, balanced, and perfect for make‑ahead meals.
How One of NYC’s Best Bakeries Makes Focaccia
A three‑day, New York‑style airy and chewy flatbread (faka) topped with crispy bacon, fresh chives, and tangy crème fraîche. Inspired by Bon Appétit’s bakery owner Kelly Menson, this recipe uses a high‑protein bread flour starter, careful folding, and a hot deck‑oven bake for a golden, crunchy crust.
Claire Makes the Flakiest Buttermilk Biscuits
Flaky, buttery buttermilk biscuits with defined layers made using a simple handful of ingredients and a few key techniques – cold butter, minimal handling, and a quick chill before baking. Perfect as a side, breakfast treat, or snack.
Claire Makes the Very Best Fried Chicken Sandwich
A step‑by‑step guide to the ultimate fried chicken sandwich inspired by Bon Appétit. Crispy, buttery chicken thighs are cured, double‑coated, and fried to golden perfection, then piled on a soft bun with seasoned mayo, shredded iceberg lettuce, pickles, and a splash of hot sauce.
Brad and Babish Make Ricotta Cheese
A simple, step‑by‑step guide to making fresh ricotta (also called pot cheese) at home using whole milk, heavy cream, salt and distilled white vinegar. Perfect for spreading on toast, filling pastas, or enjoying on its own.
How NYC’s Best Beef Wellington is Made
A luxurious, restaurant‑style Beef Wellington featuring a seared prime filet, mushroom duxelles, Swiss chard‑mustard béchamel, thin smoked bacon, and flaky puff pastry. Ideal for holidays or special occasions.
Brad Makes Charred Tomato Toast
A simple, fresh open‑faced sandwich featuring sweet roasted tomatoes, creamy ricotta, a hint of garlic, chile de árbol heat and bright basil. Inspired by a spontaneous Bon Appétit breakfast demo, this dish is perfect for a quick weekend brunch or a light lunch.
Making the Best Croissants in NYC
A buttery, flaky Dominican-style croissant (called Quasón) made with French flour, honey, and high‑quality French butter. The recipe follows the professional lamination process demonstrated by the pastry chef on the Bon Appétit channel, yielding a golden crust, airy honeycomb interior, and a delicate buttery flavor.
How to Make 29 Handmade Pasta Shapes With 4 Types of Dough
Learn how to make a variety of traditional Italian handmade pasta shapes from semolina‑water dough, egg dough, spinach dough, and squid‑ink dough. This comprehensive guide walks you through dough preparation, resting, shaping, filling, cooking, and storage, with tips from Bon Appétit’s Luca D'Onofrio.
DeVonn Makes Matcha Cheesecake
A no‑crust, marble‑swirled cheesecake that’s easy enough for beginner bakers yet looks impressive. Cream cheese, sugar, eggs, heavy cream and a touch of flour create a silky base, while a quarter‑cup of matcha powder adds a vibrant green hue and subtle earthy flavor. Baked at high heat for a caramelized top, then cooled completely for a perfect slice.
Brad Makes Black Garlic
A two‑part recipe that first shows how to ferment whole garlic cloves into sweet, umami‑rich black garlic using a vacuum‑sealed bag and dehydrator, then incorporates that black garlic into fresh homemade pasta with butter, Parmesan, and a simple sauce.
How One of NYC's Best Italian Chefs Makes Chicken Parmesan
A crispy‑breaded chicken breast topped with a bright San Marzano tomato sauce, a blend of Pecorino Toscano, Parmesan, and two textures of mozzarella, finished under the broiler for a melty, golden crust. Inspired by Chef Angie R’s restaurant‑style version from Bon Appétit, this recipe balances crunchy, cheesy, and saucy elements for a restaurant‑quality Italian‑American main dish.
Pastry Chef Attempts to Make Gourmet Tater Tots
A step‑by‑step guide to making restaurant‑quality, crispy‑on‑the‑outside, fluffy‑inside tater tots at home. Inspired by Bon Appétit’s experimental kitchen, this recipe uses a low‑temperature oil poach, a blend of boiled and oil‑poached shredded potatoes, and a light potato‑starch coating for perfect texture. Serve with ketchup, aioli, or a quick cheese sauce.
Brad Makes Gravlax (Cured Salmon)
A simple, no‑cook Scandinavian gravlax made with Alaskan salmon, salt, sugar, turmeric, and peppercorns. After a 3‑day cure the salmon is thinly sliced and served on toasted bagels or bialys with cream cheese, capers, and lemon.
These Fish Balls are Hong Kong’s Street Food
A home‑cooked version of the iconic Hong Kong street snack. Fresh white fish and a touch of eel are ground with ice, beaten to a glossy, airy paste, shaped into bite‑size balls, set in warm water, then deep‑fried to a springy, melt‑in‑your‑mouth texture. Serve with a mild Hong Kong‑style curry sauce for the authentic experience.
How The Best Carbonara in NYC is Made
A refined take on the classic Roman spaghetti alla carbonara, featuring crisp guanciale, a blend of Pecorino Romano and Pecorino Moliterno, and a fragrant mix of black, white, and red peppers. Made with thick spaghettoni for a perfect al‑dente bite, this version balances richness and saltiness without being overly fatty.