Andy Makes Classic Ratatouille | From the Test Kitchen | Bon Appétit

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Binging with Babish: Ratatouille (Confit Byaldi) from Ratatouille

Remy is an especially-clean-looking rat that's been given the gift of Gusteau's gastronomy. Let's see if his signature dish is worth staking an entire restaurant's reputation upon for the sake of a pun. Special thanks to my nephew Christopher for portraying young Babish! Music: "I Like Van Halen Because My Sister Says They Are Cool" by El Ten Eleven Link to Reddit AMA: http://bit.ly/2li91ry Please support Binging with Babish! Check out my Patreon at http://www.patreon.com/bingingwithbabish - you can get access to bonus videos, special content, and even a custom episode if you give me enough sweet sweet money! Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagram Facebook: http://bit.ly/BabishFacebook Twitter: http://bit.ly/BabishTwitter

Molly Makes BA's Best Bucatini Carbonara | From the Test Kitchen | Bon Appétit

The sauce is bright yellow from fresh eggs, and each bucatini hides cubes of fatty guanciale. This yolk-heavy recipe is beyond creamy—without cream!—with black peppercorns. It's unlike any clumpy carbonaras you've had. The tricks? Omitting most of the egg whites; their water thins the sauce. It's a pasta worth mastering. Get the recipe: https://www.bonappetit.com/recipe/the-silkiest-carbonara Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn 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. Molly Makes BA's Best Bucatini Carbonara | From the Test Kitchen | Bon Appétit

Andy Makes Seafood Pasta | From the Test Kitchen | Bon Appétit

If you don’t have a large enough pot to toss all the shellfish and pasta together, you can always transfer everything to the largest bowl or platter you have, or go old-school and just pour the sauce over the pasta at the table. Get the recipe: https://www.bonappetit.com/recipe/seafood-spaghetti-with-mussels-and-shrimp Make the whole menu: https://www.bonappetit.com/gallery/feast-of-the-seven-fishes-menu INGREDIENTS ¼ cup extra-virgin olive oil 1 medium onion, finely chopped 4 garlic cloves, sliced ¾ teaspoon crushed red pepper flakes 3 tablespoons tomato paste 1 cup dry white wine 1 28-ounce can whole peeled tomatoes Kosher salt 1 pound spaghetti 2 pounds mussels, scrubbed, debearded 2 pounds large shrimp, peeled, deveined 3 tablespoons unsalted butter 3 tablespoons finely chopped parsley 1 tablespoon fresh lemon juice Lemon wedges (for serving) RECIPE PREPARATION Heat oil in a large heavy pot over medium. Cook onion, stirring occasionally, until golden and softened, 8–10 minutes. Add garlic and red pepper flakes and season with salt. Cook, stirring often, until fragrant and garlic is softened, about 2 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened in color and starts sticking to bottom of pan, about 4 minutes. Add wine and cook, stirring often, until the smell of the alcohol is almost completely gone, about 4 minutes. Add tomatoes and juices, crushing with your hands, and increase heat to medium-high. Cook, stirring often, until sauce thickens slightly, 8–10 minutes. Taste and season sauce with salt. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Drain, reserving 1 cup pasta cooking liquid. Add mussels, shrimp, and ¼ cup pasta cooking liquid to sauce. Cover and cook, shaking pot occasionally, until mussels open, about 4 minutes. Using tongs, pick out shrimp and mussels and transfer to a large bowl, discarding any mussels that have not opened. Loosely cover with foil to keep warm. Add pasta and another ¼ cup pasta cooking liquid to sauce and stir to coat. Reduce heat to medium, add butter, and continue to cook, stirring and adding more pasta cooking liquid as needed, until sauce coats pasta, about 4 minutes. Remove from heat, return shrimp and mussels to pot, and carefully toss to combine. Mix in parsley and lemon juice. Transfer pasta to a platter and serve with lemon wedges for squeezing over. Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn 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 Seafood Pasta | From the Test Kitchen | Bon Appétit

Andy Makes Ramen Two Ways | From the Test Kitchen | Bon Appétit

Springy ramen noodles and a cilantro-miso sauce bring a welcome twist to a classic pesto recipe. And the noodles are just a vessel for the savory, gingery, simple weeknight sauce. Get the recipes! Miso Pesto Ramen: https://www.bonappetit.com/recipe/miso-pesto-with-ramen-noodles Ginger Scallion Ramen Noodles: https://www.bonappetit.com/recipe/ginger-scallion-ramen-noodles Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn 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 Ramen Two Ways | From the Test Kitchen | Bon Appétit

Andy Makes the Crispiest Saffron Rice Cake | From the Test Kitchen | Bon Appétit

Andy shows us how to make a delicious, crunchy Iranian rice dish. Check out the recipe here: https://www.bonappetit.com/recipe/crunchy-baked-saffron-rice-with-barberries Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn 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 the Crispiest Saffron Rice Cake | From the Test Kitchen | Bon Appétit

Andy makes ratatouille even though he has never seen the movie Ratatouille.

Get the recipe: https://www.bonappetit.com/recipe/ratatouille-2

Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn

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 Classic Ratatouille | From the Test Kitchen | Bon Appétit

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