Introduced along with the iPhone X, Animoji are animated characters, mostly animals, that are rendered from the user's facial expressions using the device's TrueDepth camera system to track the user's facial movements.
A carefully constructed frittata is one of the culinary world's perfect wonders. It's inexpensive to create, can be made with all sorts of leftovers, and is outstanding to eat for breakfast, lunch, or dinner. However, frittatas can go downhill fast and come out spongy, tasteless, dry, and over-done.
Rice is one of those incredibly versatile pantry essentials that you can make in bulk and then freeze for later use in a quick meal during the week. It keeps well in the fridge and freezer, and there are an endless number of ways that it can be used once thawed—from rice bowls and salads to stir-fry dishes.
With Passover soon upon us, many Jews are dreading a week (or eight days for Conservative and Orthodox Jews) of making matzo, the staple of their diet. Matzo is also known as "the bread of affliction," and I'm pretty sure it's because by day three or so you're convinced that matzo is the 11th plague.
It seems like everything old is new again these days where food is concerned, and that includes the recent renaissance of babka. The name of this rich, rolled yeast bread, with roots in both the Jewish and non-Semitic Eastern European communities, means "little grandmother" in Ukrainian, Russian, and Yiddish.
If you think that "pawpaw" is just an affectionate name for your grandfather or a cute way of talking about your cat's feet, you're missing out on one of the most interesting fruits out there.
It's that time of the year, y'all—when the air becomes crisp, the nights grow long, and people crave hearty, warm soups and stews. And of all the season's offerings, my hands-down favorite has to be chili: It's versatile, meaty, and above all else, it's damn easy to make. (Thank you, Lord, for the slow cooker. Amen.)
Eating vegetarian isn't just for vegetarians. There are plenty of reasons, health and economics-wise, to consider forgoing the meat for a meal or three. Rather than get deep into the world of fake meat (although there's many a tasty alternative to be found there, to be sure), you should consider getting to know your humble-seeming fungal friend: the mushroom. Thanks to their hearty flavor, cooks tend to treat mushrooms like meat, albeit one with its own unique characteristics. Mushrooms are e...
A few years ago I went hog-wild trying to achieve a zero-waste lifestyle. I didn't succeed, but the experiment taught me that we throw away things we could—and should—be using more.
Two slices of whole-wheat toast with lots of butter. Two eggs, poached to a firm yet custardy texture. The yolks should absolutely not be hard-cooked and the whites should be tender, not rubbery. That's my idea of the perfect breakfast.
Brining is magic. All you have to do is make a mild saline solution, toss in your protein of choice, let it soak, and cook. You end up with incredibly tender, flavorful meat or tofu for very little effort. So why aren't more of us doing it?
Everyone talks about how great sliced bread is, but there's nothing better than the taste of a just-baked loaf of crusty French bread. Like most beautiful things in life, however, the beauty of the baguette doesn't last. The next day, it's rock-hard, and good for very little except for croutons or breadcrumbs. But there is a trick to make it like fresh again.
A few months ago, iOS 12.1 came out with a handful of useful new features, and iOS 12.2 goes even further. While some of iOS 12.2's new features for iPhone are much welcomed, there are some that we'd be better without.
The right tool for the right job can make all the difference. A v-sliver is a great kitchen tool for slinging fruits and vegetables. Watch this how to video as Bon Appetite magazine shows you the proper way to a v-slicer safely. Use a v-slicer in the kitchen with Bon Appetit.
Kneading pizza dough is a fun activity to do with friends and kids. Watch this how to video as Bon Appetit Magazine shows you how to knead and form pizza dough. Before you know it you will be making pizza like a professional. Knead and form pizza dough with Bon Appetit Magazine.
Watch this how to video and let Bon Appetit Magazine show you how to make a basic French bechamel sauce. Bechamel is a basic white sauce often used as a base for other sauces. This French sauce is also a key ingredient in many other recipes, watch and learn how to prepare it with the help of Bon Appetite Magazine.
OMG! This Etsy Shop (SugarMohawk) must have been on a total sugar high when coming up with these recipes. How yummy do all of these cool concoctions look? Check out all the crazy combos that I bet you have never seen before. These could definitely be the hit at your next kiddie event! Nerds, Cotton Candy, Red Velvet, chocolate-what’s not to love! Sugar Jaw Melt Swirls which are cotton candy balls dipped in chocolate. Candied apples with a sprinkle twist. Sweet donut holes stuffed with blackbe...
There is nothing better than a homemade layer cake. Learn how to assemble one like a pro with the help of Bon Appetite Magazine. This how to video shows you how to get a professional look when assembling and frosting a layer cake. Assemble and crumb coat a cake.
Crepes are considered classic, and with good reason. Elegant, versatile, and easy when cooked on a non-stick skillet. Watch this how to video as Bon Appetite Magazine shows you the easiest way to cook crepes. Cook crepes on a non-stick skillet.
Watch this how to video as Bon Appetit Magazine shows you how to prepare candy brittle. Candy brittle is great for decorating all you holiday desserts. Incorporate your favorite candies such as candy canes and gum drops into the brittle for an added treat. Make candy brittle for cake decorations.
Watch this how to video as Bon Appetit Magazine shows you how to prepare chocolate curls. Chocolate curl are super easy to make and they look great on holiday desserts. Use white or dark chocolate and a vegetable peeler to make the curls. Make chocolate curls for cake decorations.
Make the best French fries right in your own home. Watch this how to video as Bon Appetit Magazine gives you tips on making the best homemade French fries. Serve them up European style with a little whole grain dipping aoili. Fry homemade twice-cooked French fries with aioli.
Different recipes call for different types of bread crumbs. Fresh breadcrumbs can be coarser than dried and are great for gazpacho. Dried bread crumbs are finer in texture and can used to crumb meat or fish. Watch this how to video and let Bon Appetite magazine show you how to make dry or fresh bread crumbs Make fresh and dried breadcrumbs.
A fresh tomato, purple onion, cilantro, lemon and jalapeno salsa can spicy up any dish. Watch this how to video and learn the step by step directions to make a quick and easy salsa. Let Bon Appetite magazine show you how to cook like a pro. Make fresh Mexican salsa dip.
From Chow's "perfect series", Chef John Sedlar demonstrates how the perfect tortilla is made.
With those icy winter months setting in, it's time to start sipping your bourbon warm. Spike your classic eggnog, hot chocolate, and even lattes with a splash of Wild Turkey bourbon. Below, five recipes to add a little fire to your typical cold weather beverages. Adjust the recipes to get more servings, and you've got some great ideas for Christmas party favors.
Hey San Francisco OLers, check it out! Farmers Market Happy Hour TONIGHT! Who: CUESA & San Francisco Chapter of United States Bartenders Guild
I don't have any pictures; however, I did experience the most challenging event ever! My Best friend and I live in a very "bon fire friendly" area (not much to do while under age, so we would frequent the motorcycle park and made many friends! One time, we had 4 wood pallets burning on a hot camp fire, the flames were about two feet above the fire ring, then the urge to visit the little girl's room hit me and I had to tinkle. Since the boys could go anywhere, I interpreted that as a challenge...
Health, safety and security are three main issues which determine if your cruise is a successful vacation.
