6 Pro Chefs Make Their Favorite 15-Minute Meal | Test Kitchen Talks | Bon Appétit
HTML-код
- Опубликовано: 22 май 2024
- Join Chris Morocco, Zaynab Issa, Shilpa Uskokovic, Hana Asbrink, DeVonn Francis, and Brad Leone in the Bon Appétit Test Kitchen as they each make their favorite quick and easy 15-minute meal. Make no mistake - although these recipes come together with relative ease, 15 minutes is plenty of time to make a satisfying meal with exciting flavors.
Director: Amanda Veitia
Director of Photography: Jeremy Harris
Editor: Micah Phillips
Producer: Parisa Kosari
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Associate Producer: Oadhan Lynch
Camera Operator: Jake Robbins
Audio: Rebecca O’Neil
Culinary Producer: Mallary Santucci
Associate Culinary Prouder: Katrina Zito
Culinary Assistant: Biba Clark
Production Assistant: Sophie Pulver
Post Production Supervisor: Andrea Farr
Supervising Editor: Eduardo Araujo
Post Production Coordinator: Scout Alter
Assistant Editor: Ben Harowitz
--
0:00 15-Minute Meals - GO!
0:24 Zaynab’s Scallion Fried Rice
3:07 Chris’s Korean Rice Cakes In Quick Curry
5:34 DeVonn’s Flank Steak With Salvitxada Sauce
9:06 Brad’s Swordfish Steak And Cucumber Radish Salad
11:58 Hana’s Pork Belly Yakisoba
15:05 Shilpa’s Creamy Spinach And Chickpeas
18:48 “Sorry, but this is really good.”
Want Bon Appétit shirts, hats and more? shop.bonappetit.com/?...
Still haven’t subscribed to Bon Appétit on RUclips? ►► bit.ly/1TLeyPn
Want more Bon Appétit in your life? Subscribe to the magazine! bit.ly/313UWRu
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. 
Хобби
BA: You have 15 minutes
DeVonn: Say less (busts out mandoline, mortar & pestle, and pastry brush)
Zaynab's fried egg / fried rice is something I could whip up right now without a grocery run, so that's my true 15 minute dinner winner!
Same. Though that flank steak looked really good even if it would take a little longer than 15 minutes probably
Agreed. Love her choices.
If you have ketchup, add it to the rice and let it cook for a bit. Adds a bit of umami and sweetness. Ketchup rice topped by an egg is common in hong kong. for a bit of green add baby spinach while stir frying.
is very nice but not very healthy
Yeah definitely felt like something I would actually make and eat in 15 minutes!
Everyone: chill recipes with little prep time
Devonn: steak with 3 sauce layers
Yeah he failed the rule set by quite a lot.
Zaynab's "I measure with my heart" is one of the best lines I have heard!
I measure with my hEART...she says everything with an infLECTION....I find it very annOYING...I hope she SEES THIS.....and makes changes to FIX IT
@@EyeOfThePhi chill it ain’t that deep
@@dahliaamaya don't tell me what to do.
@@EyeOfThePhi … What a worthless comment. I feel like I wasted time even having thought about reading your comment. 🙄
@@xAsianish s my c
Got to love Brad. Cause everyone just has swordfish steaks just laying around the house. lol
You know what’s wild? You’d think that would be as ridiculous as it sounds. But I live in STL and we usually have swordfish steaks at the ”fresh” fish counter in my local Schnucks deli
Lol i was gonna say the same thing. Not hard to find but also definitely not just a weeknight dinner! Like a special occasion
At least it won't take long to make unlike some of these recipes would take a lot longer than 15 minutes and clean up.
you can typically find swordfish steaks at costco, similar size to what brad was using too
@@chadharrison2042 I wonder if they have them at my Dierbergs, I’ve never checked. Not that into fish but still would try.
tried zaynab's egg fried rice tonight because i had no food and was too depressed to get out of bed let alone cook a full meal. made a few substitutions with what i had- threw in some rice vinegar since i didn't have sesame oil, used onions instead of scallions, sprinkled on some furikake... it was the best thing i've eaten in weeks. i feel so much better already, thank you for sharing something so simple and healing
Loved how mindful Hana's dish was of the time constraint. Prepackaged slaw, one pan, flexibility on ingredients. Looks great!
just mute, seriously. cut off.
@@NoMoeMistaNiceGuy ???
I found Hana really engaging too. She made using Korean and Japanese ingredients seem straightforward.
Zaynab was pretty much the only one who understood the assignment
Nah. Shilpa. Zaynab requires forethought with the previously cooked rice. Shilpa really was the most “on-hand” ingredient meal.
@@ggill1313 are you for real? just have moroccan spice paste, chickpeas lying around? nah.
@@ggill1313they sell rice in a bowl you add water and microwave it … you can do that while chopping the scallions and garlic… let it sit while you start cooking .. it will be ready to add when you need it
how? they all look like theyd take about 15 min to make with experience. nowhere did they say you would have the ingredients lying around
the others seem a lot more flavorful and nutritious
@@lauraqueentint i could understand not having moroccan spice paste around, sure - but you dont have a can of chickpeas? theyre like 80c... super quick hummus, or salad topping, or any time you need a quick protein without bringing out a meat to cook.
zaynab saying "i measure with my heart" - using this in my life for everything moving forward.
1000
I love how generous they all are with the butter, cream and soy sauce/salt. It shows that the secret to nice food is really a lot about fat and salt. That's why take-away food and restaurant food is always so nice I guess :D
Fat also allows for a more even distribution of heat and avoid food to cook unevenly or to stick/burn on the pan, while salt draws moisture out for nice browning and to reach certain textures. On top of being flavours enhancers of course!
Yeeeep. When I was at the local culinary center studying, one of the instructors said that the goal of fine restaurant cooking here in the states was "getting as much fat into the dish as possible without the customer noticing." Every dish he cooked, his goal was to get as much oil and butter into the dish as possible without it turning greasy through emulsifications, soaking it into carbs, etc. Not gonna lie, his food was delicious.
I can totally relate! My 15 minute go-to meal is ordering food online for 1 minute and then waiting for 14 minutes for it to arrive.
I've fried maybe a million eggs for breakfast and love a runny yolk. Never tried tearing the white around the yolk, genius tip
I always tear the white cause I'm impatient and want it to cook faster (while not disturbing the yolk ofc), I never thought I'd see a real cook do it XD
she gave that tip and then covered the pan anyway to help the top cook and they edited it out...
Use a lid on the pan, the top will steam cook and the yolk will be always runny, but the white will be fully cooked
Agreed, what a revolutionary. She's quickly become my favorite of the new crew.
Same here, I prefer the yolk runny even in boiled eggs, but the fried egg in Latvian is called directly translated as a bull's eye, when the yolk is runny, and the white is well done.
I've made Shilpa's recipe 3 or 4 times at this point. and IT IS GENIUS. texture, acidity, speed, all while being a well rounded meal. cannot recommend enough.
They all look good but Shilpa’s was the one that made me jaw drop a little. I’m further intrigued by this stellar review!
@@jacforswear18 you took the words right out of my mouth.... MUST TRY THIS
It looked so delicious to me, I can't wait to try it!
looks soooo good
I made Shilpa's dish based off of your comment and I agree. Very delicious!
most chaotic dish i've ever seen Chris make and I'm loving it
yeah it was really out there, i would never put sweet italian sausage in a curry, but it kinda makes sense
한국 궁중떡볶이랑 비슷한 맛일듯 단짠의 조화가 얼마나 완벽한데
I'm stealing his trick of fast ground meat by gutting a sausage.
DeVonn... Awesome dish, but what does 15 minutes feel like in your universe?
When they pulled out the thyme I was like OK so it takes an hour
For sure, steak is supposed to rest for 15 minutes, not to mention all the prep and cook. That dish is an hour, generously
I was thinking the same thing!
Blender ? Really? Come on.
Couldn't really focus on the dish with that one, LOL!
omg chris how have I NEVER thought of putting rice cakes in curry???? that actually sounds amazing. so doing that for dinner.
Here I am, pregnant and hungry at 10pm, watching this video and wishing I had the stuff to do Zaynab's recipe, when I suddenly remember: I do have everything for this recipe! And omg! this is a game-changer! It is so good and easy, and 15 min is PLENTY of time to make it.
Thank you so much for this delicious and easy recipe, Zaynab! :D
I make that fried egg and rice dish ALL THE TIME. It’s incredible…but I also add kimchi. Seriously, I can eat It for breakfast or dinner. It’s perfect.
Kimchi fried rice is my go to fast meal as well. I use whatever veggies I want to use up too so it helps reduce my food waste!
That chickpea and spinach dish is something I need! Super easy, always have those ingredients (minus the pickled vegetables) and it's straightforward. But the flavors and the finished product are unique, much different than how I usually make chickpeas when I am being lazy.
Shilpa deserves an award for that. Looks insane!
Giardiniera lasts a really long time in the fridge too. Great on hot and cold sandwiches
I always have giardiniera in my fridge! Haha (granted I live in the Chicago area) it is good on a lot but never thought to use it like she did, yummy.
I wanna try that one as well! And the fried rice :)
I love these videos because you let the chefs highlight their personal styles, on & off the plate. They are all unique and insert their own vibes into the food they’re making.
I mean most stovetop dishes are 15 minutes if you have all ingredients and tools on hand in a big and clean kitchen... Y'all should make a video of 6 chefs making different dishes with the same (common & cheap!) ingredients, that'd be awesome!
In a small apartment kitchen with no prep space lol
I love Zeinab’s cooking and her personality! I’d love to see more of her
Same here ❤️
I've used curry blocks a million times but not with sausage/green bean/rice cakes, that's so interesting! Going to try that out
True! This recipe also made me realize that rice cake is just another kind carb like pasta or noodle. It sparks a lots of ideas! lol
Udon noodle works great too.
what curry block do you use in specific? I have so many kinds-- chicken, beef, japanese curry.
Please try a different brand of curry roux blocks. Golden curry is the most boring of all. I recommend Java Curry
@leannemartis7180 Japanese curry blocks don't come flavoured as chicken or beef?
Shilpa's core ingredients remind me of a meal I used to make OFTEN in my early 20s and just figuring things out - I used to sautee onions, garlic, greens, some spices (usually like a tsp each paprika + cumin) and a few oil packed sundried tomatoes, then dump in a can of chickpeas or white beans and call that dinner once it was hot. Hers is like 40x levelled up!! and I've improved a lot too. Already have the harissa and pickles to make this tomorrow, thinking I need to!!
I just made Zaynab's rice. The best fried rice I've ever made. So crispy and flavorful!
"I measure with my heart." I love that, Zaynab!!
Hana and Zaynab are so real. They understood the assignment
With Yakisoba, you can use any protein really, and you can use either noodles OR Rice, it's good on both. (I use that exact sauce, it's TO DIE FOR! I love it.)
Love it when the 15-minute meal includes the clean-up time
No way I'm getting that steak dish all done in 15 minutes :)
I love the one that starts with “make rice yesterday”.
Tbf a lot of asian households who make rice regularly every night have usually will have leftover rice in the fridge
@@laurenngng I know, I was being silly. I worked in Japanese restaurants for years. I have leftover rice in my fridge right now! But it was more a commentary on “15 minute recipes” that have some prep portion that obviously takes more than 15 minutes. Like salting a steak or brining a chicken. Or dicing 3 lbs of vegetables. I honestly wasn’t trying to be offensive.
@@jgorman1918 nono you're absolutely valid, I was just thinking that for a lot of asian households like mine, it would be a totally regular ingredient we have laying around most of the time but it definitely wouldn't apply to households and cultures that don't eat rice as regularly like some others do
@@jgorman1918 tbh if you ever make rice there’s always some left over
The key to sesame oil is to add it when you're almost done cooking. Otherwise you're cooking it off, barely getting the aromatics and flavour of it
I thought that too... I was surprised to see her add it earlier than I expected.
Thank you!
I recommend buying a better dark sesame oil. There are many Korean and Chinese dishes that utilize oil at the beginning.
the flank steak looks excellent!! many fusion Japanese style dishes! and really love the cast iron fry pans!!
Flank steak looked delicious but not like 15 minutes.
@@MumrikDKit was still medium rare though
In what world is the flank steak a 15-min meal…the rest are easily within that time frame and simple and accessible.
Maybe they didn't do a good job explaining the challenge and people thought it was just 15 minute prep?
if everything was prepped for you, im sure it would be 15 min. But having to do the chopping and puree all takes more than 15 min. not to mention "mortar and pestle" like sorry dude i'm not an old timey doctor, i don't have one of those laying about lol
swordfish steaks accessible?
Brad really likes the word "little" haha! All jokes aside, this was a great video and the tips will last a lifetime.
DeVonn has the most stellar cooking posture in the world
the prepackaged slaw is one of my favorite ingredients its so great to add to so many things
It never occurred to me to try this until this video! Truly a fantastic hack!!
These all look delicious but I’m gonna need to see a clock to believe some these were actually done in
I love these videos because you let the chefs highlight their personal styles, on & off the plate.
OK but let's talk about Devonn's outfit I mean, the matching apron and everything!!!! 🤌💚
I’m going to make Hana’s tomorrow! It sounds like something my whole family would like. And I it looks like I have everything for Shilpa’s in my pantry for tonight!
Made Chris' curry rice cakes for my family, and we absolutely loved it! Can't wait to make it again and experiment with different meats.
Measuring with your heart is the hallmark of an amazing chef.
Shilpa’s dish looks delish and I feel like it would be equally delish made with coconut cream for a plant-based twist 🔥
“I measure with my heart” is so cute
The tip about the even egg whites is amazing!
it's amazing to see so many varian of dishes cooked by different chefs! very inspiring
More of these please! Love this! If y’all don’t have a meal prep one, you should get on that 😊
Just wanted to mention that Japanese Yakisoba (fried noodle) sauce isn’t oyster or soy sauce based!!! They are Sōsu (including varieties of different thickness such as Usutā, Tonkatsu, Okomomiyaki sauces), which is Japanese worcestershire/brown sauce.
That creamy spinach and chickpea dish looks amazing!
I really enjoyed watching everybody’s dishes. The flavors! Learned some things, too.
Just made Zaynab's scallion fried rice as I had all the ingredients.... awesome flavours for a quick dinner. Thank you for sharing!
Never thought of using Japanese curry blocks in any other ways lol Need to try Chris's recipe
Japanese one for creamy, sweetness of onion-y flavor, Korean curry powder for peppery and there's more kick to it, of you happen to be seeing both kinds in one store which is pretty often.
I use japanese one for my family, Korean one for myself.
I liked when the chefs said which ingredients they always have on hand, because that is how I plan my own 15 minute meals-- and now I can add their "on hand" ingredients to my cupboard :)
The salvitxada sauce is so versatile
Can't wait to give it a try
That first stir fry recipe , I had all the ingredients and made it real quick , delicious 🤤😋😋
I’ve made the fried rice like a billion times now. Definitely my go-to 15 minute meal!
Beautiful! I love the sauce with almonds, herbs and tomato.
“Few cloves of garlic, I measure with my heart.” -Zaynab 1:02
😂
I just made Chris' dish with salsiccia sausage. I'm amazed at how tasty it was. I added some rice noodles in for even more starch/carbohydrates.
I'm going through make all of these! They look great ❤️
Love it all! Great variety! 👏
Loved all the dishes. They looked great. I saw one "maybe 15 minute" meal. Thank you Zaynab.
The rice looked amazing I wanna make it asap!!
“I measure with my heart” is the exact moment I knew that dish would be 🔥
The first one made my day, her instructions are ace.
Measuring garlic with your ❤ is perfect!!
Brad called his salad “simple” 🤣🤣🤣🤣🤣🤣
Great video! I will definitely be fixing the flank steak recipe and the chick pea creamed spinach recipe!
I make quick fried rice but with leftover roast pork and I stir fry the egg so it more authentic. The Japanese curry sauce comes in mild medium etc. I love it all.
These are so creative I love that you've added different ethnicities I'm a big fan of Asian and Indian foods
yes Chris!! I make practically the same thing except i add coconut milk instead of butter and will dump in whatever veggies are going bad OR frozen ones, haha
These all look delicious!!
the flavors are all so unique and new to me! don't know which one i want to try first
more videos like this please I loved it!!!!
I want to try them all! 🤤
THIS!! MORE OF THIS! Love the simplicity.
Brad: "a little avocado"
Me: "Mangooooooo"
Ill never let him live it down!
Respect to everyone and their lifestyle discoveries. May they keep growing greatly.
The yaki shoba looks so good 😊😊
I need those curry blocks! I added it to my grocery list, excited to try.
Me too!
These all look great 😍
EPA! I enjoyed the different approaches to "I'm Hungry Now!" And thanks for the new faces, new styles.
I love brad as a NJ local but also bc he was bold enough to use swordfish. A lot of people are scared to cook it
Zaynab nailed this one! ❤
Love Hana’s recipe. Def will try!
all of these recipes looked so good and doable!
Shilpa's dish looks soooo good! Trying out very soon.
If it were anyone else but Brad, I wouldn't believe that swordfish was something they kept on hand.
If i've got 15 minutes I'm not reaching for my mortar and pestle but thank you DeVonn
Love this kind of video!!!!
Nothing more better than a good content to get you back in shape 😅nice video
Nothing *better ... (better = "more good").
Sometimes you forget how great food can be simple to make
quart container lid trick! genius!
"I measure with my heart." I feel that
brads cooking got me in a trance
In case you want even a quicker version of Zaynab's fried rice, just put the egg after the alliums become fragrant then scramble it 😄
But then you won't have a runny yolk 😢
@@danibaie Or the crispy bottom.
That swordfish … STUPENDOUS!!
Amazing. These ingredients for me is a weekend special.
Love these dishes. The cooks are so FAST, though!! I’m envious: Just cutting shallots takes me a while ☺️
And in a European village it’s not easy to get, say, rice cakes or curry-blocks - and if you do, they’re very expensive...
Brad's lid trick is insane, can't wait to try it