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Recipes
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
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It’s amazing how simple wooden skewers can transform a dinner standby into cocktail party fare! These look beautiful as part of a buffet spread but work equally well as a passed hors d’oeuvre since there’s no need for a plate. Best of all, they can be made well ahead of time; just wait to add the vinaigrette until right before serving. Elegant and simple.
Recipes
Simmering the leftover marinade and using it as a basting sauce ensures none of its powerful flavor goes to waste.
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Central New York State is known for sandwiches stuffed with juicy skewered meat marinated in Italian dressing; these are tasty enough to serve straight up, but we wouldn’t stop you from putting them on soft Italian bread, either.
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(4.83)
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A creamy Italian vinaigrette acts as both the marinade and the dressing for this super-easy grilled chicken and tomato number.
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Salt, pepper, garlic, acid, and a bit of heat are all you need to punch up this easy shrimp skewer recipe.
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PAT Oh, how we love grilled pineapple—and everyone loves grilled shrimp. And as Gina says, “Let’s keep it pretty,” so we skewer these two favorites together. Always remember to soak your skewers in cold water so they don’t catch fire on the grill. A brush of the syrupy glaze at the end will have your guests licking their sticks.
Recipes
Rib eye makes these antipasto skewers extra special, but there’s lots of room to play around with proteins, cheeses, and briny bits.
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(5)
Easy
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These kebabs are threaded with cubes of marinated chicken breast, red onion, mushrooms, pineapple, and zucchini.
Easy
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Tender Turkish Adana-style kebabs are an essential addition to your summer grilling.
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(5)
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You don’t always need a grill to cook skewers (or kebabs); here, they are conveniently broiled instead. If using wooden skewers, soak them in water for fifteen minutes to keep them from scorching.
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In this easy-but-impressive summer entrée, shrimp are tossed in a fiery chile-lime oil before being skewered and thrown on the grill. They’re served with lime wedges dipped in chili powder.
Articles
(57)
Cooking
Don't let your shrimp fall through the grill grates or spin around on skewers.
Nikita Richardson
techniques
We’re bringing skewers back, with crispy bacon ribbons, tender short rib bites, and more dipping sauces and bastes than you can shake a (long, pointed) stick at.
Chris Morocco
Cooking
Chop, thread, brush, grill. Those are the only verbs involved with these simple chicken skewers. Well ok, there's one more: While they cook, you puree the tarragon pesto...
Guest
Cooking
There's no messing up with these spicy, sambal-laced grilled chicken skewers. They've always been there for me, and they'll always be there for you.
Alex Delany
Cooking
Skewer + swordfish = dinner
Bon Appétit
techniques
Skewers are quick, use few ingredients, and are so versatile you'll never get bored. Here's how to make skewers right every time
Alison Roman
Videos
(104)
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Join Chefs Harold Villarosa and Tiana Gee as they prepare skewers two ways, with Tiana taking on prawns and Harold choosing chicken. To compliment the skewers, Chef Harold makes his version of a popular vinegar-based Filipino dipping sauce called Suka, with garlic, chilies and fresh ginger.
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Claire Saffitz takes on another challenge, this time to recreate the tastes of the rainbow... Gourmet-style.
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Ok, so Ferrero Rocher chocolates are pretty gourmet already. We get it. But couldn't they be even more gourmet? Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make a gourmet-ier version of Ferrero Rocher, everybody's favorite Italian, hazelnut-filled chocolates.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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So maybe this episode is a bit like Ferrero Rocher, in which Claire gourmetized an already gourmet treat. But what is wrong gourmetizing that which is already gourmet? Nothing, we say! Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Ben & Jerry's ice cream.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Illustrations by Logan Tsugita
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No, you didn't misread the title. Pastry Chef Claire Saffitz has returned to one of her earlier gourmet conquests: Pop Tarts. This time, she's making a simplified version of her original gourmet Pop Tarts so that anybody can make them from home.
We asked you to send in videos of you trying out her recipe and we got over 900 responses. Join Claire as she watches some of the videos to see the gourmet Pop Tarts people made.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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Nougat. Caramel. Peanuts. Chocolate. The building blocks of a Snickers bar. Each taken alone is simple enough (well maybe not the nougat), but together they become a different monster. Join Claire Saffitz as she attempts to make a gourmet version of a Snickers bar!
Check out Claire's Instagram: https://www.instagram.com/csaffitz/