Why has Brad been MIA. He is one of the reason you have so many subscribers still. Have more collabs with him to ease us with the new cast instead of forcing them upon us.
Zaynab’s pasta in a pan has quite honestly revolutionised the way I make pasta. It’s so easy and fast and turns out really creamy and flavourful. I’ve made this 4 times in the last few weeks, changing it up a little every time depending on what’s in the kitchen but always with lots of chilli paste. I even mixed it with Chrissy’s recipe and threw in a punnet of cherry tomatoes haha. Next I need to make Chrissy’s pasta properly cos that looks incredible.
the technique is called 'pasta risottata' since it cooks like risotto. I would suggest you use boiling water instead of cold water. A dish I love making that is super simple is: on a very hot pan add cherry tomatoes cut in half with the flat side down give them a nice char with the heat cranked up once they got some color, turn the heat down and add garlic and basil (or parsely) stems (save the leaves for the end) once the garlic (I prefer thinly sliced) has become golden, add your water and pasta. I prefer adding water just so it covers the pasta and then add more as I go (a kettle is perfect for this). as the pasta cooks (I really like angel hair for this, it takes 3 minutes tops), I like to squeeze the tomatoes add salt and chili flakes, keep stirring once the pasta is al dente, add the basil leaves and some pecorino Romano (Locatelli is the best you can find at the store) and a drizzle of evoo idk if I wasted 10 minutes of my life but I hope you give it a shot and let me know what you think
The second I saw them I thought the same thing. Though I also have to mention that when I first read your post I read "on-brad" instead of "on-brand" LOL Which works perfectly so I'm keeping it
can we please get DeVonn his own show that was a 10/10 across the board cooking skills, tutorial and tips, cook secrets/insight, presenting skills, concepts, recipe, presentation, little jokes was all fantastic
Of course he had to be a queen about it. Its not hard to splash anything with squid ink, honestly, it tastes horrible, he just wanted to be overtly different. Garbo.
@Brian It only appears to be more oil because she did not add butter or cheese or fatty meat like the others did. Her dish Is VEGAN. Fat content is likely about the same if not less.
The way Chrissy talked about those trumpetty pastas. Good people get a special kind of weird when they are trying to help you understand why they live something. Love it.
I've been doing pasta like that probably a couple times a month this last year and it is fantastic! It's basically like a risotto. Letting the pasta starch create a sauce. I know she was hindered by the number of ingredients, but using some sort of stock in place of the water makes it that much better! And so easy to do. Highly recommend!
Chrissy’s dish looked like sunshine on a plate! So vibrant and beautiful! Proving everyone who thinks vegan food is boring and sad wrong! Wish I could taste it! Does she have her own channel? 🌱😊
I missed Brad so much! I love his videos, and could watch them all day! The rest of the crew is delightful as well, don't get me wrong Yall are a blessing in my life and I learned so many great ways to make pasta today!
I would go with Zaynab's as my first choice, followed by Chrissy's. I thought Zaynab's one-pan approach was interesting, but you have to really make sure that you get the right amount of water. If you have too much, you would perhaps have to pull out the pasta for a little while while the sauce reduces to prevent winding up with limp, soggy noodles.
I’ve made it a few times now and get more relaxed with the water every time. Just make sure it’s juuust covered and then you can add more to water as you go, like risotto
My pantry pasta is shallot, red pepper flakes, capers, thyme, and lemon juice/zest. I also use butter, why wasn’t that one of the freebies 🥲 And IF I have cream then I’ll add a teeny splash at the end with the pasta water. But that puts me above 5 😬 4:54 Definitely gonna try the calabrian chili paste instead of red pepper flakes like I normally do!! Thanks for the tip ☺️
I just made Zaynab’s dish and holy smokes is it delicious! It was so good I ended up making it again 20 minutes later. Used gluten free and regular pasta, both came out great.
Finally homebody (Zaynab) shows how to cook pasta the best way! No more boiling 7 cups of water before putting in the pasta - just put the pasta and the water in together, heat and keep stirring so it doesn't stick together. So easy and fast!
@@shamkawow1they didn't pay their POC employees the same as their white employees. that's why a bunch of the og cast left. I suggest you read up on it
For cold tomato sauced pasta, we put it into a loaf pan, well compacted, and slice it for later. Saute a slice in olive oil/butter and top with an egg for a zippy breakfast. Use a slice cold topped with a salad of bitter greens, herbs, olives etc. Stick a slice in a sandwich. We've been doing that as long as I can remember. Love it. Give it a try.
Everyone needs freezer peas in there life so many great uses for them that pancetta and peas looked delicious and I am so intrigued by the squid ink pasta with the cured egg yolks wow 😳
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Why has Brad been MIA. He is one of the reason you have so many subscribers still. Have more collabs with him to ease us with the new cast instead of forcing them upon us.
It’s so sad that we can no longer have middle eastern chefs on Bon Appetite. Poor Andy got lumped in with us, no good whites.
Zaynab’s pasta in a pan has quite honestly revolutionised the way I make pasta. It’s so easy and fast and turns out really creamy and flavourful. I’ve made this 4 times in the last few weeks, changing it up a little every time depending on what’s in the kitchen but always with lots of chilli paste. I even mixed it with Chrissy’s recipe and threw in a punnet of cherry tomatoes haha. Next I need to make Chrissy’s pasta properly cos that looks incredible.
the technique is called 'pasta risottata' since it cooks like risotto. I would suggest you use boiling water instead of cold water. A dish I love making that is super simple is:
on a very hot pan add cherry tomatoes cut in half with the flat side down
give them a nice char with the heat cranked up
once they got some color, turn the heat down and add garlic and basil (or parsely) stems (save the leaves for the end)
once the garlic (I prefer thinly sliced) has become golden, add your water and pasta. I prefer adding water just so it covers the pasta and then add more as I go (a kettle is perfect for this).
as the pasta cooks (I really like angel hair for this, it takes 3 minutes tops), I like to squeeze the tomatoes
add salt and chili flakes, keep stirring
once the pasta is al dente, add the basil leaves and some pecorino Romano (Locatelli is the best you can find at the store) and a drizzle of evoo
idk if I wasted 10 minutes of my life but I hope you give it a shot and let me know what you think
Meanwhile in simpler terms --- '1-pot pasta' 😂
Brad basically going with fancy Spaghetti-O's is the most on brand thing ever.
The second I saw them I thought the same thing.
Though I also have to mention that when I first read your post I read "on-brad" instead of "on-brand" LOL
Which works perfectly so I'm keeping it
@@theouthousepoet 😂
Is anyone able to essentially write out his recipe? Lol
Also, he has an interesting way of counting to 5.
1) parsley
2) terragon
3) EVOO
4) Cheese
5) Shrimp
6) Tomato
He could’ve replaced the parmesan with garlic, i cant imagine this tasting that good
Me, 4 chefs into this video: “oh I can totally do these”
DeVonn: “okay, now grab your cuttlefish ink…”
Amazingly underrated comment right here!
can we please get DeVonn his own show that was a 10/10 across the board cooking skills, tutorial and tips, cook secrets/insight, presenting skills, concepts, recipe, presentation, little jokes was all fantastic
Too much of a queen for me.
He was awesome!
@@vandalg282 no such thing as too much queen, this icon nailed his segment
I said what I said, don't @ me.
agreed agreed agreed!
Zaynab nailed the mission - anything with 5 ingredients should be simple and easy. Hers was the epitome of that. Great stuff.
Agreed
most Italian dishes use very few ingredients. It’s the technique and experience that makes the dish stand out.
I make this literally once a week and sub out the Calabrian chili paste with red pepper flakes as I can’t find any paste!
I make it all the time now after discovering it here. Everyone I’ve made it for loves it.
Question for you all! Did she really mean 2 and a quarter water for 6oz of pasta, or 16oz of pasta?
DeVonn’s dish must be the most beautiful thing I’ve seen prepared that still feels like I have a slight chance at replicating
The more and more I see DeVonn, the more I like his personality and am so very impressed by his commentary.
Devonn is so fun to watch, and I enjoy that Brad was probably very proud of him for using a salt-cured egg yolk.
@Miss Wellness I agree - it's probably fine, but I feel like I would mess it up and make myself or someone else sick!
I'm glad they made him tone it down. Don't need a strip show in my cooking vids XD. Great recipe👌
Of course he had to be a queen about it. Its not hard to splash anything with squid ink, honestly, it tastes horrible, he just wanted to be overtly different. Garbo.
zaynab's receipe is the most accessible, fuss-free and easy to make. love everyone else's as well, cant wait to try it.
Chrissy's dish looks insane, now I am on a quest to find golden tomatoes
But so much oil to start though...
@@codgamer I used about 2-3 tablespoons and it was delicious.
You can use the little pear-shaped orange ones too! They’re just as sweet.
@Brian It only appears to be more oil because she did not add butter or cheese or fatty meat like the others did. Her dish Is VEGAN. Fat content is likely about the same if not less.
@@nukesimone6772 you spittin fax rn
Devonn is just a great presence. So competent, so informative and really present. Enjoy his cooking immensely.
Woke
@@MC-ml3cn you seem stupid. Stop eating paste and join the human race. Or there’s the door.
@@MC-ml3cn Hater
Too much of a queen, squid ink tastes horrible, he ruined good pasta....also an egg? Smh this isn't breakfast.
@@vandalg282 eggs in pasta dishes is quite common
DeVonn is out of this world! Everything he’s made so far always looks A MA ZING!
The way Chrissy talked about those trumpetty pastas. Good people get a special kind of weird when they are trying to help you understand why they live something. Love it.
I feel you on that. Love hearing people describe something they love.
I love the NY accent when she said Flavors on flavors.
That golden tomato dish looked incredible
And I agree completely about yellow tomatoes!!! I prefer them. 💛
You can also buy them as passata, I love it. ♥️
I've made it 3 times, it's amazing! Used Bowtie Pasta as I couldn't find the pasta she had.
Why is no one talking about Zaynab's? That looks delicious! AND one pan - genius!
That was the one I really wanted to make. Looks delicious!
sammmme
I've been doing pasta like that probably a couple times a month this last year and it is fantastic! It's basically like a risotto. Letting the pasta starch create a sauce. I know she was hindered by the number of ingredients, but using some sort of stock in place of the water makes it that much better! And so easy to do. Highly recommend!
Honestly!
And those capers and calabrian chiles! SO flavourful, so easy, and SO italian (even if they would 'never' cook pasta in the pan)
Just ordered the chili paste!
Everyone is great in this! DeVonn especially is just perfect. And I would love to have more Chrissy giving amazing vegan recipes!
Devonn killed it! I’m all about Brad because I relate but Devonn was as descriptive and fun as the best of them. Look forward to seeing more of him.
Chrissy's pasta is like the ultimate pasta for a lunch party. Like I'm definitely making that
DeVonn's dish is ludicrously aesthetic. It looks insane. I love it.
DeVonn pulling out all the stops!!! Feeling so fancy just watching this 🦑🧈🖤🖤🖤
Chrissy’s pasta looks so good!! Definitely making that
DeVonn watching everyone else and is like ok hold my beer... My boy is next level. Wow
Brad is there so I watch instantly!
My man Leone carrying the channel on his back! Love you Brad and never change!
He's one of the few original of the golden age left.
Everyone else is a complete drip.
The chefs that are new to the channel are good, but I always watch when Brad or Chris is on.
The funny thing is that 0 ingredient pasta, by their rules, is 100% possible and even pretty good.
Butter, Pasta, Pepper!
LOVE Chrissy's dish! Thanks for including vegan ☺️ and the ingredients are beautiful!
If I understand correctly, Chrissy is entirely plant based and so any video featuring her will be completely vegan!
Parm is not vegan tho
Chrissy's dish looks beautiful. Looks, texture and taste wise so fresh and interesting.
Chrissy’s dish looked like sunshine on a plate! So vibrant and beautiful! Proving everyone who thinks vegan food is boring and sad wrong! Wish I could taste it! Does she have her own channel? 🌱😊
I missed Brad so much! I love his videos, and could watch them all day! The rest of the crew is delightful as well, don't get me wrong Yall are a blessing in my life and I learned so many great ways to make pasta today!
I would go with Zaynab's as my first choice, followed by Chrissy's. I thought Zaynab's one-pan approach was interesting, but you have to really make sure that you get the right amount of water. If you have too much, you would perhaps have to pull out the pasta for a little while while the sauce reduces to prevent winding up with limp, soggy noodles.
Brad's us easy, filling, and incorporates classic mixes, everyone else had no idea what real pasta dishes are.
I’ve made it a few times now and get more relaxed with the water every time. Just make sure it’s juuust covered and then you can add more to water as you go, like risotto
My pantry pasta is shallot, red pepper flakes, capers, thyme, and lemon juice/zest. I also use butter, why wasn’t that one of the freebies 🥲 And IF I have cream then I’ll add a teeny splash at the end with the pasta water. But that puts me above 5 😬 4:54 Definitely gonna try the calabrian chili paste instead of red pepper flakes like I normally do!! Thanks for the tip ☺️
Why is Brad a full emotion? Best and most entertaining person at Bon Appétit! I wish he was an active role in more videos!
do you know what "it's alive" is? you should watch it if you like brad. it's his show.
@@CaseyXCarnage of course, I do. That is the reason I say that. Lol Brad is just amazing. But it isn’t it’s own channel. Lol
I just made Zaynab’s dish and holy smokes is it delicious! It was so good I ended up making it again 20 minutes later. Used gluten free and regular pasta, both came out great.
Zaybab always coming in with delicious dishes that even on my most low day I might be able to make!
as a culinary student, these videos give me SO MUCH inspiration. THANK YOU
I always enjoy Brad’s enthusiasm. He is also a fabulous chef and very likable.
All these chefs are on point, loved it. i was amazed by devonns dish, i love learning about new foods
"if I wouldn't drink the wine, I probably don't want it in my food" lolllllll i love devonn
Chrissy's recipes are always so visually stunning (and taste great to boot).
tried panchetta and peas, it was very tasty, thanks for the tip.
When she was explaining why she smashes the garlic, I thought for sure Brad would jump out. "ALLICIN!!"
We need to see more of Devonn. I'M LIVING FOR THIS VIBEEEE!
Bruh, I almost forgot how happy I was to see Brad back after I saw Zaynab's recipe...that is a revelation right there.
Yes sir! We need more Brad!
Wow the gamut of dishes here is so awesome. DeVonn's dish could probably be sold for $35 at some restaurant.
Good to see Brad again, he has been greatly missed,
Finally homebody (Zaynab) shows how to cook pasta the best way! No more boiling 7 cups of water before putting in the pasta - just put the pasta and the water in together, heat and keep stirring so it doesn't stick together. So easy and fast!
Every time DeVonn presents I find myself googling and ordering things ive never had before. He could make a fortune as a salesman of anything.
Haven't been here as regularly as before the fallout but everytime I watch these, Chrissy's dishes are always a banger!
What fallout?
Yea it’s been a minute since I’ve been here… it’s not the same 🙁
@@shamkawow1they didn't pay their POC employees the same as their white employees. that's why a bunch of the og cast left. I suggest you read up on it
Missing the good old days when the editor would add in a "wourder" or ten in Brad's videos.
For cold tomato sauced pasta, we put it into a loaf pan, well compacted, and slice it for later. Saute a slice in olive oil/butter and top with an egg for a zippy breakfast. Use a slice cold topped with a salad of bitter greens, herbs, olives etc. Stick a slice in a sandwich. We've been doing that as long as I can remember. Love it. Give it a try.
Melissa and Christie’s dishes look the best! But I enjoyed the last guy the most. He was so real and funny!
I often forget that Brad is an actual cook and not just comedic relief
omg its so refreshing to see Brad, Melissa and Devonn back in the test kitchen. It's been a while!
Everyone needs freezer peas in there life so many great uses for them that pancetta and peas looked delicious and I am so intrigued by the squid ink pasta with the cured egg yolks wow 😳
there life = their life
They make a good ice pack too!
Zaynab’s dish is giving fancy but easy and I love it ✨✨✨
Made Melissa’s version tonight with mini penne and it was delicious!! Thank you for another super practical episode!
I love Brad. Love his energy and how naturally entertaining he is. He's definitely my favorite 😊
Brad carries the channel. There’s a reason the white chefs make more money.
@@jamestrotter927 bs. pretty sure the people who love Brad do so because of his personality and give a shite about his skin colour
@@AnimaConfusa Righr?! Why do people always feel the need to bring race into it
That cuttlefish ink dish was so pretty and creative!
The last guy is a future star on this channel. Very skilled cook and a fun personality.
I think I’ve been eating that golden-tomato pasta at least once a week in the past year. It’s my go-to for when my “mouth feels lonely”
devonns on a whole other level and is the only person here i wanna support
You definitely saved the best for last with Devonn's recipe. Very impressive with the limited ingredients. I think they nailed it.
The last two chefs need their own longer shows or regular features especially but all of them are as good or better than national star chefs. 👨🍳 👩🍳
I love precooking pasta the day before. It saves so much time as a cafeteria Cook. And it makes life a little easier just to have some
Devon has great style in their cooking every dish on this channel looks fantastic
Devonn knows what’s good. Chefs kiss
Please, i need to see more of brad in my life.
Chryssy and deVonn's look amazing! ❤️
Melissa's Florentine pork tenderloin sandwiches are part of my permanent recipe collection. She's a talent
DeVonn pasta is genius!
Bravo!
the vegan one looked soooooo good I’ve never tried those tomatoes before!
Wow everyone really showed up today!
Buuut Devonn I must say... chefs kiss! 😍🙌
That last clip of Brad was PERFECT 😂😂😂
Chrissy is pretty much single handedly making me eat less meat.
Her pasta looks like sunshine in a plate, so nice!
ah finally,Brad's back
missed the guy
Omg. DeVonn’s dish “I could cry this looks so good.” Me too
These all look amazing. I love these types of videos. Melissa's and Chrissy's are the ones I'd be most likely to make.
Is there a sandwich version of this in the same format? I think that'd be a hit !!
Devon you kicked it up a notch and hit the ball right out of the park!
I just made the golden tomato dish and it is SO GOOD honestly the best pasta I've ever made for myself
That's inspiring!
so nice to see so much color and talent in these vids!
Devon's dish looks fancy and delish! Love his vibes!
Just tried the golden tomato pasta. Sooo delicious! Def going to make it on a regular basis.
YES DEVON CONTENT
family loves the ditalini with peas and pasta, I make once a week!!
Fellow Florentine here! I'll definitely have to try Melissas recipe.
Also, "garlic treasures" is my new favorite term
As a person who can't eat oregano and basil, thank you for the recipes with parsley instead.
I see pasta- I click.
I always love how Chrissy’s vegan dishes are unapologetically making vegetables the star of the show. It’s inspiring.
I was thinking the same thing! It looked so delicious and vibrant!
Love Melissa’s part! Def will be trying that recipe
My first time seeing most of these new faces, I fell in love with Chrissy instantly! She’s beautiful, her hair is amazing and her voice is so soothing
Yeah I totally have a crush, haha
Melissa's dish is the best!!!!!!!!!! Yum..I am making this....Thanks Melissa
I just cooked Zaynab Issa pasta, which was so easy and good. Thanks so much. I will try Crissy's next because I love bursts of yellow.
Melissa's Dish screaming Italian legitness! Defo will try it this weekend.
MORE OF CHRISSY!!!!!!!!!!!!!!!!!!!!!!! we need more vegan/vegetarian meals
I love Chrissy's energy and take on these! will definitely give that recipe a go ❤
Zaynab's recipe looks great and easy to make!
Hi Kim how're you doing
I would definitely make Brad’s and Chrissy’s pasta since I pretty much always have the ingredients in my fridge and they come together very fast.
Whoohoo! Shout out to Sfoglini! Love Dan Pashman's cascatelli!
brad and melissa phoned it in. the last guy went absolutely nuts with it.
“What happens to the rest of the wine? That’s kind of my business.” LOL love that!
Brad's back!!! 😁😁 yeah bud!🙌