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. 

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

Jollof rice is the life of every party and the dish that sparks friendly debates far and wide! Whether you’re team Nigerian, Ghanaian, or have your own special way, one thing is for sure: Jollof brings everyone together. This recipe has been perfected over time…tested, trusted and loved by many. Ready to master the art of that perfect, smoky, jollof?

Learn how to make this staple dish, which is part of nearly every meal in a Cherokee home. Chef Nico Albert (Cherokee Nation) is a self-taught chef, caterer and student of traditional Indigenous cuisines based in Tulsa, Oklahoma.

This video appears as part of Native America, a four-part series that explores the world created by America’s First Peoples. Reach back 15,000 years to reveal massive cities aligned to the stars, unique systems of science and spirituality, and 100 million people connected by social networks spanning two continents. Premiered October 23, 2018.

In this video you will be taught how to make six delicious Japanese dinners.  Miso Ramen, Teriyaki Chicken, Yaki Udon, Oyakodo, Chicken Katsu, Chicken Katsudon are all quick deliciously easy recipes.

Today I’m going to share with you how I make a delicious cheesy arepa, now let me tell you I’m Mexican but I loooooove learning different foods from different regions! After watching Encanto, I got inspired to recreate this delicious recipe and let me tell you this will be a recipe to keep in our family! (Thanks to my friend for the little help) Like we have gorditas, Salvadorans have pupusas, Colombia, Venezuela, and Panama have arepas. Which in case you don’t know what an arepa is, an Arepas is a cornmeal cake that originated hundreds of years ago Traditionally, they were cooked on a pan called a budare,  they can also be grilled, baked, or fried and can be stuffed with any shredded meat! 

Like every recipe  and every household, are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!

Egusi Soup – Efo Elegusi  is an extremely popular Nigerian vegetable soup. The most popular vegetable options for Efo Elegusi are Ugu (Pumpkin leaves), Spinach and Bitterleaf. I prefer a mix of Ugu and Efinrin leaves. I choose to add Efinrin because it’s an aromatic herb and it’s distinctively flavourful in soups. I’ll be using both leaves today; fresh Ugu leaves and dry Efinrin leaves.

Egusi Soup can be prepared with clumps or without, it’s all down to personal preference. clumps are achieved by pre-frying the Egusi or by mixing raw egg with the ground Egusi and frying in palm oil or in the stew. I’m not a fan of clumpy Egusi soup, I prefer mine a tad bit watery, very much like Egusi Ijebu.

Nothing brings people together better than good food. A country's food speaks a lot about it's culture, heritage and people. Europe located in the northern hemisphere is home to about 44 countries, Netherlands, United Kingdom, France and Italy being some of the few well known countries. We're picking some of our 6 favorites!

My Ron and I love soups, and this one is his favorite. This is a highly requested soup in our family, and it can be changed around with different ingredients. You can add potatoes, cabbage, or any other favorite vegetable and it'll still be delicious. You can enjoy it all year long, and this is one dish my mom prepared often when i was growing up, and she always made fresh corn tortillas with it. the chipotle peppers in Adobo sauce adds a delicious smokey flavor with a kick, i don't think its spicy hot, but you can just add the Adobo sauce or just leave it out totally. i hope you give it a try, it may just become your favorite. ❤️

Watch Sean Sherman cook these three Indigenous recipes: 

Wild Conifer + Maple Tea

Cedar Braised Bison

Roasted Squash + Pepita Pesto

North American Traditional Indigenous Food Systems (NĀTIFS), founded by The Sioux Chef Sean Sherman, is dedicated to addressing the economic and health crises affecting Native communities by re-establishing Native foodways. We imagine a new North American food system that generates wealth and improves health in Native communities through food-related enterprises. For more information and to support us, please visit https://natifs.org/