Bon Appetit August 2021

Grill and Go WITH RECIPES FOR grilled scallops, chicken, and veggies, we’ve labeled this the grilling issue. But we could have easily called it the inspiration issue. Here at Bon Appétit, we’re inspired to travel again, so we turned to food people (chefs, shop owners, and cookbook authors) for advice on planning food-focused getaways. Where, we asked them, do they take guests to eat and sightsee when showing off their respective hometowns? I don’t know about you, but after an intense 2020, I want to keep my weekend bag packed so I can explore every destination in this package (page 70), whether it’s just a short flight away like New Orleans and Charleston or 12 hours ahead, like Singapore, with its UNESCO-protected hawker culture. (Okay, I’d need more than a weekend…

4 SERVINGS 3 oil-packed anchovy fillets1 small garlic clove⅓ cup extra-virgin olive oil3 Tbsp. fresh lemon juice1 Tbsp. mayonnaise1 tsp. Dijon mustard2 Tbsp. finely grated Parmesan, plus shaved for serving Kosher salt, freshly ground pepper1½ lb. mixed tomatoes, sliced, quartered, or halved½ cup basil leaves 1. Purée anchovies, garlic, oil, lemon juice, mayonnaise, mustard, and 2 Tbsp. Parmesan in a blender until smooth. Season dressing with salt and pepper. (Or, finely chop anchovies and garlic and whisk together dressing in a medium bowl.) 2. Arrange tomatoes on a large plate; drizzle dressing over. Top with basil and shaved Parmesan; season generously with pepper.…

4 SERVINGS 3 Tbsp. oyster sauce1 Tbsp. unseasoned rice vinegar1 tsp. toasted sesame oil4 skinless, boneless chicken thighs (about 1 lb.), cut into 1“ piecesKosher salt2 Tbsp. cornstarch4 Tbsp. vegetable oil, divided½ small red onion, sliced4 garlic cloves, sliced1 1“ piece ginger, peeled, finely chopped½ tsp. (or more) Aleppo-style pepper or other mild chile flakes3 ears of corn, kernels cut from cobs Steamed rice and cilantro leaves with tender stems (for serving) 1. Stir together oyster sauce, vinegar, sesame oil, and 2 Tbsp. water in a small bowl. Set aside. 2. Place chicken in a medium bowl. Season with salt and sprinkle with cornstarch; toss lightly to coat. Heat 2 Tbsp. vegetable oil in a large wellseasoned wok or nonstick skillet over medium-high. Cook chicken, tossing occasionally, until golden brown and nearly cooked…

MAKES 4 2 medium summer squashKosher salt1 6–8-oz. package Halloumi cheese2–3 Tbsp. extra-virgin olive oil1 garlic clove, finely grated¼ cup sliced pickled jalapenos, plus 1 Tbsp. pickle juice1 tsp. honeyFreshly ground black pepper4 hamburger buns⅓ cup basil leaves 1. Trim ends from squash. Cut crosswise into 3"-long cylinders; cut cylinders lengthwise into ¼"-thick planks. Spread out on a kitchen towel and sprinkle lightly with salt. Let sit 10 minutes. 2. Meanwhile, slice Halloumi into ½"-thick slabs roughly the width of the buns (about 3" squares). 3. Whisk garlic, pickle juice, honey, and a small pinch of salt in a small bowl; season generously with pepper. Set dressing aside. 4. Heat 2 Tbsp. oil in a large nonstick skillet over medium-high. Pat squash dry. Working in 2 batches, cook squash in a single layer, turning once…

4 SERVINGS Kosher salt12 oz. dried wide rice noodles3 Tbsp. gochujang (Korean hot pepper paste)1 Tbsp. white or yellow miso6 Tbsp. extra-virgin olive oil, divided1½ lb. medium eggplant, preferably Japanese, sliced ¾" thick6 garlic cloves, thinly sliced1 1" piece ginger, peeled, finely chopped2 Tbsp. double-concentrated tomato paste2 Tbsp. unsalted butter3 scallions, thinly sliced¼ cup chopped salted dry-roasted peanuts 1. Bring a large pot of lightly salted water to a simmer. Remove pot from heat and stir in noodles. Let soak, stirring often, until very al dente. Drain, reserving 1 cup noodle cooking liquid. Rinse noodles under cold running water. 2. Mix gochujang and miso in a small bowl, gradually adding 1½ cups warm water, until smooth. 3. Meanwhile, heat 3 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. Add eggplant and drizzle…

4 SERVINGS 4 5–6-oz. cod or other flaky whitefish filletsKosher salt2 Tbsp. cornstarch or all-purpose flour6 Tbsp. extra-virgin olive oil, divided1 bunch scallions, thinly sliced4 Tbsp. unsalted butter1 tsp. toasted sesame oil1 1" piece ginger, peeled, finely chopped2 garlic cloves, thinly sliced 1. Pat fish dry with paper towels; season with salt. Sprinkle one side with an even layer of cornstarch; brush off excess. Heat 2 Tbsp. olive oil in a large nonstick skillet over medium-high. Lay fish, cornstarch side down, in skillet and cook, shaking pan occasionally, until golden, crisp, and opaque around the edges, 6–8 minutes. Turn fish over and cook just until fillets are cooked through and flake easily with a fork, 1–2 minutes. 2. Meanwhile, place scallions in a medium heatproof bowl. Combine butter, sesame oil, ginger, garlic, and…