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Cuisine et Vin
Bon Appetit

Bon Appetit

November 2020

Bon Appétit focuses on what's "now" in the world of food, drink, and entertaining, while still giving readers valuable cooking tools, tips, and most of all, recipes. This food lifestyle publication looks at life through the lens of food & cooking in, dining out, travel, entertainment, shopping and design.

Pays:
United States
Langue:
English
Éditeur:
Conde Nast US
Fréquence:
Monthly
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2 min.
an unfamiliar ritual

MY FAMI LY HAS OUR THANKSGIVING system down to a T. Or, I should say, down to the manila folder in which we keep a decade’s worth of menus marked up with quantities and guest lists, keeping tabs on the first dish to go (mac and cheese) and the biggest hits (Dad’s chicken-and-waffles appetizer, Mom’s perfect squash soup). Every year I perform a sleight of hand, making sure we end up with an extra tray of cornbread dressing (p. 73), my favorite, that I can eat for days afterward, sometimes straight from the fridge like a teenager, until it’s gone. My brother mixes cocktails, his girlfriend roasts the turkey, and a family friend always brings the most beautiful carved glass platter decorated artfully with half-moons of winter fruit. Inevitably someone turns…

4 min.
one pot, endless options

FROM LATE OCTOBER to early April, one piece of cookware takes up permanent residence on my stovetop, quietly burbling up hot pots and soups on cold nights. People message me on Instagram whenever I post photos of my donabe: What is it? (A Japanese earthenware pot used for cooking and serving.) Where did I get it? (Toiro Kitchen in L.A.) What do I make in it? (Everything!) At a basic level, a donabe is a pot that just happens to be pretty enough to double as a striking serving piece. High-quality versions have thick walls that effectively retain heat and are especially good for gently cooking the vegetable-heavy meals I want constantly this time of year. When I’m short on time, I opt for a quick nabe, or hot pot, which starts…

1 min.
family meal

TOASTED RICE powder gives Laotian larb its distinct pebbled texture and nutty flavor. Making it is easy: Slowly toast uncooked glutinous rice in a pan until it’s golden and deliciously fragrant, then pulse in a spice mill until it’s the consistency of coarsely cracked black pepper. Use it in cookbook author Lara Lee’s tofu larb recipe on p. 20 (and don’t skip her shiitake-and-soba stir-fry on p. 25). Make extra rice powder and keep the leftovers in a jar to add texture to noodles and salads…or another batch of that larb.…

2 min.
beet fritters with beet greens yogurt

MAKES 10–12 4 medium beets with greens (about 1 lb.)1 large or 2 medium Yukon Gold or russet potatoes (about 10 oz.)1 medium onion1½ tsp. kosher salt, plus more4 Tbsp. (or more) extra-virgin olive oil, divided2 large eggs, beaten to blend6 Tbsp. panko¼ cup cornstarch2 tsp. coriander seeds, crushed2 tsp. cumin seeds, crushed1 lemon, halved½ cup plain whole-milk yogurt½ cup coarsely chopped dillFreshly ground black pepper 1. Preheat oven to 300°. Line a sieve with 2 layers of paper towels; set over a large bowl. Remove stems and greens from beets; set aside. Scrub beets and potato, then grate on the large holes of a box grater into prepared sieve, followed by onion. Season with salt and toss well. Let vegetables sit at least 25 minutes. 2. Meanwhile, finely chop reserved beet stems…

1 min.
smoked tofu larb with lemongrass

4 SERVINGS ⅓ cup (or more) fresh lime juice¼ cup light soy sauce1 Tbsp. palm or light brown sugar2 tsp. (or more) chile powder1 tsp. kosher salt, plus more¼ cup glutinous rice2 Tbsp. vegetable oil6 small shallots, thinly sliced3–4 lemongrass stalks, bottom third only, tough outer layers removed, finely chopped1½ lb. smoked or firm tofu, drained, cut into ¼" cubes2 Tbsp. black sesame seeds, plus more1¼ cups chopped mixed tender herbs (such as Thai basil and/or mint)Tender lettuce leaves (for serving) 1. Mix lime juice, soy sauce, palm sugar, chile powder, and 1 tsp. salt in a large bowl to combine; set dressing aside. 2. Toast rice in a dry medium skillet over medium heat, stirring occasionally, until golden and nutty-smelling, 6–8 minutes. Transfer to a spice mill and let cool, then coarsely…

2 min.
tomato chicken coconut curry

4 SERVINGS 3 Tbsp. ghee, virgin coconut oil, or vegetable oil1 large red onion, finely chopped1 2" piece ginger, peeled, finely grated4 garlic cloves, thinly slicedKosher salt4 tsp. garam masala1 tsp. Kashmiri chile powder or ½ tsp. crushed red pepper flakes2 Tbsp. honey1 28-oz. can whole peeled tomatoes1 13.5-oz. can coconut milk3 skinless, boneless chicken breasts (about 1½ lb. total), sliced 1" thick½ cup plain whole-milk Greek yogurt½ cup coarsely chopped cilantro 1. Heat ghee in a large saucepan over medium-high. Add onion and cook, stirring occasionally, until softened and golden brown around the edges, about 5 minutes. Add ginger and garlic and cook, stirring, until softened, about 2 minutes; season with salt. Add garam masala and chile powder and cook, stirring, until fragrant, about 30 seconds. Stir in honey and cook…