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Bon AppetitBon Appetit

Bon Appetit September 2019

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.

Country:
United States
Language:
English
Publisher:
Conde Nast US
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$19.99
10 Issues

IN THIS ISSUE

access_time2 min.
bon appetit

Editor in Chief ADAM RAPOPORT Creative Director MICHELE OUTLAND Deputy Editor JULIA KRAMER Food Director CARLA LALLI MUSIC Director of Editorial Operations CRISTINA MARTINEZ Digital Director CAREY POLIS Editorial Features Editor MERYL ROTHSTEIN Bonappetit.com Editor SASHA LEVINE Healthyish Editor AMANDA SHAPIRO Basically Editor SARAH JAMPEL Senior Staff Writer ALEX BEGGS Digital Restaurant Editor ELYSE INAMINE Associate Editors HILARY CADIGAN, CHRISTINA CHAEY, ALEX DELANY Assistant Editor ALIZA ABARBANEL Entertainment Editor CAITLIN BRODY Editorial Assistants JESSE SPARKS, EMMA WARTZMAN Assistant to the Editor in Chief RYAN WALKER-HARTSHORN Contributing Editors Editor at Large ANDREW KNOWLTON Editor at Large AMIEL STANEK Contributing Editor CHRISTINE MUHLKE Contributing Editor ALISON ROMAN Wine Editor MARISSA A. ROSS Contributing Writer PRIYA KRISHNA Design Design Director CHRIS CRISTIANO Art Director CHRISTA GUERRA Designer BRYAN FOUNTAIN Art Assistant ANNALEE SOSKIN Photography Staff Photographers CHELSIE CRAIG, ALEX LAU Associate Visuals Editor EMMA FISHMAN Operations Editorial Operations Manager NICK TRAVERSE Production Manager MATT CARSON Associate Production Manager KATE FENOGLIO Copy Director GREG ROBERTSON Copy Manager BRIAN CARROLL Research Director SUSAN SEDMAN Artistic…

access_time2 min.
back to the kitchen

BY THE TIME LABOR DAY weekend sputters to a close, I’ve hit Full Tomato. Absolute Corn too. Basil, see you next year. Whether or not fall is actually in the air, I’m ready to flip the page on the calendar. Spareribs on the grill give way to short ribs in the oven. Sun Gold–tomato spaghetti segues into creamy mushroom fettuccine. At some point I’ll inevitably pester my wife, Simone, about whether we can plan some sort of dinner party. “I feel like we haven’t had anyone over in ages!” Because to me this time of year means the return of Cooking Season—back to work, back to school, back to the kitchen. And that’s the ethos behind this spirited issue. We’re sharing the kinds of recipes, game plans, and let’s-do-this-thing! inspiration that will carry…

access_time1 min.
home

Hot Cake “That’s beautiful” was the immediate response I got when I texted a photo of my latest loaf to my great friend and baking pen pal Caroline. “It’s not me,” I wrote back, “it’s the pan!” When baked in this Nordic Ware fluted pan, a pound cake or humble banana bread emerges (forgive my hyperbole) like a butterfly from a cocoon: stunning, intricately designed, and a different creature entirely. It makes for a dessert that practically demands a compliment—because we all know half the fun of baking is the part where you get to show off afterward.…

access_time4 min.
a new book for every type of cook

IF YOU ALMOST BOUGHT A TICKET TO JAPAN FIVE TIMES As a restaurateur who has run kitchens in Tokyo and New York, Ivan Orkin (of Ivan Ramen) has been studying and cooking Japanese food for more than 30 years. It’s his perspective as a gaijin, or foreigner (Orkin grew up on Long Island and fell in love with Japanese food while working as a restaurant dishwasher), that makes The Gaijin Cookbook ($30, September) so distinct: Instead of trying to write a treatise on Japanese cuisine, he created a highly personal book about what a Jewish guy from New York has soaked up over the years. It’s a good example of how to approach the food of a culture that’s not your own with respect and deference—and oh yeah, it’ll make you…

access_time6 min.
home – family meal

Love Your Veg Anytime a friend asks me for meat-free recipes that won’t leave them hungry a few hours later, I point them to Heidi Swanson, the cookbook author and woman behind the beloved blog 101 Cookbooks who developed these beautiful recipes. She’s a longtime vegetarian and the kind of industrious, effortlessly elegant cook who can make tofu and lentils as appealing as a bowl of guanciale-flecked carbonara. (If you think I’m being hyperbolic, just ask her 100K Instagram followers.) Her dinner criteria: It must be substantial and satisfying—think hearty soba tossed with coconutty roast kale, or a fragrant late-summer vegetable curry—and not create too many dirty dishes. You don’t need to be a vegetarian to appreciate that. Tomato Fried Rice Cooking rice in big batches is like giving a gift to your…

access_time3 min.
no substitutions, please

A FEW YEARS AGO, on a summer evening when some friends and their kids were over for dinner, I decided to make “healthy” s’mores. In an effort to avoid overly processed stuff, I bought whole wheat digestive biscuits, organic dark chocolate, and natural marshmallows. The result was, unsurprisingly, terrible. Nobody even finished them. When feeding kids, there’s a feeling of obligation to make what we believe to be wholesome decisions: Replace butter with olive oil; pasta with whole grains; fatty meats with leaner alternatives. But some foods shouldn’t be messed with. Wouldn’t it be tragic if my kids grew up thinking s’mores tasted kind of average? So when I recently decided to make us BLTs, I vowed not to mess with them. I would use white bread and full-fat mayonnaise. I…

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