Bon Appetit March 2021

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.

United States
Conde Nast US
10 Issues

in this issue

3 min
happy to be here

I COLLECT FRIENDS who love to eat like a serious wine enthusiast collects rare vintages. If you don’t want to plan the day around what you’re eating next, I’m not sure we can hang. When my friends and I aren’t hunting down reservations, we’re cooking for one another. Sometimes the meals are elaborate, sometimes they’re simple. Passed down like family heirlooms, the recipes come from binders overflowing with clippings, from cookbooks, and from magazines, especially Bon Appétit, a favorite and trustworthy source for me. So when the call came to leave book publishing to take the helm at this storied magazine as it reckoned with racial and cultural equity, it was impossible to resist, even if that meant working with my beloved authors—and other storytellers—in a different way. As a…

6 min
family meal

YOU DON’T NEED to be a rice wizard to nail the cozy one-pot chicken and rice on p.12. But it helps to have a few tips from a pro like recipe developer Shayma Owaise Saadat. She employs techniques often used in making pulao, a rice dish with variations all over the world, including her native Pakistan. Saadat starts with the highest-quality basmati (she likes Daawat and Zebra brands). Layering a kitchen towel between the pot and lid prevents condensation from dripping down into the rice below and leading to mushiness. Finally, she’s patient: As tempting as it is to peek at the rice as it cooks, keeping the lid on creates steam that produces fluffy, evenly cooked grains. Turkey Meatballs With Romesco Sauce This versatile, nutty sauce adds rich flavor to other…

1 min
substance and style

★ To see what I’m cooking, follow me on Instagram @bonappetitdawn…

1 min
mission control

HERE’S A QUICK history lesson: Mission is believed to be the first grape ever planted in the state of California by missionaries back in the late 18th century. But over the years, as California wanted to compete with the world’s serious wine regions, grapes such as Mission were cast aside for more established ones like Chardonnay and Cabernet Sauvignon. Now, as modern winemakers explore the forgotten diversity of California grapes, these thin-skinned table wine grapes are helping them recapture a feel for the state’s wine identity when it was in its early days. You may have had Mission before. It goes by País in Chile and Lístan Prieto in Spain, where it is grown and vinified all over the Canary Islands. With the propensity for producing softly tannic, tart, chillable, low-alcohol…

3 min
that’s rich

Chocolate Banoffee Pie MAKES ONE 9"-DIAMETER PIE This pie is a combination of chocolate, bananas, and butterscotch, but it isn’t your traditional banoffee pie. Mallory Cayon, of Sunday Hospitality in NYC and L.A., uses crisp, gingerbread-like speculoos cookies in the crust to add just a hint of spice and bitter chocolate to contrast with the caramelly butterscotch filling. You’ll want to make this pie at least 6 hours before serving to give the pudding time to set up. CRUST 1 sleeve Lotus Biscoff cookies (about 32)6 Tbsp. unsalted butter, melted⅓ cup (67 g) granulated sugar GANACHE 3 oz. semisweet chocolate (at least 64% cacao), chopped½ cup heavy cream1 Tbsp. unsalted butter, room temperature PUDDING AND ASSEMBLY ⅓ cup (67 g) granulated sugar1½ cups whole milk2 Tbsp. heavy cream, room temperature¼ cup (50 g) light brown sugar1 Tbsp.…

3 min
when a restaurant becomes a ghost kitchen

TAKE A RESTAURANT. Remove the tables, chairs, and diners; add take-out containers and delivery drivers; and you’ve got a ghost kitchen. Also known as delivery-only restaurants and virtual brands, ghost kitchens aren’t new, but during the pandemic they’ve become increasingly common—and divisive. To some restaurant owners a ghost kitchen is a lifeline: It’s a way to feed customers while minimizing overhead costs and an entry point into the $18 billion online food industry. But to others a ghost kitchen is the death knell for restaurants as we know them. For New York City restaurateur Luis Mota, it’s a bit of both. Last spring he converted what was supposed to be the third location of his Mexican restaurant, La Contenta, into a ghost kitchen to keep his business afloat. But what’s…