Bon Appetit December 2022/January 2023

At Bon Appétit the art team is responsible for visually interpreting the stories and recipes we are so keen to share. This month we’re pleased to unveil the magazine’s redesign under the leadership of creative director Arsh Raziuddin. Building upon the singular style we’re already known for, Raziuddin, along with design director Caroline Newton, focused on “keeping the playfulness but stripping the noise.” We’ve updated our logo to feel more elegant and contemporary, and more dramatic revisions inside the magazine include a custom typeface named Aperitif (see “A New Look,” above). It’s designed by Jeremy Mickel and inspired by the warmth of cookbook fonts from the 1960s and ’70s. Altogether we hope it feels fresh yet timeless, like the best recipes. The redesign gives us a chance to introduce some new columns,…

1. THE SKINNY ON STOCK Stock is what you get when you cook ingredients in water for an extended period of time to extract flavor from them. Technically, stock differs from broth in that the former is made primarily with bones, which require long cooking to dissolve the loads of lip-sticking collagen they contain, whereas the latter is made primarily with meat, which gives up flavor faster. In reality, the terms are used interchangeably. We’re sticking with stock, but if you see a recipe that uses broth, know that they’re pretty much the same thing. 2. HOW TO MAKE THE GOOD STUFF You don’t need a recipe to make a pot of stock—see point 7—but sticking to a few simple ratios and best practices will yield a more consistent, and consistently delicious, result.…

Many parents will recognize this moment: You work hard making something new, something delicious and uncontentious, maybe even a dish you loved eating as a child; you then cross your fingers, say a little prayer, and place it in front of your kid. What happens next is as predictable as a game of roulette: a loud NO!, a shy yes, a willingness to try after some firm encouragement, or even, with some luck, your child just tucks in and gives it an enthusiastic go. You never know! In our house things are more predictable now, I am happy to announce. Max, who’s nine, and Flynn, aged seven, have finally passed their most fussy period. They eat most things. On a recent trip to Paris they surprised us, in a good way,…

1. LAU POTTERY STUDIO CUPS Hurricane Fiona flooded Lau Pottery’s San Juan, Puerto Rico, studio, destroying stocks of clay and a kiln. They’re getting back on their feet and turning out the charming idiosyncratic ceramics esteemed by local chefs and home cooks alike. $48; laupotterystudio.com 2. SARABURI MARBLE BOWL Even unglamorous fruit feels glamorous in this hefty marble vessel, handcrafted north of Bangkok from local marble. $165; sukrachand.com 3. SONA HOME PANNA TWO-BOTTLE COOLER This gold-plated brass bottle chiller is a functional centerpiece if we’ve ever seen one. Fill the middle compartment with ice to keep the New Year’s Eve Champagne cold until midnight. $398; sonahomenyc.com 4. 12" JOAN CASTIRON SKILLET You can find cast-iron pans for a lot less than this beauty much beloved by BA food director Chris Morocco, but they won’t be as lightweight…

TEMPEH BOWLS WITH NUT BUTTER SAUCE Warm steamed veggies become a well-rounded meal with the addition of crisped tempeh, a torn boiled egg, crunchy cucumbers, and a ginger-spiked sauce RECIPE BY KENDRA VACULIN 4 SERVINGS 2 Tbsp. extra-virgin olive oil, plus more2 8-oz. packages tempeh4 cups 1" cubes peeled butternut squash1 1" piece ginger, peeled, finely grated1 garlic clove, finely grated¼ cup nut butter (such as peanut or almond)1 Tbsp. soy sauce2 Tbsp. unseasoned rice vinegar, plus more1 large bunch broccolini, halved lengthwise if thick4 large eggs2 Persian cucumbers, thinly sliced1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher saltMint sprigs (for serving) 1. Heat 2 Tbsp. oil in a large heavy pot over medium-high. Cook tempeh until golden brown and crisp, about 3 minutes per side. Transfer to a plate. Let cool slightly; tear…

It’s an exciting time for food in Buenos Aires. When I moved to Argentina in 2006, restaurant choices were limited, mostly consisting of asado, pasta, and pizza. But the gastronomic landscape is experiencing a transformation. Sure, beloved parrillas and iconic Italian-Spanish-influenced bodegones still dominate, but there’s a new generation of chefs introducing worldly spices and vegetable-centric dishes, thinking beyond meat and expanding their horizons. Porteños—the residents of BA—are going out to eat like never before too. Despite an ongoing economic crisis and hyperinflation, patrons still spill onto streets outside the buzziest restaurants hoping for a table, willing to sit curbside with a plate of food on their laps. For those with American dollars, a lavish dinner for two people with drinks costs, on average, approximately $40—a steal when compared to…