Bon Appetit May 2022

OUR MAY ISSUE is a particularly interesting one for us at Bon Appétit. We want, as always, to bring you recipes that will expand your cooking repertoire and deliver inspiration for your weeknight and weekend meals. But we also want to explore the important topics surrounding the food we eat, like sustainability, which we approach in a number of ways this month. We contemplate the future of food in two thought-provoking articles, “The Plates of the Future” (page 48) and “Can Sushi Survive?” (page 64). We also highlight ingredients that are wonderful to cook with yet don’t tax the environment, such as mushrooms, which food director Chris Morocco has transformed into five delicious and economical recipes, including a creamy ragù and a miso-mushroom risotto in “A ’Shroom of One’s Own” (page…

I eat almost everything, but if I had to limit it myself, I’d elect to be either a pastatarian (if only that were a thing) or a pescatarian. I love fish—the way it absorbs flavor, how quickly it cooks, and how stunning it can look. I’m thinking of the artful presentation at Ka’teen, a newish open-air restaurant in Hollywood that draws inspiration from Yucatán. Paired with L.A.’s near-perfect weather and a mezcal–passion fruit cocktail, the Gypsy Fever, it transports me to the tip of Mexico. PHOTOGRAPHS: EMMA FISHMAN (DATE RELISH); ANDREA D’AGOSTO (KA’TEEN). FOOD STYLING BY SUSAN OTTAVIANO (DATE RELISH). PROP STYLING BY SOPHIE STRANGIO (DATE RELISH).…

Sustainability Picks Dropps Dishwasher Detergent Pods $25 for 64; dropps.com This detergent has been an effortless but effective product swap in my sustainability journey. The shipping materials, packaging, and detergent casings are all plastic-free, which helps me happily reduce my plastic footprint. —Shilpa Uskokovic GoodWood Large Cutting Board $115; goodwoodnola.com GoodWood recycles wood scraps from its fabrication and furniture projects to make home goods like this stunner of a cutting board. Each board’s pattern is unique thanks to multihued stripes of maple, cherry, and walnut. —MacKenzie Chung Fegan Ditto Piquette Spritz $32 for eight; drinkditto.com I like tart, fizzy drinks, and I really like that this park-hang-friendly piquette is made using leftover grapes from winemaking. Flavored with raspberry, lemon, and anise and with a cool 5% ABV, it’s a refreshing alternative to hard seltzer. —Bettina Makalintal Atelier Saucier ‘Marfa Stripe’…

WHEN I MET MY PARTNER, the running joke was that he’d only eat a burger if he could FaceTime the cow first—nothing but sustainably and ethically produced animal products could lure him out of his mostly vegetarianism. I’ve since adopted a version of that mentality myself: A lot of what I make at home is accidentally vegan because I’m particular about the kinds of meat, dairy, and eggs I buy and how often I use them. While this kind of conscious cooking can get a bad rap for focusing more on which foods to avoid than what to celebrate, the flavor-packed plant-based dishes here are centered around versatile pantry staples with low ecological impacts (like most grains and beans) that you can feel good about using abundantly. Spiced Creamy White Beans…

IF YOU CAN EAT AT NOMA, René Redzepi’s pioneering Danish restaurant that’s among the best in the world, you should—it’s worth the hype. But that’s a pretty sizable if. At about $450 per person, excluding drinks, the price can be prohibitive. And good luck securing a reservation—tables are released three times a year through its online ticketing system and are gone like the wind. Plus, Noma shutters in between its three “seasons,” so no dice if your trip to Copenhagen is booked during a closure. The good news is that Noma’s gravitational pull has drawn promising chefs from around the world to Copenhagen like moths to a three-Michelin-star flame. Whether it’s the abundance of bike lanes, the universal health care, or the daylight-filled summers, many members of Noma’s extended family…

IN LATE 2017 three Willamette Valley wine professionals—Jesús Guillén, Sofia Torres McKay, and Miguel Lopez—began dreaming up a continuing education program for Latino vineyard workers. Guillén had moved from Chihuahua, Mexico, to Oregon in 2002 and fallen in love with the lush wine-growing region. Even though he was a trained computer engineer, Guillén started picking grapes at White Rose Estate, where his father was the vineyard manager, and soon got the winemaking bug. He went to tastings, read up on the craft, and began assisting in the White Rose cellar. Realizing Guillén had a sharp palate, owner Greg Sanders made him assistant winemaker, cellarmaster, and then, in 2008, head winemaker. Three of Guillén’s first vintages earned more than 90 points from The Wine Advocate, classifying them as “outstanding.” Guillén’s ascent from field-worker…