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category_outlined / Food & Wine
Bon AppetitBon Appetit

Bon Appetit

March 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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10 Issues

IN THIS ISSUE

access_time3 min.
the ski trip

The après-ski vibes Adam can only dream of (PHOTOGRAPH BY GEORGE SILK)OKAY, SO I REALIZE THIS MAY NOT BE the most obvious opening line for an essay in a food magazine, but do you remember where you were when Lorenzo Charles grabbed a last-second air ball and dunked it, lifting one-in-a-million underdog NC State over Hakeem Olajuwon, Clyde Drexler, and the University of Houston in the NCAA men’s basketball championship game?I do. Spring break. 1983. I was sitting on one of those cheap fire-retardant sofas in a condo in Park City, Utah. By myself. I was 13 years old. And I’m pretty sure I had never been as happy as at that moment.Earlier in the evening, my parents announced that they would be going out to dinner and, if I…

access_time2 min.
bathtub gin

PARTIES ARE A time to embrace the absurd, and if there is anything more absurd than filling your bathtub with an ungodly amount of ice and using it to store all your drinks for the evening, I don’t want to know about it. This is something I do mostly out of necessity (though the photo op ain’t bad either). See, the refrigerator in my Brooklyn apartment has the capacity for about seven items at a time, making it impossible to store an evening’s worth of wine and beer. Even if you’re the owner of a regularsize fridge, chances are it’s already stuffed with snacks for your party or things for your regular life (by which I mean condiments—your fridge is full of condiments).So I do what any person serious about…

access_time4 min.
just add ketchup

OF ALL THE THINGS I EXPECTED to happen in the realm of food once I had kids—a sharp uptick in Cheerios, peanut butter and jelly sandwiches, chicken tenders, and macaroni and cheese—broccoli was nowhere on that list. I ate it growing up (defrosted, steamed) but not with any enthusiasm. When I began cooking on my own, I was far too interested in leafy greens, broccoli rabe, and cauliflower for ho-hum broccoli trees to ever take center stage in my kitchen.This changed when I got pregnant with my first child and my craving for iron-rich green vegetables—and especially broccoli—was constant. An attempt to re-create a cousin’s broccoli slaw—thinly sliced raw florets tossed with almonds, dried cranberries, and a shallot buttermilk ranch—led to my eating the entire giant bowl standing in the…

access_time2 min.
a condensed guide to cooking with: canned tomatoes

The 101BUYINGChoose cans with the fewest ingredients: We prefer tomatoes packed with salt, but avoid sugar, garlic, or any preservatives other than calcium chloride and citric acid.STORINGFor best flavor, use within 18 months. Once a can is open, transfer any leftover contents to a glass or plastic container to avoid a metallic taste and refrigerate for up to one week.With a can of tomatoes, you’re on your way to…SLOW-ROAST FOR THE MOSTDrain two 28-oz. cans whole peeled tomatoes. Gently crush and transfer to a rimmed baking sheet where they’ll fit snugly. Season with salt, drizzle with ¼ cup olive oil, and roast at 250°, tossing twice, 2–2½ hours. Coarsely chop, then mix with cooked grains and Parm, fold into scrambled eggs, or toss with pasta.What’s a San Marzano?Sweet and low…

access_time1 min.
cold-weather comforts

DATE NIGHT PORK CHOPEach of the recipes in this section:Takes under 45 minutesHas 10 ingredients or fewer (not including salt, pepper, and extra-virgin olive oil)Requires no special gadgets or appliancesOur March motto: Love the one you’re with. Instead of dreaming of corn and tomatoes, we’re turning winter mainstays and faithful pantry staples into warming yet invigorating meals—gingery chicken soup, honey-glazed pork chops, loaded sweet potatoes—that will power us through the rest of the season. Spring who? ■…

access_time2 min.
date night pork chop

2 SERVINGSTo neatly crush hazelnuts, spread on a cutting board and use the bottom of a heavy skillet to break them into pieces.1 1-lb. bone-in pork loin chop (1"–1½" thick) Kosher salt, freshly ground pepper3 tsp. honey, divided5 Tbsp. extra-virgin olive oil, divided3 Tbsp. skin-on hazelnuts, crushed1 medium shallot, finely chopped1 lemon, halved1 small Pink Lady apple1 large or 2 small endive, leaves separated1 oz. Parmesan, shaved, broken into small pieces1. Pat pork chop dry with paper towels; season generously with salt and pepper. Let sit at room temperature 1 hour.2. Heat a medium skillet, preferably cast iron, over medium. Drizzle ½ tsp. honey over 1 side of pork chop, then drizzle with 1 Tbsp. oil. Rub all over; repeat on the other side. Cook until deeply browned, about 3…

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