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category_outlined / Comida & Vinho
Bon AppetitBon Appetit

Bon Appetit May 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.

País:
United States
Língua:
English
Editora:
Conde Nast US
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ASSINATURA
US$19,99
10 Edições

NESTA EDIÇÃO

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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 Senior Editors SASHA LEVINE, AMANDA SHAPIRO, AMIEL STANEK Senior StaffWriter ALEX BEGGS Digital Restaurant Editor ELYSE INAMINE Associate Editors HILARY CADIGAN, CHRISTINA CHAEY, ALEX DELANY Entertainment Editor CAITLIN BRODY Editorial Assistants ALIZA ABARBANEL, JESSE SPARKS, EMMA WARTZMAN Assistant to the Editor in Chief RYAN WALKER-HARTSHORN Contributing Editors Editor at Large ANDREW KNOWLTON Contributing Editor SARAH JAMPEL 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 Production Manager MATT CARSON Associate Production Manager KATE FENOGLIO Editorial Operations Manager NICK TRAVERSE Copy Director GREG ROBERTSON Copy Manager BRIAN CARROLL Research Managers BAO ONG, SUSAN SEDMAN Artistic Director ANNA WINTOUR Food Senior…

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editor’s letter

Breaking Away HOW ABOUT WE START with the good part? My wife and I had just dropped off our son at sleepaway camp, up in Algonquin Park in Ontario. It was his first time away, and everyone told us how great it would be not just for him, but for us as well. It would be like we were dating again. Our only concerns being where to make dinner reservations and whether we wanted to sleep in or get up for that 8:30 a.m. yoga class. So we booked a trip to L.A. and a room at this neat little motel, the Native, right off the Pacific Coast Highway. It’s the kind of place where the tidy Scandi-by-Cali rooms are just enough. You walk up to the office for pour-your-own coffee and…

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big dip energy

MANY PEOPLE WILL tell you that all you need to throw a good party are fun friends, loud music, and some booze. But in my opinion, it’s not a truly good party unless there’s dip—at least three kinds. Dips can be as involved (sevenlayer) or uninvolved (open a package of hummus) as you want, but as with most things I prefer somewhere in the middle: something quick that can be made ahead. The key is to start with a base that is already undeniably delicious. Since I am a CDP (creamy dip person), this means sour cream, Greek yogurt, cream cheese, or ricotta (and a few tabs of Lactaid). Season your dairy product of choice with lots of salt, pepper, and something acidic like lemon juice or buttermilk until it’s salty,…

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a condensed guide to cooking and baking with: rhubarb

The 101 BUYING Pick thin, firm stalks—these are likely to be sweeter and less stringy than thicker ones. (Redder stalks aren’t always sweeter, but they make for prettier presentations.) STORING Keep unwashed rhubarb in an unsealed plastic bag in the crisper for up to a week. If you have a large haul, wash stalks, slice, and then freeze for future pies and crumbles. News Flash: It’s a Vegetable (Kind Of) It’s often treated like a fruit in desserts, but rhubarb is technically a member of the buckwheat family. It was declared a fruit by the U.S. Customs Court in Buffalo, NY, in 1947 to reflect how Americans were using it. WHY YES, YOU CAN PICKLE THAT Slice 2 rhubarb stalks on a diagonal and pack into a heatproof 1-pint jar. Bring 1 cup red wine vinegar, ½ cup…

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shrimp and basil stir-fry

Why buy a whole bunch of basil for just one sprig? Here, two huge handfuls are wilted into charred shrimp for a sweet fragrance that offsets the spicy marinade 4 SERVINGS 3 Fresno chiles, coarsely chopped6 garlic cloves, smashed¼ cup sugar2 Tbsp. fish sauce1 tsp. kosher salt4 Tbsp. vegetable or grapeseed oil, divided1 lb. large shrimp, peeled, deveined2 cups basil leaves (about 1 bunch) Cooked rice and lime wedges (for serving) 1. Blend chiles, garlic, sugar, fish sauce, salt, and 3 Tbsp. oil in a blender until smooth. Transfer marinade to a medium bowl; add shrimp and toss to coat. Let sit 10 minutes. 2. Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Working in batches if needed to avoid crowding the pan, transfer shrimp to skillet, leaving marinade behind,…

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seared salmon with miso-honey sauce

The key to salmon fillets with crackly skin is to start them skin side down in a cold cast-iron pan—as the skillet heats, the skin slowly renders and crisps 4 SERVINGS 1 2" piece ginger, peeled, finely grated2 Tbsp. white miso1 Tbsp. honey1 Tbsp. unseasoned rice vinegar1 Tbsp. vegetable oil1 Tbsp. sesame seeds4 4–6-oz. skin-on salmon fillets Kosher salt3 scallions, thinly sliced Cooked rice (for serving) 1. Whisk ginger, miso, honey, vinegar, oil, and 1 Tbsp. water in a small bowl to combine; set sauce aside. 2. Heat a dry small skillet over medium. Toast sesame seeds, tossing, until golden and slightly fragrant, about 2 minutes. Transfer to a small bowl; let cool. 3. Lightly season salmon all over with salt. Place skin side down in an unheated cast-iron skillet. Set skillet over medium heat…

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