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Bon AppetitBon Appetit

Bon Appetit

June/July 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.

United States
Conde Nast US
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$9.87(Incl. tax)
$28.23(Incl. tax)
10 Issues


access_time2 min.
bon appetit

Editor in Chief ADAM RAPOPORTCreative Director MICHELE OUTLANDDeputy Editor JULIA KRAMERFood Director CARLA LALLI MUSICDirector of Editorial Operations CRISTINA MARTINEZDigital Director CAREY POLISEditorialFeatures Editor MERYL ROTHSTEINSenior Editors SASHA LEVINE, AMANDA SHAPIRO, AMIEL STANEKSenior Staff Writer ALEX BEGGSDigital Restaurant Editor ELYSE INAMINEAssociate Editors HILARY CADIGAN, CHRISTINA CHAEY, ALEX DELANYAssistant Editor ALIZA ABARBANELEntertainment Editor CAITLIN BRODYEditorial Assistants JESSE SPARKS, EMMA WARTZMANAssistant to the Editor in Chief RYAN WALKER-HARTSHORNContributing EditorsEditor at Large ANDREW KNOWLTONContributing Editor SARAH JAMPELContributing Editor CHRISTINE MUHLKEContributing Editor ALISON ROMANWine Editor MARISSA A. ROSSContributing Writer PRIYA KRISHNADesignDesign Director CHRIS CRISTIANOArt Director CHRISTA GUERRADesigner BRYAN FOUNTAINArt Assistant ANNALEE SOSKINPhotographyStaff Photographers CHELSIE CRAIG, ALEX LAUAssociate Visuals Editor EMMA FISHMANOperationsProduction Manager MATT CARSONAssociate Production Manager KATE FENOGLIOEditorial Operations Manager NICK TRAVERSECopy Director GREG ROBERTSONCopy Manager BRIAN CARROLLResearch Director SUSAN SEDMANFoodSenior Food Editors ANDY…

access_time3 min.
i’ve (sort of) got this

THE LONGER I GRILL, the more I realize I don’t actually know what I’m doing. (Although, of course, I act like I do—tongs in one hand, beer in the other, pontificating about internal temperatures and how that strip steak needs time to rest before we slice it.) Grilling is such a temperamental form of cooking that you’re constantly reacting to what it throws at you, bobbing and weaving to the intensity of the fire, struggling to figure out that sweet spot between your bone-in chicken being dried out and a cringey medium-rare.But if you grill long enough, you begin to learn what you don’t know. At least, I finally have. With just a modicum of humility, let me put down my lager and share some grilling truths that I’ve (finally)…

access_time2 min.
pro tools

WIRE STRAINERS“I always use these Winco baskets to char snap peas, roast strawberries for shortcakes, and grill scallops or shrimp. Just toss the items in neutral oil and place the basket over the embers.” $6; amazon.comChristina Lecki, chef, formerly of Reynard, BrooklynMORIBASHI“These moribashi [long stainless-steel chopsticks] have very fine tapered points that give you so much control for small, deliberate actions. The elongated handles keep your hands a safe distance from the fire. They take awhile to master, but once you get the hang of them, tongs will seem far too clunky.” $90; japaneseknifeimports.comEvan Ingram, co-executive chef, Effervescence, New OrleansLEATHER GRILLING GLOVES“The amazing thing about these G&F gloves is that they are totally heatproof. And because they’re gloves rather than mitts, you have greater dexterity while wearing them. I’ll pick up logs…

access_time3 min.
cheesy pasta grows up

BEFORE WE HAD KIDS, I implicitly understood the value of having pantry-staple recipes in my repertoire. But it wasn’t until we increased our family’s size that I realized how critical these miracle dishes would become. The instances when my husband and I were too busy or exhausted to cook grew exponentially, and the idea of leisurely simmering a pot of Bolognese while sipping wine on a weeknight became downright laughable.Cacio e pepe, the three-ingredient Roman dish that could be described as a funky grown-up mac and cheese, should be a slam dunk in the realm of pantry recipes. But upon returning home from a vacation to Rome a few years ago, figuring out how to re-create it was harder than I expected. Whisking hot pasta cooking water into a mixture…

access_time1 min.
hosting friends al fresco

SUMMER IS JUST GETTING STARTED, and one of the season’s biggest perks is dining outside with friends and family. You’ve dusted off the grill but hosting your first gathering this time of year requires a few necessities to prep, serve, and style your favorite recipes. Ingredients for the ultimate barbecue start with the right tools for the task: knives for chopping vegetables, bowls for marinating and serving, and the utensils required to flip, fork, and finesse your food like a pro. The other must? A stylish setting. After all, presentation makes perfect. Dinnerware, decorative pillows, string lights, and a patterned rug can freshen up your outdoor area and impress guests. You’ll find everything for the occasion and more by shopping at homedepot.com/decor.1— Nambe Harmony 3-Piece Wood Salad Bowl Set with Servers…

access_time2 min.
red and white but not rosé

THERE IS NO SEASON more intoxicating than summer, and it’s not because we all have that one friend with a pool, porch, or roof. It’s because long afternoons of hot concrete and wet grass melt into longer evenings of meaty smoke plumes and salty air; so many aromas, textures, and “feels” coming together at once. You want a white, a rosé, a chilled red—you want it all. And that’s why this summer you want to check out co-fermented wines.Co-ferments are made by fermenting multiple grape varieties in one vessel. Red, white, seriously any grape can be co-fermented with another to create a new expression. But don’t confuse these with blends, wines that are fermented separately, then poured together to taste, kinda like daiquiris (I’m kidding!). Think of co-ferments like sunsets:…