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category_outlined / 美食与美酒
Bon AppetitBon Appetit

Bon Appetit

October 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.

国家:
United States
语言:
English
出版商:
Conde Nast US
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10 期号

本期

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the hot ten 2019

Introducing the L.A.–based best new restaurant of 2019, where the croissants are perfect and the hype is real. p.58 In Dallas, a Laotian-American chef tells his life story with boat noodles. p.64 An incredible tasting menu where you’d least expect it (Richmond!). p.68 Try the Danish at this humble Detroit bakery. And the bread. And the cookies. And the coffee. p.70 We’d like to spend our lazy afternoons at this New Orleans church turned bar, thanks. p.76 This Malaysian café in NYC is reviving Baba-Nyonya cuisine, one nasi lemak at a time. p.80 The Nashville restaurant where dinner feels like a dinner party. p.84 Welcome to Baltimore’s natty-wine-loving, pig’s-head-butchering, good-vibes-only wine bar. p.92 The year’s best Texas-style BBQ is in…Portland, OR. p.96 The obsessive chef giving fusion a good name…

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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 Bonappetit.com Editor SASHA LEVINE Healthyish Editor AMANDA SHAPIRO Basically Editor SARAH JAMPEL Senior Staff Writer ALEX BEGGS Digital Restaurant Editor ELYSE INAMINE Associate Editors HILARY CADIGAN, CHRISTINA CHAEY, ALEX DELANY Assistant Editor ALIZA ABARBANEL Entertainment Editor CAITLIN BRODY Assistant Editorial Producer EMMA WARTZMAN Editorial Assistant JESSE SPARKS Assistant to the Editor in Chief RYAN WALKER-HARTSHORN Contributing Editors Editor at Large ANDREW KNOWLTON Editor at Large AMIEL STANEK 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 Senior Staff Photographer ALEX LAU Staff Photographer CHELSIE CRAIG Associate Visuals Editor EMMA FISHMAN Operations Editorial Operations Manager NICK TRAVERSE Production Manager MATT CARSON Associate Production Manager KATE FENOGLIO Copy Director GREG ROBERTSON Copy Manager BRIAN…

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the woman behind the list

A FEW WEEKS AGO I was wandering around the Bon App offices, swinging a 9-iron—my version of a fidget spinner. As is often the case, the last thing I wanted to be doing was sitting in one of those meshy Aeron chairs, staring at my laptop. So I dipped my head into Julia Kramer’s office. Julia, of course, was doing just that—glued to her computer, cup of Pret A Manger lentil soup in hand, a stack of article printouts nearby, and next to them, a teetering pile of cookbook galleys that she would “totally get to” one of these weeks. If you think the life of a restaurant critic is glamorous, you should drop in on Julia. At a time when we are all being asked to do more and more (that’s…

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all-american

In the aperitivo Hall of Fame, Campari is number one. But recently I’ve been stoked on all of the American-made liqueurs I’m seeing everywhere, which sport more intense bitterness and unique fruity and vegetal notes. I use these aperitivi in the same way I use the Italian stuff. For a nuanced spritz I go for Don Ciccio & Figli Ambrosia ($35). Made with gentian root and Seville orange, St. George Spirits’ Bruto Americano ($30) makes a pleasingly bitter Negroni. For a sipper that’s perfect with just an ice cube? That’s Forthave Spirits’ Red Aperitivo ($36). I recommend starting with whatever’s available in your region. You know, how the Italians do it.…

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kimchi crocks and neon socks

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cheesecake

RASPBERRY-LEMON CHEESE CAKEBARS Prep Time: 15 min. Total Time: 6 hours 5 min. (incl. refrigerating) Makes: 18 servings WHAT YOU NEED 2 cups graham cracker crumbs1 cup plus2 Tbsp. sugar, divided6 Tbsp. butter, melted3 cups (12 oz.) raspberries, divided1 Tbsp. each zest and juice from1 lemon 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened4 eggs MAKE IT HEAT oven to 325°F. LINE 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min. RESERVE ½ cup raspberries and 1 tsp. lemon zest for later use. BEAT cream cheese, lemon juice, remaining zest and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in remaining raspberries;…

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