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Bon Appetit

Bon Appetit September 2020

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.

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Land:
United States
Sprache:
English
Verlag:
Conde Nast US
Erscheinungsweise:
Monthly
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11 Ausgaben

in dieser ausgabe

1 Min.
what the beauty experts want now

SOYINI DRISKELL DIRECTOR OF CONTENT DEVELOPMENT Life mantra: “WWSD—What Would Solange Do?” Confession: “I don’t do base or concealer, so my skin runs on liters of water and SPF every day.” Beauty must-have: “Volumizing mascara, so my lashes can keep up with my glitter shadow.” OVER $100 VALUE* FOR ONLY $15 ALLURE.COM/BOX *Includes retail value of new member gift: Anastasia Beverly Hills Moonchild Glow Kit (full size). All while supplies last. Your box contains the e.l.f. Cosmetics Highlighting Brush OR NYX Pro Contour Brush, and the Glam Up Soothing Aloe Single Sheet Mask OR Glam Up Revitalizing Japanese Sake Single Sheet Mask.…

2 Min.
editor’s letter

WHEN MUCH OF THE world went into lockdown five months ago (was it really only five months ago?!), we at BA had many of the same fears as everyone else. We worried about our health and the health of those we love. We worried about money, our kids’ education, and how we were going to do our jobs. We worried that life would never be the same again. But we thought we had at least one thing figured out, and that was cooking. We had the recipes and the know-how. We had the time, at least theoretically, to let our bread rise and our beans soak. Armed with our ambitions (homemade soba, deep-frying, mole from scratch), we sought refuge in the kitchen, hoping it would be a place of reprieve from…

1 Min.
122 words on…

Toss 1½ cups nuts (such as walnuts, cashews, or almonds), ¼ cup sesame seeds, 2 Tbsp. honey, 1 Tbsp. olive oil, a big pinch of mild red pepper flakes (we like gochugaru!), and ¾ tsp. kosher salt in a large bowl. Slide onto a rimmed baking sheet and bake at 350°, shaking once or twice, until nuts are golden brown, 20 to 25 minutes. Meanwhile, crush 2 toasted nori sheets in a spice mill, mortar and pestle, or by hand—you want a fine powder, but some big pieces are okay! When the nuts are done, immediately toss with nori and let cool. Store in an airtight container for whenever you need it most (i.e., every day at 3 p.m.).…

1 Min.
warm eggplant salad with walnuts

4 SERVINGS ¾ cup walnuts ¼ cup fresh lemon juice 1 tsp. ground cinnamon ½ tsp. crushed red pepper flakes 1 Tbsp. plus ¼ cup extra-virgin olive oil 4 medium Japanese or 2 medium globe eggplants (about 1½ lb. total), halved lengthwise, cut crosswise 2" thick 1 small red onion, very thinly sliced 1½ cups mint leaves, torn if large Kosher salt 2 Tbsp. date syrup or honey 1. Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool, then chop; set aside. 2. Meanwhile, whisk lemon juice, cinnamon, red pepper flakes, and 1 Tbsp. oil in a large bowl to combine. 3. Heat remaining ¼ cup oil in a large skillet, preferably nonstick, over medium-high. Add eggplant and cook, tossing occasionally, until browned…

2 Min.
brothy clams with soba

4 SERVINGS Kosher salt 36 littleneck clams (about 4 lb. total), scrubbed 2 Tbsp. extra-virgin olive oil 8 garlic cloves, thinly sliced 1 2" piece ginger, peeled, thinly sliced 10 scallions, thinly sliced on a deep diagonal, divided 6 oz. dried soba noodles 1 Tbsp. black and white sesame seeds 1 cup dry sake or dry white wine ¼ cup white miso 4 Tbsp. unsalted butter, cut into pieces 1. Fill a large bowl with cool water and add a handful of salt, swishing to dissolve. Place clams in a colander and set in bowl. Let sit 15 minutes to get rid of any grit. Drain and rinse clams; repeat with fresh water and salt. If a lot of grit remains, repeat once more. 2. Heat oil in a medium pot over medium-low.…

1 Min.
blistered green beans with garlic

4 SERVINGS ⅓ cup extra-virgin olive oil 1 lb. green beans, trimmed, patted dry Kosher salt 6 garlic cloves, thinly sliced 1 Tbsp. drained capers, chopped 1 tsp. crushed red pepper flakes 1. Heat oil in a large skillet over high. Cook green beans, covering skillet if beans are spattering, until browned underneath, about 3 minutes. Using tongs, carefully turn beans over and redistribute so they brown evenly, but don’t toss them since the hot oil can easily slosh out of the skillet. Continue to cook, turning occasionally, until browned all over and tender, about 5 minutes longer; season with salt. Add garlic, capers, and red pepper flakes. Cook, turning occasionally, just until garlic turns golden, about 1 minute. 2. Transfer beans to a platter. Spoon garlic mixture with some oil over; season…