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Bon Appetit

Bon Appetit October 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
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Monthly
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2 Min.
the restaurant issue we never expected

FOR AS LONG AS I’VE been around Bon Appétit—and for a long time before that—the Restaurant Issue has been an annual tradition, as sacred as Thanksgiving and a lot more exciting for us, if I’m being honest. (Try psyching yourself up to develop a new turkey recipe 64 years in a row.) It helped that there was a party. When the issue came out, we’d have a blowout celebration with all the chefs. It was our Met Gala, our Oscars, our Super Bowl. It was a fête for the restaurant industry and the people who made it hum. That’s how we did it at Bon Appétit, and we thought that’s how it always would be. But of course everything is different now. The pandemic has been devastating for restaurants and their staffs.…

6 Min.
family meal

IF YOU’VE EVER tried to microwave a turkey, you know that some shortcuts end in disaster. But others can shave 20 minutes off your cooking time. This stovetop lasagna turns a four-hour recipe into a weeknight reality by letting dried noodles cook under a blanket of creamy white sauce, no oven or boiling necessary. Glazed Sweet Potatoes With Lentils You can roast these sweet potatoes and marinate your lentils five days ahead, and it will pay dividends throughout the week RECIPE BY CHRIS MOROCCO 4 SERVINGS 2 large or 3 medium sweet potatoes (1½–2 lb. total)1 cup lentils, preferably black beluga or French greenKosher salt6 Tbsp. extra-virgin olive oil, divided4 Tbsp. unseasoned rice vinegar, divided4 scallions2 Tbsp. pure maple syrup1 Tbsp. soy sauce1 Tbsp. white miso1 tsp. toasted sesame oil1 tsp. mild red pepper flakes,…

2 Min.
the other vermouth

WHEN I STARTED making cocktails at home, I knew that I needed to stock my bar with two types of vermouth: dry and sweet. The brightness of dry vermouth gives structure to martinis, while sweet vermouth’s spicy, vanilla-y bittersweetness mellows out boozy Manhattans and Negronis. There is, however, a world of vermouth beyond the sweet/dry binary. In fact, most vermouths don’t fit neatly into one category—they come in colors from blush pink to honey gold. Some are spicier, some are more floral, some are nearly as bitter as amari. And what I’m reaching for now is vermouth bianco. All vermouths are made from a base of wine fortified with neutral alcohol and infused with various herbs, roots, citruses, and barks. Vermouth bianco, also known as vermouth blanc depending on its country of…

3 Min.
stay golden

I’VE SPENT MANY AFTERNOONS sidled up next to my mom in her kitchen, watching her stir sticks of butter in a pot as they slide from foamy white to clear, golden ghee, filling the room with a butterscotch-y aroma. When I was growing up, it was a special treat when she cooked her dal with rich ghee instead of oil. If I had behaved well, she would occasionally take a warmed-up leftover roti, slick it generously with ghee and brown sugar, and roll it up for me as dessert. This remains my perfect food. Ghee is the magnificent result of distilling butter down to just the flavorful butterfat, and it has long been a fixture of a number of cuisines. It’s simple to make at home (though you can find our…

2 Min.
poach your proteins in ghee

Ghee-Poached Shrimp 4 SERVINGS In this recipe ghee plays two critical roles. First, you infuse butter with a ton of whole spices (don’t stress too much if you don’t have every single one on the list), resulting in a highly flavored homemade ghee that would be just as delicious spooned over roast chicken or as a warm dressing for roasted vegetables. Then all that spiced ghee becomes a rich poaching liquid that perfectly cooks the shrimp. SPICED GHEE 1 cup (2 sticks) unsalted butter1 1" piece ginger, peeled, crushed2 garlic cloves, crushed3 chiles de árbol, broken into pieces, seeds removed1 chipotle chile, broken into pieces1 black cardamom pod, crushed1 whole star anise1 1" cinnamon stick4 whole cloves2 tsp. coriander seeds1 tsp. cumin seeds1 tsp. black peppercorns SHRIMP Juice of 1 lime1 tsp. Diamond Crystal or…

3 Min.
sizzle your spices in ghee

Thuppa Anna 4 SERVINGS Traditionally, this dish can be eaten on its own or served with crunchy fried pappadam or sandige and hot pickle or achar in Kannada. (We recommend Brooklyn Delhi Tomato Achaar, $12; brooklyndelhi.com). It’s important to season the rice with plenty of salt; you want it to taste savory to complement the sweetness of the coconut and nuttiness of the ghee and cashews. 4 cups cooked SonaMasuri or basmati rice1 cup fresh or frozen grated coconut or dried unsweetened shredded coconut½ tsp. plus 2 Tbsp. ghee¼ cup very coarsely chopped cashews½ tsp. black mustard seeds1 tsp. urad dal (optional)Pinch of asafetida4–5 fresh curry leaves1 dried red chile, broken in half½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more If using freshly cooked rice, spread it out on…