Bon Appetit April 2013

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
Idioma:
English
Editor:
Conde Nast US
Periodicitat:
Monthly
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10 Números

en aquest número

1 min.
@bonappetit

INSTA-TAKEOVER That’s right, we’re handing over our Instagram account. Each month, one of our favorite chefs or writers (like Wolfgang Puck, April Bloomfield, and Canal House) will chronicle the days—and meals—of their lives. Up this month? René Redzepi. NEW COLUMN! WHAT DO THE OWNERS OF RAMEN LAB, SEA URCHIN DIVERS IN CALIFORNIA,AND THE PEOPLE WHO MAKE UP THE CHALLENGES ON TOP CHEF HAVE IN COMMON? THE PEOPLE WHO MAKE UP THE CHALLENGES ON TOP CHEF HAVE IN COMMON? You’ll meet them all in Under the Table, Francis Lam’s new column forbonappetit.com, in which he steps outside the kitchen to hang with the craftsmen and experts who make the culinary world turn. Visit bonappetit.com/under-the-table to check it out.…

2 min.
editor’s letter

BYPASSING THE BAR ONCE A WEEK OR SO, my wife goes out to dinner with friends. Which means it’s up to me to get our five-year-old son, Marlon, fed, bathed, pj’d, and into bed. Once all that happens—and assuming Marlon doesn’t bound down the stairs minutes later, announcing that he’s thirsty or “heard a noise”—I’ve got the house to myself: the sofa, the flat-screen, and, most important, the icebox. Now, I know some people frown upon drinking alone. But if you can’t enjoy a cocktail with yourself, then who can you? Not only do I get to make what I want how I want, I also love how the evening unfolds. No phone calls, no conversations, just a chance to downshift and relax. I’m with colleagues all day; it’s high time for an evening…

6 min.
readers’ favorite restaurant recipes

Bass Lake, CA MISO-YAKI SEA BASS 2 SERVINGS The miso marinade lightly cures the fish, which results in a pleasantly firm texture and great flavor. ¼ cup sugar 2 Tbsp. mirin (sweet Japanese rice wine) 2 Tbsp. white miso (fermented soybean paste) 2 6-oz. skin-on black sea bass or branzino fillets, pin bones removed 1 1/2 Tbsp. vegetable oil, divided Kosher salt, freshly ground pepper 4 cups mixed salad greens 1 Tbsp. balsamic vinegar INGREDIENT INFO: Mirin and white miso are available at some supermarkets. Whisk sugar, mirin, and miso in a medium bowl to blend; add fish and turn to coat. Cover and chill, turning fish occasionally, at least 12 hours and up to 1 day. Heat 1 Tbsp. oil in a medium nonstick skillet over medium heat. Remove fish from marinade, scraping off excess; season with salt and pepper.…

2 min.
april 2013 starters where great taste begins

THE BA ARSENAL Take stalk ASPARAGUS MAY BE a year-round presence these days (gracias, Peru), but we can’t help feeling a little giddy when the “real,” seasonal stuff appears each spring. For a couple of too-short months, we indulge in these flavorful spears as often as we can. We serve them barely cooked with a simple vinaigrette (see below), but we also put their unique, grassy goodness to use in all sorts of other ways, from shaved raw in salads to grilled and spiked with harissa. If we follow any rule, it’s this: Do not overcook. No one likes limp, stringy asparagus. No one. Now turn the page for eight more ideas to diversify your stalk portfolio. 1 Grilled Asparagus with Harissa Thin harissa with a bit of olive oil; season with salt…

2 min.
great britton

Connie Britton—the scene stealer who y’all-ed her way into our hearts on Friday Night Lights and Nashville—on caviar, Champagne, and, yes, the secret to perfect hair First things first. What’s in your fridge? San Pellegrino, Izze sodas, juices and smoothies and soups from New Leaf Living Foods. For my son, I have tortillas, milk, and cheese. He’s obsessed with cheese. I could never call myself vegan. Sounds pretty balanced. Is eating right a lifelong habit? My mother was a dedicated cook, but we did eat out of a lot of cans. One of my favorite dinners was a casserole of ground beef, tomatoes, onions, and Kraft Singles melted on the top. So good. When did you learn about food beyond casseroles? My family used to visit New York to see theater, which helped develop my love…

2 min.
a better brew

BY OLIVER STRAND Chemex Filters Heavy paper filters ensure that Chemex coffee is clean and sludge-free. $8 for 100; sweetmarias.com Kone Filter A reusable option, this perforated steel filter lets oils through, creating a richer drink. $60; ablebrewing.com Hario Digital Coffee Scale For accuracy, measure and brew coffee by weight (like the pros do) instead of by volume. $90; amazon.com Porlex Hand Grinder Grinding your beans just before you brew means a fresher, more flavorful cup of coffee. $75; clivecoffee.com Bonavita 1-Liter Kettle A gooseneck kettle gives you more pouring control than a standard spout. $30; prima-coffee.com Chemex Pot Invented in 1941 by chemist Peter Schlumbohm, the stylish Chemex was added to the design collection of the Museum of Modern Art in 1943. 8-cup pot, $40; surlatable.com THE TECHNIQUE Making a pot of Chemex coffee does involve some finesse. Let U.S. Barista Champion Katie…