Bon Appetit April 2018

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
6,16 €(IVA inc.)
26,43 €(IVA inc.)
10 Números

en aquest número

3 min.
just ask knowlton

A few years back Andrew Knowlton and I were in Chicago at Avec, trying to decide what to order. Actually, check that. Knowlton was telling me what we’d order. “We’ll get the chorizo-stuffed dates because you can’t not. Maybe we’ll try that seasonal shaved salad. The braised lamb’s neck. And I’m going to order this orange wine you’re probably not going to like, but we’ll get it anyway. Just trust me.” Now, normally, I can be kind of controlling when it comes to dining out. But this was one of many moments over the past seven years when I just sat back and reached for my cocktail. I’d been out with Knowlton enough times to know better than to interfere. As the deputy editor of this magazine and its chief critic, he…

4 min.
1 the future (of pastries) is now

5 Things to Eat, Drink & Read This Month Lately bakeries seem less like pit stops—a place to grab a scone on the way to the office—and more like destinations. People are traveling across town to try the crazy matcha croissants that are taking over the internet, or the culty morning buns that’ll make you forget you decided to go gluten-free. So why should you hit up a new-school bakery right now? Keep reading. We’ve Totally Taken the Insta-bait If you ’gram it, they will come. At least that seems to be the philosophy behind the surge in ultraphotogenic sweets you’re seeing, from jet-black doughnuts to Technicolor croissants. Just because a rainbow bagel photographs well doesn’t mean we want to eat it, but when the sweets taste as good as they look (Exhibit…

1 min.
2 rosé all year

There are four seasons. Rosé is not one of them. It is just a wine, and contrary to sidewalk chalkboard clichés, you can drink it before May and after August. And you should. There’s a spectrum of rosés beyond the light pink “summer water” style, from dark coral to damn near red, that drink well year-round. Some assume dark rosés will be sweet, but color doesn’t predict the second coming of White Zin. Rosé most often gains its color from how long it hangs out with its skins (called maceration), which can give a wine body, flavor, and tannic structure. These rosés are full enough for end-of-winter stews but have enough acidity to enjoy through heat waves. Natural wine producers have pushed darker styles, which is why you’re seeing Italian rosatos of Montepulciano…

1 min.
3 the book we’ve waited for

When Rogers Gray Italian Country Cookbook was published in 1995, it launched a food moment, the ripples of which are being felt to this day. The seductively elemental Italian recipes from Ruth Rogers and Rose Gray—untrained chefs who started London’s River Cafe 30 years ago—sent me and countless others scrambling for ingredients like Tuscan kale and salt-packed anchovies. Many a dinner party was built around their pumpkin risotto, and many were foiled by a failed Chocolate Nemesis cake. While the dishes at the fabled restaurant were flawless, the published recipes were…rather loosey-goosey. This stunningly designed edition corrects that, as the recipes have been tested and updated. Like the restaurant, they feel as vital as ever.…

1 min.
more of the best new titles

A Baker’s Year North Carolina baker Tara Jensen achieved Instagram fame first for her artful pie crusts and masterful breads, then for her raw post-breakup posts. This fearlessly honest book is part diary, part artisanal-baking manual. In short, it’s 2018 gold. Fresh India British writer Meera Sodha’s debut cookbook, Made in India, was an instant classic. Her vegetarian sequel is just as dog-earable, with recipes like Sri Lankan dal with coconut and lime kale and shredded brussels sprout thoran. Superiority Burger Cookbook BA columnist Brooks Headley not only runs the best vegetarian burger joint in NYC, his punk ethos and deadpan humor make for some of the best cookbook reading of all time. Burnt broccoli salad forever! Japan: The Cookbook An essential and approachable guide to the country’s cooking by expat Nancy Singleton Hachisu. Get ready for…

2 min.
4 how to tick off your parents and still make them proud

Khoa, Quynh, and Yenvy Pham learned pho from the best: their parents, the owners of legendary Seattle noodle soup shop PhỎ’ Bắc. But what kind of students have they been? When they opened PhỎ’ Bắc Súp Shop, they heeded plenty of their parents’ lessons (Mom joins a crew of cooks for a few hours each day). But definitely not all of them… Why create Súp Shop? Khoa: Vietnamese restaurants in Little Saigon aren’t really multigenerational businesses. A lot of kids didn’t want to take it on—they’re becoming lawyers and doctors. We’re thinking about that transition: What’s the next step? Yenvy: We want to preserve the cultural heritage here, to revive things. We’re lucky our parents gave us free rein because trying something innovative, like a natural wine program, is a risk. What do your…