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.

United States
Conde Nast US
6,16 €(IVA inc.)
26,43 €(IVA inc.)
10 Números

en aquest número

1 min.
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…

3 min.
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…

1 min.

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.…

1 min.
kimchi crocks and neon socks

1 min.

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;…

3 min.
pressure’s on

LOOK, I HOPE THIS DOESN’T shatter any domestic-diva-type expectations you have of the people writing for your favorite food magazine, but the number of nights that dinnertime approaches and I have absolutely no idea what we’re going to eat and have done no grocery shopping is: a lot of them. In the interest of avoiding the inevitable meltdown that would ensue when my ravenous kids stumble in only to find dinner isn’t ready yet, I often rely on a few types of dried grains and beans in the pantry and the electric pressure cooker magic known as an Instant Pot. It can turn a staple like a bag of inexpensive red beans into a hearty flavorful soup in about 45 minutes—with absolutely no presoaking. A quick sauté of onion, garlic, and…