Bon Appetit March 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.

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

en aquest número

2 min.
my taco education

“HEY, C’MON—we’re going to Roberto’s.” “Wait, what’s Roberto’s?” “Seriously?” Freshman year, UC San Diego, spring of 1988. This was before I knew from crispy carnitas and hand-pressed flour tortillas so thin and so laden with fat that I could see through them. Before I had gotten deeply acquainted with freshly chopped pico de gallo, redolent of cilantro and chiles. Before I had come to rely on charred and whacked pollo asado as a college-student lunch-time staple. Growing up in Washington, D.C., in the late ’70s and early ’80s, to me Mexican food meant Taco Tuesdays, which meant store-bought hard shells, pre-shredded orange cheese, iceberg lettuce, and ground beef sautéed with a “taco-seasoning” flavor packet. I didn’t get it. And to be honest, I didn’t get much back then. I considered Nikki Sixx my style icon. So there…

1 min.

Read If You Love Flavor A recent dinner party ended with me passing around a jar of Burlap & Barrel’s Royal Cinnamon, begging my friends to try it straight off the spoon. Harvested from an heirloom Vietnamese species, it smells like Big Red gum and tastes so sweet you’ll swear it’s sugar-spiked. Like all of Burlap & Barrel’s products, which are available online (from $6;, it’s sourced directly from farms and farm cooperatives, which means greater profits for producers and higher-quality spices for me. Even when I use half the amount called for in a recipe, my morning buns, snickerdoodles, and pies turn out brighter and more fragrant than any I’ve baked before. PHOTOGRAPH BY EMMA FISHMAN. FOOD STYLING BY SUE LI…

2 min.
fish sauce

What It Is A fermented condiment typically made from anchovies that’s glorious umami razzle-dazzle in a bottle. The 101 BUYING The good stuff has just two ingredients: fish and salt. Some brands add sugar for balance, which isn’t the end of the world, but anything else is suspect (e.g., preservatives). STORING It stays good for several years, though it may darken and concentrate in flavor over time. If your kitchen gets hot, or if you don’t use fish sauce often, keep it in the refrigerator. HOW’S IT MADE? ANCHOVIES The most commonly used fish; some brands contain trace amounts of bycatch like squid and other small swimmers. SALT Draws out moisture and preserves the anchovies so they can ferment for long periods of time without spoiling. TIME The salted fish age in barrels for six months to a year (or longer). Microbes grow…

6 min.
family meal

IT’S HARD TO remember what we ate before this Golden Age of Brassicas. You know the ones: Cauliflower. Broccoli. Brussels sprouts. KALE. (Seriously, what were we doing before kale?!) In the midst of these dark lettuceless months, we’ve also been turning to juicy and crisp Napa cabbage for a fresh fix. The leafy, showy cousin of the brassica family is great stir-fried or added to soups but also shines when given the salad treatment: Massage torn or sliced leaves with a good pinch of salt until well-seasoned and pliable but still snappy. Toss with a bracing vinaigrette or use as a crunchy topping for the curry on the next page. Turmeric-Coconut Curry With Pork Come for the 30-minute curry. Stay for the refreshing salted cabbage you’ll want to put on everything RECIPE BY…

1 min.
117 words on…

Smack a few 2" ice cubes with a big metal spoon until they crack into large shards. (FYI: Large ice cubes keep cocktails from diluting too quickly; we like the W&P Peak Extra Large Ice Cube Tray, $14; Fill a Collins or tall juice glass with the cracked ice. Pour about 3 oz. club soda into the glass, then add 2 oz. dark sweet amaro like Averna, Cynar, or Meletti. Top with a squeeze of fresh lemon juice, a strip of lemon zest and a fat green olive then give it all a quick stir for a drink that’s equal parts sweet, bitter, and bright—exactly what you’d want before or after dinner…or at lunch.…

4 min.
a very persuasive pasta

AS A CRITIC OF unfortunately soft and too-saucy foods, the concept of baked pasta has never appealed to me. The whole “dump ingredients into a baking dish and hope for the best” thing feels like the food equivalent of wearing sweatpants to run errands (please don’t do it!). When it comes to carbohydrate consumption, you can have your baking dish full of cheese pulls and overcooked penne and I’ll take my skillet of al dente just-glossed strands of spaghetti. But then again, if I’m making pasta for a crowd, I’d prefer to have something that can be assembled, say, ahead of time. Something that doesn’t require my attention while guests arrive, can feed up to eight people, contains more cheese than should be legally allowed, and has an almost so-retro-it’s-cool-again feel.…