Bon Appetit December 2012

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
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10 Números

en aquest número

1 min.

THE BACK-AND-FORTH: LATKE EDITION Sure, we love sharing our opinions about food (maybe you noticed?), but what fun is a one-way conversation? Thankfully, there's Twitter. “Working on the December issue. I’m just gonna say it—the key to great latkes: schmaltz. What else you guys got?” @rapo4Adam Rapoport, editor in chief, Bon Appétit Cast iron is king (@johnjannuzziJohn Jannuzzi, contributing editor, Lucky magazine Carrots, zucchini (though grt) don’t belong. (@lmennies Leah Mennies, food editor, Boston magazine Prosciutto, for the lapsed. Or parsnip. @cettedrucksCharlotte Druckman, author of Skirt Steak Pretty sure cast iron makes every-thing better. @rapo4 Totally agree. I can’t take “creative” latkes. @rapo4 Once did a latke cook-off at Beard House and a woman fried hers in bacon fat. So not fair! @rapo4 Amateurs. #oneoniontotwopotatoesplentyofsalteggandmatzomealfriedinpeanutoil (@kitchensenseMitchell Davis, executive vice president, James Beard Foundation…

2 min.
editor’s letter

THE GREAT BA TASTE TEST THE MOST MEMORABLE GIFTS aren’t always the biggest, and they don’t always come wrapped in shiny paper. Instead, they’re often the ones you end up using week in, week out for the rest of your life. That’s the philosophy behind the Bon Appétit Seal of Approval, which makes its debut in this issue. The seal identifies those products that the cooks in our test kitchen can’t do without (and, frankly, neither should you), from the finest baking chocolate—cocoa powder and bars—to the addictively funky condiment that every modern-minded cook should keep on hand. (Hint: It’s from Vietnam.) Contributing editor Jenny Rosenstrach, co-author of our family-cooking column, The Providers, was tasked with editing the seal feature. And, as is the case with most projects we embark on, we…

8 min.
r.s.v.p. readers’ favorite restaurant recipes

DEAR BON APPÉTIT,MY SISTER AND I HAVE EATEN COQ AU VIN IN PARIS, BUT SHE SWEARS THE VERSION AT BISTRO ZINC IN LENOX, MA, WAS BETTER. I WOULD LOVE THE RECIPE. TERESA SIMAS, Stoughton, MA COQ AU VIN 5-6 SERVINGSWild mushrooms add depth of flavor to this take on the French classic. Make sure your bacon isn’t too smoky; it could overwhelm the dish. 2 Tbsp. vegetable oil, divided 5 skin-on, bone-in chicken legs (thigh and drumstick) Kosher salt and freshly ground black pepper 12 oz. thick-cut bacon, cut crosswise into⅓” slices 3 carrots, peeled, chopped 3 celery stalks, minced 1 onion, minced 4 cups dry red wine, such as Burgundy, divided ½ cup tomato paste 1 quart low-sodium chicken broth 12 sprigs thyme 6 sprigs rosemary 1 lb. assorted wild mushrooms, such as oyster and maitake, cleaned, cut into bite-size pieces (about 8 cups) Preheat oven…

1 min.
the ba gift guide

SUGAR RUSH Go beyond candy canes this season with colorful retro treats from boutique makers LICORICE COINS Salty coins for true licorice fans. $15 per pound; CINNAMON PILLOWS Spicy drops in holiday-appropriate hues. $5 for 30; Papabubble, 212-966-2599 MICHEL CLUIZEL SARDINES Go fish, in milk chocolate. $15 for five; CARAMELS Buttery squares in unusual flavors. $15 for 12; LICORICE SCOTTIES These sweet pups have a fun bite. $13 per pound; LOLLIPOPS Flecked with bacon, hot pepper, or spices. From $5 for four; LA-DEE-DAHS Swirled nougat, caramel, and chocolate. $6.50/2.25 oz.; HEAVENLY SOURS Chewy, bite-sized fruit sours. From $4.50; RASPBERRY CANDIES Drops that taste like sweet ripe berries. $5 for 30; Papabubble, 212-966-2599 SUNDAE MALT BALLS A malt ball impersonating an ice cream sundae. From $5; HARD CANDIES Fruity candies in little amber jars. $8/2.5 oz.; PEANUT CANDIES Just as addictive as the real thing. $10/1 lb.;…

1 min.
a new take on the holiday ham

1 GET A LEG UP Serving a whole bone-in harm may seem ambitious, but trust us: You'll be a hero to your meat-eating friends-at least 30 of them! Amercian country harm and prosciutto are great, but we're parital to the Spanish variety. Fermin mountain-cured Serrano ham, 16-18 lb., $325; 2 TAKE A STAND You'11 need a proper wooden stand like this one to anchor the leg for slicing. In the event you have leftovers, store the ham in its holder in a cool, dry place for several weeks. Here’s how: Cover ham with a kitchen towel or cheese-cloth. Wide off any mold with a cloth dipped in vegetable oil. Swivel-grip jamó holder with knife, $199; 3 SLICE IT RIGHT Arm yourself with the right knife-and a little slicing know-how. The ideal blade is sharp,…

1 min.
american beauties

DENIM SHOP APRON Pointer Brand has been producing clothing—right down to the fabrics, buttons, threads, labels, and zippers —in Tennessee for 100 years. $22; COASTERS These delightful paper disks are printed on a Victorian-era press. $14 for eight; COLOR_BLOCKED CUTTING BOARD The Lostine company of Philadelphia makes cutting boards from Pennsylvania sycamore. $248; SLICER WITH OLIVE-WOOD HANDLE Houston bladesmith Russell Montgomery forges the custom-made knives for Oxheart, one of our Best New Restaurants of 2012. $300; IZOLA CANDLES Until your spring herb garden returns, light one of these hand-poured vegetable-wax candles for an olfactory reminder. $35; CLASSIC TIN CUP The tin cup made by Jacob Bromwell, Inc., is so iconic that the town of Tincup, Colorado, was named after it. $27; TWINE Traditional red-and-white baker’s twine-2,300 feet of it, in fact-can jazz up any wrapping job. $14;…