Bon Appetit December 2017 / January 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.
editor’s letter

SNOW DAY IN THE CITY > Marlon and I went to bed wondering the same thing: Would this be a real snowstorm or just a false alarm? One for the record books or merely a dusting on the sidewalks of New York City? Of course, in this age of preemptive flight cancellations and severe-weather contingency plans, Marlon slept easy knowing that school had already been canceled. I wondered if I’d be at my desk or shoveling snow. But at 6:47 a.m., when my alarm bleeped, I didn’t even have to glance outside—I could already tell. Today was legit. When it snows hard in New York, everything slows down. The snow itself, blanketing the cityscape, acts as insulation, absorbing the horns, the sirens, the guy on the corner yelling about who knows what. On top…

7 min.

DEAR BON APPÉTIT, THE HIGHLIGHT OF MY BIRTHDAY AT GIADA AT THE CROMWELL IN LAS VEGAS WAS THE JUST-FRIED ZEPPOLE AND CHOCOLATE SAUCE. —TINA MONTOYA, Scot tsdale, AZ ORANGE ZEPPOLE MAKES ABOUT 22 The dough for these Italian doughnuts is essentially pâte à choux, the same used for éclairs and cream puffs. Make sure to beat well after each egg for the right consistency. [Editor’s note: Orange Zeppole are no longer on the menu, but a new version is.] 1 cup sugar, divided Finely grated zest of 3 oranges, divided 6 Tbsp. unsalted butter ½ tsp. kosher salt 1 cup all-purpose flour 3 large eggs Vegetable oil (for frying; about 7 cups) Warm chocolate sauce (for serving) SPECIAL EQUIPMENT: A deep-fry thermometer Combine ¾ cup sugar and 1½ tsp. orange zest in a small bowl and use your fingers to work zest…

3 min.

Holiday Gift Guide Edition! Gifts We Love (and How to Use Them) We all want to give presents that will be appreciated, right? We’ve rounded up pretty yet practical objects that will get a workout Market Editor Monica Khemsurov GIFT GUIDE 2/12 You Gotta Give Props Sure, good food should speak for itself, but do you ever wonder why, say, that salmon looks so much more appealing in magazines or on your Instagram feed? Chances are it’s because the platter it’s served on looks like one of these—clean, bold, and special enough to be gift-worthy. SERVE IT UP GIFT GUIDE 3/12 GIFT GUIDE 4/12 Yes, the Pitcher Matters You drove three towns over to track down those thick-cut pork chops from your longtime butcher, hit the farmers’ market early to snag the peak-est produce, and spent the better part of the day executing a…

7 min.
hand roll

GIFT GUIDE 5/12 Evan Funke is a master of fresh pasta, but he never relies on a pasta machine. Instead, the chef of Felix in L.A. prefers simple handheld tools. For small textured pastas that can hold a puttanesca or a ragú, he turns to handcarved wooden pasta boards that he first found in Italy. “It goes back to the romantic notion of making pasta [by hand],” Funke says. He uses these cavarola boards to turn out strascinati, a stretched-out orecchiette. Funke drags dough across the patterned surface to make ridges that a machine can’t without robbing the pasta of the tiny air pockets that make it light once cooked. Just don’t get frustrated if you can’t get it right the first—or 41st— time. “Pasta is an animal, and you have to…

5 min.
ba’s best—monkey bread

PAN PLAN Baking it in a tube or Bundt pan instead of a cake pan creates more surface area, which leads to better browning. SUGARCOAT A dusting of sanding sugar around the inside of the pan creates crunch and adds a sparkly finish. SLAM DUNK Pour the salted caramel sauce over, or serve it on the side for dipping (turn to page 56 for the recipe). Monkey Bread 8 SERVINGS No secrets here—the key to the buttery flavor and signature texture of monkey bread is the brioche dough. DOUGH 1 cup (2 sticks) chilled unsalted butter, cut into 1" pieces, plus more for bowl 1/3 cup whole milk 1 1/4-oz. envelope active dry yeast (about 2 1/4 tsp.) 3 cups (or more) all-purpose flour 3 Tbsp. sugar 1 tsp. kosher salt 4 large eggs, room temperature ASSEMBLY 3/4 cup granulated sugar 1 Tbsp. ground cinnamon 6 Tbsp. unsalted butter,…

6 min.
weeknight warrior

Polenta Cacio e Pepe Whisk 1 cup polenta (not quick-cooking) and 4 cups water in a pressure cooker to combine. Season with 1 tsp. kosher salt and several grinds of pepper. Bring mixture to a simmer over mediumhigh, whisk again, then seal pressure cooker according to manufacturer’s directions. As soon as cooker hits high pressure, set a timer for 9 minutes. When timer goes off, remove cooker from heat and manually release pressure. Carefully open lid and whisk polenta until homogenous and creamy. Whisk 3 Tbsp. unsalted butter into polenta, then gradually add 4 oz. finely grated Pecorino and/or Parmesan, whisking until melted. Taste and season with more salt, if needed, and lots of pepper. Transfer polenta to a wide shallow bowl and top with more Pecorino and a few more grinds of pepper.…