Bon Appetit Feb-14

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.

País:
United States
Idioma:
English
Editor:
Conde Nast US
Periodicitat:
Monthly
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26,98 €(IVA inc.)
10 Números

en aquest número

1 min.
@bonappetit

COMMENTS GO NEXT-LEVEL Maybe you know that every recipe on our site has a “Your Comments & Suggestions” tab where you can give us feedback and share substitution ideas with fellow readers. But did you know you can also upload your photo of the finished dish? Simply click to add a pic from your desktop, Facebook, Instagram, or Flickr account. Hey, as far as we’re concerned, the more food photos on our site, the better. BATTLE OF THE CHILI BOWL Chili is the ultimate football food. We asked our Facebook fans to take sides: Beans or no beans? The Hashtag “Oysters and chocolate, we’re breaking up with you this year. What should our new Valentine’s Day foods be?” @bonappetit “Live uni in the shell. #seriously sensualfood.” @cimarustila Michael Cimarusti, chef and co-owner, Providence, Los Angeles “Carrots, radishes, and…

2 min.
editor’s letter

IT’S OKAY TO CHEAT THE FIRST THING I DO when I arrive at the office every Monday morning is ask my assistant, Amiel, what he got up to over the weekend. Amiel is 25, worked in a bar before taking this gig, and now lives in Bed-Stuy, Brooklyn, with four roommates. Except Amiel never tells me about what bands he saw or clubs he went to; instead, he tells me what he cooked. There was the time he went to a butcher and bought some lamb heads so he could make tacos—which is not to be confused with the time he picked up some fish heads in Chinatown for a fish-cheek pasta sauce. I can relate to Amiel; I just can’t cook like he does. I’m 44, not 25. I’ve got a wife, a…

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

BA STAFF PICK THE CHICKEN BISCUIT AT PIES-N-THIGHS IN BROOKLYN MAY BE THE PERFECT FOOD. THE TENDER CHICKEN IS SANDWICHED BETWEEN AN ANGELIC BISCUIT: GLORIOUSLY FLUFFY AND SMEARED WITH HONEY BUTTER AND HOT SAUCE. —ALISON ROMAN, senior associate food editor FRIED CHICKEN BISCUITS 4 SERVINGS Fried chicken on a hot buttered biscuit—what’s not to like? Success is in the details; learn how to master the biscuits in Prep School on page 112. CHICKEN CUTLETS 1 cup buttermilk 1 Tbsp. hot sauce ½ tsp. kosher salt ¼ tsp. freshly ground black pepper ¼ tsp. cayenne pepper 4 skinless, boneless chicken cutlets (about 1½ lb. total), pounded to ¼" thickness HONEY BUTTER AND ASSEMBLY ½ cup (1 stick) unsalted butter, room temperature ¼ cup honey ½ tsp. kosher salt, plus more Vegetable oil (for frying; about 2½ cups) 2 cups panko (Japanese breadcrumbs) Freshly ground black pepper 4 Pies-N-Thighs Biscuits (see…

1 min.
the ba arsenal hot potato

Growing up. Baked Potato Night was an event. Every two weeks, my mom would let me stab three potatoes with a fork and rub them with Crisco. While they roasted, the skins would get crunchy and the insides as soft as goose down. Only four toppings were allowed: butter (the more, the better), sour cream (no thanks), and salt and pepper. It’s still the most satisfyingly simple meal I know. These days I toss the spuds in olive oil, Maldon sea salt, and freshly ground pepper before roasting them at 350 degrees for an hour or so. Sour cream still isn’t part of my program—just good butter and the occasional shower of hard cheese. Fancy meals come and go, but Baked Potato Night lives on.…

1 min.
know-it-all

Skip the Kitsch “I do not decorate the house, and I’m not into team jerseys or the cakes and cupcakes shaped like footballs and goalposts. We all know we’re here to watch a football game.” Party Everywhere “It’s important to give people space to spread out—don’t crowd everyone in front of one TV. I have a 103-inch flat-screen in the main room, a TV in my kitchen, a TV in the backyard…” Chill in Margaritaville “I bought a Margarita machine at Costco. Not one of those little Jimmy Buffett ones, but like the big ones you see mixing horchata at Mexican restaurants. I fill that and set up a bar and a keg; it seems to suffice.” Teach the Kids to Gamble “I draw a grid on poster board and everyone buys a spot for $10. I…

1 min.
bowl-o-rama

WONKI WARE ALL-PURPOSE BOWL Di Marshall Pottery is legendary in South Africa; now it’s available stateside. $79 for four; wisteria.com 2 MARTINE MIKAELOFF BOWL This handsome crackled glaze finish is shot through with aqua. $145; ABC Carpet & Home, 212-473-3000 3 RICE BOWL Commissioned by Husk chef Sean Brock, this bowl’s glaze is made with ash collected from Anson Mills’ burned rice hulls. $72; CBFB Tablescapes, 843-534-8660 4 BRICKETT DAVDA “GARDEN” BOWL Navy is the perfect backdrop for bouillabaisse. $70; March, 415-931-7433 5 “CANTINE” BOWL Jars Céramistes’ emerald dishes brighten up any winter spread. $108 for four; williams-sonoma.com 6 SUE PARASKEVA PASTA BOWL The British potter’s hand-thrown speckled stoneware is right on trend. $84; herriottgrace.com 7 MAE MOUGIN “PATTERNS” SOUP BOWL Try pairing this exotic motif with a Moroccan tagine. $150; Bloom, 631-725-5940 8 “GLENNA” BOWL This shallow earthenware dish is made in Italy but well-suited…