Bon Appetit June 2013

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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10 Números

en aquest número

1 min.
@bonappetit

FIND, FOLLOW, AND CONNECT WITH US ONLINE IT’S VINE TIME! Yes, we’re also obsessed with Vine, the social-media app dedicated to the art of six-second videos. Log in and follow us at @Bon Appetit Magazine to watch mini cooking lessons, like this one for superfast pickled vegetables: COOK THE COVER Are you an amateur chef-slash-photographer who loves BA’s mouthwatering covers? Cook up one of our cover recipes at home, then snap a beautiful photo and e-mail it to askba@bonappetit.com. Your image could be featured on bonappetit.com. CHAT IT UP Got a cooking question for a pro? Join a live Facebook Q&A with food experts from Bon Appétit. Here’s an excerpt from a recent session with family-dinner guru, BA contributing editor, cookbook author, and blogger Jenny Rosenstrach, of Dinner: A Love Story. Q: “Do you have a 10-minute…

2 min.
editor’s letter

I’LL HAVE WHAT SHE’S HAVING EDITING A MAGAZINE IS a lot like being a husband: You think you’re always right, but when you’re wrong, you often end up happier. My wife and I moved in together six years ago, and she immediately set out to remake what had been my apartment. The red “accent” wall I thought was so daring became chocolate brown—and, I have to admit, a lot smarter looking. The pair of electric guitars hanging in my (excuse me, our) living room? Yeah, those came down and up went art. Like, real art, with frames and stuff. What was a clichéd bachelor pad quickly matured into a home—a stylish and comfortable one. When it came to the kitchen, well, cooking was my domain. There might as well have been a “Private Property”…

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

GRILLED PIMIENTO CHEESE AND FRIED GREEN TOMATO SANDWICH (GPC) MAKES 4We love the way this recipe revamps a standard BLT. For more twists on that classic, see Prep School, page 133. PIMIENTO CHEESE ¾ cup shredded mozzarella ¾ cup shredded sharp cheddar ¼ cup mayonnaise 2 oz. cream cheese, room temperature 2 Tbsp. chopped roasted red pepper ½ tsp. hot pepper sauce ¼ tsp. garlic powder Kosher salt FRIED GREEN TOMATOES AND ASSEMBLY 2 large green tomatoes, sliced." thick Kosher salt, freshly ground pepper 2 large eggs 1 tsp. hot pepper sauce 1 cup all-purpose flour 11/2 tsp. garlic powder 1 tsp. paprika 2 cups panko (Japanese breadcrumbs) Vegetable oil (for frying; about 3 cups) 4 ciabatta rolls, split 8 slices bacon, cooked until crisp SPECIAL EQUIPMENT: A deep-fry thermometer PIMIENTO CHEESE Mix mozzarella, cheddar, mayonnaise, cream cheese, roasted pepper, hot sauce, and garlic powder in a medium bowl; season…

2 min.
the ba arsenal

This glass dispenser makes refills easy ($50; cb2.com). THE BASIC BREW UPGRADED Stuck on sun tea? Our test kitchen took a cue from coffee fanatics and made a batch of tea cold-brew style, steeping it in the fridge instead. The result? Mellower, more flavorful, and perfect for those rainy days, too. COLD-BREW ICED TEA Combine 10 black tea bags and 8 cups cold water in a large pitcher. Cover; chill at least 4 hours. Discard tea bags. Server over ice with lemon slices. 8 servings SPICE IT THAI-STYLE ICED TEA Spiced tea and sweetened condensed milk are the keys here. Combine 10 star anise pods, 3 Tbsp. sugar, and 1 cup water in a small saucepan, Scrape in seeds from 1 vanilla bean; add bean. Bring to a boil, reduce heat, and simmer 10 minutes. Transfer to a large…

1 min.
the read

The Kindest Cuts This summer, we’re bullish on big flavor, small-ticket steaks like flank, hanger, and skirt—and BA’s new grilling book (of course) If you’ve eyeballed the price of a rib eye lately, you’ll understand our obsession with the collection of affordable steaks known as butcher’s cuts (see right). These hunks of protein also boast a rich, beefy taste and a versatility that many pricier cuts just don’t have, standing up to bold marinades and herby sauces. For recipes using butcher’s cuts—and tons more information on everything from rubs to ribs to cocktails—check out our new tome, The Grilling Book: The Definitive Guide from Bon Appétit. THE TECHNIQUES To make the most of these cuts, The Grilling Book recommends four key moves: 1 TENDERIZE A strong, acidic marinade will help to break down connective tissue. 2 THINK…

2 min.
the ba q&a

Mr. Coffee You know him as McDreamy from Grey’s Anatomy. But Patrick Dempsey is also the new boss of the Seattle coffee chain Tully’s. He knows his joe. Anchovies are another matter... You recently bought Tully’s, a Starbucks rival. How’d that happen? Neighborhood coffee shops are an important part of people’s lives— it’s a part of your everyday ritual. I wanted to bring Tully’s back to life. So you’re a coffee drinker? Yes. I do two or three cups in the morning and one or two in the afternoon, with almond milk or half-and-half. I want to become a certified barista and work in the stores. Five cups! Do you ever get any sleep? It doesn’t really affect me. Coffee is good for your mind—it’s basically a legalized drug. The next step is selling marijuana, of course. Would…