Bon Appetit June-July 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.
the finest hour

My parents bought their place in upstate New York in 1987, and I wasn’t happy about it. As an 18-year-old, the last thing I wanted to do was come home from college to D.C. and immediately head to a country house hundreds of miles away (with my parents no less!). Funny how times change. Over the next 25 years, the house became a quick escape from New York City, where I moved after graduating; a permanent home for my parents when they relocated to East Chatham in 2007; and the place where I learned to love to grill. While up there on weekends, we’d spend our days doing this and that—tooling around nearby Hudson, running errands, maybe some yard work. But basically it was all just killing time until I could ask, “When should…

1 min.
1 the grill chefs love

What to Eat, Drink, and Grill This Month Do we need bells and whistles on a grill? No. Do we want them? After hearing chefs talk up the Kudu—yes. It has a grill grate and castiron pan on arms that swing to the side and move up or down for mega heat control. (Think ten-zone fire, not two.) Katie Button of Cúrate in Asheville, NC, loves it for paella, which needs precise temps hard to achieve on other grills. “If it’s too hot, I just move the pan up,” she says. The setup also offers extra real estate. “Cook a rib eye, swing it over to rest, start the corn, maybe sear some peaches,” says Cheetie Kumar of Garland in Raleigh, NC. “Hopefully someone inside made a salad, and you’ve got…

1 min.
2 the year’s biggest barbecue opening

The rub is the same as at Franklin, but this gets hit with fish sauce and chili oil. “We wanted a lightness to meter the smoke and fat,” Dumapit says. Superheroes have the Avengers. Austin has Loro. Two of the city’s most celebrated chefs—Aaron Franklin of Franklin Barbecue and Tyson Cole of Japanese-inspired Uchi (both James Beard Award winners)—have joined forces for a new smokehouse where Texas barbecue meets Asian flavors and techniques. Franklin smokes his signature brisket using a wood-burning Oyler rotisserie smoker made in Texas and stocked with post oak, which gets balanced by a pan-Asian arsenal from chef de cuisine (and Uchi alum) James Dumapit. The result is food that finds common ground but wears its influences like badges of honor, from oak-grilled marinated pork shoulder (for its…

1 min.
3 your meat’s in the mail

1 KUROBUTA FRENCHED PORK CHOP Kurobuta heritage pigs are grown for flavor, and the breed’s high quantity of fat promises a juicy finish. ($17, approx. 5 oz.; 2 LAMB LOIN CHOPS Heritage Foods is an online butcher known for heirloom breeds: Think Red Wattle prosciutto or these mildly gamey Dorset Horn chops. ($120 for eight chops, approx. 8 oz. each; 3 AKAUSHI BEEF RIBEYE This deeply marbled beef is a breed of Japanese Wagyu cattle by way of Texas. ($50, approx. 14 oz.; 4 SKIRT STEAK Belcampo provides in-depth info about how its grass-fed animals are raised and processed. ($25, approx. 2.3 lb.; 5 WAGYU MERLOT STEAK Cook this tender grass-fed, grain finished cut from the calf muscle like a flank steak. ($16, approx. 20 oz.; 6 WILD BOAR ST. LOUIS RIBS Boar ribs have a…

2 min.
4 a dry summer

If You Need Us, We’ll Be at Basic Kitchen Send our mail to Charleston, SC, where this cheery all-day café is providing compelling reasons to stay, well, all day. That obligatory avocado toast just tastes better with a Jittery Monkey smoothie (cold brew, bananas, coconut milk, and cacao nibs), and conversation flows as freely as the house kombucha. And after a Fiery Carrot nightcap (a vibrant mix of grapefruit, orange, and ginger), driving home is no problem. —ALIZA ABARBANEL UNEXPECTED BARTENDER ENDORSEMENT We couldn’t help but roll our eyes when we first heard about Seedlip, a new “nonalcoholic spirit.” But all its bartender fans, including Gaby Mlynarczyk of Accomplice in L.A., have made us reconsider: “If you’re not drinking, you used to be stuck with iced tea or soda. How boring is that? Seedlip…

2 min.
5 jeff goldblum is the van gogh of fro-yo

BA Q&A What did you have for breakfast today? “We traveled to Toronto and Berlin recently, so there was a time change. I stabilized myself with very austere oatmeal, which I love to make. And I liked it today even more.” How do you take it? “I add a little goat’s milk. My wife, who is French, has found the best butter in Los Angeles, actually through my friend Jonathan Gold. So I like to put a little of that in.” Is it in a gold wrapper? Bigger than a hockey puck? “Yeah, you know the exact one.” [Editor’s note: It’s Rodolphe le Meunier Beurre de Baratte.] Coffee or tea? “I gave [them both] up. And I’m so very, very happy right now.” How do you like your eggs? “You crack them in the pan and drag them around with…