Bon Appetit November 2017

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
6,27 €(IVA inc.)
26,92 €(IVA inc.)
10 Números

en aquest número

3 min.
a bloody good time

Last Thanksgiving my wife and I decided to try something different. When our guests asked what they could bring, we gave them a one-word answer: nothing. It’s not that we didn’t want them to chip in, to help with the dishes, to bring their A game and, you know, be ready to throw down in style. It’s just that we—well, okay, I—didn’t want some hodgepodge of a dinner. You know what I mean: all sorts of random hors d’oeuvres, a mismatched assemblage of wines, a redundancy of sides, four too many pies, and, if we’re talking quality control, well, let’s be honest—not all friends who cook are created equal. What if we just treated Thanksgiving like a really, really good dinner party? Plan a cohesive menu, invite a sane number of guests, craft a…

1 min.
ask the chef: pan-sauce praises

Meet: PHILIP KRAJECK, chef-owner at Rolf and Daughters, No. 3 BA’s Best New Restaurant in America 2013 Cooking for: 18 years “We think of this pan sauce almost as a vinaigrette because there’s so much acid in it. To pick up all those salty caramelized leftovers at the bottom of the skillet, we deglaze the pan with stock, then add butter and tender, sweet garlic confit while it’s thickening up. A final hit of preserved lemon, which is more intense than regular lemon, cuts the richness and brightens the whole thing.” *SUBMISSIONS BECOME THE PROPERTY OF BON APPÉTIT.…

5 min.

DEAR BON APPÉTIT, THE PRESERVED-LEMON CHICKEN AT ROLF AND DAUGHTERS IN NASHVILLE IS CRAZY GOOD. HOW DOES THE CHEF MAKE IT SO FLAVORFUL? —LEON WAHLER, Toronto CHICKEN WITH GARLIC CONFIT AND LEMON 4 SERVINGS Save the flavored oil left over from cooking the garlic and use it to make a salad dressing or drizzle it over roasted potatoes, steak, or pizza. 10 garlic cloves, peeled ¼ cup extra-virgin olive oil 4 chicken legs (thigh and drumstick), patted dry Kosher salt, freshly ground pepper 1 cup low-sodium chicken broth 2 Tbsp. chilled unsalted butter, cut into pieces 1 preserved lemon, flesh removed, peel finely chopped 1 Tbsp. fresh lemon juice 4 Tbsp. finely chopped mixed tender herbs (such as parsley, tarragon, chives, and/or chervil), divided Preheat oven to 400°. Heat garlic and oil in a small saucepan over medium until bubbles appear around…

1 min.
how chefs do leftovers

“Strata, that eggy breakfast casserole, is an excellent catchall for things like leftover stuffing, green beans, and turkey.” —BONNIE MORALES, Kachka, Portland, OR “I turn my leftovers—turkey, stuffing, mashed potatoes, gravy, and cranberry sauce—into a hot pocket with one of those dorky circular sandwich presses.” —SARA JENKINS, Nina June, Rockport, ME “Congee made from the leftover turkey stock is the best remedy for a Thanksgiving hangover. I fry the turkey meat so it’s crisp like cracklings to put on top.” —JAMES SYHABOUT, Hawker Fare, San Francisco “Pull the turkey meat off the bones and make simple tacos. I transform the cranberry sauce into a sweet-and-spicy hot sauce using guajillo chile paste.” —TELLO CARREON, Nixta, St. Louis…

2 min.
1 a very organized thanksgiving

Contain Yourself I have seen the horror of cabinets overflowing with mismatched Tupperware. But this year you’re going to take control of that nightmare cabinet and your whole holiday will go smoother. First, find your inner Marie Kondo and get rid of it all. Then replace it with a brand-new set of matching containers—the practical, affordable kind that restaurants use. Consider a set of these no-nonsense, great-for-leftovers wide ones, or build a stash of the cylindrical quart-, pint-, and “the small one”–size containers that come with takeout. A uniform set means no more frustrating games of Match the Tupperware. A nice stack means no avalanches. Yes, life can be this simple. You just need to let go. —ALEX BEGGS Use Your Yard Like a Fridge Let me guess: Despite your best fridge-cleaning efforts,…

2 min.
2 sour patch citrus

As the pastry chef at City House in Nashville, Rebekah Turshen has tinkered with candied citrus peels over the years but never loved the results. One version was too bitter; another was flatly sweet. It was when she experimented with an errant tub of citric acid— the organic, citrus-derived preservative responsible for the mouth-puckering tang in Sour Patch Kids— that she finally cracked the code. “It was a lightbulb moment,” Turshen says. “Adding citric acid into the sugar toss at the end brings back the pure sweet and sour of the actual fruit.” The revelation resulted in candied Meyer lemon “sours” for City House’s signature holiday cookie plate, though she says the method works equally well with Cara Cara and blood oranges or pink grapefruit. The candied peels can be diced…