Bon Appetit November 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

1 min.
thanksgiving in july

EACH SUMMER, while the rest of the world is downing ice pops and hot dogs, the Bon Appétit Test Kitchen cooks (and tastes) our way through turkey, potatoes, stuffing, gravy, sides, and a table-buckling dessert spread. When it came time to shoot our big Thanksgiving feast, we headed to Eldred, New York, along with photographers Michael Graydon and Nikole Herriott—and our best festive sweaters. In the open kitchen of our dreams at the Floating Farmhouse, we shot the cover, plus plenty of behind-the-scenes moments, on a Google Pixel 3. ASK THE TURKEY Six pressing questions for our cover star Where did you come from? Esposito Meat Market in midtown Manhattan. That’s all I know. How much do you weigh? 12–14 pounds, but who’s counting? How did you get so shiny? Pro food stylist Rebecca Jurkevich took extra care…

3 min.
here we go again

THERE WAS THIS one year when my mom tried to change things up. Instead of serving her classic stuffing—the one with the Jimmy Dean sausage and the straight-from-the-bag Pepperidge Farm stuffing mix—she introduced a new version to the Rapoport Thanksgiving table. Among other ingredients, it featured dried apricots and mushrooms. Uh…yeah. No riots broke out, but let’s just say Maxine got a talking-to. Order, it was agreed, would be restored the following year. As a magazine editor all these decades later, I can empathize with my mom. You strive to give the people what they want, but you also want to embrace the new. It ain’t easy to do both. And never is that more true than with this issue. Each June, when we editors start planning our annual Thanksgiving features, we sit around…

2 min.
be a holiday hero

Entertaining for the holidays is no small feat. With all the responsibilities—and food preferences galore—you’re wondering how to pull it off. But with a few entertaining tips, a thoughtfully prepared menu, and beautifully designed All-Clad pots and pans to help you on your way, you’ve got it under control. Guests will feel right at home, and you’ll rule the holidays this year. Discover more at ALL-CLAD.COM A PALATE CLEANSER Orange juice, sherry vinegar, and mustard are balanced by the natural sweetness of pears and beets in this tangy, crisp, crunchy winter slaw with red pears and pumpkin seeds, an optimal choice for a starter salad or a mid-meal refresher between flavors. THE VEGETARIAN PERSUASION Accommodating veg-only folks is easy when it comes to sides, but you want them to have a special entrée, too. Use…

2 min.
marinate on it

I AM GOING TO propose something radical: Next time you’re having people over, resist the lure of the premade-antipasti bar—you know, the trough of dried-herb-smothered olives glistening beneath a sneeze guard at your grocery store. Instead, pull out some semi-homemade vibes and MIY (marinate it yourself). First, pick the thing you’re going to marinate: a classic like canned butter beans or olives or jarred artichoke hearts, a cheese like feta or goat, or a simple roasted veg (peppers, mushrooms). Warm a generous amount of olive oil—enough that whatever you’re marinating can swim in it—in a small pot over low heat and add aromatics like crushed garlic, dried chiles, or citrus peels. Let it simmer a few minutes, just enough to infuse the oil. Remove from heat, let cool slightly, and then…

1 min.
of beans and blankets

Blanket Statement Throw these Faribault Revival Stripe wool blankets ($280; onto deck chairs to make them more comfy or around the kids’ shoulders when it gets chilly (or take them to fall sporting events, if you’re into that). Finger Figs When fresh figs are at their peak, I like to make one of the easiest finger foods in existence: halved figs, on a platter, with good olive oil, flaky salt, crushed red chiles, and lemon juice. Stir and Deliver When something is perfect, it’s worth treasuring. Chef Gray Kunz, maker of the world’s best kitchen spoon, recently released a Special Edition Spoon with a copper satin finish ($35; that comes in its own box. I’m getting myself one. The Best Beans I am obsessed with the slow-cooked brothy butter beans that chef Patch Troffer makes…

5 min.
when all else fails, cheese

SOMETIMES I THINK that people are on to me when I talk up a new recipe I made for dinner. “But did your kids eat that?” “No, did they really?” “Even the toddler, Deb?” And then I have to mumble the truth, which is that the toddler wasn’t hungry because she had already eaten three raspberries and a Cheerio. I’m exaggerating, but only a little. I have two kids. My nine-year-old son, Jacob, is the easy one. He’s a pretty normal fourth-grader, which is to say he’d still choose pizza, tacos, or spaghetti over most other things (who wouldn’t?). But he’s curious enough, so my husband and I can often talk him into trying new dishes, like, without bribery. Then there’s my daughter, Anna. She’s three and she is, frankly, the child I had coming after years…