Bon Appetit October 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.

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10 Números

en aquest número

2 min.

THE BA TEST KITCHEN AND WIRED TEAM UP IN SEARCH OF UMAMI WHEN WIRED ASKED US TO HELP WITH THEIR FOOD ISSUE, we didn’t have to think twice. After all, they might have the last word on all things tech, but we have a test kitchen. Then we heard they were exploring umami, the savory “fifth taste” experienced when chewing a perfectly seared steak or nibbling a hunk of Parmesan, and we got even more excited. This was a chance to go deep on one of our favorite subjects. So we reached out to David Chang’s Momofuku Culinary Lab, where Dan Felder, head of R & D, spends his days coaxing the flavor from a range of ingredients. “Creating umami from scratch is something we take very seriously,” says Felder. “We’re…

3 min.
dinner and a show

IT SEEMED LIKE A GOOD IDEA AT THE TIME. The plan was to take a charcoal grill a friend had given us, remove the legs, embed it in the ground in the strip of yard behind our apartment, and use it as a makeshif fre pit. Or at least that’s how my wife explained it to me last November. You see, we were throwing a dinner party. And Simone had the idea that we should do something diferent, something other than the usual cocktails-meal-dessert–hang out at the table thing. So the fre pit was born: Afer dinner, we’d all head outside to make S’mores and enjoy a bourbon or two. I liked this plan for a number of reasons. First, a dinner party should be fun—even silly at times. It should never…

3 min.
readers’ favorite restaurant recipes

—ANNIE DUFRESNE, Montréal, Québec PORTUGUESE BAKED EGGS 6 SERVINGS Baked eggs are great for brunch, and this version is no exception. But with a salad of leafy greens, it’s also hearty and satisfying enough to double as dinner. ¼ cup olive oil 3 bell peppers, any color, thinly sliced 1 medium red onion, thinly sliced 2 beefsteak tomatoes, cut into wedges 8 garlic cloves, thinly sliced 1 jalapeño, with seeds, halved lengthwise ¼ cup fresh basil leaves 2 Tbsp. fresh oregano leaves 1 ½ tsp. chili powder 1 tsp. paprika Kosher salt, freshly ground pepper 1 cup ricotta 6 large eggs 1 cup grated sharp white cheddar (about 4 oz.) ¼ cup grated Parmesan (about 1 oz.) Toasted country-style bread (for serving) Heat oil in a large heavy pot over medium heat. Add bell peppers and onion and cook, stirring occasionally, until softened and just beginning to brown,…

2 min.

We Southerners have a thing for food in jars. It could be pickled okra, peach salsa, or pawpaw jelly—as it was for me growing up in Georgia. Which brings me to a dish I recently had at Empire State South in Atlanta. Simply called “In Jars,” five of them were packed with inventive spreads, dips, and pickles, and served with toasted bread. I quickly dubbed it the Southern Pupu Platter and adapted it for my next party. Sure, I mixed in a few bowls with my jars, but my friends still scraped ’em all clean. —ANDREW KNOWLTON OUR TAKE ON SELF-SERVE, SOUTHERN-STYLE For an inviting appetizer platter, set out these dips and spreads in diferent-size canning jars. (We love most anything by Ball, Kerr, or Weck.) Made ahead, they’ll hold for up…

1 min.
raising the oyster bar

From Belons to Beau Soleils, oysters come in more varieties than ever these days. Fortunately, the perfect slurp is just a FedEx truck away West Coast oysters are smaller but richer, with a creamy, melon-like flavor. East Coast oysters are bigger and brinier, almost like gulping a mouthful of ocean. 1 Belon, a.k.a. European Flat Damariscotta River, ME $24 per dozen; 2 Island Creek Duxbury Bay, MA $84 for three dozen; islandcreek 3 Blue Pool Hood Canal, WA $18 per dozen; hamahama 4 Beau Soleil Miramichi Bay, NB, Canada $21 per dozen; 5 Lone Point Mobjack Bay, VA From $60 for four dozen; 6 Olympia Hammersley Inlet, WA $12 per dozen; taylorshellfish 7 Sunset Beach Hood Canal, WA $80 for five dozen; 8 Kusshi Deep Bay, BC, Canada $20 per dozen; 9 Olde Salt Chincoteague Bay, VA $1 each (25 minimum); When…

1 min.
questlove on…

Throwing a killer party: The Roots drummer, jimmy Fallon foil, and owner of Hybird restaurant never hosts without for-hire bartenders-and the Golden Girls theme song THE GOLDEN RULE "Women are the most important element at any party. If you get the Women to dance, you can get anybody to dance.” Be Spontaneous "I throw a lot of last-minute parties. Just ask permission from the people in your building.” Ditch the Invites "I’m in a tight-knit circle, so it’s never a guest-list situation. I tell one person, then that person trickles the information down. Soon enough, 50 people are at my house.” Hire a Bartender “I’m the absolute worst at drinks. When I do Mad Man parties, I hire pop-up bartensers via Craigslist. I say, ’Big on the Martinis and Old Fashioneds.’ I’m naming drinks I’ve never had in my…