EXPLOREMY LIBRARY
Food & Wine
Bon Appetit

Bon Appetit

May 2020

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.

Country:
United States
Language:
English
Publisher:
Conde Nast US
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10 Issues

in this issue

2 min.
the waiting

EVER SINCE EDITORS have been writing editor’s letters, editors have been turning them in late. We’ve got too much on our plates, we tell our colleagues. Too many meetings. No time to write. And whatever other excuses we can drum up to explain our lack of productivity. When I should’ve been writing this letter, the lot of us were at 1 World Trade Center, clicking away on our laptops, dipping into the BA Test Kitchen to make espressos and nibble at whatever was set out on the tasting table. In other words, we were going to work—which is what everyone was doing, right? But as I (finally) write this, it’s Thursday, March 19. I’m at home, having just logged off of yet another Zoom meeting. Simone, Marlon, and I are on Day…

2 min.
caffeine and carry-ons

Coffee Pop-Up I refuse to start my day with bad coffee, so I turn to my UST Flexware Coffee Drip ($3; nextadventure.net) when I need caffeine while traveling. It fits over my travel mug and flattens into a ¾"-tall disk that weighs next to nothing and won’t break. Shoot Your Shot I bought my Canon Rebel SL3 specifically for my reporting trip through Mexico because it’s relatively light. Plus, the EF-S 24mm f/2.8 STM lens ($130; shop.usa.canon.com) is compact and takes amazing wide and close-up food photos. Jet Set With a New Set Typically I’m a gel polish devotee. But when I can’t get to the nail salon for my usual manicure, I go for Essie’s deep blue After School Boy Blazer nail polish ($9; beautyplussalon.com). It makes a statement without going overboard. Go Bag I keep…

2 min.
lemony glazed yonuts

MAKES 8 We planned to make a sour cream doughnut, we really did. We tried and tried, and when it wasn’t working, we switched to Greek yogurt. Adding yogurt to the batter for these cake doughnuts made them light, tangy, and rich and gave us a dough that was easy to work with. Have we been calling them yonuts ever since? Yes—and we’d like it if you did too. 2½ tsp. baking powder2 cups all-purpose flour, plus more for dusting1 tsp. kosher salt, plus more2 large egg yolks1 cup whole-milk Greek yogurt½ cup granulated sugar2 Tbsp. unsalted butter, melted, cooled slightly1 tsp. vanilla extract Vegetable oil (for frying; 6–8 cups) Zest of ¼ lemon1 cup powdered sugar SPECIAL EQUIPMENT: A deep-fry thermometer Whisk baking powder, 2 cups flour, and 1 tsp. salt in a…

1 min.
family meal

THESE REFRESHING onions make a strong case for having a jar of quick pickles in the fridge at all times. Tart, crunchy, and fresh, they enliven just about anything you’d want for dinner. The method couldn’t be easier: Slice a red onion paper-thin (a mandoline comes in handy here if that’s your thing). Douse the onion with tart lime or lemon juice, add a pinch of salt—which both speeds up the pickling process and tames the sharp raw-onion flavor—and give the slices a thorough massage. Ten minutes later you’ll have a vibrant condiment that you can stash in the fridge for weeks. Use them to top the Honey-Chipotle Shrimp Tacos on page 24 (and also your sandwiches, braises, larb…).…

1 min.
honey-chipotle shrimp tacos

4 SERVINGS 2 Tbsp. adobo (from 1 can chipotle chiles in adobo)2 Tbsp. honey1 lb. medium shrimp, peeled, deveined Kosher salt½ cup mayonnaise1 garlic clove, finely grated1 lime, halved1 small red onion, halved through root end, thinly sliced8 corn tortillas2 Tbsp. vegetable oil¼ head of green cabbage, thinly slicedCilantro leaves with tender stems and lime wedges (for serving) 1. Stir adobo and honey in a medium bowl to combine. Add shrimp, season with salt, and toss to coat. Set aside. 2. Mix mayonnaise and 2 Tbsp. water in a small bowl. Add garlic, season with salt, and stir to combine. Set garlic crema aside. 3. Squeeze lime juice into another small bowl and add onion and a pinch of salt. Massage onion with your hands until it begins to soften. 4. Heat a large nonstick…

1 min.
cashew nam prik

MAKES ABOUT 3 CUPS 1 cup raw cashews1 lemongrass stalk, bottom third only2 medium shallots, coarsely chopped5 garlic cloves, coarsely chopped6 Thai chiles or 4 Fresno chiles, coarsely choppedFinely grated zest of 2 limes1 tsp. kosher salt, plus more3 Tbsp. vegetable oil1 Tbsp. tomato paste8 oz. cherry tomatoes, halved1 Tbsp. fish sauce 1 Tbsp. fresh lime juice1 Tbsp. chopped cilantroLittle Gem lettuce leaves, cucumber spears, mango wedges, and halved soft-boiled eggs (for serving) 1. Pulse cashews in a food processor until pieces are no larger than ¼". Transfer to a medium bowl. 2. Remove tough outer layers from lemongrass; discard. Coarsely chop lemongrass and transfer to a food processor. Add shallots, garlic, chiles, lime zest, and 1 tsp. salt and pulse until very finely chopped. Scrape down sides of processor and continue to…