EXPLOREMY LIBRARY
Food & Wine
Bon Appetit

Bon Appetit February 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
Frequency:
Monthly
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10 Issues

in this issue

2 min.
it’s not easy being green—but we’re trying

AT BON APPÉTIT WE’RE ALWAYS TELLING you what to do. Salt your pasta water. Smash your burgers. Tear your vegetables. (No, really—try it with mushrooms or boiled potatoes. You’ll create these cool shards that get all craggy and crispy when you hit them with olive oil and high heat.) Over the past few years, we’ve added to our advice-driven ethos by promoting a more environmentally sensible approach to cooking, from sourcing local ingredients to reducing food waste (see p. 84 to learn more). But when we took the time recently to reflect on our own habits in the Bon Appétit Test Kitchen, we didn’t like what we saw—lots of single-use plastic containers, mountains of spent paper towels, questionable recycling efforts, no composting whatsoever. Sure, we faced challenges, as everyone does. In our…

1 min.
home

Get On Board Confession: I own several beautiful wooden cutting boards that I rarely use. For everyday prep, I default to lightweight, easy-to-clean plastic, despite being the person who would rather carry my groceries home in my bare hands than use a disposable bag. These days I can feel a little better about my habit by opting for Material’s colorful BPA-free boards, which are made from recycled plastic scraps and renewable sugarcane. The result: a chic and sustainable surface that can weather all my slicing and dicing. reBoard cut ting boards,…

1 min.
mini tools and major totes

Top-Shelf Kombucha I scan every grocery case in the tristate area for Yesfolk Tonic’s trippy cans ($32 for eight; yesfolktonic.com). The family-run brewery makes kombucha for tea lovers, grounding delicate flavors like oolong and yaupon with a hint of fermented funk. Think Mesh I’m trying to limit my plastic use, so I take this roomy Junes mesh tote ($20; junes.co) everywhere. It holds up to 45 pounds but folds into a tiny square. I love its two interior pockets, which store the essentials I usually lose at the bottom of my bag. Serious Spices This ethically sourced Diaspora Co. single-origin heirloom cardamom (from $15; diasporaco.com) is infinitely more aromatic than most spices on the market. Founder Sana Javeri Kadri pays her partner farmers twice the Fair Trade minimum price. Small but Mighty I didn’t think I’d have…

3 min.
risotto with mushrooms and thyme

8 SERVINGS Risotto is like a clingy baby. You can’t put it down and you can’t walk away from it. Its needs are simple—it wants all of you. And if you give it your patient attention, it will turn into a puddle of love. Without the mushroom topping, this risotto is great on its own. RISOTTO 1 Tbsp. kosher salt, plus more6 Tbsp. extra-virgin olive oil½ large white onion, finely chopped2 cups carnaroli or Japanese sushi rice1 cup dry white wine5 Tbsp. unsalted butter, cut into pieces2 oz. Parmesan, finely grated ASSEMBLY ¼ cup extra-virgin olive oil1 lb. mushrooms (such as shiitake, crimini, or maitake), trimmed, caps torn into 2" pieces Kosher salt Freshly ground pepper5 sprigs thyme5 garlic cloves, crushed2 Tbsp. unsalted butter2 Tbsp. white wine vinegar or fresh lemon juice1 oz. Parmesan,…

1 min.
103 words on…

Combine ¼ cup red or white wine vinegar, a big handful of parsley leaves with tender stems, and a spoonful of Dijon mustard in a food processor or blender. Add a large pinch of kosher salt , a baby pinch of sugar (or a couple drops of honey), and a few cranks of pepper. Pulse until herbs are finely chopped. Then, with the motor running, stream in ½ cup extra-virgin olive oil until the vinaigrette is nice and thick. Drizzle on a green salad or anything else that would benefit from a dose of fresh herbs, like cooked beans or a simple pasta. FOOD STYLING BY YEKATERINA BOYTSOVA. ILLUSTRATIONS BY SUPER FREAK.…

3 min.
just call it “pita chip salad”

A GIANT TRAY OF roasted vegetables, no matter how expertly cooked and seasoned, will never send my children running to the dinner table. And yet the recipe I’ve given you this month is exactly that: a giant tray of roasted vegetables. Let me explain. My general philosophy when it comes to feeding my kids is to cook what I crave, then find ways to add bait that will bring them to the table. This warm sheet-pan salad takes inspiration from fattoush, the bright, juicy-crunchy Levantine salad of tomatoes, cucumber, herbs, and crispy pita bread we love to eat during the summer. In the middle of winter, I opt for a seasonally appropriate cast of squash, cabbage, and red onion, which get roasted on high heat until the squash caramelizes, the cabbage…