EXPLOREMY LIBRARY
Food & Wine
Bon Appetit

Bon Appetit August 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.
editor’s letter

I’M WRITING THIS LETTER during a time of incredible upheaval. The country is confronting long-standing racial injustices, and millions of Americans, and people around the world, are calling for change. This reckoning is taking place at nearly every level of society, across every sector of public and private life—including here at Bon Appétit. I speak for the staff when I say that change will happen here. It already has. In June our editor in chief stepped down. While the search for his replacement is underway, I’m serving as acting deputy editor. I hope that by next month a new editor will be in place with a vision for a new BA. But in the meantime, I want you, our readers, to know that we are already something new. We are determined…

7 min.
family meal

AT BA, WE ARE typically the ones telling people that perfectly ripe in-season tomatoes don’t need much to shine. A sprinkle of salt, a drizzle of olive oil, maybe a squeeze of lemon—boom. But these five summery weeknight dishes remind us that tomatoes can be damn fun to experiment with in the kitchen too, whether cooked down into a sauce for gently poached fish or sautéed with ginger, scallions, and soy sauce for an irresistible tomato toast. Burst Cherry Tomato Pasta Smashing some of the tomatoes as they cook helps create a chunky sauce, while others stay whole for juicy surprises in every bite RECIPE BY MOLLY BAZ 4 SERVINGS ½ cup extra-virgin olive oil, plus more for drizzling6 garlic cloves, smashed2½ lb. cherry tomatoes (about 4 pints)2 large sprigs basil, plus 1 cup basil leaves,…

2 min.
you do you

COOKING ALWAYS TAKES me a looong time. The recipe says, “Oh, prep is 15 minutes,” but for me it’s 30 because I’m chatting and goofing around. When I started doing comedy 12 years ago, my career became my focus; I never learned how to move fast in the kitchen. BUT DURING THIS QUARANTINE, time is all we have. I’m not one of the lucky New Yorkers with a balcony, so my boyfriend and I stay inside and just eat a lot of carbs. Quar-quar brings you back to the basics, which has been one of the humbling parts about it. You go, “I can’t control this, but I can meditate today or read 20 pages in a book or bake a cake.” WE MADE A THREE-CHEESE stuffed tortellini with this little pasta…

2 min.
white claw for wine lovers

WHEN IT COMES to day drinking, I’m all about “maintaining,” which is simple, at least in theory: The goal is to maintain a nice buzz rather than getting hammered and waking up the next day feeling like you ate a burrito filled with regret (spoiler: YA PROBABLY DID). But maintaining is not as easy in practice, especially when you’re drinking 14 percent ABV wines in the sweaty backyard happy hours of late summer. This is where piquette comes in. Piquette is basically White Claw for wine lovers: low ABV, high drinkability. It’s made by adding water to grape pomace—the solids left over after grapes are pressed for wine—and fermenting it into a deliciously sparkling bev that clocks in between and 5 and 9 percent. While piquette’s flavors vary depending on the…

3 min.
when pb&j meets pie

Salted PB&J Ice Cream Pie 8 SERVINGS Peanut butter, jelly, and buttery crackers, now updated in no-churn ice cream pie form. Any nut or seed butter (creamy or crunchy!), jam or jelly, or cracker combo will work—tahini with strawberry jam or almond butter with cherry compote. The only real limit is your imagination. CRUST 1 sleeve (110 g) Ritz crackers or other cracker of your choice⅓ cup (45 g) raw peanuts or other nut or seed, finely chopped⅓ cup (67 g; packed) light or dark brown sugar½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt6 Tbsp. unsalted butter, melted FILLING AND ASSEMBLY 3 large eggs½ cup (100 g; packed) light or dark brown sugar½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt1 tsp. vanilla extract½ cup (128 g) natural peanut butter or other…

2 min.
pizza on deck, tongs in hand

The Gozney Roccbox pizza oven has changed my pizza game for sure. It’s got two fuel sources—propane and wood—and a little pizza stone built in. Everything comes out fantastic, just takes a little technique. I preheat the oven so it’s rippin’ hot (950 degrees!), then turn it down right before I throw in the pizza. Perfect every time. $500; us.gozney.com The Watering Can Doing Double Duty FOR MOST OF MY LIFE, my plant-watering strategy has been to gather up all the halfdrunk glasses of water around the apartment and pour them into anything that seems thirsty. Then one day at Ikea, I spotted this little number—and felt instantly transported to another, superior version of myself, one who has an iron and changes bedsheets on a regular basis. Now, as the proud owner…