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Bon AppetitBon Appetit

Bon Appetit

April 2019

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.

Land:
United States
Taal:
English
Uitgever:
Conde Nast US
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10 Edities

IN DEZE EDITIE

access_time3 min.
eight years in

A FEW MONTHS BACK I somehow ended up on Reddit, reading a comments board composed entirely of fans of Bon Appétit’s YouTube channel. One user wondered where we shot all of our cooking videos. Another quickly chimed in: “I’ve heard them refer to the space as ‘the Bon Appétit test kitchen.’”Oh. My. God.It hit me that half the people on this thread—which, I imagine, fairly represent our 3.2 million YouTube subscribers—had no idea what Bon Appétit is. That we are a magazine. Or, at least, we used to be just a magazine. Or, still are—but that we now do all sorts of other things. Or…Okay, so maybe Bon Appétit is a bit harder to explain these days. Just looking around the office reminds me how rapidly things have evolved since…

access_time2 min.
vegas eats by design

At the new Park MGM in Las Vegas, elegant details are everywhere. A unique curation of discovered and commissioned contemporary artwork adds to the hotel’s thoughtful, modern aesthetic. However, this stunning new property in the center of the Strip wouldn’t be complete without their all-star roster of restaurants.2— Eataly’s Manzo–beef in Italian–celebrates local butcher farms and Italian culinary heritageFRIENDS FOR LIFERoy Choi elevated food-truck dining with his Kogi BBQ Taco truck, but it’s his new, fun, fresh Las Vegas concept that’s turning up the volume on traditional restaurants. Open late, and with its own DJ booth, Best Friend is an upbeat dining experience where fans of Choi will be thrilled to find that the menu features everything from Korean BBQ to a fried bologna sandwich.EAT, DRINK & BE AMAZEDEataly Las Vegas…

access_time6 min.
it’s indian…ish

EVERYTHING I KNOW ABOUT INDIAN FOOD I learned from my mom, a software programmer by training who is also a brilliant home cook—though I wouldn’t exactly call her food “Indian.” When I was growing up in Texas, she would make dals and sautéed vegetable sabzis, but we’d just as often have roti pizza or saag paneer with feta. Our family has a name for her cooking style: “Indian-ish.” It’s vibrant, healthy, and simple to prepare, even if you only have 30 minutes. These recipes, adapted from my new cookbook, Indian-ish, perfectly capture my mom’s approach to cooking: unfussy yet full of the complex flavors that make Indian food my everyday food—and now yours too.WHAT’S FOR DINNER? DIP! p.32SO MUCH TO LOVE ABOUT MISO p.34Peanut ChutneyBlend 2 halved small Indian green…

access_time1 min.
sour power

Cheap supermarket vinegars tend to be one-note and overly acidic—all sting, no flavor. But high-quality vinegars bring so much more than just acid to the party. They have the ability to make everything you cook taste, well, better. A splash of caramel-y Spanish sherry vinegar lends crisp acidity to braised short ribs; a fruity wine vinegar made from late-harvest grapes bursts with so much sweet-tart flavor you don’t need anything more to dress a pile of leafy greens than a few drops of olive oil (the good stuff, naturally). Permission to never emulsify a vinaigrette again: granted.PUT’EM TO WORKApple CiderUse a splash of this mild-flavored vinegar in slaws, marinades, barbecue sauces, or a batch of quick-pickles.WineWhether you favor red or white (or pink—rosé vinegar, anyone?), fruit-forward wine vinegars are ideal…

access_time2 min.
better than deviled

I HAVE CERTAIN opinions about eggs that I will defend at all costs: Soft-scrambled eggs are actually better when cooked hot and fast; fried eggs aren’t crispy enough unless the edges are nearly burnt; and deviled eggs are bad.This is not to say I wouldn’t eat a half dozen if left alone with a tray of them. But, just maybe, they’re a waste of your time. Think about it: boiling eggs, peeling and halving them, chopping up pickles and herbs to mix with the yolks and mayo, piping that filling back into the egg halves—I mean, I’m already exhausted.There’s a better way to achieve the satisfaction of creamy, highly seasoned eggs without all those annoying steps. It involves a bunch of soft-boiled eggs and a very fun DIY spread of…

access_time1 min.
the easter cheesecake

RASPBERRY-LEMONCHEESECAKE BARS-LEMONE BARSPrep Time: 15 min.Total Time: 6 hours 5 min. (incl. refrigeratingMakes: 18 servingsWHAT YOU NEED2 cups graham cracker crumbs1 cup plus 2 Tbsp. sugar, divided6 Tbsp. butter, melted3 cups (12 oz.) raspberries, divided1 Tbsp. each zest and juice from 1 lemon4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened4 eggsMAKE ITHEAT oven to 325°F.LINE 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.RESERVE ½ cup raspberries and 1 tsp. lemon zest for later use.BEAT cream cheese, lemon juice, remaining zest and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in remaining…

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