Eten & Wijn
Bon Appetit

Bon Appetit December/January 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.

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10 Edities

In deze editie

4 min.
bon appetit

Editor in Chief ADAM RAPOPORT Creative Director MICHELE OUTLAND Deputy Editor JULIA KRAMER Food Director CARLA LALLI MUSIC Director of Editorial Operations CRISTINA MARTINEZ Digital Director CAREY POLIS Editorial Features Editor MERYL ROTHSTEIN Bonappetit.com Editor SASHA LEVINE Healthyish Editor AMANDA SHAPIRO Basically Editor SARAH JAMPEL Senior Staff Writer ALEX BEGGS Digital Restaurant Editor ELYSE INAMINE Associate Editors HILARY CADIGAN, CHRISTINA CHAEY, ALEX DELANY Assistant Editor ALIZA ABARBANEL Assistant Editorial Producer EMMA WARTZMAN Editorial Assistant JESSE SPARKS Assistant to the Editor in Chief RYAN WALKER-HARTSHORN Contributing Editors Editor at Large ANDREW KNOWLTON Editor at Large AMIEL STANEK Contributing Editor CHRISTINE MUHLKE Contributing Editor ALISON ROMAN Wine Editor MARISSA A. ROSS Contributing Writer PRIYA KRISHNA Design Design Director CHRIS CRISTIANO Art Director CHRISTA GUERRA Associate Art Director LETICIA SARMENTO Designer BRYAN FOUNTAIN Art Assistant ANNALEE SOSKIN Photography Senior Visuals Editor MICHELLE HEIMERMAN Associate Visuals Editor EMMA FISHMAN Senior Staff Photographer ALEX LAU Staff Photographer LAURA MURRAY Operations Editorial Operations Manager NICK TRAVERSE Production Manager MATT CARSON Associate Production Manager KATE FENOGLIO Copy…

2 min.
how the t-shirt gets made

I WOULDN’T TYPICALLY RECOMMEND taking professional advice from an 11-year-old, especially one wearing a pink corduroy bucket hat. But sometimes you need to listen to those who know what they’re talking about—no matter who they might be. “Dad, here’s what you should do,” my son, Marlon, explained to me while sitting at the kitchen table a couple of weeks ago. “You need a midseason drop.” “We can do that?” “Yes—gosh!” Marlon isn’t the first tween to think his dad is a total noob. But in this instance I got it: I needed Marlon more than he needed me. A few months back, Bon App launched an online merch store at shop.bonappetit.com (see a sampling of the goods on p. 49), and I quickly realized that our target audience—thanks in part to our burgeoning YouTube…

10 min.

People We Love ON THE Gifts They Give “Before we opened our shop, we were looking around for tote bags to stock,” say Michelle Mungcal and Ken Concepcion, owners of Now Serving in L.A. “When we saw this, we thought, Why didn’t we think of that? The Àplat Culinary Dish Tote is so smart. It allows you to carry things horizontally: casseroles, cobblers, and stone fruit that you don’t want to stack on each other and bruise. Plus, whenever we bring it out, we get lots of ‘oohs.’” The Opener With a Sense of Humor Liana Finck, New Yorker cartoonist and illustrator “I’ve always enjoyed collecting little objects because they make me feel like I’m home. Now I have a revolving crew of tiny things I’ve picked up as I’ve grown and moved around,…

1 min.
a culture full of culinary delights

It comes as no surprise that for a country without an army, love for the natural world comes first. That sensibility comes through at every point of connection in Costa Rica. And the cuisine is no exception. Bordered by the Pacific Ocean to the west and the Caribbean Sea to the east, Costa Rica is a country rich in resources. This “rich coast” lays claim to about 6% of the world’s biodiversity. And pura vida — the phrase meaning “pure life” that permeates the culture — isn’t just lip service; it accurately expresses the deep-rooted appreciation for the real and unadulterated. What’s more, Costa Rica established the National Sustainable and Healthy Gastronomy Plan, defining the country’s commitment to sustainability and traditional cuisine. Thoughtful attention to fresh, locally grown produce and flavors is just…

4 min.

Having People Over In her new column, Alison Roman shares her unfussy dinner party recipes, starting with a tangy, herby brisket she can get behind MY GRANDMOTHER is a horrible cook with a lot of heart. The kind of woman who’d spend hours carving swan figures out of crookneck squash but couldn’t even make a good brisket (the fattiest, most mess-up-proof cut of meat). Unfortunately for my family, this was what she made for literally any holiday. The Jewish ones, the non-Jewish ones, the Jewish-ish ones. Jews and those who love them know the kind of brisket I’m talking about: smothered in ketchup with too much sugar and too little salt, cooked either not enough or too much but somehow either way results in a sweet, gloppy, underseasoned, too-tough hunk of meat. And…

2 min.
a condensed guide to the big wide world of: vanilla

The 101 BUYING Good-quality whole beans are plump, shiny, and moist. Extract should contain only vanilla beans, alcohol, and water, with no added sugar, artificial colors, or flavors. STORING Wrap vanilla beans tightly in plastic wrap so they don’t dry out, then place in an airtight container and refrigerate for up to six months. Store extract indefinitely in a cool, dark place. VANILLA BEAN WHIPPED CREAM For a sweet and tangy topping for pie, sundaes, or mousse, scrape seeds from 1 vanilla bean into a medium bowl. Add 1 cup chilled heavy cream, ⅓ cup sour cream, and ¼ cup sugar. Using an electric mixer or whisk, beat until soft peaks form. But Can I Just Use Extract Instead? Here’s how to decide when it’s worth it to spend on a pricey bean over cheaper extract: SPLURGE When vanilla is…