Bon Appetit

Bon Appetit February 2021

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.

Les mer
United States
Conde Nast US
kr 60,12
kr 171,92
10 Utgaver

i denne utgaven

14 min
how to eat plants in winter (love it)

ASK MARICELA VEGA what drives her cooking and she’ll talk about relationships. Relationships with farmers, with community, with family and ancestors and the earth itself. “Food doesn’t just magically appear,” she says. “I rely on so many to do what I do.” For the chef at Atlanta restaurant 8ARM and founder of Chicomecóatl, an organization centering Indigenous foodways, using mostly vegetables—and only when they’re local and in season—is a form of empathy. Vega’s strong farmer ties yield lush peach pound cakes in summer and crispy-cushiony squash empanadas come fall. “If you’re eating a tomato in the middle of February, someone is feeling the consequence,” she says. “To me, cooking well is about making the most of what’s here now, and not asking for more.” Of course, this philosophy is nothing new.…

2 min
fighting the nutrition divide

MY FAVORITE BREAKFAST as a kid was a toasted English muffin with Cheez Whiz. In college I went through a six-pack of Pepsi every three days. Now I’m the acting director of New York University’s Dietetic Internship program. BACK WHEN I WAS A STUDENT in NYU’s nutrition program, my class was all rich, skinny white women. Years later not much has changed: 81 percent of registered dietitians are white. This creates an unbalanced system that lacks cultural competence. Every day, as these dietitians cry about diet culture and post expensive collagen powders on Instagram, Black people are dying because of structural racism in health care. AS I WATCH PROTESTS across the world against the devaluation of Black lives, it strikes me that this is not just true for the justice system; it’s…

5 min
memories of pilaf

I WAS IN SEDONA to forgive my mother. After over a decade of estrangement, this trip was the first time we would spend more than a few hours together since I was eight years old. My mother’s house had a stunning view of red rock canyons. How beautiful, I thought as I stepped out of the car. In my gut resentment gurgled, but I tried to ignore it. That resentment, I reminded myself, didn’t serve me. That was why I had found my mother’s phone number on the internet and dialed it; why I had agreed to fly here from New York. My mother showed me to the room where I would be staying. One of my half sisters—Wahida—would be arriving soon. She lived in Tucson. My half brother was still in…

2 min
brighten up

IT WOULD BE DRAMATIC to say I hate February, but sometimes in the dead of winter, dramatics are necessary. February (here in New York, at least) is dreary, cold, dark. It’s cancel-plans weather, wearthe-same-sweatpants-every-day weather. Needless to say, it’s not a month that inspires great creativity in me. But this year, on the heels of a very long stretch of canceling plans and wearing the same sweatpants, I’m trying to stay positive and reframe how I feel about it. Which is why I love this month’s Healthyish issue so much. It’s bright and fun, and it makes me want to get out of my comfort zone and try some new things. Take the “Feel Good Food Plan” (page 44), for which we asked the mega-talented DeVonn Francis to develop eight fresh,…

1 min
4 (re)organize your kitchen

Professional organizer Faith Roberson is here to restore order in our overworked, undercleaned kitchens Just Add Turntables Revolving trays maximize space in cabinets, under the sink, and inside your fridge. Measure your shelves before buying, then rotate as needed. You’ll never lose a jar of mustard again. Go Multipurpose Keep an eye out for versatile items that free up your shelves and your budget. Use a salad spinner insert as a colander, and mason jars for storing dried goods or drinking. Relocate the Junk Drawer Move that rubber band ball into another less-trafficked room, then use the newly empty kitchen drawer to store small appliances, utensils, and spices. Use That Wall Space Install hooks on empty kitchen walls to hang pots and pans. Your most-used kitchenware will be at the ready and bulkier equipment (like that clunky blender)…

7 min
family meal

A WINTER SQUASH is the cozy sweater of the vegetable world, but peeling one can be a cumbersome job—which is why we often skip the process entirely by using varieties with edible skins. You can make Molly Baz’s cheesy squash gratin (p.12) with virtually any winter squash, but choosing types you don’t need to peel, such as colorful delicata or sturdy acorn, keeps prep to a minimum. Mix and match a few different varieties to make the finished dish pop. Cheesy Winter Squash Gratin Whether you use a mix of squash or just one kind, slice the pieces all the same size so they cook evenly RECIPE BY MOLLY BAZ 4–6 SERVINGS 5 Tbsp. unsalted butter, divided, plus more for pan3½ lb. delicata and/or acorn squash, halved, seeds removed, cut crosswise ¼" thick1 large white…