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Bon AppetitBon Appetit

Bon Appetit

November 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.

Country:
United States
Language:
English
Publisher:
Conde Nast US
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10 Issues

IN THIS ISSUE

access_time1 min.
beyond the bird

HAVING FRIENDS AND FAMILY AT home for the annual feast is one of the warmest times of the year. What could be better than catching up with your favorite people over comfort food? But, accommodating out-of-towners for the long haul comes with its own set of challenges besides getting ready for the main event—like those breakfasts, lunches, dinners, and snacks to serve guests along the way. You’ll have to stock up for additional meals, and also make sure you have the right tools and appliances at the ready to help you prep for perfection. Find every ingredient for entertaining throughout Thanksgiving weekend and more at homedepot.com/decor. Shop HOMEDEPOT.COM/DECOR…

access_time2 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 Entertainment Editor CAITLIN BRODY 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 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 CHELSIE CRAIG Operations Editorial Operations Manager NICK TRAVERSE Production Manager MATT CARSON Associate Production Manager KATE FENOGLIO Copy Director…

access_time3 min.
the turkey will be televised

WHEN YOU WORK AT A FOOD MAGAZINE, Thanksgiving is your Groundhog Day. Same holiday every year. Gotta have turkey on the cover, and there better be mashed potatoes and gravy and stuffing and cranberry sauce and some sort of side that feels new but not, you know, too new. That last part, I guess you could say, is the mission for each November issue: Reinvent something that no one really wants reinvented. At BA we start percolating ideas in July, ensuring we have enough time to develop recipes, stage photo shoots, and get the whole thing to the printer and to your mailbox in time for you to start percolating. But this year, before we could sit down at some oversize conference table to debate russets versus Yukon Golds (hint, it’s neither; see…

access_time1 min.
home

The Long Game Laying out a striking table runner is the unspoken way to tell your guests that this is not just another meal—it’s Thanksgiving Top It Off Looking for ways to treat your runner right? These luxe-yetpractical accessories will secure your tablescape’s place among the greats A TALL ASK Colorfully tinted candlestick holders capture the vibe of an intimate family dinner regardless of how long the guest list may be. Rainbow Candle Holder, from $55; hawkinsnewyork.com ASSIGNED SEATING These place card holders (and the seating chart they imply) encourage guests to enjoy plenty of conversation without the family conflicts. Geo Stands, $88 for set of three; yielddesign.co A LITTLE SALTY An ample supply of salt cellars tastefully elevates your dinner spread and reduces the number of times you’ll have to pass the salt. Yves Salt Well, $20; hawkinsnewyork.com COMING IN HOT It’s easy…

access_time5 min.
home – family meal

The Other 29 Days In anticipation of stuffing, mashed potatoes, and “just a sliver” of every pie on the table come Thanksgiving Day, we like to keep dinner laid-back for the rest of the month with a few smart strategies: Embrace seasonal produce (this soup is our current favorite way to eat sweet potatoes). Skip the meat every so often (you won’t miss it in the larb on p. 20). And when in doubt, make a double batch of the jolting citrus-chile sauce on p.22 for a welcome respite from butter and gravy. Feel-Better Chicken and Rice Soup Bring 12 oz. skinless, boneless chicken thighs, 4 thinly sliced garlic cloves, one 2" piece ginger, peeled, thinly sliced, ? cup jasmine rice, rinsed, and 5 cups water to a boil in a large saucepan.…

access_time2 min.
a condensed guide to roasting, pickling, and cooking with: shallots

The 101 BUYING Shallots should feel heavy for their size and firm with dry, papery skins. Avoid any that are sprouted or have soft spots. STORING Kept in a cool, dark, and dry place (a.k.a. not in the fridge, where moisture lives), shallots will stay good for weeks. What’s the difference between a shallot and, like, a yellow onion? Shallots have a delicate and sweet flavor with a hint of sharpness, while onions bring a more intense heat. You can substitute shallots in nearly any recipe that calls for onions—just make sure you’re using the same volume. (For example, several medium shallots equals about one small yellow onion.) Why We Love: Fried Shallots Fried shallots are enjoyed across Southeast Asia as an all-purpose topper. We love Maesri brand, which is easy to find online; buy in bulk because…

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