Bon Appetit

Bon Appetit June-July 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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País:
United States
Língua:
English
Editora:
Conde Nast US
Periodicidade:
Monthly
6,24 €(IVA Incl.)
17,87 €(IVA Incl.)
10 Edições

nesta edição

2 minutos
so hot right now

Visuals Editor ALLIE WIST My recommendation of late is PLANTS! The living room may be filled with them, but the place that needs them the most is where I’m currently spending a lot of time: the kitchen. Really nice planters for your herbs and snake plants make a huge difference. Right now I’m loving Light + Ladder’s sculptural Vayu planter. $110; comingsoonnewyork.com Director of Operations CRISTINA MARTINEZ on Bubbles Everywhere I HATE FLAT WATER. It’s boring. Sure, it’s handy when you’re dying of thirst after running a marathon, but how often is that? I much prefer bubbles. They make hydrating a delight rather than a chore. The problem is that I don’t live by a naturally effervescent spring (Utah is too far!). I know you can buy sparkling water—but disposable plastic! And yes, there are fizzy-water machines, but…

16 minutos
a butcher walks into a meat lab

For the first time in a long time, I don’t smell like cow manure. Here in Oakland, California, 3,000 miles from my home on a farm in upstate New York, I’m walking into the Impossible Foods production facility, a massive polygon of beige rectangles that can squish out a million pounds of plant-based meat a month. I’m a farmer in training and butcher, which means this place threatens to render my entire field of work obsolete. There’s gotta be a punch line around here somewhere. To prep for my tour, I put on rubber boots, a snappable lab coat, a hairnet, a hard hat, and protective goggles. Someone gives me an X-ray detectable pen that can write in refrigerated temperatures. I wash and sterilize my hands about 3,000 times. There are…

2 minutos
miso-glazed salmon with sushi rice

1. Bring rice, a pinch of salt, and 2½ cups cold water to a boil in a medium saucepan over medium-high heat. Stir once, cover, and reduce heat to low. Cook until water evaporates and rice is tender, 18–20 minutes. Remove from heat; let sit, still covered, 10 minutes. 2. Whisk sugar, ¼ cup vinegar, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a small bowl until sugar dissolves. Stir into rice; re-cover. Let sit until ready to use. 3. Whisk maple syrup, miso, tamari, ½ tsp. red pepper flakes, and remaining ¼ cup vinegar in a small bowl. Set glaze aside. 4. Heat oil in a large nonstick skillet over medium. Season salmon with salt; cook, skin side down, shaking pan occasionally, until skin is very crisp and…

1 minutos
tiger fruit salad

1. Gently toss fruit, chile, vinegar, sugar, and ½ tsp. salt in a medium bowl to combine. Let sit until fruit is spicy and flavorful, about 10 minutes. 2. Meanwhile, gather cilantro into a bundle and cut into 2"-long pieces. Transfer to a medium bowl, add scallions and celery, and toss to combine. 3. Drain fruit in a fine-mesh sieve set over a small bowl; set fruit aside. Add oil, soy sauce, and lime zest to marinating liquid in bowl and whisk to combine. Pour dressing over cilantro mixture and toss to coat. Add reserved fruit and sesame seeds and toss gently to combine. Taste and season with more salt if needed. 4. Transfer salad to a platter and serve with lime wedges. 4 SERVINGS 1 lb. underripe stone fruit (such as plums, nectarines, or…

13 minutos
it’s junet eenth in philly

Chef Omar Tate looks up amid the whiffs of smoke and the sound of hot links sputtering on the grill. He wipes his brow, mouth pushing toward a smile of satisfaction as he surveys the scene: People are dancing, playing dominoes, talking music and politics. Ben Bynum, the local legend behind several Philly restaurants and jazz clubs, sprinkles paprika atop his famous potato salad. Kurt Evans, chef and culinary director at Drive Change, an organization that trains formerly incarcerated youth to work in restaurant kitchens, checks his barbecued chicken for doneness. Will Smith’s “Summertime” plays on the radio, punctuated by the call of the muezzin at a nearby mosque beckoning people to prayer. The row houses are a giveaway; this is Philadelphia. Juneteenth has come to the neighborhood block party. Juneteenth is…

13 minutos
grill like brad

IT’S TELLING, REALLY, that in Brad Leone’s New Jersey backyard, the ash-catching bowl at the bottom of his Weber has rusted and fallen out from overuse. His haphazard setup—and the fact that he grills, against all test kitchen protocol, barefoot—means that he once stepped on a stray hot coal. He yowled, hopped on one foot for a bit, and then got over it. There’s chicken to flip and glazes to brush and cold wine to drink. Welcome to the wild and woolly world of grilling with Brad. Brad’s love of cooking outdoors is no secret (see It’s Alive: Brad Makes Campfire Ribs on Bon Appétit’s YouTube channel, as well as this direct quote to me: “I like to cook outside”), and the chaos is often caught on camera. But never before…