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Bon Appetit

Bon Appetit April 2017

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.

國家/地區:
United States
語言:
English
出版商:
Conde Nast US
頻率:
Monthly
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10 期號

本期

3 最少
where it all begins

Follow Adam on Twitter and Instagram at @rapo4 If you’ve got a carton of eggs, you’ve got breakfast. Or lunch. Or dinner. The only question is what are you going to do with them? I ask myself this most weekday mornings when I wander into the Bon Appétit Test Kitchen around 8:45. I suppose I should eat breakfast at home, but I’m too busy guzzling an espresso-spiked iced coffee, getting showered and dressed, and hustling my nine-year-old out the door and o! to school. Not until I arrive on the 35th "oor of One World Trade Center can I exhale and, you know, have a moment. I head straight to the walk-in fridge and grab a couple of brown organic eggs. Then, I think to myself, Hmm…should I make crispy olive oil–fried eggs, or…

1 最少
a new spring fling

“In the school of farmers’ market veg, purple daikon is the gorgeous prom queen who’s also the valedictorian of her class. She’s got everything going for her: seasonal (best in early spring and early fall), delicious in raw form as well as cooked, and a beauty on film.” _JUNE RODIL, co-owner, June’s All Day in Austin “Skip the market and gather armfuls of wild mustard for free. In Michigan it grows everywhere, and you can make a mean pesto with it.” _MOLLY MITCHELL, co-owner, Rose’s Fine Food in Detroit “I nominate fiddlehead ferns to replace ramps as the ‘It’ ingredient. I pickle a bunch, deepfry them, then serve them with lemon aioli. They’re my version of a fried pickle.” _GREG BAXTROM, chef-owner, Olmsted in Brooklyn “Celery root is usually a winter item, but…

2 最少
r.s.v.p.

Want us to get a restaurant recipe for you? E-mail us at rsvp@bonappetit.com STAFF PICK THE FROZEN MANGO LASSI AT PUB ROYALE IN CHICAGO IS AN ADULT SLUSHY I CAN TOTALLY GET BEHIND. IT HAS A FULL SERVING OF FRUIT, AND IT’S NOT TOO SUGARY, SO I DON’T FEEL GUILTY ORDERING A RUM_FILLED SECOND ONE. ASHLEY MASON,contribut ing edi torial assistant FROZEN RUM"MANGO LASSI MAKES 4Of course, you don’t have to include the rum—just like you don’t have to visit the swim-up bar next time you’re on vacation. 1¼ cups peeled fresh (or frozen, thawed) mango pieces ½ cup gold rum ¼ cup fresh lemon juice ¼ cup golden syrup or honey 2 Tbsp. plain whole-milk Greek yogurt Pinch of kosher salt ½ tsp. ancho chile powder, plus more for serving Mint sprigs (for serving) Purée mango, rum, lemon juice, golden syrup, yogurt,…

1 最少
meat of the matter

BUY BEYOND THE BARNYARD BA says: “Seek out rabbit, goat, or guinea hen.” Colleen B. says: “Don’t forget about bison. It will never substitute for filet mignon, but it makes a hell of a ragù or burger. It has fewer calories than beef and is certainly more sustainable.” GET THE GOOD STUFF BA says: “Buy your meat from farmers’ markets or a wholeanimal butcher.” Caroline A. says: “There are some excellent sources for humanely raised grass-fed beef and pastured poultry online, like White Oak Pastures and Rocky Mountain Organic Meats.” BONE! IN IS A BONUS BA says: “Bone-in cuts enrich longcooking braises.” Molly T. says: “I save the really big bones for stock. I always roast them first, then cook them in a pressure cooker for 40 minutes with water, peppercorns, and vinegar.”…

1 最少
1 the french are coming!

THE 2 A.M. EGG SANDWICH PRICEY COOKWARE WE COVET GET ORGANIZED (AND LIKE IT) SILICON VALLEY IN YOUR KITCHEN CHEFS BITE THE DUST Remember when restaurants felt special? When you wore something other than jeans? When the maître d’ would push in your chair? When there were maître d’s? When you’d get butterflies because you weren’t sure which of the three forks to use first? In other words, remember when formal dining meant French? I do, and as much as I love spots with brassica bowls and backless chairs, I miss the pomp and decadence. And I’m not the only lapineating, nostalgia-loving Francophile out there: Restaurants are reinventing fine French dining in 2017 terms. Is it weird if we say… bon appétit?…

1 最少
first off, the cookware’s just cooler

“All my life I’ve cooked with copper,” says chef Ludo Lefebvre, who has about 25 copper pots at Trois Mec in L.A. “I would not feel French if I didn’t have copper in my kitchen.” There’s no need to go to Parisian kitchen supply store E. Dehillerin to capture that feeling (or to reap the benefits: It heats evenly and maintains the heat). We have our eye on Brooklyn Copper Cookware, which makes copper pots and pans the old French way: by hand. A nonstick tin lining instead of stainless steel means they heat up faster. PHOTOGRAPHS: HENRI CARTIER_BRESSON/MAGNUM PHOTOS (ARCHIVAL); VICTOR PRADO (COPPER PAN)…