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Bon Appetit

Bon Appetit August 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
editor’s letter

For a twist on the classic caprese sal a d , visit bonappetit.com/figcaprese PURE AND SIMPLE The worst meal I ever cooked should have been my best. After graduating college in 1992, I moved in with my parents and got a night job. To fill the days, I signed up for a weekly cooking class at L’Academie de Cuisine in Bethesda, Maryland. Every Wednesday we’d work our way through classic French techniques: chiffonading herbs, browning butter, making that weird egg-white raft that clarifies a consommé. At the end of the program, I tested my skills by preparing an elegant alfresco lunch for my family (unlike the meatloaf my mom often made). I’d show my parents and siblings what a properly trained kitchen hand could do. The night before the meal, I stayed up late, making…

4 最少
r.s.v.p.

THE CHEF SAYS “Stir the pickling liquid into dressings instead of using plain vinegar. Think of it as a better, well-seasoned acid: Juice infuses with the brine as the blackberries marinate.” —PATRICK O’CAIN, chef, Gan Shan Station DEAR BON APPÉTIT, I HAD THE BEST SALAD OF MY LIFE AT GAN SHAN STATION IN ASHEVILLE, NC. THE PICKLED BLACKBERRIES ON TOP STOLE THE SHOW. I WANT TO PUT THEM ON EVERYTHING. —PATRICIA JACOBSEN, Baltimore PICKLED BLACKBERRIES 4 SERVINGSPickling berries is a great way to make the most of seasonal produce. Try them over ice cream and salad. For more riffs on quick-pickling summer fruit, see Prep School on p. 103. 6 Tbsp. Champagne vinegar or white wine vinegar 2 Tbsp. fish sauce 2 Tbsp. sugar 6 oz. blackberries Combine vinegar, fish sauce, sugar, and 3 Tbsp. water in a…

7 最少
starters

1 Open Season If you’re going to sit on a porch somewhere and crack open bottle after bottle of beer, you might as well do it in style. Luckily, these colorful openers have a magnet that keeps all those bottle caps from dropping on the floor. $12 each; areaware.com 2 Better Fish in the Sea Come August we want to be in the backyard grilling fish, not grilling our fishmonger on the relative sustainability of different species (why is it so confusing?!). That’s why we started ordering from Sea to Table (sea2table.com). The family-owned company got its start delivering wild, domestic, and traceable seafood to sustainabilityminded restaurants like Boulder, CO’s Frasca Food and Wine, contracting with independent fishermen from Maine down to the Gulf Coast and all the way to Alaska. Now they’ve…

5 最少
dinner tonight

Most of the year, I peel the watery tomato slices off my Italian cold cut sandwich before I eat it. But come August, I’ll forgo the meat altogether and make those ripe, juicy ‘maters the stars of the show in a Veggie Italian Hoagie. Finely chop 1 cup drained jarred giardiniera and mix into 1 cup mayonnaise in a small bowl. Thickly spread sauce over the bottom half of 4 split 8" soft Italian sub rolls. Cut 4 large tomatoes into ½"- thick slices and place over sauce; season with salt. Thinly slice 1 head of iceberg lettuce and top each sandwich with a thick tuft. Season lettuce with salt, pepper, and a splash of giardiniera brine from the jar (about 1 Tbsp. per sandwich); drizzle with olive oil and…

1 最少
golden!

1 — GET TO THE ROOT Peel 2 large yellow onions (about 1 lb.). Halve lengthwise through the root. Cut a V-shaped notch around the roots to remove 2 — SLICE IT NICE Flip onions onto cut side. Working one at a time, thinly slice from root to tip. Aim for slices that are 1/8"–¼" thick. 3 — MELT AWAY Heat 2 Tbsp. unsalted butter in a straightsided skillet or saucepan (to keep onions from flipping out) over medium until melted. 4 — WATCH THE CROWDING Start by adding just a couple handfuls of onion slices. Stir for a minute or two until softened, then gradually add the rest. 5 — GO LOW AND SLOW Season with a big pinch of salt. Reduce heat to medium-low and stir onions every few minutes until blond, 15–20 minutes. 6 — UP, STILL…

3 最少
punch up your summer

A GOOD SUMMERpunch can turn a run-of-themill get-together into an unforgettable par-tay. And if it’s easy to make, even better. That’s why we tapped bartender Nick Detrich, a partner at Cane & Table in New Orleans—a city that knows how to enjoy its easydrinking summer cocktails— to come up with a few fiveingredient punches suitable for long, lazy afternoons. “When you think about fresh pineapples, limes, watermelon, and all these juicy fruits that are around, there’s a prime advantage to making punch in the summertime,” Detrich says. And if plain old punch bowls are too simple, feel free to follow our lead and serve these drinks inside the hollowed-out fruits that inspired the punches in the first place. Because simple doesn’t mean you can’t have a little fun with it. “Pick a…