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美食 & 美酒
Bon Appetit

Bon Appetit March 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

Follow Adam on Twitter and Instagram at @rapo4 COMING TO AMERICA If you’ve ever spent any time in a restaurant kitchen, you know that workplace diversity isn’t some HR initiative, it’s just the way things are. You often hear far more Spanish—or Mandarin or Thai or Korean—than you do English. And if you’ve ever spent any time dining out in this country— I’m just gonna go ahead and call that a rhetorical question—you know how lucky we are for this breadth of talent and influences, and the global flavors that ensue. Last night, for instance, as I was debating what to write for this letter, my wife and I opened up the Seamless app, scanned a zillion choices, and ordered from a Korean ramen joint (yes, that’s a thing) called M?kbar. We got some…

3 最少
r.s.v.p.

DEAR BON APPÉTIT, THE GREEK COFFEE WAFFLES AT KAPNOS IN WASHINGTON, D.C., ARE HANDS DOWN THE MOST DELICIOUS BRUNCH ITEM I HAVE EVER TASTED. COFFEE-FLAVORED BELGIAN WAFFLES 4 SERVINGS If you don’t have a Belgian waffle iron, use a regular one, but you probably won’t need as much batter. 1½ cups all-purpose flour ¼ cup granulated sugar ¼ cup (packed) light brown sugar 2 tsp. baking powder ½ tsp. kosher salt ¼ tsp. baking soda 2 large eggs, room temperature, beaten to blend 2 Tbsp. whole-milk ricotta, room temperature 1¼ cups buttermilk 2 Tbsp. instant espresso powder, plus more for serving 5 Tbsp. unsalted butter, melted, plus more for brushing Pure maple syrup and whipped cream (for serving) SPECIAL EQUIPMENT: A Belgian waffle iron Whisk flour, granulated sugar, brown sugar, baking powder, salt, and baking soda in a medium bowl to combine. Whisk eggs and ricotta…

1 最少
2 cold weather, warm cocktail

“I could really go for a chilled rosé right now,” said no one in March. Enter this hot toddy from Chicago’s Moneygun: Muddle 1 Tbsp. chopped unpeeled ginger and ½ tsp. whole cloves in a measuring glass. Add 1 bag Darjeeling tea and 1 cup boiling water; stir 10 seconds. Let steep 4 minutes. Fill a mug with hot water; let sit while tea is steeping. Pour out hot water; combine ¾ oz. Jamaican black rum, ¾ oz. cognac, and 1 Tbsp. honey in warm mug. Strain tea into mug; stir well. Add 2 tsp. lemon juice and lemon wedge. Let sit 1 minute. Makes 1…

1 最少
4 on the record

I bought two of these record players before we even signed the restaurant lease. We like to look at our food as balanced and flavor-forward, and I think of our music the same way. We’re not going to be playing fluff like the Go- Go’s. And I’m a big Phish fan, but I’m mature enough to know that’s not what people want to hear at dinner. It’s about matching the energy in the room, not dictating it. A good five o’clock album is some old country like George Jones. At 7:30 on a Saturday night, we might put on Paul’s Boutique by the Beastie Boys. It’s got a lot of bass, so you can hear the rhythm, and it’s familiar, but it’s funky and upbeat. When we’re closing, we like some…

1 最少
5 it’s lit

Remember baked Alaska? So do chefs everywhere, who are now lighting all sorts of things on fire—on purpose. From a charred citrus tart at Willa Jean in New Orleans to singed raw fish at Winsome in L.A., everything is fair game for torching and toasting these days. And why not? The tiny-but-mighty flame of a kitchen torch caramelizes sugars, which lends foods not only a deeper flavor but also a stunning presentation. For meat and fish, it achieves a toasty outside while keeping the protein delightfully rare. At Lamberts in Austin, chef and owner Larry McGuire cooks a rib eye over a wood-burning grill to impart smokiness, then sprinkles on some brown sugar, which gets kissed by a kitchen torch. “What we really wanted was that crème brûlée effect but…

1 最少
fashion plate

You know what looks good on vintage china? Everything. I know this because I cook the same boring breakfast every weekend, yet when I eat those soft-cooked eggs on handed-down plates with garish butterflies, people tap my photos like I’m Ryan McGinley. No wonder vintage plates are edging out austere ceramics at restaurants, too. I’ve eaten collard greens off a chipped rosepatterned one at Turkey and the Wolf in New Orleans, sliced into a very expensive steak atop stately china at Bateau in Seattle, and admired a little cookie at NYC’s TŽ Company, made sweeter by some elegant gold-rimmed grandmaware.…