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Bon Appetit

Bon Appetit March 2018

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

WHERE DO I BEGIN? A few months back I got an email from my friend Keir in Washington, D.C. News had just broken about sexual-assault allegations against a number of prominent chefs and restaurateurs. Stunned by what he had read, Keir wondered whether his two teenage daughters should continue working as restaurant hosts. I didn’t know how to respond. I was at my local coffee joint at the time, and I just sat there, staring at my phone. Reflexively, I wanted to say, “Yes, absolutely!” I wanted to tell him about my days in high school and college, doing time at a bunch of spots in D.C., usually as a dishwasher or barback or busboy—taking out the trash, spraying down bar mats, clearing tables, occasionally helping a waiter with an order. The kind of…

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starters

1 A New Apron in Town I’m not a butcher, and I’m tired of wearing aprons that make me look like one. For years it felt like every “cool” apron was made with thick fabrics and leather straps and cut with linebackers’ proportions in mind. But now labels are crafting a style that’s almost more dress than apron, and as someone who spends her days working in the BA Test Kitchen, it couldn’t have happened quickly enough. Sometimes called Japanese-style, they’re made of a soft, flowy fabric (typically linen) and cut in a cross-back pattern to facilitate freedom of movement. Lest you think it’s the kitchen equivalent of a Snuggie, though, it’s clean and stylish enough that people may think it’s actually part of your outfit (really, it happens to me…

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2 fresh powder

It used to be all about the swoosh—a swipe of sauce on a plate that lent restaurant dishes a dramatic look. But now you’ve probably noticed chefs’ newest method for presenting a photo-ready finish: flavored dusts blanketing the plate, from spirulina showered across salads to pulverized dried mint shrouding desserts. We talked to the pros about how you can make it snow at home. The Technique For small patches of color, simply use your thumb and forefinger to get precise sprinkles. For a full coat? Gently tap a fine-mesh sieve as you move around the plate. The Powders EFFORTLESS Use naturally powdery ingredients like nutritional yeast (great on charred veggies), bee pollen (try it on smoothie bowls and desserts), or, of course, the classics: powdered sugar and cocoa powder. Spice blends like za’atar are good…

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3 pizza pedia

We’re living in a golden age of regional pizza. Distinct favorites are breaking out of their local confines— now you can get lacy-edged Detroit pies in Nashville, charred New Haven look-alikes in Denver, and autentico Roman pies in Chicago. It’s glorious— and overwhelming. So we’ve cataloged a cross section of the current pizza universe and suggested standout examples all over the country for you to do some...research. NEW HAVEN APIZZA ▪The Style Pilgrims once had to trek to Sally’s or Frank Pepe’s in Connecticut for coal-fired char and chewy oblong pies. No longer. The gospel of the thin, dry pizza continues to spread, and with it, the vernacular apizza, a vestige of Neapolitan dialect. ▪Mootz or No Mootz? Mozzarella is a topping to be requested. ▪Hot Spot White Pie, Denver DETROIT ▪The Style A rectangular pie best known for its…

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4 yara shahidi eats better than you

“Being half black and half Iranian, I’d like to think that I hit the cultural food jackpot.” What’s a typical Shahidi family meal? “Being half black and half Iranian, I’d like to think that I hit the cultural food jackpot. Growing up we ate a lot of chicken kebab and my baba— which means dad in Farsi— always kept a vegetable garden, so we also ate a lot of fresh salads. There’s no such thing as a bad meal in our house.” What’s in the garden? “Basil, carrots, rosemary, mint, snap peas, and avocado. One time we even grew corn! But tomatoes are definitely our biggest crop. We used to grow so many that I would show up to playdates with bags of them for my friends’ parents.” You must have developed some high standards…

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5 is it spring   yet?

IT’S SUNNY SOMEWHERE And right now that somewhere is Hello, Sailor, the bright new spot in Cornelius, NC, from the owners of Kindred. The aesthetic is Southern fish camp (1960s family fish restaurants) meets midcentury-modern Palm Springs, with rattan chairs, pale stone walls, and a cacti motif. “I thought it would be fun to have it feel like a year-round vacation from your day,” says co-owner Katy Kindred. We couldn’t agree more. —MERYL ROTHSTEIN How to Make Any Salad Awesome Whoever called this month dreary (oh, was that us?) clearly isn’t using pink radicchio (a.k.a. radicchio la rosa del veneto). It’s brightening up the menu at NYC’s Flora Bar and can turn your own salads into showstoppers too. Find it at specialty grocers like Eataly or farmers’ markets. —M.R. A SPIRIT TO LIFT YOUR…