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Bon Appetit

Bon Appetit May 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 THE “YOU” VACAT ION As the warming winter sun dipped below the horizon, I fully realized how good I had it. A few hours earlier my family and I had been crammed on a !ight from JFK, and now I was standing barefoot on the beach in Jamaica. And yet I couldn’t help but think that I might like to go on a different kind of vacation. Don’t get me wrong. We had a blast in Port Antonio, zipping around the island to spots like Boston Bay, the sweet, smoky birthplace of jerk barbecue. But do you ever wish you were on a “you” vacation instead of a Clark Griswold pack-up-the-family getaway? I mean, heck, my wife, Simone, won’t stop talking about the yoga retreat she…

2 最少
r.s.v.p.

Want us to get a restaurant recipe for you? Email us at rsvp@bonappetit.com* SOY SAUCE-MARINATED SHORT RIBS WITH GINGER 4 SERVINGSA drizzle of Sriracha at the end balances out the glaze’s sweetness and adds earthy complexity. 2 cups soy sauce 1 cup sugar 2 Tbsp. toasted sesame oil 1 Tbsp. crushed red pepper flakes 6 garlic cloves, chopped 1 2" piece ginger, peeled, chopped 8 star anise pods 4 2"-thick English-style bone-in beef short ribs (about 1 lb. each) 1 Tbsp. cornstarch 1 Tbsp. fresh lime juice 2 cups cooked white rice (from 1 cup uncooked) 1 scallion, thinly sliced 1 tsp. toasted sesame seeds Lime wedges and Sriracha (for serving) Whisk soy sauce, sugar, oil, red pepper flakes, garlic, ginger, star anise, and 1 cup water in a large bowl until sugar is dissolved. Add short ribs and place a small plate on top of short…

1 最少
snack attack

When chefs hit the road, all bets are off. We asked a few to share the guilty pleasure that keeps them fueled from one pit stop to the next. “Gummi worms are essentially radioactive, but they help me stay awake while I’m driving. The only downside is that my mouth hurts after I’ve had too many, which is always.” _MICHAEL SOLOMONOV, chef and co-owner, Zahav in Philadelphia “While researching my new book, I discovered a love for Slim Jims and Cool Ranch Doritos dipped in Texas Pete Hot Sauce. Pouring it into a deli cup prevents it from spilling all over the car.” _EDWARD LEE, chef-owner, 610 Magnolia in Louisville, KY “When I’m road-tripping abroad, I always go for potato chip flavors that you rarely see in the States. Canadian gas stations have…

1 最少
etiquette guide

Airport Survival iORDERING Do I have to use the iPad thin( to order? I get why airport restaurants want to serve 100 diners with just two waiters… but we cannot let our robot overlords win. If human interaction is what you’re after, belly up to the bar. SCENTIMENTAL How do I know if the smell of my plane food is offensive? Dude, you know. If there’s doubt… there’s no doubt. REFUELING How many drinks at the airport bar is too many? There’s a formula!Hours Before Flight × 2 (ifHBF #$)or1.5 (ifHBF %$) = Maximum Number of Airport Drinks (Between ! a.m.– "":#$ a.m.,MNAD & ') SHARING SIZE Should you o)er your neighbor some of your snack? Assuming your neighbor is not a child, a nun, someone with severe allergies, an air marshal, a personal injury lawyer, or anyone else who might be freaked…

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r.s.v.p.

THE CHEF SAYS “Cucumbers, melons, and pumpkins are all in the gourd family, so they complement each other even if it seems strange. Pepitas bring that full-on crunch to the soft, sweet cantaloupe.” _SAM SMITH, chef, Tusk CANTALOUPE AND CUCUMBER SALAD 4 SERVINGSSavory fruit salads are officially a thing. See the sidebar on page 24 for more proof. (And, for the record, cucumber is a fruit.) ½ cup olive oil ¼ cup Champagne vinegar or white wine vinegar 1 tsp. ground coriander 1 tsp. kosher salt ¼ tsp. freshly ground black pepper 1/8 tsp. ground cardamom ½ large cantaloupe, rind and seeds removed, flesh cut into 1" pieces 1 large English hothouse cucumber,sliced on a diagonal ½" thick 2 Fresno chiles, thinly sliced ½ cup unsalted, roasted pumpkin seeds (pepitas) ¼ cup chopped cilantro ¼ cup chopped mint Sumac (for serving) INGREDIENT INFO: Sumac, a tart,…

1 最少
the new fruit salad

Forget about those days of cubed, mushy melon. Take some inspiration from these innovative fruit salads that straddle the line between sweet and savory. WATERMELON Public Greens in Indianapolis serves a lighter take on classic bruschetta, combining watermelon with tomatoes, fresh mint, feta, and lime juice, then spooning it on a grilled baguette. PEAR An herby verbena vinaigrette pulls together chopped jicama, pear, and avocado at P.Y.T. in Los Angeles. Parsley and pomegranate seeds bring a burst of color to the plate. STRAWBERRY At Southbound in Richmond, VA, chefs Joe Sparatta and Lee Gregory pickle strawberries to enhance their juiciness. They serve the tangy fruit tossed with beets and pistachios over burrata. APPLE Chef Michael Simmons of Café Marie-Jeanne in Chicago pairs raw apple with fennel to balance its licorice-y flavor. He slices both…