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Bon Appetit

Bon Appetit November 2016

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

UNCHARTED WATERS Donate to Adam’s birthday pledge benefiting charity: water at cwtr.org /adams47th Thanksgiving. Call it 1989. Though, really, it could’ve been any year around the late ’80s. The routine was always the same. I’d get home from college on Wednesday, spend just enough time at the dinner table to tell my parents how school was going, and then my brother and I would bolt out the front door to hang with our old high school friends. We’d end up at a neighborhood bar like Fox & Hounds near Dupont Circle in D.C. And when the lights came on at 2 a.m., I’d go home to my little twin bed and plunge into the kind of deep sleep you could still enjoy at that age. I’d wake up around noon and the house would…

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r.s.v.p.

ROAST CHICKEN WITH SORGHUM AND SQUASH 4 servings Sorghum is a gluten-free grain, with a texture similar to wheat berries, barley, and millet—so feel free to substitute those instead. Kosher salt 1 cup sorghum ½ large butternut squash, peeled, cut into 1" pieces (about 2 cups) 6 Tbsp. unsalted butter, cut into small pieces, divided 4 bone-in chicken legs (thigh and drumstick; about 3 lb. total) 1 Tbsp. olive oil Freshly ground black pepper ½ cup low-sodium chicken broth 1 Tbsp. pure maple syrup 1 Tbsp. (or more) sherry vinegar 2 Tbsp. fresh lemon juice ½ cup coarsely chopped parsley ½ cup pomegranate seeds Bring 5 cups water to a boil in a medium pot, season with salt, and add sorghum. Cover and cook until tender, about 1 hour. Drain well. Place racks in upper and lower thirds of oven and set a rimmed baking sheet…

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r.s.v.p.

DEAR BON APPÉTIT, MY HUSBAND AND I CANNOT STOP DREAMING, THINKING, AND TALKING ABOUT THE MARGARET’S MAPLE SUGAR PIE AT THE FLYING PIG IN VANCOUVER. IF WE HAD THE RECIPE, IT WOULD BE A STAPLE FOR THANKSGIVING AND JUST ABOUT EVERY DINNER PARTY. MARGARET’S MAPLE SUGAR PIE MAKES ONE 9" PIE There’s no maple syrup in this pie (not a mistake), but the finished product will remind you of maple-sugar candies thanks to the caramel notes in the brown sugar. DOUGH 1 tsp. sugar Pinch of kosher salt 1 ¼ cups all-purpose flour, plus more for surface 4 Tbsp. chilled unsalted butter, cut into pieces ¼ cup chilled lard or shortening Nonstick vegetable oil spray FILLING AND ASSEMBLY 2 cups (packed) light brown sugar 1 cup heavy cream ½ cup (1 stick) unsalted butter 1 Tbsp. whiskey 2 tsp. vanilla extract 5 large eggs, room temperature 1…

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r.s.v.p.

THE CHEF SAYS: “The spices in these meatballs are very versatile. Pair them with different condiments—tzatziki for Greek or curry for Indian— for an appetizer or snack.” —SHAUN BEHRENS, chef, Luna Red SPICED LAMB MEATBALLS 4 APPETIZER SERVINGS The mix of spices complement the lamb perfectly and would work with ground beef as well, if that’s more your thing. The restaurant serves these meatballs with a smoky walnut romesco sauce. Get the recipe at bonappetit.com/romesco. ½ tsp. coriander seeds 1 tsp. cumin seeds ½ medium onion, chopped 1 cup (firmly packed) cilantro leaves with tender stems 1 cup (firmly packed) parsley leaves with tender stems 2 ½ tsp. kosher salt, divided 1 large egg yolk 1 ½ tsp. paprika 1 tsp. freshly ground black pepper ⅛ tsp. cayenne pepper 1 lb. ground lamb 2 Tbsp. olive oil SPEICAL EQUIPMENT: A spice mill or a mortar and pestle Toast coriander…

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r.s.v.p.

THE CHEF SAYS: “Our stone-milled cornmeal is grassier and more complex than the traditional stuff. I’d recommend using a cornmeal that’s a little coarse and special, lik e Anson Mills or Geechie Boy.” —JEREMIAH LANGHORNE, chef, The Dabney SKILLET CORNBREAD WITH CHIVES 8 SERVINGS The restaurant doesn’t add sugar, but some BA staffers wanted a touch of sweetness. Read our debate in Prep School on page 159, then decide for yourself. 2 cups coarse-grind cornmeal 2 Tbsp. sugar (optional) 1 tsp. kosher salt ½ tsp. baking powder ½ tsp. baking soda 1 large egg 1 ½ cups buttermilk 1 Tbsp. lard or vegetable oil ½ cup (1 stick) unsalted butter, room temperature 2 Tbsp. finely chopped chives Flaky sea salt (for serving) SPECIAL EQUIPMENT: A 10" cast-iron skillet Place a rack in middle of oven and set skillet on rack; preheat to 450°. Meanwhile, whisk cornmeal, sugar (if…

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starters

Baker’s Choice Want to make the ultimate pumpkin pie this year? Start with these stylish and practical tools A pie bird vents steam, which keeps the bottom crust from getting soggy. Le Creuset pie bird, $11; lecreuset.com Shape Up To update your pie’s look, punch holes in the dough of the top crust with cool cutters, or layer on cutouts made from extra dough. Ateco 24-piece geometric shape cutter set, $13; webstaurant store.com STAFF PICK True Blue “l love the lacy cobalt pattern, which peeks through as guests serve themselves. Can a pie plate moonlight as home decor?” Art et Manufacture d’Annette stoneware pie plate, $75; food52.com —Meryl Rothstein, senior editor Cut It Out No more fighting over the biggest piece: This cutter creates eight uniform slices. Stainless steel pie cutter, 8-slice, $7; webstaurant store.com It’s time to put all your pretty new…