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Bon Appetit

Bon Appetit October 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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$586.62
10 期號

本期

2 最少
upward spiral

If someone tells you they’ve got a great pasta recipe, ignore them. Making a great bowl of pasta isn’t about directions or measurements. It’s about feel. I should know. I’ve had to learn this lesson again and again over the past 25 years. I used to buy pasta cookbooks, turn to the recipes with the pretty photos, and try to cook them. The problem was, I never really learned how to make those dishes. I was just following instructions. And if you follow a recipe to a T, you stop trusting yourself—you only trust the recipe. But then something happened: I met my wife. When we first started dating, she worked at Babbo, Mario Batali’s celebrated restaurant in New York’s Greenwich Village. Simone wasn’t in the kitchen; she was the restaurant’s florist…

4 最少
r.s.v.p.

Want us to get a restaurant recipe for you? E-mail us atrsvp@bonappetit.com* BA READER RECIPE! A GALETTE IS LIKE PIZZA BUT FANCIER. YOU CAN THROW ANY PRODUCE ON IT— TOMATOES AND ZUCCHINI IN THE SUMMER, BUTTERNUT SQUASH IN THE WINTER, WHATEVER LOOKS GOOD AT THE FARMERS’ MARKET. —SHELLY WESTERHAUSEN,Bloomington, IN Hundreds sent in recipes for our Readers’ Choice Challenge in March, and this galette stole our hearts. Think your recipe could win? E-mail it to askba@bonappetit .com LEEK AND POTATO GALETTE WITH PISTACHIO CRUST MAKES FOUR 6" GALETTESAdding ground pistachios creates a substantial dough that complements the leeks. DOUGH ½ cup raw pistachios 2 ½ cups all-purpose flour 1 tsp. kosher salt 1 tsp. sugar 1 cup (2 sticks) chilled unsalted butter, cut into pieces FILLING AND ASSEMBLY 1 Tbsp. olive oil, plus more for drizzling 1 large leek, white and pale-green parts…

3 最少
the happiest hour

Pork rinds with beer barbecue sauce and the rye and honey Fool’s Gold cocktail at Billy Sunday in Chicago. IT USED TO BE THAT IF YOU WERE EATING IN A BAR, you took what you were given: a bowl of Chex Mix, a bag of Utz hanging by the Jim Beam, or one of those eggs bobbing in brine like a lab specimen. It also sent a signal that your food-to-alcohol equilibrium had tipped too far in one direction and that you were willing to ingest handfuls of starch and salt in an attempt to right the scale. Eating in a bar was a small act of desperation. All that’s changed now. Our drinks got better, our bartenders got better, and our snacks have finally followed suit. It seems a bar…

2 最少
going nuts

THE PRO ANA SORTUN Oleana / Cambridge, MA TO LAYPEOPLE, nuts mean trail mix for a midday slump or peanut butter on toast. When chefs look at nuts, they see wonder ingredients that can be turned into misos, mustards, and more. At L’Oca d’Oro in Austin, they’re putting pistachio butter on carrots. There’s nut milk atop clams at NYC’s Wildair. The pine nut brittle on burrata at Wright & Company in Detroit is among the many nutty textural toppers we’ve seen. One of the most transformative applications comes from chef Ana Sortun’s kitchen at Oleana, where blanched almonds go into a blender with water and oil and come out as a luscious sauce. “The almonds’ oil makes it smooth and creamy,” Sortun says. Because the nuts aren’t toasted, the sauce (inspired by tarator,…

2 最少
micro manager

HI MICROWAVE, I know I’m the last person you want to hear from right now. But I’m hungry, and I feel like I have to make things right with you. When the other chefs heard you were living with me, I went along with their jokes, acted like you had just come with the apartment and that I never used you. As if, after a long night, you don’t warm a piece of lasagna in a quarter of the time it would take me just to preheat the oven. And I don’t even have a baking dish that is appropriately small enough for one piece of lasagna! Without you, I would just eat cold lasagna directly out of the dish it was cooked in because I am lazy and it’s still…

1 最少
peace, love, and macramé

PHOTOGRAPHS BY TED CAVANAUGH (BLANKET, STONEWARE) MARKET EDITOR: MONICA KHEMSUROV. PHOTOGRAPHS BY TED CAVANAUGH. PROP STYLING BY MARTIN BOURNE.…