美食 & 美酒
Bon Appetit

Bon Appetit October 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.

United States
Conde Nast US
10 期號


3 最少
editor’s letter

MY RECIPE FOR SUCCESS “It’s not entertaining—it’s having people over.” When senior editor Meryl Rothstein proposed that as the headline for Alison Roman’s feature story on page 78, I emailed back immediately: “Yes! Exactly!” We all have that friend whose house we go to for dinner, and she just makes it all look so damn easy. Like she hadn’t actually spent three days planning the menu or sourcing the ingredients from five different specialty stores. Like she didn’t even decide what to make until standing over her kitchen island, surveying the produce in front of her, all while uncorking a bottle of Sancerre and dialing up a playlist on Spotify. Of course, the question is how the heck do the rest of us pull this off? We all know that cooking for a crowd…

2 最少

Want us to get a restaurant recipe for you? Email us at rsvp@bonappetit.com* CHARRED SWEET POTATOES WITH LEMON DRESSING 4 SERVINGSThe anchovy-infused olive oil dressing is based on bagna cauda sauce, which adds a bright, salty kick to the caramelized sugars of the sweet potatoes. 2 lb. sweet potatoes, preferably Garnet 2 Tbsp. plus ¼ cup olive oil Kosher salt, freshly ground pepper 1 lemon 5 oil-packed anchovy fillets 1 garlic clove, finely grated 1½ tsp. crushed red pepper flakes 4 Tbsp. unsalted butter, cut into pieces 3 Tbsp. vegetable oil, plus more for drizzling 6 caper berries, thinly sliced, or 2 Tbsp. drained capers ¼ cup parsley leaves with tender stems Place a rack in upper third of oven; preheat to 350°. Prick sweet potatoes all over with a fork and rub with 2 Tbsp. olive oil; generously season with salt and pepper.…

2 最少

DEAR BON APPÉTIT, I CAN’T GET THE TOMATILLO SHAKSHUKA FROM JACK’S WIFE FREDA IN NEW YORK OUT OF MY MIND. IT’S THE PERFECT DISH FOR A LAZY BRUNCH WITH MY FAMILY. —KRISTIE PIERCE, Roslyn, NY GREEN SHAKSHUKA 4 SERVINGSUnlike a traditional shakshuka, in which the eggs poach in the sauce, here the eggs are gently cooked in the pan first, then covered with sauce. 1 medium onion, peeled, quartered through root end 3 garlic cloves, peeled 2 Tbsp. olive oil, divided Kosher salt ½ green bell pepper, ribs and seeds removed, quartered ½ jalapeño, seeds removed, quartered 12 oz. tomatillos, husks removed, rinsed, halved lengthwise ¼ cup cilantro leaves with tender stems ½ tsp. ground coriander ½ tsp. ground cumin 1 Tbsp. (or more) green hot sauce 4 large eggs Chopped parsley (for serving) 4 thick slices brioche, toasted Preheat oven to 300°. Place onion and garlic…

1 最少
brunch for a crowd

“The second your guests arrive, serve them something. I ‘cocktail the wait,’ which means if the food’s not ready, everybody gets a drink.” —JOHN GORHAM, Tasty n Sons, Portland, OR “Presenting food on platters encourages guests to help themselves. Plus, it’s easier for everyone to mingle, and it relieves some stress from the host.” —AUTUMN WILLIAMS, Pinewood Social, Nashville “Do some prep work and poach your eggs ahead of time. It’s so easy to cook a batch, then drop them in simmering water to rewarm.” —BILLY ALLIN, Bread & Butterfly, Atlanta “Serve customizable dishes, like toast and grain bowls, with a few sauces or toppings so everyone gets what they want.” —JEFF GOODMAN, Superba Food + Bread, L.A.…

1 最少
2 the argument breakfast is the new (power) lunch

Lunch is good, and drinks are fine (if and when I can swing them), but if you really want to meet with me when I’m at my best, please: Let’s have breakfast. Not only am I adrenalized from either biking or getting my kid to school on time, but I’m also full of fresh ideas that haven’t yet been zapped by zero-inboxing or meeting No. 7. And when it comes to the food, it’s win-win all around. To start, there’s never been a more exciting time to eat out before noon. The new wave of all-day cafés are serving dishes so good, so far beyond two eggs and toast, there’s a reason they’re often kept on the menu until late afternoon, whether it’s the barley and roasted veg with za’atar dressing at…

2 最少
3 the 360 bittersweet symphony

Maybe it’s that plunking down a bottle of amaro in the center of the table after a meal makes us feel like we’re in a Fellini film. Or the fact that bartenders are forever in search of the next thing to add dimension to cocktails. Whatever the reason, there’s no cooler booze right now than amaro. The Italian word for “bitter,” amaro (plural: amari) represents the collective class of regionally inspired bittersweet, herbal liqueurs traditionally served as a digestivo. They can vary dramatically in style: Averna, Cynar, Fernet-Branca, Campari— all amaro. But one thing holds true across the category: We’re into it. SO, HOW’S IT MADE ? STEP 1 Bitter botanicals like gentian root and a blend of citrus peels, herbs, spices, barks, and seeds are macerated or infused in a neutral spirit…