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Bon Appetit

Bon Appetit September 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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$586.62
10 期號

本期

3 最少
everyone’s a critic

Okay, so I go out to eat a lot. And the more I do, the more I sweat the details. Like, all the details. To the point that I’m beginning to worry about myself. Or at least my wife is. I’ll be sitting there, enjoying the crisp, mahogany sear on a Berkshire bone-in pork chop, but all I can think about is why the restaurant has overhead lights and tabletop votives but no wall sconces to fill that midlevel lighting void. Don’t they know that’s how you achieve that elusive allover glow every restaurant strives for? Now, I’m not saying I’m normal. Or whether I should be seeking help for my obsessiveness or, you know, writing about it for a couple million readers. But I would like to think that I’m not completely…

7 最少
r.s.v.p.

Want us to get a restaurant recipe for you? Email us at rsvp@bonappetit.com* AFTER TRYING THE POTATO AND FENNEL SALAD, I TOTALLY GET WHY EVERYONE IN MY HOMETOWN OF L.A.IS RAVING ABOUT KISMET. THE CRUNCHY VEG AND HERBS MAKE IT SO FRESH AND BRIGHT.—EMMA WARTZMAN, assistant to the edi tor in chief POTATOES WITH FENNEL AND RADISH SALAD 4 SERVINGS Potatoes can take a lot of salt. Even though they’re cooked in seasoned liquid, they might need a little more when you toss the dish together. 1 Tbsp. coriander seeds 2 tsp. black peppercorns 1½ lb. fingerling potatoes, scrubbed 8 garlic cloves, 6 crushed, 2 finely grated 1 wide 3" strip Meyer or regular lemon zest, plus 2 Tbsp. finely grated, divided ½ cup kosher salt, plus more 4 tsp. Aleppo-style pepper ½ cup plus 2 Tbsp. olive oil, plus more for serving 2…

1 最少
using fried mustard seeds

TOAST For breakfast, sprinkle them over an open-face sandwich to give creamy avocado slices or hard-boiled eggs some crunch. STEW Impart a deep flavor to beef stew and curry by stirring in the seeds with their oil before portioning into bowls. TOMATO SALAD Just before serving, use the seeds to garnish fresh beefsteaks. Their spicy kick complements the fruit’s tanginess and adds great texture. CREAMY DRESSING Whisk them into yogurt or coconut sauce to balance the fat. An added bonus: The dark speckles look cool swirled into milky liquid.…

1 最少
maxims from the kitchen

Don’t spend the entire meal with your face buried in your smartphone. —KRISTA KERN DESJARLAIS, The Purple House, North Yarmouth, ME Order something healthy. Craveable salads, wholesome entrées, and veggies that actually taste good are on menus everywhere now. —BROOKS REITZ, Little Jack’s Tavern, Charleston, SC Eat just enough. (I always order way too much food.) —BRANDON JEW, Mister Jiu’s, SF Seek out smaller places—50 seats or fewer—where the chef does the cooking. You should feel like you’re visiting a trusted friend in her home. —JOEY BALDINO, Palizzi Social Club, Philadelphia Chat with the chef after your meal so he or she can thank you for coming in. —CAROLINE GLOVER, Annette, Aurora, CO…

14 最少
starters

Special Restaurant Issue Edition! Everything but the Food There’s so much more to a meal than what’s on your plate, from servers’ baller Tom Ford tuxes (yes, really) to plates as pretty as the food that’s served on them. We look at all that goes into the restaurant experience right now LOVE LETTER 1 Bucket List At The Riddler, Jen Pelka has a vintage Champagne bucket collection as strong as her wine list ⊲ When I decided to open a Champagne bar, I really doubled down on collecting buckets for serving. Most places buy off-the-shelf ice buckets, and that can be pretty uninspiring. The Riddler [in SF] is small, loud, and, in many ways, casual, so I want something that, like Champagne, makes a regular Tuesday afternoon feel like a celebration. I have a collection of…

2 最少
cook this now

I’M PRETTY good about getting rid of clutter, but I admit freely to hoarding peakseason fruit. This is particularly true when it comes to plums, which you should eat only when they are peaking, plentiful, and widely available in many varieties. Since I was a kid, I’ve always preferred plums that were ripe but firm, with just the slightest crunch when bitten into. Now that I’m an adult (and overambitious farmers’ market shopper), the panic induced by overstocking has led me to find ways to cook them. I appreciate their sweet but brightly acidic flavor, which suits them for both sweet and savory dishes. —CARLA LALLI MUSIC “There are also hybrid types, like Pluots and Peacotums, which you could use in any of these recipes. If it looks like a plum,…