Indholdsfortegnelse for August 2023 i Bon Appetit

Q: Our test kitchen has some very strong opinions about kitchen appliances (page 64). One tidbit from that story stopped me in my tracks: In Shilpa Uskokovic’s ode to the ice cream maker, she teased that she also uses it for frozen margaritas. Storage space is at a premium in my apartment and I don’t often make room for single-use appliances. But if an ice cream maker can also churn out drinks that are refreshing on a blistering day, I’m here for it. Can you share how, exactly, one might use this appliance to make margaritas? Food director Chris Morocco says: To me, frozen drinks are pure joy, from the watermelon slushies I used to buy from the convenience store as a kid to the crystalline bliss of a frozen…

Wrapped in a foil packet, seasoned small potatoes get perfectly tender in just under half an hour on the grill. Dill brings some welcome freshness to the plate, so don’t be shy with it 4 SERVINGS Vegetable oil (for grill)1 lb. small red potatoes, halved, quartered if larger1 tsp. Diamond Crystal or½ tsp. Morton kosher salt½ tsp. garlic powder½ tsp. smoked paprika4 Tbsp. plus 1 tsp. extra-virgin olive oil, divided Freshly ground pepper1 Tbsp. mayonnaise1 Tbsp. Dijon mustard3 Tbsp. whole grain mustard, divided1 small head of savoy cabbage, cut through core into 2"–3"-thick wedges1 12-oz. kielbasa, quartered crosswise, then halved lengthwise3 Tbsp. apple cider vinegar Torn dill (for serving) 1. Prepare a grill for medium-high heat; oil grate with vegetable oil. Combine potatoes, salt, garlic powder, paprika, and 3 Tbsp.…

This vinegary chicken marinade leans on spice-cabinet stalwarts to make a quick brine that delivers juicy meat with a sweet-and-tangy finish in just 15 minutes 4–6 SERVINGS 3 Tbsp. sugar¼ cup plus 1 Tbsp. apple cider vinegar or red wine vinegar1 Tbsp. plus ½ tsp. Diamond Crystal or 2 tsp. Morton kosher salt, divided, plus more1 Tbsp. onion powder2 tsp. garlic powder2 tsp. paprika3 Tbsp. extra-virgin olive oil, divided, plus more for brushing1½ lb. skinless, boneless chicken thighs (about 6)1 cup Israeli couscous Vegetable oil (for grill)2 medium ears of corn, shucked12 oz. cherry tomatoes, halved Freshly ground pepper1 lemon Basil leaves (for serving) 1. Whisk sugar, ¼ cup vinegar, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a small bowl until sugar and salt are…

You might assume that since I cook for a living I make everything from scratch. While that may be the case most of the time (my butter chicken recipe is complex and uncompromising), the truth is, after a long workday, flavorful shortcuts are always welcome. Store-bought Thai curry paste is what I turn to most often. It’s packed with fragrant ingredients that would take hours to source and process on my own yet adds depth to dishes one speedy spoonful at a time. Though there are plenty of options to choose from, Maesri is the only brand you’ll find stacked in my pantry. This Thai company offers over 12 different curry paste flavors, but in my opinion the red is the most versatile. Its blend of layered aromatics and spices…

Imagine this: A tiny robotic chef assembles and cooks blueberry breakfast muffins that have your ideal crumb and are nutritionally optimized based on your biometric data. Just before lunch an internet-connected storage container in your fridge fires a notification to your phone telling you, “It’s really time to eat the bell peppers before they spoil.” And instead of going to the store to buy steak for dinner, you’ll grab a perfectly marbled hunk of flesh that’s been cultivated from animal cells in the mini bioreactor on your kitchen counter. These fictional appliances might sound like props in a science fiction movie, but experts say they’re grounded in reality (well, mostly). Emerging scientific and technological innovations like 3D printing and artificial intelligence will power our future kitchen appliances—but it’s climate and…

My summer grilling exploits go one of two ways. Either I plan the menu weeks in advance, scribbling grocery lists in the margins of my work notebook and scheduling prep by the hour, or I wake up some Saturday with the immediate, fervid desire to light my charcoal Smokey Joe. Both versions are great because either way the day ends with the smell of smoke in my hair and something with grill marks on the table. But my approach to marinating differs depending on the circumstances. While many ingredients benefit from a bath in a flavorful brew, some need just a speedy dunk, whereas others get better with an overnight soak. I let the clock be my guide and opt for proteins that I know will take on maximum flavor…

BASIL 101 The dog days of summer are just as synonymous with the peppery, lush smell of basil as they are with sudden thunderstorms and jangly ice-cream-truck jingles. This versatile, tender herb is a member of the Lamiaceae family, which also contains mint, sage, and thyme. Its many varieties range in flavor from citrus to licorice, and they are equally at home in caprese salads as they are scattered over pho. Sure, you can buy those little clamshells of basil year-round, but late summer, when farmers markets and CSA boxes are overflowing with it, is the best time to enjoy it with abandon. SHADES OF GREEN There’s a whole wide world of basil out there. While the plant is believed to have originated in Asia (there’s some dispute on whether…

Instead of a ground spice blend, choose a jerk seasoning paste like Walkerswood to act as an instant marinade for juicy shrimp that develop smoky char on the grill 4–6 SERVINGS ¼ cup mild jerk seasoning paste (such as Walkerswood)1 Tbsp. vegetable oil, plus more for grill2 lb. large shrimp, peeled, deveined1 tsp. Diamond Crystal or½ tsp. Morton kosher salt, plus more Freshly ground pepper1 medium pineapple, peeled, cored, sliced½ into ½"-thick rounds medium red onion, thinly sliced1 Persian cucumber, halved, thinly sliced1 cup finely chopped cilantro⅓ cup fresh lime juice SPECIAL EQUIPMENT: Eight 8"-long metal skewers or bamboo skewers soaked 30 minutes in water 1. Whisk jerk seasoning and 1 Tbsp. oil in a medium bowl. Add shrimp and lightly season with salt and pepper; toss to coat. Cover…

When it comes to eating, my two daughters couldn’t be more different. Ira, who’s one, is trying new foods every day and eats almost as much as my husband, Nick, and I do. I don’t even know where it all goes! She loves butternut squash so much we had a squash-themed party for her birthday this year. On the other hand, Bernie is a textbook four-year-old. One day she’ll be obsessed with something (lately homemade chicken noodle soup, mac and cheese, or pot stickers). The next day she’ll hate that food and won’t want to see it anywhere near her. Rather than make separate meals for each of them, I keep their preferences in mind when planning for the week. Kids love to make their own decisions, so putting out…

You know what can make both cake batter and turkey meatballs (and hummus and breadcrumbs)? A boxy old food processor. It may not have the sleek curb appeal of a fancy coffee machine or a stand mixer that you want to leave out on the counter, but ranked on utility and versatility alone, the food processor trumps almost all your other kitchen gadgets. Its sharp, ridged blades mean it can tackle textures unlike the soups and sauces best left to your blender. Chunky pastes and spreads tediously made with a mortar and pestle (like pesto) come together in a flash in a food processor. Whipped cream made in one is its own category, at once dense and diaphanous. Add an attachment and it’s unparalleled at shredding large quantities of cheese…

Ever had the pleasure of drinking fresh almond milk? It’s richer, nuttier, and creamier than anything store-bought. I’m lactose intolerant, so milk alternatives are staples in my breakfasts and coffees. They have to be planned for in advance—at least the night before—and since I have the attention span of a squirrel, I’ve never been able to successfully carry out all the steps (soak, blend, strain). But recently, I’ve discovered a way for my lazy self to still whip some up at home without the hassle. Almond Cow ($245; almondcow.co), an electric plant-based milk maker, simplifies the process. For my first batch I followed the brand’s coconut cashew milk recipe, which required zero soaking. I added water, cashews, and seasonings (chopped dates, coconut shreds, vanilla) and pressed the cowshaped button. In…

Kevin Hart is a multihyphenate public figure—he’s a comedian, an actor, and an entrepreneur. Here he reveals the (tight) invite list for a fantasy meal that sounds more like a Harvard Business School master class, with a cafeteria-esque menu to match. But we’re not here to judge! Kevin, you’re an enigma. You say you eat to live as opposed to live to eat, yet you own restaurants and can rattle off your favorite Philadelphia hoagie spots like a true food obsessive. And you entertain on the regular. So who gets invited to your dream dinner? Only two people: Jeff Bezos and Kobe Bryant. Why those two? Jeff Bezos because of the way Amazon has grown over the years; it has become a resource for so many. I would love to…

It’s a pleasure to spend a whole day grilling: Invite some pals over, fill a cooler with ice and bevs, and slowly replenish a few plates of flame-licked meats and vegetables over the course of many hours. But weeknights are still fair game for lighting the barbecue. One of the best things about cooking food over fire—along with char lines and delightfully smoky flavor—is that it can happen fast. These recipes pair quick-cooking proteins with sides that also get the grill treatment, making the most of your time outside. In case it (literally) rains on your parade, we’ve got indoor cooking instructions too.—Kendra Vaculin…

Turkish adana kebabs serve as inspiration for this easy free-form version. A splash of water and some vigorous mixing helps achieve the ideal bouncy, juicy end result 4 SERVINGS 2 cups mixed torn tender herbs (such as parsley, cilantro, and/or dill), divided6 garlic cloves, finely chopped1 serrano chile, finely chopped (optional)1 Tbsp. paprika2 tsp. ground cumin¼ tsp. baking soda3 Tbsp. sumac, divided, plus more for sprinkling4 tsp. Diamond Crystal or2¼ tsp. Morton kosher salt, divided1 lb. ground lamb or beef (20% fat) Vegetable oil (for grill)1 cup plain whole-milk Greek yogurt2 Tbsp. extra-virgin olive oil, divided, plus more for drizzling1 medium red onion, thinly sliced Lavash or large flour tortillas and garlicky pickles (for serving) 1. Finely chop 1 cup herbs; transfer to a large bowl. Add garlic, chile (if…

In Hulu’s comedy-drama series The Bear, he plays a lovable restaurant handyman. In the food world, the 41-year-old Canadian chef is known for his irreverent (very sweary) YouTube videos and maximalist recipes—a vibe he’s spun off into restaurants, cookbooks, and clothing lines. But when he’s home with his wife and three kids in rural Ontario, Matheson is all about making low-key, comforting meals. Here we’ve mocked up a fridge featuring his everyday staples. 1. FOUR POUNDS OF BUTTER, A TUB OF CREAM CHEESE, AND A BOTTLE OF TABLE CREAM We’re a dairy-heavy family. The kids love making cookies, cupcakes, or pancakes with my wife, Trish. And I have Folgers coffee with cream when I’m home. Folgers is good when it’s creamy. Ever since we left Toronto for a small town,…

Lying in the shimmering turquoise waters of the Mediterranean, Cyprus is an island filled with rugged mountains, majestic olive groves, and orchards teeming with pomegranate and mango trees. Its strategic position—at the nautical crossroads of Europe, Asia, and North Africa—has given rise to a local cuisine heavily influenced by Mediterranean and Middle Eastern migration. Intrigued by this unique political and culinary history, I visited the island to research the diverse food traditions of the Turkish-Cypriot north and Greek-Cypriot south for my cookbook Ripe Figs. To get the most from your own trip, plan on exploring both sides of Cyprus, which is easiest by car or public transport. Dining options are plentiful and divided into tavernas, rustic grill houses, catch-of-the-day fish restaurants, and casual cafés where you’ll want to spend lazy…

The Vitamix wholly deserves its well-earned reputation as the industry standard in both restaurant and, increasingly, home kitchens. The high-powered blender has topped consumers’ lists across the board (including our own), and at this point, even many novice cooks could recognize it in a lineup of its competitors. We all know it’s aces when it comes to blending and puréeing everything to its smoothest possible state of existence. Cold smoothies, hot soups (see below), sauces, and marinades are their very best selves when whirred up in a Vitamix—we accept this as a matter of course by now. But what if I told you that I occasionally ask my Vitamix to go off duty and whiz up things like *furtively glances* pie crusts? Yes, I’m pretty sure the manufacturer would wince…

There are endless kitchen gadgets that can make your life easier, but how many can make your life more joyful? No, a Bluetooth speaker can’t knead your dough or julienne your veggies, but it’s a huge part of setting up the right vibe. Sing as you stir, melodize as you mando line, belt as you bake at 350° for 35 minutes. A kitchen speaker has some unique requirements. It needs fidelity and volume first and foremost because everyone should hear the best version of their favorite songs, even when the blender is going strong. Waterproofing is key since spills happen to even the most experienced cooks. And voice-activated integration with Amazon Alexa or Google Assistant can be a lifesaver when you’re wrist-deep in a sticky dough but desperately need to…

While an air fryer might seem like it falls in the “nice to have” category, mine has become invaluable. Whether I’m cooking frozen dumplings, reheating leftovers, or starting a dish from scratch, it’s now an essential part of my weeknight dinner routine. An air fryer works by constantly circulating hot air, mimicking the powerful convection ovens found in restaurant kitchens (but its compact size means it works even faster). It speeds up cooking, keeping food from drying out, and delivers unbeatable crunchy textures. You can revive day-old pizza or quickly make tender, golden brown butternut squash without having to use much oil. Anything that would benefit from a crispy exterior, whether that’s skin-on chicken thighs or breaded cutlets, gets there faster, stays juicier, and boasts an even better texture than…