Indholdsfortegnelse for May 2024 i Bon Appetit

Bon Appétit has a long history with drinks. Our 50-plus-year archive is packed with advice for pouring Champagne, reviews of coffee machines, and plenty of kitschy ads for vodka, rum, and Frangelico. There were monthly quizzes on wine regions, and celebrities discussing their favorite soft drinks. At one point, we even had recipes for “tipsy pies.” By the 1990s and early aughts, there were entire issues dedicated to wine, with stories and recipes that celebrated all the ways cook-ing and dining can be enhanced by a good Pinot or Sancerre. These days bonappetit.com and epicurious.com still cover beverages regularly, with plenty of attention focused on cocktails, beer, and wine. We’ve got recipes galore, plus bar-focused travel guides and features on breweries worth a special trip. On our YouTube channel, contributor…

PARTY PLANNER GREAT FOR Spice lovers, a potluck dinner with friends, or a meal for new parents that’s guaranteed to feed them for a few days. TO DRINK Frosty beer, dry Riesling, ginger kombucha. TIME-SAVER Use 1½ lb. cubed rotisserie chicken (skin and bones removed) instead of the cooked chicken breast. SERVE WITH A salad of Little Gem lettuce and radicchio dressed with a bright rice wine vinaigrette. GREEN CURRY CHICKEN POT PIE 6–8 SERVINGS A little heat from canned green curry paste and a generous splash of lime juice put a bright spin on classic chicken pot pie. We highly recommend Maesri brand curry paste for its balanced heat and aromatic warmth—feel free to swap in the red or yellow varieties if that’s what you’ve got. 2 lb. skinless,…

The seasons are changing and we’re thirsty for new drinks. As the days get warmer and longer, we want fizzy coolers, fruit-laced punches by the pitcher, and worth-the-brain-freeze slushies—and enough variety to match the kind of whimsical spontaneity that makes spring and summer so special. But we also don’t want to blow our budgets on dozens of bottles or to lug cases of obscure liqueurs to the vacation rental. Which is why we’ve pared down our ideal bar to a tight roster of five hardworking bottles that can be used to whip up 15 flavor-packed drinks. Some people strive to cull their closets to a capsule wardrobe: a few core pieces of clothing that can stylishly mix and match without ever getting tired. That’s exactly what we did here but…

Buffalo wings, with their fiery orange color and signature tang, tend to steal the spotlight from other chicken wings. This is perhaps due to their highly standardized formula: First, you fry or bake a batch of wings until they’re crisp and brown, then you toss them in a blend of melted butter and peppery Frank’s RedHot sauce. Then you serve them, ideally in a paper-lined basket with fresh celery and blue cheese dressing on the side. (Never ranch. Ever!) But in Buffalo, where wings inspire fierce hometown pride, the right to experiment has been earned. As long as they’ve mastered a version of the classic Buffalo wing, restaurants here are free to play around with subtle distinctions and idiosyncratic approaches to this iconic dish, drawing cult obsessions and an array…

I’ve been drinking Koreanstyle ever since my soju-loving uncle slid that first glass across the table. From that point I’ve shared countless green bottles of soju, copper kettles of makgeolli, and bottles of beer with family, friends, their parents, and even the occasional business person (the true expert) in Korea and Koreatowns across the US. Drinking is an important part of Korean culture, a practice with a beautiful rhythm that is dictated by a complex web of rules and traditions. To start, you can’t drink without eating—which is exactly what makes K-drinking the perfect inspiration for hosting a party at home. Here I’ve distilled what I’ve learned from all those tipsy nights into a simple guide, with recommendations for what to buy and drink, classic and satisfying recipes to pair,…

On any given night sommeliers are uncorking their finest bottles not at deep-cellared fine dining spots or at exclusive private clubs, but at low-key restaurants with one very important thing in common: a bring-your-own-bottle policy. The fact that these places don’t sell alcohol of their own is the whole point, an opportunity to open splashy bottles for friends without having to pay a hefty restaurant markup. At BYOBs, somms can pour bubbly for one another at a table filled with more wine glasses than dishes and use lazy Susans brimming with ginger-scallion prawns and sesame noodles to pass bottles of chilled red around—all in the casual, anything-goes environment of a restaurant that lets them linger. We asked three experts to sound off on their favorite places for a wine-fueled night,…

Agave-based spirits are some of the most complex spirits on the planet. This is largely because the pineapple-shaped cores of the spiky plant can take up to 14 years to ripen, giving plenty of time for unique flavors to develop before distillation. And like wine, agave flavor also varies based on species, wild yeasts, distillation vessels (copper versus the more traditional clay, which date back to at least the 1600s), and terroir. Every bottle is a unique expression of all of these different factors. Any spirit derived from agave—native only to Central America—is technically a mezcal. (Tequila is a type of mezcal made from blue agave and cooked with steam.) Thanks to growing interest among serious drinkers here in the US, a surfeit of previously inaccessible regional mezcal varieties are…

Fawn Weaver is in the legacy-cementing business. The best-selling author, CEO, and now diligent student of French is best known as the cofounder of Uncle Nearest Premium Whiskey. The spirits brand is rooted in the story of Nathan “Nearest” Green, the formerly enslaved whiskey distiller who taught Jack Daniel the craft. Since founding the company in 2017, Weaver has grown the brand’s portfolio to include seven varieties of whiskey and won countless awards. And now Weaver is setting her sights on Europe: Her company recently bought the largest Grande Champagne vineyard in Cognac. We caught up with her between language lessons to chat about this recent endeavor, her upcoming book, Love & Whiskey, and more. You’ve got a lot going on these days. Let’s talk about some of the things…

There’s this impossible photo of me as a child. I’m smiling and holding up the catfish I just caught. It’s my first time fishing. My uncle had taken me out to Lake Lawtonka—a man-made lake, as many in Oklahoma are. Nothing in the photo squares up with my remembered reality. Looking at this kid holding up a fish nearly half his size, I think, That can’t be me. I was a notorious sissy. Squeamish, cried at the drop of a hat, spent most of my time reading books or playing video games. My family lived in the rural city of Cache, out in the middle of nowhere. There was a bright red barn in our backyard, horses, cows. But I was no farm-boy. I screamed at the sight of bugs…

BASIL-FENNEL SODA This soda tastes like a sparkling lemonade that’s been hanging out at the farmers market. The basil-infused, citrus-forward drink harnesses the not-often-praised perks of the shoulder season that bridges late winter and early spring, pairing citrus with vibrant herbs. All it requires is a little planning and a strong grip. You make a flavorful simple syrup with basil and fennel, then combine it with lemon and lime juices. Give it all a vigorous shake in a cocktail shaker, pour it into a glass, and top it off with some club soda. I like making a batch of the basil-fennel syrup to store in the fridge so I can whip up what I now call “adult soda” on the fly. The subtle anise flavors of the fennel and basil…