Bon Appetit Jul-14

A YEAR AND A HALF AGO, my friend Sasha started dating this fellow Luis Alvarez y Alvarez. Bushy salt-and-pepper Castro beard, slickedback hair, barrel-chested like Hemingway, born and raised in Mexico City, and a film editor by trade. He quickly became the most worldly, fun-loving guy in our circle of friends. He also knows how to cook. Luis and I often talked about getting together to grill the kind of food he grew up eating. I wanted him to help me embrace the spirit of this issue’s theme and break out of my grilling routine—steak, ribs, steak, ribs, burgers. I sent what I thought was a simple enough e-mail: “What might we grill?” Four hundred and six words later, I had my answer. “Una carne asada,” Luis replied. “That’s how…

READERS’ FAVORITE RESTAURANT RECIPES DEAR BON APPÉTIT, I WILL BE YOUR READER FOREVER IF YOU RUN THE RECIPE FOR THE GREEN GAZPACHO FROM PUBLIC KITCHEN AND BAR AT THE HOLLYWOOD ROOSEVELT IN LOS ANGELES. —LINDA HUBERT, Eureka, MO GREEN GAZPACHO 6 SERVINGS Because flavors become muted in cold dishes, season this soup as you go and taste again after chilling. ¼ cup white wine vinegar 2 Tbsp. fresh lime juice 1½ cups whole-milk plain Greek yogurt, divided ½ cup olive oil, plus more for drizzling 4 oz. ciabatta or country-style bread, crust removed, bread torn into 1" pieces (about 2½ cups) 1 medium English hothouse cucumber, halved lengthwise, seeds removed, cut into large pieces 1 green bell pepper, coarsely chopped 4 large tomatillos (about 12 oz.), husked, quartered 4 scallions,…

There are fragrant, fresh tomatoes; there are rich, concentrated tomato sauces; and then—somewhere deliciously in between—there are these blistered beauties. My mom deserves credit for the idea: To make her “burst” tomatoes, she’d roll cherry tomatoes around in a screaming-hot skillet until the skins split, exposing sweet, softened flesh. Turns out, her quick-cooking method translates seamlessly to the grill, where the tomatoes pick up smoky flavor and live-fire char. Toss them into pasta, or use them as a juicy base for salads and sides that beg to be paired with other grilled foods. For recipes, turn the page. —CARLA LALLI MUSIC IT ALL STARTS WITH A LITTLE FIRE To get your char on, drizzle 2 pints ripe cherry tomatoes with some olive oil, then season with salt and pepper. Grill…

The former star of Community and host of The Soup is tall and good-looking and seriously knows how to grill. Jealous much? We hear you’re a grilling man. Gas or charcoal? “Gas. I grew up with charcoal grills, but I don’t know how to use one.” Who’s your butcher? “McCall’s Meat and Fish Co. in Los Feliz [in L.A.]. I have a text relationship where the guy wants to know how things come out. He wants pictures.” Favorite cut of meat. “A bone-in rib eye or filet. Once in a while I’ll get Japanese Wagyu, which is like nothing in this world.” And vegetables? “We grill everything from green beans to eggplant. I like a good char, though I know it’s going to kill me.” Got an opinion on marinades…

The only thing more awesome than an icecold beer? An ice-cold beer cocktail. Here, four summery ideas for your next backyard barbecue VITAMIN C BREW “Tastes like a boozy Orangina; I could drink ’em all day long.” —Claire Saffitz, assistant food editor Combine 2 oz. fresh orange juice and 1 oz. gin in a pint glass filled with ice. Top off with Americanstyle lager (such as Miller High Life). Garnish with an orange wheel. Makes 1 APEROL MIST “A more flavorful, slightly stronger version of an Aperol Spritz. Who could be mad at that?” —Alison Roman, senior associate food editor Combine 1 oz. Aperol and 1 oz. fresh lemon juice in a pint glass filled with ice. Top off with Hefeweizenstyle Belgian beer (such as Hoegaarden). Garnish with a lemon…

Forget Chips Charred beans and peas are my favorite snacks to serve at a backyard cookout. I’m talking hot-off-the-grill and cooked right in their pods with a little neutral oil and salt. (A grill basket stops runaways.) Sprinkle with a topping, and watch guests lose their minds. Edamame + Togarashi Green Beans + Horseradish Favas + Sumac TOPPING MY (WINE) BUCKET LIST With grilled seafood, all I want to drink is Galician wine from Spain. Here, a trio of regional grapes and bottles to try. ALBARIÑO Wines made from this grape are tangy, juicy, and aromatic. Santiago Ruiz O Rosal 2013, Rias Baixas; $23 GODELLO :h_[h WdZ ceh[ minerally than Albariño, though this bottle is zippy, with tropicalfruit undertones. Finca Os Cobatos 2013, Monterrei; $13 MENCÍA Even the local red…