Indholdsfortegnelse for July 2016 i Bon Appetit

GO YOUR OWN WAY “Guys, we’re going to the beach!” Normally when I hear those words, I pull on my swim trunks, slap on some sunscreen, and bolt out the door. But on this particular Saturday morning, I had a different reaction: “Cool, I’ll see you in a few hours.” One of the great things about escaping to a beach/lake/country house with a bunch of friends and family is that you have a built-in squad. Cocktail hour? Everyone knows to shower out the sand from their hair, throw on a shirt, and assemble at the proper time. Like Downton Abbey for the flip-flop set. Breakfast? Not a grab-something-healthy-and-go situation. But a plug-in-the-waffle-maker-and-let’s-do-this-thing deal. Of course, when you host a house full of people, that also means queuing up for the…

RECIPES, TIPS, AND MENU IDEAS FROM OUR EXPERTS Scallops: so meaty and delicious, and yet—so easy to overcook. That’s why we sear these Scallops with Red Chile Paste on only one side, preserving the meltingly tender, near-raw texture on the other end. Remove seeds from 2 small red chiles (such as Fresno or Holland); finely chop. Using the side of a chef’s knife, mash chiles with 2 tsp. finely grated grapefruit zest and. tsp. kosher salt to a paste. Set chile paste aside. Remove fronds from 1 small fennel bulb. Very coarsely chop; set aside. Cut bulb through root end into quarters, then thinly slice lengthwise. Toss with 1 Tbsp. white wine vinegar in a medium bowl to coat; season with salt. Heat 2 Tbsp. vegetable oil in a large…

Cream of Cashew Pea Soup 6 SERVINGS Cashews lend body, creaminess, and richness to this soup and also make it vegan; sub almonds if you prefer. ¼ cup olive oil 2 large onions, finely chopped 2 celery stalks, chopped 4 garlic cloves, thinly sliced Kosher salt, freshly ground pepper 2 cups raw cashews 2 Tbsp. raw or light brown sugar 1 tsp. crushed red pepper flakes 2 lb. frozen sugar snapor green peas, thawed 1 Tbsp. malt vinegar Thinly sliced scallions and crushed potato chips (for serving) Ine March morning I ran into Geraldine at New York’s Union Square Greenmarket. She operates a well-reviewed, universally adored restaurant in lower Manhattan. She was chomping down on a tamale, strolling through the park, not buying anything. Just making the rounds. In my…

FROZEN PEACHES WITH STRAW BERRIES AND MINTP. 99 Frozen Peaches with Strawberries and Mint 8 SERVINGS Poached frozen peaches eat like fruit-shaped sorbet and look like a three-dimensional sunset 3/4 cup sugar 6 large ripe peaches (about 3 1/2 lb. total), halved, pits removed 1 vanilla bean, split lengthwise 3 sprigs spearmint or mint 1 Tbsp. fresh lemon juice 1 cup small strawberries, halved lengthwise Sprinkle sugar evenly across bottom of a large straight-sided skillet or Dutch oven and place peaches, cut sides up, in a single layer on top. Scrape in vanilla seeds and add pod; scatter spearmint over. Pour in water to come halfway up sides of peaches. Bring to a very gentle simmer over low heat, stirring once or twice just to dissolve sugar. Cook peaches, turning…

STAFF PICK DEAR BON APPÉTIT. THE SVIZZERINA AT VIA CAROTA IN NYC IS LIKE A BURGER, BUT WITH NO BUN! IN THIS CASE, GARLIC AND FRIED ROSEMARY ARE WAY BETTER THAN KETCHUP AND MUSTARD COULD EVER BE. —EMILY EISEN, associate photo editor SEARED STEAK TARTARE WITH ROSEMARY 1 SERVING The surface of this hand-cut Italian burger will be seared and crisp, the inside medium-rare. 1 8-oz. boneless New York strip steak Kosher salt, freshly ground pepper 1 Tbsp. olive oil, plus more for drizzling 1 sprig rosemary 2 garlic cloves, unpeeled Flaky sea salt Coarsely chop steak into 1/4" pieces, including fat but removing any gristle. Transfer to a small bowl; season with kosher salt and pepper and toss to combine. Form into a 3 1/2"-diameter patty about 1" thick.…

The only thing better than a BLT is a BLT that you just made yourself, exactly the way you like it. You know, the one with mayo on just one side. And a sprinkle of sea salt on the tomato to draw out its heirloom-y goodness. And six strips of bacon instead of just three because, well, why not? A D.I.Y. BLT lunch—with its spread of farmstand tomatoes, crisp, tangled bacon, and glistening, justwashed lettuce— allows us all to indulge our inner sandwich-making obsessive. But it’s okay, because we’re being obsessive together. Let’s be real: Making a bunch of sandwiches for a crowd is a pain. A crowd making a bunch of sandwiches? Now that’s a party. —Adam Rapoport PRO TIP... SALT WISELY You might be tempted to slice and…

FOR THE ADDRESSES OF THE SPOTS I N THIS STORY, SEE SOURCEBOOK ON PAGE 108. STAY HERE The Dean, Dublin’s answer to the Ace, has handsome rooms with record players, Smeg fridges filled with Irish snacks, and panoramic views of the city. Dublin is OG Europe, full of cobblestone streets and worn-wood pubs. The city has historically banked on this quaint appeal, yet it’s also getting a bit less, uh, traditional. For proof, head to Portobello, a once gritty neighborhood ten minutes from Grafton Street. Between bookies and kebab shops, you’ll find boutiques and design firms, plus restaurants that satisfy Dubliners’ cravings for blood sausage or modern, eggy brunch. The area is hot among Dublin’s hipsters— with less extreme haircuts than their Brooklyn counterparts—but it’s also classic Irish, with grannies…

Pick Em Right Blueberries are grown all over the country; depending on where you live, they show up from May through September at farmers’ markets. But if you find yourself in New England this summer, stock up on tiny wild Maine blueberries, which are revered for their sweet-tart balance. They grow along the state’s rocky coast and are hand-cultivated each August. You can also usually find them frozen at good supermarkets (see Prep School, page 106). Blueberry-Buttermilk Chess Pie 10 SERVINGS Parbaking the crust of this blueberry pancake–flavored custard pie ensures the bottom will be crisp when it’s done. 1 disk All-Purpose Pie Dough (see recipe) ½ cup all-purpose flour, plus more for surface 2 Tbsp. fine-grind cornmeal ½ tsp. kosher salt 1 cup sugar 1½ cup plus 2 Tbsp.…

FROM P. 63 Dog Daze Caution: Test kitchen trials suggest that baconwrapped hot dogs may be habit forming. You’ve been warned. Here’s how to do it at home. —CLAIRE SAFFITZ 1. Cook 6 slices of bacon in a large cast-iron skillet over medium-low, turning once, until fat is rendered and edges are starting to crisp, about 5 minutes. Transfer to a plate and let cool (reserve skillet with drippings). 2. Lightly prick 2 hot dogs all over with a paring knife. Wrap bacon slices, overlapping, around dogs. Break a few toothpicks in half and use to secure ends of bacon. (You might end up with leftover bacon.) 3. Cook hot dogs in same skillet over medium, turning often, until bacon is golden and crisp, about 5 minutes. Remove picks before…

TRAVEL PLANNER R.S.V.P. pp. 10–12 CAPE COD CAFE PIZZA For restaurant locations, go to capecodcafepizza.com COPPA 253 Shawmut Ave., Boston; 617-391-0902; coppaboston.com RALPH’S 760 S. Ninth St., Philadelphia; 215-627-6011; ralphsrestaurant.com SHIELD’S DATE GARDEN 80-225 U.S. Hwy. 111, Indio, CA; 760-775-0902; shieldsdategarden.com VIA CAROTA 51 Grove St., NYC; viacarota.com SUMMER SPECIAL pp. 15–30 BUD & MARILYN’S 1234 Locust St., Philadelphia; 215-546-2220; budandmarilyns.com THE BYWATER 532 N. Santa Cruz Ave., Los Gatos, CA; 408-560-9639; thebywaterca.com CARLSON’S FISHERY Fishtown, 205 W. River St., Leland, MI; 231-256-9801; carlsonsfish.com DEATH & TAXES 105 W. Hargett St., Raleigh, NC; 984-242-0218; ac-restaurants.com/death-taxes GLACIER D 3789 Homer Spit Rd., Homer, AK; 907-235-7148 HARPER’S BAR & RESTAURANT 92 Main St., Dobbs Ferry, NY; 914-693-2306; harpersonmain.com HIDDEN HARBOR 1708 Shady Ave., Pittsburgh; 412-422-5040; hiddenharborpgh.com HOJOKO 1271 Boylston St., Boston; 617-670-0507;…

WHERE SUMMER BEGINS Beer in one hand, summer read in the other (have you tried The Girls?). This could—no, should—be you. Hey, Hot Stuff! From the tacky cocktails we love to the snack no road trip should be without, here are 14 ways to do summer right from now until Labor Day Summer Special 2 of 8 1 Don’t Take Drinking So Seriously… After a decade serving classic cocktails out of coupes, bartenders realized that a prim Mad Men–era vessel is no longer needed to convey a quality drink within. The result? A “more is more” mentality that’s putting the fun back into getting buzzed, from flamingo koozies at Boston’s Hojoko to a “bloody” shark (see page 4) at NYC’s Mother of Pearl. —Leah Mennies 2 …and Do Slurp a…

In the height of summer, a ripe cantaloupe is one of the most intoxicating pieces of produce under the sun. Juicy and fragrant, it bears little resemblance to the crunchy pale fruit that populates breakfast buffets year-round. At the market, pick heavy, aromatic fruits with stem ends that yield slightly when pressed. It would be a crime not to enjoy this melon in its prime, which is why we’ve come up with all the ways you should be cooking and eating it this summer. Who knew cantaloupe was this much fun? SAVE THE SEEDS We’re all down with roasted pumpkin seeds, so why do we treat (totally edible, similar-tasting) cantaloupe seeds like garbage? To roast melon seeds, scoop them into a mesh strainer and rinse. Pat dry on paper towels,…

It’s not easy being green. Zoe Saldana learned that on the set of the 2014 Marvel blockbuster Guardians of the Galaxy, where the body paint required to portray alien assassin Gamora made lunch breaks especially tricky. “I love ramen, but you know the broth is going to drip, especially if you’re hungry,” the actress says. “The camera was set and the crew was waiting, and half of my chin was gone! The prosthetics team was having a meltdown.” Saldana—who also played legendary jazz singer Nina Simone earlier this year (that’s her on the pin above) and currently stars as communications officer Uhura in Star Trek Beyond—now falls back on her Guardians snacking mantra: “My makeup artist would come into my trailer and say, ‘Okay, I saw you walk by with…