Indholdsfortegnelse for December 2022/January 2023 i Bon Appetit

At Bon Appétit the art team is responsible for visually interpreting the stories and recipes we are so keen to share. This month we’re pleased to unveil the magazine’s redesign under the leadership of creative director Arsh Raziuddin. Building upon the singular style we’re already known for, Raziuddin, along with design director Caroline Newton, focused on “keeping the playfulness but stripping the noise.” We’ve updated our logo to feel more elegant and contemporary, and more dramatic revisions inside the magazine include a custom typeface named Aperitif (see “A New Look,” above). It’s designed by Jeremy Mickel and inspired by the warmth of cookbook fonts from the 1960s and ’70s. Altogether we hope it feels fresh yet timeless, like the best recipes. The redesign gives us a chance to introduce some…

1. LAU POTTERY STUDIO CUPS Hurricane Fiona flooded Lau Pottery’s San Juan, Puerto Rico, studio, destroying stocks of clay and a kiln. They’re getting back on their feet and turning out the charming idiosyncratic ceramics esteemed by local chefs and home cooks alike. $48; laupotterystudio.com 2. SARABURI MARBLE BOWL Even unglamorous fruit feels glamorous in this hefty marble vessel, handcrafted north of Bangkok from local marble. $165; sukrachand.com 3. SONA HOME PANNA TWO-BOTTLE COOLER This gold-plated brass bottle chiller is a functional centerpiece if we’ve ever seen one. Fill the middle compartment with ice to keep the New Year’s Eve Champagne cold until midnight. $398; sonahomenyc.com 4. 12" JOAN CASTIRON SKILLET You can find cast-iron pans for a lot less than this beauty much beloved by BA food director Chris…

It was Christmas the first time I ever saw my mother-in-law, Croce, in Los Angeles. She had just arrived on a transcontinental flight from the mountains of her rural home in Sicily. She knew no English. She had no driver’s license and had never worn pants a day in her life. She also had not attended my wedding in Florence seven years prior. Old World values and marriage to a Black American woman had caused the final rift between her son and her husband and she had taken her husband’s side. Now that reality remained unspoken between us, even as we faced a common foe—the cancer threatening her son’s life. Croce entered my house in Silver Lake with a suitcase full of food and a singular mission to care for…

SPEND ENOUGH TIME IN MIAMI AND THE CITY CAN START TO FEEL LIKE AN EXTENSION OF CUBA. That’s certainly how it felt for me. Even though I was born in the States, my first words were in Spanish (although I’ll admit my language skills are pretty terrible these days) and the only way I could convince my Cuban mom to throw me a sweet 16 party was if I agreed to let her take traditional quinceañera photos. When it came to the end-of-year holidays, sure, we had Thanksgiving and Christmas, but the most important one was Noche Buena. Literally translating to “good night,” Noche Buena is a celebratory feast that happens annually on Christmas Eve. The parties can vary based on which culture you call your own, but all have…

1935 Pépin is born in Bourg-en-Bresse, France. 1951 After cooking at several restaurants around the country as an apprentice, Pépin heads to Paris to work at Le Meurice. 1956 He serves in the navy as a cook and becomes the chef for President Charles de Gaulle. 1959 Pépin arrives in New York and works for Pierre Franey at Le Pavilion. He later follows Franey to develop recipes for Howard Johnson’s, declining an offer to be the White House chef for President John F. Kennedy. 1966 He marries Gloria Augier at New York Times food editor Craig Claiborne’s home. 1974 Pépin survives a terrible car accident but is badly injured. No longer able to cook in restaurants full-time, he shifts his focus to teaching and writing. 1976 La Technique, Pépin’s first-of-its-kind…

1. THE SKINNY ON STOCK Stock is what you get when you cook ingredients in water for an extended period of time to extract flavor from them. Technically, stock differs from broth in that the former is made primarily with bones, which require long cooking to dissolve the loads of lip-sticking collagen they contain, whereas the latter is made primarily with meat, which gives up flavor faster. In reality, the terms are used interchangeably. We’re sticking with stock, but if you see a recipe that uses broth, know that they’re pretty much the same thing. 2. HOW TO MAKE THE GOOD STUFF You don’t need a recipe to make a pot of stock—see point 7—but sticking to a few simple ratios and best practices will yield a more consistent, and…

TEMPEH BOWLS WITH NUT BUTTER SAUCE Warm steamed veggies become a well-rounded meal with the addition of crisped tempeh, a torn boiled egg, crunchy cucumbers, and a ginger-spiked sauce RECIPE BY KENDRA VACULIN 4 SERVINGS 2 Tbsp. extra-virgin olive oil, plus more2 8-oz. packages tempeh4 cups 1" cubes peeled butternut squash1 1" piece ginger, peeled, finely grated1 garlic clove, finely grated¼ cup nut butter (such as peanut or almond)1 Tbsp. soy sauce2 Tbsp. unseasoned rice vinegar, plus more1 large bunch broccolini, halved lengthwise if thick4 large eggs2 Persian cucumbers, thinly sliced1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher saltMint sprigs (for serving) 1. Heat 2 Tbsp. oil in a large heavy pot over medium-high. Cook tempeh until golden brown and crisp, about 3 minutes per side. Transfer to a…

My family is Muslim, but when I was growing up, all I wanted was a Christmas tree. For me, the tree had nothing to do with religion. Like the music and cookies, I just loved the excitement of the season. Even though I could sing carols and drink eggnog at my friends’ houses, it still felt like I was missing out on something. This year I’m getting my first tree. I’ve always admired the eclectic, quirky ones, trimmed with ornaments passed down by families and friends over generations. I’ve already started collecting pieces that are important to me, including these three. Custom-made by Los Angeles ceramist Moeka Komachi, they reflect my family and my culture. I feel a part of something now, on my own terms, in a modern and…

John Grisham may have made his reputation with words, but the numbers also tell a compelling story. He has written 47 consecutive number one best sellers, sold 350 million copies worldwide, and been translated into nearly 50 languages. He recently launched his latest, The Boys From Biloxi, and found time to plot out his dream dinner party for us. It’s the holidays and you’re hosting. Who gets an invite? My wife and I would host together. I would want Mark Twain because I think he was the funniest guy who ever lived. We’d also invite our favorite writers: Pat Conroy, because he’s gone now and we miss him, and he loved food. Plus Charles Dickens and Jane Austen. Where do you host a party full of writers? My wife, a…

Many parents will recognize this moment: You work hard making something new, something delicious and uncontentious, maybe even a dish you loved eating as a child; you then cross your fingers, say a little prayer, and place it in front of your kid. What happens next is as predictable as a game of roulette: a loud NO!, a shy yes, a willingness to try after some firm encouragement, or even, with some luck, your child just tucks in and gives it an enthusiastic go. You never know! In our house things are more predictable now, I am happy to announce. Max, who’s nine, and Flynn, aged seven, have finally passed their most fussy period. They eat most things. On a recent trip to Paris they surprised us, in a good…

It’s an exciting time for food in Buenos Aires. When I moved to Argentina in 2006, restaurant choices were limited, mostly consisting of asado, pasta, and pizza. But the gastronomic landscape is experiencing a transformation. Sure, beloved parrillas and iconic Italian-Spanish-influenced bodegones still dominate, but there’s a new generation of chefs introducing worldly spices and vegetable-centric dishes, thinking beyond meat and expanding their horizons. Porteños—the residents of BA—are going out to eat like never before too. Despite an ongoing economic crisis and hyperinflation, patrons still spill onto streets outside the buzziest restaurants hoping for a table, willing to sit curbside with a plate of food on their laps. For those with American dollars, a lavish dinner for two people with drinks costs, on average, approximately $40—a steal when compared to…

FOLLOW THE RECIPE Want to take on an elaborate recipe? On your first attempt, “I feel that you [should make the dish] exactly the way the recipe says,” Pépin explains. Don’t start riffing until after you feel familiar with the method—eventually, the recipe will become your own. MASTER THE BASICS Knowing the essentials, like how to break down a chicken or poach eggs, will equip you with the skills and confidence to tackle more difficult recipes. “While food trends change, basic techniques do not,” says Pépin in his book Essential Pépin. Soon cooking complicated dishes will feel like second nature, and you’ll be able to elevate everyday ingredients into elegant meals you’ll want to cook over and over again. “Repeat, repeat, repeat,” he recommends. FIGURE OUT WHAT YOU LIKE After…