Indholdsfortegnelse for February 2023 i Bon Appetit

Q: I need to breathe some life into my winter vegetable game. What would you suggest? I can’t help but be inspired by the fruits and vegetables of summer but this time of year I just fall back on a few staples. Don’t get me wrong, I love roasting carrots and cauliflower and transforming them into soups—but not everyone in my household loves soup as much as I do. I’m here for any inspiration you can offer. Chris Morocco, food director, advises: I hear you—winter vegetables take a bit more coaxing to unlock their charms. That’s why, in this issue, we go all in on ways to get them to shine. I’d suggest figuring out what it would take to drive your winter vegetables off a cliff of flavor. Then…

WARM SEVEN-LAYER SKILLET DIP 8 SERVINGS The thrill of gathering for a big sports game demands more than just congealed dips from the supermarket. This version of seven-layer dip combines two homemade elements—rich, creamy refried beans and an unctuous melty cheese sauce—with a handful of simple store-bought garnishes. The queso stays fluid at room temperature for a good while so you can spend your time screaming at the television rather than racing to eat before it solidifies. Don’t swap out the American cheese for anything fancy since it quite literally holds the creamy texture of the sauce intact. If your salsa is chunky but watery, drain it in a fine-mesh sieve first to save the dip from turning soupy. BEANS 4 Tbsp. unsalted butter, cut into pieces1 large onion, finely…

4 SERVINGS 3 limes, divided2 medium jalapeños, stems removed5 garlic cloves2 cups (packed) cilantro leaves with tender stems, plus more for serving3 tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided½ cup sour cream2 Tbsp. mayonnaise1½ cups jasmine or other long-grain rice6 Tbsp. vegetable oil, divided1½ tsp. ground cumin, divided1½ lb. mixed mushrooms (such as oyster, shiitake, maitake and/or crimini), torn into various sizes1 tsp. paprika Freshly ground pepper 1. Cut 1 lime in half; squeeze juice into a blender. Add jalapeños, garlic, 2 cups cilantro, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ½ cup water and blend until smooth. Transfer 2 Tbsp. cilantro purée to a small bowl; set aside. 2. Place 3 Tbsp. cilantro purée in a medium bowl; finely grate in zest…

4 SERVINGS ⅓ cup soy sauce2 Tbsp. sambal oelek2 Tbsp. unseasoned rice vinegar1 Tbsp. honey1 Tbsp. sriracha1 bunch scallions¼ cup vegetable oil4 garlic cloves, finely chopped1 1" piece ginger, peeled, thinly sliced1 red bell pepper, ribs and seeds removed, cut into strips1 green bell pepper, ribs and seeds removed, cut into strips1 onion, cut into 1" pieces1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt1 lb. fresh or frozen or 12 oz. dried wheat noodles (such as udon, ramen, or bucatini)Toasted sesame seeds (for serving) 1. Whisk soy sauce, sambal oelek, vinegar, honey, and sriracha in a small bowl to combine. Set sauce aside. 2. Remove dark green parts from scallions and thinly slice; set aside. Thinly slice white and pale green parts. Heat oil in a large wok…

It took four years for chef Gregory Gourdet to bring to life his dream of Kann, the acclaimed wood-fire Haitian restaurant that merges seasonal Oregon bounty with the food of his childhood in Queens, New York. From the restaurant’s spacious open kitchen in Portland, Gourdet and his team take cues from West Africa and the broader Caribbean to turn out creolized interpretations of dishes like akra, a taro fritter, and griyo, Haiti’s iconic citrusy twice-cooked pork dish. But it was while working on his James Beard Award–winning cookbook, Everyone’s Table (written with JJ Goode and published in 2021), that Gourdet came to reimagine cooking at home. “I finished the book at the start of the pandemic, and it changed me,” he recalls. “We chefs think everything is at our fingertips…

YOU MIGHT NOT NEED A RECIPE TO MAKE A GREAT SMOOTHIE, BUT YOU DO NEED A GAME PLAN FIRST THINGS FIRST: USE FROZEN FRUIT With frozen fruit as the base of your smoothie, you’ll keep the finished product frosty and help it maintain the right consistency. It’s also the easiest way to make smoothies a regular part of your routine without too much prior planning—just keep the freezer stocked with berries, mango, melon, and stone fruit. BUY IT Raid the freezer aisle for fruit stuck in time at its peak level of ripeness—you can always count on a high level of sweetness and tons of flavor. D.I.Y. IT Go overboard at the farmers market? Cut your fruit into small pieces and seal it in an airtight bag or container; it…

In a rush to get through meal prep, more often than not I forget to put on an apron until, you guessed it, it’s too late. I’ll have a splash of soy sauce here, some oyster sauce there. Then I was gifted a hand-painted Danyaki iDeation apron (danyaki.com). Built to last and colorful enough to hide every spill, this apron brings me joy before I’ve diced a single onion.…

4 SERVINGS 3 Tbsp. extra-virgin olive oil, divided12 oz. cabbage, thinly slicedKosher salt1 leek, white and pale green parts only, thinly sliced2 Tbsp. unsalted butter1 Tbsp. caraway seeds4 Tbsp. apple cider vinegar, divided7 large eggs⅔ cup sour creamFreshly ground pepper1 store-bought frozen pie shell, thawed2 apples, thinly sliced1 bunch radishes, trimmed, thinly slicedCoarsely chopped dill (for serving) 1. Preheat oven to 375°. Heat 2 Tbsp. oil in a large skillet over medium-high. Add cabbage and season with salt. Cook, stirring occasionally, until slightly softened and starting to brown around the edges, about 4 minutes. Add leek, season with more salt, and cook, stirring occasionally, until softened, 6–8 minutes. 2. Add butter and caraway seeds to pan and cook, stirring until butter is melted, about 1 minute. Add 2 Tbsp. vinegar…

Save in Style “Kitchen cabinetry can easily run $30,000,” says Massachusetts-based designer Shannon Tate-Giordano. “With Ikea, costs come out to a small fraction of that, providing a lot of opportunity for people with smaller budgets.” But inexpensive solutions don’t have to read low-end. She relies on Ikea’s durable Sektion cabinet system, but instead of using Ikea door fronts, she buys higher-end ones from companies like Semihandmade that design for Ikea kitchens. “It’s a total trick for the eye,” says the designer, who suggests also swapping in other hardware, like the Etsy half-moon drawer pulls in this Boston kitchen, for a unique look. “I try not to get everything in one place,” she says. “I don’t want it to look like a catalog.” Kitchen cabinetry can easily run $30,000. With Ikea,…

VINEGAR 101 The word vinegar is derived from the Old French vyn egre, meaning “sour wine”—a good hint at how this tangy substance is made. Vinegar is what happens when microorganisms called acetobacter convert ethanol (a.k.a. alcohol) into sour acetic acid. Any alcoholic liquid—be it wine, cider, beer, sake, or distilled spirit—can be made into vinegar or will spontaneously transform into it when exposed to oxygen and left to its own devices. (Acetobacter are in the air we breathe!) Which is to say there are as many types of vinegar in the world as there are types of booze, each with its own unique and magical flavor profile. PUCKER UPGRADE The familiar lineup of vinegars available at most supermarkets—wine, apple cider, rice, malt—have consistency and reliability going for them. But…

On busy weeknights I like to let my crisper drawer be my guide, making a dinner plan by first taking stock of what produce I have on hand. No matter what’s hiding in my fridge or what I’m craving on a given day, I know vegetables can carry me to the finish line: Heartier options like mushrooms or cauliflower stand in for animal protein; herbs on their last legs become a vibrant blender sauce; even a miscellaneous apple can be transformed into a refreshing side salad. Tackle one of these four vegetable-driven recipes tonight after taking inventory of your fridge—I promise you won’t miss the meat.…

4 SERVINGS 3 garlic cloves, finely grated¼ cup extra-virgin olive oil3 Tbsp. adobo sauce from a can of chipotle chiles in adobo½ tsp. ground cumin2½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, divided1 large head of cauliflower, cut into 2" florets3 limes, halved, divided½ cup sour cream2 Tbsp. finely chopped cilantro, plus leaves with tender stems for serving12 warmed corn tortillas1 small red onion, thinly sliced1 small jalapeño, thinly sliced 1. Preheat oven to 425°. Mix garlic, oil, adobo sauce, cumin, and 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a large bowl. Add cauliflower; toss to coat. Arrange on a rimmed baking sheet in a single layer and roast, tossing halfway through, until golden brown and crisp-tender, 25–30 minutes. 2. Meanwhile, squeeze juice from…

PRESERVED LEMON–PISTACHIO SAUCE WITH BLACK BASS 4 SERVINGS Disciples of a high-fat diet will appreciate this keto-friendly sauce that comes together in a flash. (So will disciples of butter.) Think of it as a warm vinaigrette, packed with zesty preserved lemon and crunchy pistachios. FISH 4 4–6-oz. skin-on black bass or red snapper fillets, patted dryKosher salt, freshly ground pepper1 Tbsp. vegetable oil SAUCE AND ASSEMBLY 4 Tbsp. unsalted butter, cut into pieces2 Tbsp. coarsely chopped raw pistachios4 garlic cloves, finely chopped3 Tbsp. finely chopped preserved lemon peel2 Tbsp. fresh lemon juiceKosher saltParsley leaves (for serving) FISH Season fish on both sides with salt and pepper. Heat oil in a large nonstick skillet over medium-high. Arrange fish, skin side down, in pan and cook, pressing down lightly on fillets with…

Even if you don’t know Robin Standefer’s name, there’s a good chance you know of the beautiful hotels and restaurants she’s designed with husband Stephen Alesch and their firm, Roman and Williams. And though we love to gather at spots like Le Coucou in NYC and NoMad London, she’s happiest hosting at home. Which four people, fictional or real, dead or alive, get invited to your dream dinner party? We’d want to bring together visionary makers: Charlotte Perriand, one of the most important female figures of 20th-century design; Miles Davis; Salvador Dalí; and Elsa Peretti, an unbelievable jewelry maker. We’d ask each of them to bring something. Like what? Dalí has to bring the dessert, that’s for sure. Desserts can be full of spontaneity and imagination. Who better than a…