Indholdsfortegnelse for March 2025 i Bon Appetit

Dominique Crenn recently visited the Bon Appétit test kitchen to show us the most challenging recipe she’s ever created. She executed complicated techniques with liquid nitrogen that were all the rage a decade ago. These days she dazzles diners with innovative ways to cook mostly seafood and vegetables and focuses on sustainable farming practices. During our conversation for the Food People podcast, she explained that she had eliminated many animal products, including dairy, from her three-Michelin-starred restaurant, Atelier Crenn, until she found Bay Area suppliers who shared her values around kinder environmental practices. Like many creative people, Chef Crenn lives in the future. Her vision for a sustainable organic food system is coming to fruition through the bounty of her Bleu Belle farm and being shared with diners through her…

When my son, Remy, was born, I figured he would be a little gourmand. My husband/business partner, Arjav, and I speak the same food language, appreciating a delicious variety of ingredients and cuisines. Remy wouldn’t be one of those picky kids (it wasn’t in his DNA!); we’d give him whatever we ate. We were right at first. He devoured everything and questioned nothing. Before he turned one, his favorite dish was boiled bitter greens drizzled with good olive oil and Maldon salt. Then, when he was a year and a half, he suddenly rejected the same vegetables he once enjoyed. Now if he sees a veggie-looking thing, he’ll eat around it. While he’s in this period of denying visible vegetables, we still find ways to be creative about giving him…

You’ll never hear Sean Evans slander chicken wings or hot sauce, even if he’s tired of eating them. The 38-year old host and cocreator of Hot Ones is now in his 10th year of shooting the YouTube interview show in which he and a celebrity guest each eat 10 wings coated in increasingly spicy hot sauces. In 25 seasons, over 350 episodes, and nearly 4,000 sun-hot chicken wings, Evans has interviewed musicians, actors, and comedians alike, grilling them with questions about life and work as they push the limits of the Scoville scale on the human palate. Gordon Ramsay cursed violently. Aubrey Plaza snorted a glass of milk. Pedro Pascal sweated profusely. (Don’t get us started on the eerily nonplussed reactions of Lorde and Ariana Grande.) Amassing more than 4…

AIR-FRYER SEA BASS WITH DILLY POTATO CHIP CRUST 2 SERVINGS Using crushed potato chips (mixed with mayo) in place of breadcrumbs is much more effective at creating a flavorful coating on fish that crisps beautifully and turns golden brown in an air fryer—no need for deep-frying. Serve with roasted broccoli or sautéed green beans or on top of a salad. 2 garlic cloves, finely grated²⁄₃ cup mayonnaise1 Tbsp. fresh lemon juice or apple cider vinegar1 Tbsp. chopped dill, plus moreKosher salt2 6-oz. fillets skinless sea bass, cod, or other flaky white fishFreshly ground pepper1½ cups thin potato chips (not kettle-cooked)Nonstick olive oil spray (for basket)Lemon wedges (for serving) SPECIAL EQUIPMENT: An air fryer Heat air fryer to 400°. Mix together garlic, mayonnaise, lemon juice, 1 Tbsp. dill, and a pinch…

Walk past any Ethiopian restaurant in Washington, DC, and you’ll likely be met by the enchanting scent of smoky spices and rich butter. To the region’s vast Ethiopian diaspora, the largest such community outside of Africa, this is unmistakably the aroma of doro wat, a chicken stew slow-cooked in a blend of spices known as berbere and a herb-infused clarified butter called kibbeh. The dish represents creativity, customs, and culinary pride. Doro wat’s significance stretches back generations. In 1965 it was one of several courses served during a banquet for Queen Elizabeth II as part of her official state visit to Ethiopia, where she dined with Emperor Haile Selassie I. The dish, served inside the Imperial Palace, was accompanied by tej, or Ethiopian honey wine. Doro wat is typically prepared…

WHY WE LOVE IT I’ve lived a life punctuated by tuna melts. First in my mom’s kitchen—always open-faced, cheese still bubbling from the broiler—later, at countless diners and in my own apartment. I therefore feel credentialed in saying that Zaynab Issa’s Ultimate Tuna Melt is the dish at its zenith. Dill, celery, and red onion add crunch and color. Lemon juice and brine (from either capers or pickled jalapeños) add the right amount of acid and salt without overshadowing the tuna itself. And by griddling it like a grilled cheese, your melt gets that old-school lunch counter finish. Sure, a recipe for a sandwich might be riffable by nature, but this is the formula (including those chips on the side) at its very finest. —Wilder Davies 4 SERVINGS 1 small…

In the wide world of drinks, coferments are the Wild West: a new frontier, unbound to any rules, and super exciting. As winemakers grapple with climate change and a growing preference for low-alcohol beverages, these buzzy pours represent a new direction, both in flavor and industry impact. Made by letting grape juice ferment alongside juice from apples, quince, or cherries and other fruit, coferments are hard to categorize but easy to enjoy. Is it wine? Is it cider? Who cares?! At Wild Arc Farm in New York’s Hudson Valley, wine-maker Todd Cavallo has been using coferments to broaden the conversation about what counts as wine since 2018. Cavallo and other winemakers see the blending style as an insurance policy against the mounting threat of climate change. “In years where there…

Few US cities have so profitably capitalized on their past and their foodways as Charleston, South Carolina. Founded in the late 1600s near Oyster Point, it was one of colonial America’s metropolises, fattened by slavery and competing with New York City and Philadelphia in population and port city swag. On the shores of the Atlantic, the region birthed the dynamic Gullah culture and communities of Black fisherfolk who gave America shrimp and grits, crab rice, she-crab soup, and the one-pot wonder Hoppin’ John. In this region, land, sea, and Black labor converged to leave a culinary imprint that has traveled far beyond the Carolina coast. But no matter how much Charleston touts itself as “America’s Most Historic City” and a bastion of authenticity, cities and foodways survive because reinvention is…

ELECTRIC STEAMER If steaming is your passion and counter space is no object, a dedicated electric steamer might be for you. This device produces steam in just one minute and supports multiple racks so you can steam several things at the same time. Buydeem G563 5-Quart Electric Food Steamer, $259; amazon.com BAMBOO STEAMER These stackable bamboo forms come in a variety of sizes and fit inside a wok or atop a straight-sided pot. The layers allow you to simultaneously steam a variety of ingredients with different cook times. They do tend to warp with heavy use, but you’ll get a lot of shu mai before that time comes. Joyce Chen 6" Bamboo Steamer, $30; crateandbarrel.com MUSHI NABE Donabe are Japanese clay pots designed for particular cooking techniques, and this one…

In 1993, Matt Jasmin, a dishwasher at famed Chez Panisse, stopped into Town-house in Emeryville, California, and asked bartender Paul Harrington to make him something new. Harrington had been reading 1947’s Trader Vic’s Bartender’s Guide, where he’d come across a cocktail called the Pegu Club, an electric combination of gin, curaçao, lime juice, and bitters. A full bowl of lemons on the bar inspired Harrington to substitute them for the lime juice, and Cointreau took the place of curaçao, another orange-flavored liqueur. Why not switch out the classic bitters for Campari, he asked himself. Thus, a new classic—lightly floral and citrusy—was born as the Jasmine. —Sam Stone Combine 1½ oz. gin, ¾ oz. fresh lemon juice, ¼ oz. Campari, and ¼ oz. Cointreau in a cocktail shaker half-filled with ice.…

Just add water. What comes to mind when you read those instructions? Perhaps a Styrofoam cup of freeze-dried noodles evoking late-night study sessions or a foil pouch of dehydrated vegetables destined for space travel. If antiquated images like these happen to be your reference points, we’re happy to report that the world of instant foods that just need a pour of water has come a long way. The biggest improvements? Variety and taste. Now you can start your day with a rich, dark cup of morning joe from a mere tube of paste or a gut-friendly oatmeal more flavorful than the usual supersweet instant packets. For meals, you can feast on a traditional Korean seaweed soup that reconstitutes in just two minutes or a spiced kitchari whose deep flavor…