Indholdsfortegnelse for June/July 2025 i Bon Appetit

After I’ve attended an event or a Broadway show in Manhattan, I like to walk over to the eponymous Aldo Sohm Wine Bar for a confit duck salad and a glass of whatever the owner and author of Wine Simple pours for me. Left to my own devices, I’d only drink Champagne or other sparklers. But Sohm, who is also the chief sommelier at the neighboring Le Bernardin, knows I’ll drink crispy Alsatian whites and velvety white Burgundies. Depending on the weather, or if I’m there with a guest, he’ll pour me a special sparkling rosé or a splash of Grüner Veltliner. On my next visit I always order a glass of Sohm’s last suggestion. It’s a habit. At restaurant bars or hotels, I’m most likely to order the drink…

Frozen Mango Margarita in the Sticky Glass 3, Stuck Together Cup These vibrant goblets from New York design company Sticky are a playful ode to the works of Italian furniture designer Ettore Sottsass and beloved children’s book author and cartoonist Dr. Seuss. They come in a range of sizes and colorways like denim and chartreuse. Snag a Stuck Together vase to complete your summer tablescape. $275; stickyglass.com Frozen Espresso Martini With Spiked Whipped Cream in the Arnolfo di Cambio Smoke Clear Double Old-Fashioned Glass Italian industrial designer Joe Colombo devised this unique vessel in the 1960s so you could hold a drink and a cigarette in the same hand. But we think the cantilevered construction is timelessly chic—ideal for an equally stunning cocktail. $160; bergdorfgoodman.com Paloma Slushy in the Berdoulat…

To rephrase Nicole Kidman: We go to bars for magic. For hushed conversation and the flicker of candlelight against the curve of a coupe glass. The low thrum of a crowd as the playlist slides from early ’90s R&B to a warm wave of Afrobeats. For that moment when the sun drops, the lights dim, and bartenders start shaking and stirring, pouring shimmering ribbons of something cold and strong into frosted Nick & Noras. This year’s 9 Best New Bars list is a toast to the spots that make a night out feel electric. Spanning cocktail capitals like New York and San Francisco to cities like Madison, Wisconsin, each bar is a destination in their own right. Some are rethinking what a bar can be—with witchy cocktails or Japanese-inspired programs…

The martini has always held a special place in the pantheon of classic cocktails. It is as much a recipe for a drink as a symbol of drinking culture itself, the distinctive triangular outline of its namesake glass standing in for “The Bar” as effectively as a plate, fork, and knife stand in for “The Restaurant.” Perhaps that’s part of the reason that this most enduring of cocktails has quietly become the cocktail of our time. In an increasingly complicated and noisy world, the martini feels like the drink order equivalent of touching grass: a gesture grounded in the real, the tangible, the earthly. These days the calling card of a serious bar program isn’t its most esoteric or social-media-friendly concoction but its subtly distinctive take on a 150-year-old formula.…

With all love and respect to the perfect summer peach, no food better symbolizes Atlanta’s spirit than lemon pepper wings. The base recipe is ripe for endless creative riffs in a city that does everything a little bit extra. The soul-satisfying dish has been a hit for decades, so much so that it’s become a key part of the city’s identity. This wing’s fame was taken to new heights in 2016, when an early episode of Donald Glover’s Atlanta introduced the concept of “lemon pepper wet” to a national audience. This blessed union of Buffalo sauce and zippy seasoning expanded the lemon pepper matrix beyond its dry-coated origins. As locals will be sure to tell you, lemon pepper wings—be they “wet” or “dry”—have always been a cornerstone of how Atlantans…

WHY WE LOVE IT Cherries don’t do subtle. Unlike strawberries and raspberries, which don’t necessarily get better when cooked, cherries practically scream “bring it on” as they soften, revealing burgundy juices that stain like wine, with candy-like sweetness. In this Cherry Biscuit Cobbler from Claire Saffitz, they bubble into a heady compote that doesn’t shy away from other strong flavors either. A healthy dose of lemon juice adds brightness, and stealthy hints of cinnamon and almond extract yield something decidedly complex. Perhaps best of all, sweet cherries are in nearly every supermarket’s freezer, so if this isn’t your day to pit a couple pounds of them, the heaviest lifting has already been done for you. —Chris Morocco 8 SERVINGS BISCUITS ¼ cup (50 g) granulated sugar1 Tbsp. baking powder2 tsp.…

When I say buttermilk, you probably think of the dairy aisle. But it’s also available in a shelf-stable powdered form. For years this blend claimed permanent residency in the depths of my pantry, stashed alongside the neglected flaxseed meal and almond flour. But it wasn’t until recently that I tasted a spoonful of the stuff all by itself. To my surprise, buttermilk powder tastes nothing like its liquid counterpart. It’s a worthy ingredient all on its own. At its core buttermilk powder is simply—you guessed it—dehydrated buttermilk. (Buttermilk itself originally referred to the by-product of butter churning, but these days it means a milk product fermented with lactic acid bacteria.) Removing the water content from the buttermilk yields shelf-stable solids that can be reconstituted in water in a four-to-one ratio.…

Zucchini overabundance is a common predicament for home gardeners. Known for its high yield and hearty disposition, the vegetable will grow enormous (blue ribbon at the county fair energy) and plentiful specimens if left on the vine. Whether you’re the one doing the watering or shopping for what’s in season, you’ll find no shortage. My favorite way to use it up is by making zucchini butter—a luscious, versatile spread that is just as delicious on sandwiches as it is tossed with pasta. Transforming grated summer squash into something so vibrant you’ll be tempted to eat it with a spoon is a simple task. With the help of garlic, lemon, and a little fat (I like butter and olive oil), the vegetable cooks down in just 15 minutes, softening in texture…

“Fonio is not just a commodity. It’s a grain that belongs to these communities, and they should… have a dignified living from its success.”—PIERRE THIAM When brewmaster Garrett Oliver spotted chef Pierre Thiam at a party in 2019, he made a beeline through the crowd. Oliver had just watched Thiam’s TED Talk on fonio, an ancient West African grain. They were at a benefit for the Museum of Food and Drink honoring Questlove, and Oliver had to introduce himself. He’d been inspired by Thiam’s telling of a resilient, nutritionally dense grain going back 5,000 years that is resistant to climate change, needs no fertilizers or inputs, and doesn’t require irrigation, especially in an area considered difficult to cultivate. “I wondered if Pierre had considered making beer with fonio,” says Oliver,…

HUGO SPRITZ RECIPE BY KENDRA VACULIN PHOTOGRAPH BY TRAVIS RAINEY Spritzes were made for summer. Refreshing, bubbly, and low in alcohol, they’re hard to resist on a sweltering day. Typically made with bittersweet amaro and animated with sparkling wine, the spritz is our go-to cocktail thanks in large part to its ease of execution, simplicity, and versatility—it’s a formula that is not beholden to any hard-and-fast rules. The Hugo Spritz is a modern entrée to the oeuvre, invented in 2005 and often credited to Italian bartender Roland Gruber in Northern Italy. The original version calls for previously elusive elderflower cordial, but luckily, two years after the Hugo’s invention, the floral, honeyed elderflower liqueur known as St-Germain hit the market. Since then, the drink has slowly but surely become a warm-weather…