Innehållsförteckning för August 2020 från Bon Appetit

I’M WRITING THIS LETTER during a time of incredible upheaval. The country is confronting long-standing racial injustices, and millions of Americans, and people around the world, are calling for change. This reckoning is taking place at nearly every level of society, across every sector of public and private life—including here at Bon Appétit. I speak for the staff when I say that change will happen here. It already has. In June our editor in chief stepped down. While the search for his replacement is underway, I’m serving as acting deputy editor. I hope that by next month a new editor will be in place with a vision for a new BA. But in the meantime, I want you, our readers, to know that we are already something new. We are…

WHEN IT COMES to day drinking, I’m all about “maintaining,” which is simple, at least in theory: The goal is to maintain a nice buzz rather than getting hammered and waking up the next day feeling like you ate a burrito filled with regret (spoiler: YA PROBABLY DID). But maintaining is not as easy in practice, especially when you’re drinking 14 percent ABV wines in the sweaty backyard happy hours of late summer. This is where piquette comes in. Piquette is basically White Claw for wine lovers: low ABV, high drinkability. It’s made by adding water to grape pomace—the solids left over after grapes are pressed for wine—and fermenting it into a deliciously sparkling bev that clocks in between and 5 and 9 percent. While piquette’s flavors vary depending on…

Cut 1 lemon and 1 lime into wedges and toss them into a pitcher. Slice 3 lemons and 4 limes in half, then squeeze their juice through a sieve set over the pitcher. Add 2 large handfuls of mint leaves, ½ cup sugar, and a pinch of kosher salt. Smash down on the citrus and mint with a wooden spoon, bruising them to release their oils (this takes longer than you think, a few minutes), then stir until sugar is dissolved. limeade at least 1 hour, then pour into 4 frosty ice-filled glasses. Crack open a 12-oz. can of club soda and top off each glass. Garnish with mint sprigs, then resume your lazy summer lounging.…

4 servings LEMONY YOGURT ¾ cup whole-milk yogurt2 Tbsp. fresh lemon juice½ tsp. sugar Kosher salt FRITTERS 1 cup red lentils (masoor dal)1 medium zucchini (about 5 oz.)½ medium onion, thinly sliced1¾ tsp. kosher salt, divided, plus more½ tsp. Kashmiri chile powder or¼ tsp. cayenne pepper¼ tsp. ground turmeric1 cup parsley leaves with tender stems1 Tbsp. finely grated lemon zest1 cup ghee or vegetable oil LEMONY YOGURT 1. Whisk yogurt, lemon juice, and sugar in a small bowl to combine. Season with salt. DO AHEAD: Yogurt can be made 1 day ahead. Cover and chill. FRITTERS 1. Rinse lentils, then soak in 2 cups water at room temperature at least 1 hour and up to 12 hours. (Soaking the lentils makes them tender and a lot easier to blend.) 2.…

8 servings 10 guajillo chiles, seeds removed3 morita chiles, seeds removed3 lb. skinless striped bass or halibut fillets, cut crosswise into 1½"-wide pieces½ cup fresh orange juice¼ cup store-bought or homemade achiote paste5 garlic cloves, 4 whole, 1 finely chopped¼ cup plus 3 Tbsp. fresh lime juice1 Tbsp. plus 1½ tsp. kosher salt½ red onion, finely chopped1 habanero chile, finely chopped2 cups finely chopped pineapple (from about ½ medium)3 Tbsp. chopped cilantro, plus leaves for serving Vegetable oil (for grill)16 corn tortillas Lime wedges (for serving) 1. Bring guajillo and morita chiles and 1½ cups water to a boil in a medium saucepan. Cover, remove from heat, and let sit 30 minutes to allow chiles to soften. 2. Place fish in a large bowl or baking dish. Transfer chile and…

4 servings 2 lb. baby Yukon Gold potatoes1 cup kosher salt, plus more¾ cup sour cream¼ cup mayonnaise1 Tbsp. onion powder2 tsp. Dijon mustard1 tsp. freshly ground black pepper1 garlic clove, finely grated1 bunch chives, thinly sliced, divided¼ small red onion, very thinly sliced through root end½ cup sour cream and onion potato chips 1. Place potatoes in a large pot and pour in 3 qt. water to cover. Add 1 cup salt and bring water to a boil over mediumhigh heat. (Yes, this is a lot of salt, but it’s the right amount to ensure potatoes are seasoned through and through.) Reduce heat and simmer, adjusting heat as needed, until potatoes are fork-tender, 15–20 minutes. Scoop out ½ cup potato cooking liquid and set aside. Drain potatoes in a…

4 servings 1 cup short-grain sushi rice8 scallions1 1" piece ginger, peeled, finely grated3 Tbsp. vegetable oil, divided1½ lb. skinless, boneless cod, cut into 2" pieces Kosher salt2 tsp. freshly ground black pepper1 Tbsp. unseasoned rice vinegar1 tsp. sugar2 Tbsp. unsalted butter, cut into pieces 1. Rinse rice in several changes of cold water in a medium bowl until water runs clear. Drain well, then transfer to a small saucepan. Pour in 1¼ cups cold water and bring to a boil over medium-high heat. Give rice a stir so grains don’t stick to the bottom. Cover pan and reduce heat to lowest setting. Cook, undisturbed, until water is evaporated and rice is tender, 18–20 minutes. Remove from heat and let sit, still covered, 10 minutes. 2. Meanwhile, trim dark green…

4 servings 1 tsp. ground coriander1 tsp. ground cumin½ tsp. ground turmeric½ crushed red pepper flakes7 Tbsp. extra-virgin olive oil, divided6 garlic cloves, lightly crushed4 skinless, boneless chicken thighs, cut into ¾" piecesKosher salt2 Tbsp. fresh lime juice2 ripe avocados, sliced2 small ripe mangoes, sliced¼ red onion, thinly sliced6 cups torn Little Gem or green lettuce leaves1 cup cherry tomatoes, halved Flaky sea salt, mild red pepper flakes, and basil and/or mint leaves (for serving) 1. Mix coriander, cumin, turmeric, and red pepper flakes in a small bowl; set aside. Heat 2 Tbsp. oil in a large nonstick skillet over medium. Add garlic and cook, tossing occasionally, until golden brown all over, about 5 minutes. Increase heat to medium-high. Season chicken with kosher salt and add to skillet. Cook, tossing…

1 MAKE A SUNDAY SAUCE… But not the kind that simmers for hours. You want one that comes together with little to no cooking and can hang out in your fridge for several days. Pick a couple to make over the weekend, then use them to transform slices of toast, a few eggs, or whatever vegetables you’ve got in the fridge into dinner. HER BY RICOTTA DIP Blend ½ cup fresh ricotta and ¼ cup plain whole-milk yogurt with 1 Tbsp. extra-virgin olive oil and 1 finely grated garlic clove until smooth. Add 2 handfuls of tender herbs—parsley, cilantro, basil, mint, dill, or a combo—and blend until uniform. Season with salt and pepper. Serve with vegetables or spread on bread and top with salted sliced tomatoes. PEANUT SAUCE Whisk ½…

AT BA, WE ARE typically the ones telling people that perfectly ripe in-season tomatoes don’t need much to shine. A sprinkle of salt, a drizzle of olive oil, maybe a squeeze of lemon—boom. But these five summery weeknight dishes remind us that tomatoes can be damn fun to experiment with in the kitchen too, whether cooked down into a sauce for gently poached fish or sautéed with ginger, scallions, and soy sauce for an irresistible tomato toast. Burst Cherry Tomato Pasta Smashing some of the tomatoes as they cook helps create a chunky sauce, while others stay whole for juicy surprises in every bite RECIPE BY MOLLY BAZ 4 SERVINGS ½ cup extra-virgin olive oil, plus more for drizzling6 garlic cloves, smashed2½ lb. cherry tomatoes (about 4 pints)2 large sprigs…

THE PROBLEM WITH “buying what looks good” at the farmers market is that in the peak of summer, everything looks good. The adorable palm-size pattypan squash. The heirloom tomatoes about to burst at their seams. The STONE FRUIT. It’s not until I get home and start unpacking the herbs, three kinds of lettuce, radishes, carrots, and scallions (and that’s all for a party of one, FYI) that I realize I just might have overdone it…again. In my panicked (but thrilling!) race to eat my bounty before it goes bad, the first step is to wash, dry, and properly store everything I can. I know lettuce technically lasts longer when you leave the whole head unwashed and uncut. But you know what I’m not reaching for when I’m raiding the fridge…

4 servings DRESSING 2 small jalapenos, seeds removed, chopped1 ¾" piece ginger, peeled, finely grated2 small garlic cloves, finely grated1 cup (packed) cilantro leaves with tender stems⅓ cup fresh lime juice⅓ cup tahini1 Tbsp. plus 1½ tsp. miso Kosher salt ASSEMBLY 3 Tbsp. extra-virgin olive oil, divided, plus more for drizzling2 garlic cloves, lightly crushed1 14-oz. can chickpeas rinsed, drained3 ears of corn, shucked, kernels removed1 Tbsp. spice blend (such as za’atar, vadouvan, hawaij, or berbere) Kosher salt4 cups tender greens (such as Little Gem lettuce and/or watercress), torn if large2 avocados, cut into wedges4 small tomatoes, cut into wedges Crumbled feta, cilantro sprigs, and lime wedges (for serving) DRESSING 1. Purée jalapeños, ginger, garlic, cilantro, lime juice, tahini, miso, and 3 Tbsp. water in a blender until smooth. Season…

4 servings 2 skinless, boneless chicken breasts (1–1½ lb. total)3 Tbsp. kosher salt, plus more3 scallions, thinly sliced on a deep diagonal3 Persian cucumbers½ cup toasted sesame seeds, divided2 Tbsp. fresh lime juice2 Tbsp. tahini1 Tbsp. soy sauce1 tsp. honey¼ tsp. crushed red pepper flakes¼ head of romaine or green or red leaf lettuce or 1 head of Little Gem lettuce Big handful of cilantro leaves with tender stems½ lime (for serving) 1. Bring chicken, 3 Tbsp. salt, and 5 cups water to a bare simmer in a medium pot over medium heat (chicken should be submerged). Be patient—this will take a little while. Once liquid begins to simmer, reduce heat to low and cook (water should not be simmering at all now) until juices run clear when thickest part…

4–6 servings 3 large egg yolks2 cups kefir (cultured milk) or plain whole-milk yogurt3 cups (lightly packed) dill fronds with tender stems (about 1 large bunch), divided3 garlic cloves, divided3 Tbsp. unsalted butter½ cup pine nuts or slivered almonds½ cup dried currants or raisins1 tsp. kosher salt, plus more1 Tbsp. ground cumin1½ tsp. freshly ground black pepper1 lb. ground lamb1 lb. orecchiette or other short pasta½ lemon 1. Combine egg yolks, kefir, and 1½ cups dill in a blender; finely grate in 1 garlic clove and blend until smooth. Set purée aside. Finely chop remaining 1½ cups dill and set aside separately. 2. Melt butter over medium heat in a large skillet. Add pine nuts and cook, stirring often, until golden brown, about 2 minutes. Add dried currants and cook,…

4 servings 1½ lb. boneless, skinless center-cut salmon, patted dry, cut into 2" pieces5 scallions1 1" piece ginger, peeled, finely grated1 garlic clove, finely grated2 Tbsp. plus ⅔ cup mayonnaise1 tsp. kosher salt, plus more1 tsp. toasted sesame oil4 tsp. unseasoned rice vinegar, divided3 medium Persian cucumbers, shaved lengthwise½ serrano chile, very thinly sliced1 tsp. sugar¼ cup (or more) vegetable oil½ cup rice flour2 cups tender herbs (such as mint and/or cilantro)¾ cup trimmed watercress2 tsp. toasted sesame seeds (optional)4 brioche buns, lightly toasted 1. Process one third of salmon (about 8 oz.) in a food processor, scraping down sides as needed, until very smooth and paste-like. Add remaining salmon and pulse until pieces are no bigger than ¼", 4–5 times (be careful not to make it too smooth). Transfer…

Makes 16 2 cups raw nuts (such as almonds, walnuts, pistachios, pecans, and/or blanched hazelnuts)½ cup raw pumpkin seeds3 Tbsp. extra-virgin olive oil, plus more for pan2 cups old-fashioned oats, divided1¼ cups dried fruit (such as tart cherries, raisins, currants, dates, apricots, and/or blueberries)¾ cup unsalted or low-salt natural peanut butter½ cup plus 2 Tbsp. honey2 tsp. kosher salt2 tsp. vanilla extract1 large egg white 1. Preheat oven to 350°. Toast nuts and pumpkin seeds on a rimmed baking sheet until golden brown or slightly darkened in color, 10–12 minutes. Transfer to a food processor and let sit until cool enough to handle. 2. Reduce oven temperature to 300°. Lightly oil a 13x9" baking pan and line with parchment paper, leaving overhang on long sides. Lightly oil parchment. 3. Add…

6–8 servings ⅓ cup raw sesame seeds1 lemon2½ lb. ripe peaches (6–7), thinly sliced⅓ cup plus 1. cups sugar1¾ tsp. kosher salt, divided1 cup all-purpose flour½ cup (1 stick) unsalted butter½ tsp. ground cinnamon½ cup tahini2 tsp. toasted sesame oil1–2 tsp. cornstarchVanilla ice cream (for serving; optional) 1. Place a rack in top third of oven; preheat to 375°. Toast sesame seeds on a rimmed baking sheet, tossing halfway through, until golden brown, 12–15 minutes. Quickly transfer to a large bowl. 2. Meanwhile, finely grate zest from lemon into a medium bowl; set aside. Place peaches in a 13x9" baking dish. Halve lemon and squeeze 1 Tbsp. juice over peaches, then sprinkle ⅓ cup sugar and ¾ tsp. salt over. Toss gently to combine and let sit while you make…

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COOKING ALWAYS TAKES me a looong time. The recipe says, “Oh, prep is 15 minutes,” but for me it’s 30 because I’m chatting and goofing around. When I started doing comedy 12 years ago, my career became my focus; I never learned how to move fast in the kitchen. BUT DURING THIS QUARANTINE, time is all we have. I’m not one of the lucky New Yorkers with a balcony, so my boyfriend and I stay inside and just eat a lot of carbs. Quar-quar brings you back to the basics, which has been one of the humbling parts about it. You go, “I can’t control this, but I can meditate today or read 20 pages in a book or bake a cake.” WE MADE A THREE-CHEESE stuffed tortellini with this…

The 101 What Is It? Mostly water, TBH. But delicious, sweet, summery water! BUYING Skip the knocking. Pick a symmetrical melon with a dull (not shiny!) rind and a yellowish (not white!) bottom, a sign that it ripened on the vine. Ripe = sweet. If you’re buying cut melon, give it a sniff through the plastic; fragrant is good. STORING They can last two to three weeks in the fridge. Sliced, we’d say a week. L Is for Lycopene Don’t look down upon the lowly watermelon for being mostly water. In the red melons, at least, there’s quite a bit of lycopene, a red pigment that protects cells from cancer. Tell Me About Those Square Ones In Japan farmers grow watermelons in glass cubes that are sized to fit perfectly…

4 servings 4 oz. cream cheese, room temperature¾ cup finely chopped drained kimchi; plus more for serving (optional)2 scallions, thinly sliced on a diagonal1 cup cilantro leaves with tender stems½ lime Kosher salt4 ¾"-thick slices country-style bread, grilled or toasted Chili oil and toasted white sesame seeds (for serving) 1. Mix cream cheese and ¾ cup kimchi in a medium bowl. 2. Toss scallions and cilantro in a small bowl to combine. Squeeze in juice from lime, season with salt, and toss again. 3. Smear some kimchi cream cheese over each slice of bread. Top with scallion salad and some kimchi (if using). Drizzle with chili oil; sprinkle with sesame seeds.…

Makes one 9"-diameter pie 2½ lb. mixed heirloom tomatoes, cored, sliced¼" thick 3 Tbsp. extra-virgin olive oil¾ tsp. kosher salt, divided, plus more¼ tsp. freshly ground black pepper, plus more6 garlic cloves, peeled½ cup (1 stick) unsalted butter9 oz. Stoned Wheat Thins or other whole grain crackers2 large eggs10 oz. chilled Taleggio cheese, rind removed, coarsely grated (about 1½ cups)2½ oz. finely crumbled Parmesan (about ½ cup)½ cup mayonnaise1 Tbsp. chopped thyme, plus ½ tsp. leaves1 small shallot, thinly sliced SPECIAL EQUIPMENT: A 9"-diameter springform pan 1. Place a rack in middle of oven; preheat to 475°. Arrange tomatoes on a rimmed baking sheet, covering entire surface (it’s okay if they overlap). Drizzle with oil; season with salt and pepper. Roast until tomatoes begin to look dry on top, 25–30…

4–6 servings 2 Tbsp. extra-virgin olive oil3 garlic cloves, crushed6 Tbsp. double-concentrated tomato paste½ cup pure maple syrup¼ cup soy sauce¼ cup Worcestershire sauce2 Tbsp. unseasoned rice vinegar4 tsp. Sriracha or other hot sauce Vegetable oil (for grill)1 3½–4-lb. whole chicken, cut into 6–8 pieces, or whatever bone-in cut of chicken you feel like cookingKosher salt 1. Heat olive oil in a small saucepan over medium. Cook garlic, turning occasionally, until golden brown, about 4 minutes. Add tomato paste and cook, stirring constantly and scraping bottom of pan, until slightly darkened, about 3 minutes. Add maple syrup, soy sauce, Worcestershire sauce, vinegar, and Sriracha. Bring to a boil. Reduce heat to medium-low and simmer until flavors have come together, about 1 minute. Remove from heat. Transfer about half of barbecue…

4 servings 2 Tbsp. extra-virgin olive oil1 serrano chile or jalapeño, thinly sliced1 3" piece ginger, peeled, cut into matchsticks4 garlic cloves, thinly sliced2 scallions, thinly sliced, plus more for serving½ tsp. ground turmeric4 ears of corn, shucked, kernels removed1 cup cooked grains (such as freekeh, farro, or quinoa)1 cup unsweetened coconut milk, plus more for serving Kosher salt4 Tbsp. store-bought crispy onions or shallots (such as Lars Own, French’s, or Maesri) Lime wedges (for serving) 1. Heat oil in a large nonstick skillet over medium. Cook chile, ginger, garlic, and 2 sliced scallions, tossing, until softened and fragrant, about 3 minutes. Add turmeric and cook, stirring often, just until darkened and fragrant, about 30 seconds. Add corn and increase heat to medium-high. Cook, tossing occasionally, until corn is beginning…

2–4 servings 6 scallions, thinly sliced1" piece ginger, scrubbed, cut into matchsticks2 garlic cloves, thinly sliced1 tsp. coriander seeds1 tsp. cumin seeds½ tsp. black mustard seeds½ tsp. Kashmiri chile powder or ¼ tsp. cayenne powder¼ tsp. ground turmeric3 Tbsp. extra-virgin olive oil, divided8 oz. paneer, sliced into ¼"-thick planks, patted dryKosher salt12 oz. cherry tomatoes (about 2 cups)4 oz. sugar snap peas (about 1 cup), strings removed, halved on a diagonal if large Pinch of sugar (optional)½ cup (lightly packed) mint leaves Cooked rice (for serving) 1. Toss scallions, ginger, and garlic in a medium bowl to combine. Using a mortar and pestle or the side of a chef’s knife, coarsely crush coriander seeds and add to vegetables along with cumin seeds, mustard seeds, chile powder, and turmeric; set aside.…

8 servings CRUST 2 large egg yolks1 cup all-purpose flour½ cup almond flour (such as Bob’s Red Mill Super-Fine Natural Almond Flour) or ½ cup all-purpose flour3 Tbsp. sugar1 tsp. kosher salt½ cup (1 stick) chilled unsalted butter, cut into pieces CUSTARD AND ASSEMBLY 2 cups whole milk1 tsp. vanilla paste or 1½ tsp. vanilla extract4 large egg yolks⅓ cup sugar¼ cup cornstarch¼ tsp. kosher salt3 Tbsp. unsalted butter, cut into pieces12 oz. fresh blueberries6 oz. fresh blackberries, halved if very large SPECIAL EQUIPMENT: A 9"-diameter springform pan or tart pan with removable bottom CRUST 1. Place a rack in middle of oven; preheat to 350°. Whisk egg yolks and 1 Tbsp. cold water in a small bowl to combine. 2. Whisk all-purpose flour, almond flour, sugar, and salt in…