Innehållsförteckning för June/July 2022 från Bon Appetit

When it comes to making upgrades to your home’s living spaces, knowing your end goal is often easy: a cozy living room, serene bedroom, organized home office, and more. But finding your style and creating your dream room can be the hardest part. We’ve partnered with IKEA to bring you beautiful rooms for all styles that are actually functional—and best of all, they meet every budget. That’s because the design-savvy leader in affordable furniture and home goods is committed to what they call Democratic Design: where high style and sustainability meet function, quality, and low prices. See how it comes to life with the IKEA Home Styler. All you have to do is scan the QR code, and you’re on your way. PRODUC ED BY IKEA CREATE YOUR OWN LOOK…

AS SOMEONE WHO spent over 10 years working in some of the world’s best bars and restaurants, I don’t flinch at the thought of an elaborate multistep recipe that yields a very specific single cocktail. But for home bartenders who don’t have the same luxury of time and effort, a single high-value element like a syrup, shrub, or infusion can serve multiple purposes across a wide range of applications. It may be A Project, but once you have it done, you can coast on it for a while. Here is an admittedly somewhat-involved but altogether worth-it method for capturing the wonderfulness of peak summer fruit. This versatile syrup can be used in a variety of beverages, both alcoholic and non. Lemon zest, chamomile, and turmeric infuse a simple syrup to…

At my first cookout with my husband’s fam, I arrived ready to dismiss his mother’s specialty: chaat masala corn on the cob. She puts chaat masala on everything, I thought, side-eyeing the patio table (sorry, Mamma)! And maybe she does, but after one bite of buttery, sweet corn coated in the tangy spice blend, I realized that mothers-in-law do, in fact, know best. Pro tip from the MIL herself: Press lime wedges onto a generous pile of spice to create a two-in-one garnish, then squeeze and rub the wedges over each cob. Believe me, it’s worth the midday floss. —Mehreen Karim MAKES 8 Chaat masala is a bright, lemony, earthy blend of spices, the most notable of which are sharp black salt and amchur (dried mango powder). The chaat butter is…

Okay, bear with me here, but the best potluck side is my mom’s ramen slaw, made with dry ramen noodles (yes, the kind you ate at 2 a.m. in your college dorm room) mixed with shredded cabbage, sliced almonds, scallions, and lots of vinegar and sugar, which softens the ramen to a delightfully crispy yet noodle-y texture without a stove or microwave in sight. I thought this recipe was exclusive to the mom community of suburban Massachusetts until my colleague Shilpa informed me that her mom made a near-identical version for family parties in Chennai, India. Turns out true culinary genius knows no borders. —Hilary Cadigan 6–8 SERVINGS Since instant ramen is precooked, it’s technically not raw and fine to eat. Spring for good quality ramen here (such as Shin). It…

If I’m going to go through the trouble of lighting my grill (a tiny charcoal Weber that lives in my coat closet during the off-season), I want every other part of dinner prep to be a breeze. By skewering a big sweet Italian sausage coil and sliced fennel bulbs, I can achieve perfect grill marks without worrying that anything will fall between the grates. —K.V. 4 SERVINGS We love the drama of grilling one large coil of sausage, but skewering smaller links together will get you to the same place. Cutting the fennel into thin slabs and grilling it on skewers means less flipping, more toasty flavor and no errant bits escaping. 1 Tbsp. extra-virgin olive oil, plus more2 large fennel bulbs with frondsKosher salt, freshly ground pepper1 cup pitted Castelvetrano…

When I’m grilling, I’m chilling, so any recipe that prohibits me from carrying on a conversation while I’m making it is out. This one keeps things simple: Pop some plums onto the grill just before you add the meat. Then once everything is good and charred, toss the plums in a zingy dressing of smooth and coarse mustards, red wine vinegar, and shallots. The result? Maximum flavor without sacrificing any fun. —Tiana Gee 2–4 SERVINGS Mostarda, the sharp, heavy-hitting Italian condiment of candied fruit and mustard, gets a summer makeover with jammy grilled plums in a mustard vinaigrette. For the most defined lines on the fruit, get your grill roaring hot and don’t move the plums around much. 1 medium shallot, finely chopped¼ cup red wine vinegar2 Tbsp. whole grain mustard1…

HE MAY PLAY a fast food chicken magnate on AMC’s Better Call Saul, but Giancarlo Esposito doesn’t include so much as a drumstick on his ideal menu. As the Breaking Bad prequel enters its final season, we asked him what he’d want to serve at a dinner party, where he’d host, and which Star Wars character gets an invite. If you could invite any three people to dinner, who would they be and why? Three’s not enough! I want the last supper. I want 12 people. So I made lists, and I put combinations of people together because it’s important to have folks from different walks of life sitting next to each other. Fair enough. Who makes it into this first grouping? The top person on my list is Sidney…

Midsummer, my CSA inevitably sends me more heirloom tomatoes than I can possibly turn into salad or toast. My final move before they go bad and bruisy is to blitz them into a cold, salty soup like salmorejo, gazpacho’s more robust and velvety cousin (due to the bread that’s blended in). Bloody Mary–style accoutrements like prosciutto and stuffed olives make it a meal. —Kendra Vaculin 4 SERVINGS For this chilled salmorejo, we took cues from the classic Bloody Mary. Toasted white bread provides complex flavor and rich body, and the spicy, meaty, briny toppings make this soup fun to serve and eat. 2 ½"-thick slices white bread, toasted, torn into bite-size pieces1 garlic clove, finely grated2 lb. heirloom or beefsteak tomatoes1 Tbsp. sherry vinegar or red wine vinegar1½ tsp. Diamond Crystal…

Since I don’t eat meat, I’m always looking for satisfying vegetarian fillings for my sandwiches. In this case, we’re talking mushrooms that get weighed down while they sizzle, resulting in crisp edges, tender middles, and flat expanses ideal for shingling between buns. I’ll often eat this size-of-my-face monstrosity right away, but it’s just as good wrapped up and enjoyed in transit to the next adventure (hopefully, the beach). —S.J. 1 PEACH AND PROSCIUTTO SANDWICH Sandwiches demand contrast. Here that means layering luscious slices of peak-season peaches with salty prosciutto, rich cheese (try cheddar or Brie), and a scoop of chili crisp on a crusty baguette. It’s awesome for long, lazy picnics. Just watch out for ants. —R.G. 2 large peaches, sliced1 Tbsp. red wine vinegar1 Tbsp. chili crisp, plus moreKosher…

Summer is for crustaceans and bread. Lobster rolls, crab cakes, the list goes on. But for me, shrimp burgers reign supreme. Probably influenced by the TV commercials for Japanese chain MOS Burger I watched growing up (cue the dramatic close-up of golden fried shellfish morphing into a patty and a bunch of euphoric kids chowing down), I can’t resist crispy shrimp layered under egg salad and nestled between soft buns. It’s childhood on a plate. —Jessie YuChen 4 SERVINGS These burgers exude an island-vacation seafood-shack vibe. You can make the egg salad and shape the patties a day ahead, if you like. If you can’t find wasabi mayonnaise, it’s easy enough to whip up your own. Just stir ½ tsp. wasabi paste into 4 Tbsp. mayonnaise until combined. 4 hard-boiled eggs,…

I am trying to minimize how much meat my family eats these days, but a well-sourced steak will always remain a cookout crowd-pleaser. The only time investment (I mean, if 10 minutes even counts) is a gloriously deep and savory miso-butter condiment with a bit of kick. We’ll eat vegetables the rest of the week, I promise. —Chris Morocco 4 SERVINGS This umami butter sauce starts with caramelized miso that balances bright, garlicky Sriracha and velvety butter to finish. 2 1"-thick New York strip steaks (about 12 oz. each)Kosher salt2 Tbsp. extra-virgin olive oil or vegetable oil5 Tbsp. unsalted butter, cut into pieces, divided2 Tbsp. white or yellow miso½ cup Sriracha2 scallions, thinly sliced Heat a dry large heavy skillet, preferably cast iron, over medium-high. Season steaks generously with salt, then…

Most summer meals with friends happen on my roof, an unfinished but delightful stretch of white plaster with low-key amazing views of the Manhattan skyline. No matter the occasion, I make a frangipane tart, using a food processor for the quick crust and nutty filling and adding whatever fruit I have on hand. It feels like luxury, even when we’re using an old beach towel as a tablecloth. —K.V. 8 SERVINGS If ripe but firm apricots aren’t available, this is one instance where we recommend canned fruit as a sub. They are guaranteed to be flavorful and juicy, as well as ready whenever you need them. Whatever you use, when served with vanilla ice cream, this tart tastes like the sun setting at 9:30 p.m. CRUST ¼ cup (28 g) powdered…

When my kids were little, we traveled to Anguilla and everyone, children and adults, fell in love with the Malliouhana luxury resort. The kids were drawn to the pirate boat submerged in the pool, the adults to the enchanting sea. It was renovated before my most recent visit—the ship is gone, but the hotel is prettier than ever and the staff couldn’t be more helpful in engaging the entire family.…

The days are long and the nights are hot and the farmers market overfloweth with tomatoes and corn and sweet, juicy stone fruits. Maybe we spend it sipping mezcal-laced citrus slushies at the park (shh, it’s just lemonade) or grilling steaks in the backyard or not caring that there’s a little bit of actual sand in our crispy mushroom sandwiches because we’re at the beach and all is right with the world. Maybe it means midnight taco parties or berry pudding for breakfast or cold noodles slurped outside a dance club in Taipei. Maybe it’s just about finding new ways to use up the five pounds of zucchini weighing down our CSA boxes. But one thing’s for sure: It’s not officially summer here in the Bon Appétit test kitchen until…

My take on everyone’s favorite veggie dip (ranch dressing, of course!) is even brighter, bolder, and punchier than the stuff cafeterias serve thanks to plenty of fresh herbs and spicy green chile. I make it in big batches and keep it on hand to layer under tomatoes, drizzle over grilled meat, or slather onto an ear of corn. —Shilpa Uskokovic 4–6 SERVINGS Good ranch dressing exists beyond the confines of a bottle and this jadeite green version is here to prove it. While optional, the MSG adds a savory depth that brings all the other flavors sharply into focus. ½ cup mayonnaise½ cup plain thick yogurt (such as Greek or labneh)1 large jalapeño, stem removed1 tsp. finely grated lime zest1 tsp. garlic powder1 tsp. MSG (optional)½ cup (packed) coarsely chopped chives,…

Melons, berries, peaches, oh my! Steer these sweet gems in a savory direction for an unexpected take on fruit salad. My strategy: Stick to one or two focal fruits and build layers with pantry staples like salty fried shallots, toasted nori, and buttery pistachios. The result, no matter the fruit, will be a flavorful side that fits into pretty much any meal. —S.U. 1 Stone Fruit With Furikake Thinly slice 3–4 ripe peaches and/or plums into rounds and arrange on a large plate. Whisk 2 tsp. extra-virgin olive oil, 2 tsp. toasted sesame oil, 2 tsp. unseasoned rice vinegar, and a large pinch of kosher salt in a medium bowl to combine. Drizzle dressing over fruit. Thinly slice 1 oz. ricotta salata (salted dry ricotta) and scatter on top of…

Let’s hear it for the tiny heroes of the fruits-that-are-often-confused-for-vegetables universe: cherry tomatoes! Lightly blistering some of these ripe little guys brings out their rich juices, which soak into fried toast for the ultimate food texture: crispy gone soggy. —R.G. 2 SERVINGS Barely cooked tomatoes, balsamic glaze, and anchovies make for a juicy knife-and-fork moment that’s ideal for a weeknight (or, let’s be real, any time of day). Greek yogurt or a mixture of cream cheese and sour cream can step in easily for the labneh. ¾ cup labneh (Lebanese strained yogurt) or plain whole-milk Greek yogurt½ tsp. finely grated lemon zest1 tsp. fresh lemon juice½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more2 Tbsp. (or more) extra-virgin olive oil, divided2 1"-thick slices sourdough bread4 garlic cloves, finely…

The combination of chilled silken tofu and a savory, slightly spicy stirfry is my dream speedy weeknight dinner—especially when I can finish it off with basil from a friend’s garden. —K.V. 4 SERVINGS Hiyayakko is usually served as a warm weather starter or side dish—a small square of chilled silken tofu finished with a variety of toppings and sauces. Here the side goes family-style, with sliced tofu shingled on a platter with savory, flavorful ground pork and eggplant spooned over the top. 2 16-oz. packages silken tofu3 Tbsp. vegetable oil, divided2 medium Chinese or Japanese eggplant (about 8 oz. total), cut into 3"-long pieces, quartered lengthwise1 lb. ground pork2 red Thai chiles, thinly sliced4 garlic cloves, finely grated1 2" piece ginger, scrubbed, finely grated1 Tbsp. sugar1 Tbsp. fish sauce4 Tbsp. soy…