Innehållsförteckning för March 2024 från Bon Appetit

Better-sourced–and better-tasting!–spices are easier to come by than ever, and there’s never been a more exciting time to cook with them. So whether you have been hanging on to that tin of paprika from the early aughts or are starting from scratch, consider these recipes a delicious excuse to upgrade your essentials one jar at a time. From a heady cinnamon-scented pork stew to a blueberry compote that sings with the bright flavors of coriander, each dish showcases just how special one spice can be when it takes center stage. Stock up and start here. PAPRIKA The term paprika refers to a whole multiverse of dried, powdered red peppers. Traditionally, it comes from Capsicum annuum, like cayenne, but with a fraction of the heat—with many paprika powders containing a varied…

AVOCADO 101 Avocados were domesticated over 5,000 years ago in Mesoamerica, but they are a bigger part of our diets now than ever before: Americans eat three times as many avocados, or Persea americana, as they did two decades ago. And it’s no mystery why. Whether they’re smooshed on toast, bundled into a California roll, or mashed into guac, these fruits—technically berries—are uniquely satisfying, boasting a wholesome richness that is welcome at every meal of the day. And once you know how to make the most of these produce-aisle gems, you’ll only love them more. BIG CHOICES From tiny and teard rop-shaped to red-skinned and bigger than your hand, there’s a wide world of avocado diversity out there. If you are lucky enough to live in a place where you…

WHY WE LOVE IT Andy Baraghani’s Kimchi Udon With Scallions is the 21st century’s answer to carbonara—an iconically simple noodle dish that leans on ingredients that define the modern home cook’s pantry. This recipe swaps the spaghetti for slippery, bouncy udon, and in place of the pecorino and guanciale is an um ami-packed sauce made from melted butter, gochujang, and kimchi. An egg yolk set atop each bowl of noodles turns the sauce even richer and glossier. Since it was published in the October 2016 issue of Bon Appétit, I’ve made it for breakfasts, for hurried weeknight dinners, and for late-night meals when the fridge is almost empty. Once you get the hang of whisking gochujang and chopped kimchi into a bubbling pool of melted butter, you’ll find yourself drizzling…

Portland, Oregon, is a city of contradictions. It’s where viridescent forests mingle with urban streets beneath an iconic towering pink skyscraper. It’s also where one can find the gleaming Adidas and Nike campuses sitting alongside some of the West Coast’s oldest continually operated bars and restaurants—history and modernity colliding below the same blue-gray skies. This place is bigger, weirder, and more vibrant than you’ve ever heard, endlessly idiosyncratic and of itself. But, above all else, Portland—home to some 600,000 residents—is the kind of place where every conversation inevitably leads back to food. With countless chic bistros, buzzy national-award winners, and charming little cafés, it continues to be one of this country’s finest food cities. These restaurants draw endless inspiration from the Pacific Northwest’s stunning surroundings and an abundance of local…

The secret to cooking like it’s peak produce season all year round is your icebox. Stashing your favorite fruits and vegetables next to the ice cream means you can access the freshly harvested flavor on demand, and these weeknight-ready recipes show off just how dynamic these flash-frozen ingredients can be. As a bonus, reaching for frozen bags cuts down prep time, as a lot of the hard work (like cutting corn from the cob, slicing and pitting peaches, and peeling tiny pearl onions) is already done. It’s not cheating, it’s optimizing! Stock up and thank us later. SKILLET CHICKEN THIGHS AND PEACHES This one-pan dinner features frozen peaches transformed alongside red onions into a tangy savory side for crispy chicken. Serve with potatoes or bread to sop up the juices.…

CAJUN SHRIMP FRIED RICE 4–6 SERVINGS A chunky blend of bell pepper, onion, and garlic adds not only flavor but welcome texture and color to this fried rice. Quickly blitzing the sofrito in a food processor ensures maximum weeknight ease. 1 lb. medium shrimp, peeled, deveined4 Tbsp. Cajun seasoning, divided1 medium red or green bell pepper, ribs and seeds removed, coarsely chopped1 medium onion, coarsely chopped6 garlic cloves, coarsely chopped½ cup vegetable oil5 cups chilled cooked riceKosher salt (optional)Cilantro leaves with tender stems (for serving) Toss shrimp with 2 Tbsp. Cajun seasoning in a small bowl to combine. Pulse bell pepper, onion, and garlic in a food processor until combined but still chunky. Heat oil in a large nonstick skillet or wok over medium-high. Add pepper mixture and remaining 2…