Innehållsförteckning för June/July 2024 från Bon Appetit

STRAWBERRY CHOUX CAKES 6 SERVINGS To showcase all that early-summer strawberries have to offer, we think you can do better than shortcakes. Airy choux pastry, with its hollow center, gives the fruit (and a hefty dollop of whipped cream) space to shine. To simplify the technique, this recipe skips the piping bag. Instead, you’ll bake off rustic spoonfuls of the dough that rise just as beautifully. STRAWBERRIES 1 lb. fresh strawberries, hulled, cut into large piecesZest and juice of ½ lemon2 Tbsp. sugar¼ tsp. Diamond Crystal or Morton kosher salt CHOUX AND ASSEMBLY 4 Tbsp. unsalted butter, cut into pieces½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt1 Tbsp. sugar, plus more for sprinkling½ cup (63 g) all-purpose flour2 large eggs, room temperature, beaten to blend1 cup heavy cream1…

OPINEL NO. 10 CORKSCREW FOLDING KNIFE Heritage French knife brand Opinel is a favorite among professional chefs and outdoor enthusiasts alike thanks to the stainless steel blades and convenient design. Get the one with a built-in wine key—you’ll want to keep it in your tote all summer long. $38; opinel-usa.com YETI ROADIE 48 A good cooler is essential, and Yeti tops our list of thoroughly tested favorites. This wheeled model is what you want for weekend adventures, tailgates, and seriously big barbecues; it holds a whopping 76 cans and is deep enough to accommodate most wine bottles. $400; yeti.com SNOW PEAK TAKIBI FIRE & GRILL If you’re as serious about design as you are about outdoor cooking, this beautiful Japanese grill is for you. It’s made from durable rustproof stainless…

SLOW-COOKER PEANUT BUTTER CHICKEN 6 SERVINGS Stabilized peanut butters like Skippy and Jif are best for this recipe since they’re less likely to separate when whisked into the braising liquid. A combination of unseasoned rice vinegar and fresh lime juice provides crucial balance to this rich, nutty dish and makes it feel at home on a summer dinner table. ⅓ cup soy sauce¼ cup unseasoned rice vinegar2 Tbsp. honey2 Tbsp. red curry paste2 lb. skinless, boneless chicken thighs (about 8), halved crosswise2 tsp. Diamond Crystal or 1¼ tsp.Morton kosher salt1 cup peanut butterSliced scallions, sliced jalapeños, and crushed salted roasted peanuts (for serving; optional)Steamed rice and lime wedges (for serving) SPECIAL EQUIPMENT: A slow cooker Whisk together soy sauce, vinegar, honey, and curry paste in a slow cooker. Pat chicken…

SALMONCITO So many of the drinks we order at bars could never realistically be recreated at home. They rely on hard-to-get spirits or time-intensive prep work that only makes sense when you’re serving hundreds of the same concoction. But every once in a while there’s a transformative idea that makes it easy for you to share a bar-worthy cocktail at your next dinner party or barbecue. And the Salmoncito, a pink riff on the classic G&T, is exactly that. Khristian de la Torre—now of the acclaimed Café Tacobar in Mexico City—came up with the drink in 2013, and it quickly became one of those insider recipes that jumps from menu to menu. As soon as Epicurious printed it, the cocktail also became a go-to among staffers and readers. Fresh grapefruit…

SPAGHETTI WITH CLAMS AND SUN GOLD TOMATOES Juicy Sun Gold tomatoes add just the right pop of acidity to this pot of saucy noodles and clams. Give yourself time to soak the clams before cooking; it allows them to release any of their residual sand. RECIPE BY HANA ASBRINK 4 SERVINGS Kosher salt3 lb. small clams, preferably littleneck (about 30), scrubbed12 oz. spaghetti¼ cup extra-virgin olive oil, plus more for drizzling8 garlic cloves, thinly sliced1 cup dry white wine2 Tbsp. white or yellow miso12 oz. Sun Gold tomatoes, halved, divided4 Tbsp. unsalted butter, cut into piecesFreshly ground pepper½ cup torn basil, plus more for serving 1. Partially fill a large bowl with cool water, add a handful of salt, and swish with your hand to dissolve. Add clams; let sit…

I have always been one of those daughters who thinks she knows best. So during my first pregnancy, when my mother told me about all the Chinese rules of postpartum care, I scoffed and laughed her off. My mother, who grew up in China before immigrating to Sydney, Australia, in her early 20s, is a person I would describe as very traditional. She was exceedingly strict when I was growing up, and her imposition of antiquated-to-me Chinese practices, like not washing our hair on Lunar New Year’s Day, was the source of much angst. It came as no surprise that her attachment to traditional customs became rampant as my due date approached. At the time, my husband and I were living in London, and my mother made the long journey…

EMPIRICAL CAN 01 The mysteriously vague name matches the alluringly minimalist black packaging. Clocking in at 10% ABV, Can 01 is not quite a beer or a cocktail. Technically speaking, it’s a brew of fruits, grains, and botanicals that have been fermented, macerated, distilled, and extracted. Casually speaking, it’s got a light effervescence, notes of gooseberry, floral oolong tea, and a snap of birch. ATHLETIC BREWING UPSIDE DAWN It looks like beer, it tastes like beer, it refreshes you like a beer—there’s just no alcohol. That’s what makes Athletic Brewing’s Upside Dawn so great—well, that and its earthy, honeyed flavor that pleasantly lingers as you sip. The golden sunrise peeking over blue mountains on the label offers serious curb appeal too. MADRE MEZCAL DESERT WATER Madre Mezcal makes some truly…

RADISHES WITH SESAME YOGURT Toast 2 Tbsp. sesame seeds in a dry small skillet over medium heat, tossing often, until deep golden brown, 5–8 minutes. Let cool. Set 1 tsp. sesame seeds aside for serving. Place remaining seeds in a small bowl. Add 1 cup plain whole-milk Greek yogurt, ¼ cup finely chopped dill, 2 tsp. toasted sesame oil, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground pepper and mix well. Taste sauce and season with more salt and pepper if needed. Spoon sauce onto one side of a platter or large plate; top with more dill and reserved sesame seeds. Pile 8 oz. mixed radishes (such as red, watermelon, and/or breakfast), trimmed, halved, quartered if large, on the other side of the…

THE FASTEST SANGRIA RECIPE BY MAGGIE HOFFMAN Gently stir 8 oz. fresh or frozen fruit (such as cherries, raspberries, blackberries, and/or sliced peaches), one 375-ml bottle sweet vermouth (such as Carpano Antica), ½ cup fresh lemon juice, and ½ cup fresh orange juice in a large pitcher to combine. Add ice to fill pitcher and pour in 1½ cups chilled club soda. Taste sangria and add more lemon juice and/or club soda if your vermouth skews sweet. Do Ahead: Sangria (without ice and club soda) can be made 1 day ahead. Cover and chill. Add ice and club soda just before serving. 4–6 servings Prefer a stronger drink? Swap the club soda for equal amounts of sparkling wine.…

There are a hundred ways you can beat the heat during the dog days of summer: eat ice cream, or chilled noodles, or sip on your special frozen boozy drink. When I was growing up in Australia, my mom would cut a giant wedge of watermelon, slice a cheek of sun-ripened mango, or, my favorite, whip up a bowl of sweet ginger tofu—dou-fu hua (豆腐花), or douhua—to cool down her red-faced daughter after school. Similar to the taste and texture of caramel flan, it is a silky, jiggly puddle of soy doused with a golden ginger-infused syrup, and it’s one of the best and easiest desserts I know. Across Asia there are other versions with chewy boba pearls, sweetened beans, or bullet-shaped noodles made of glutinous rice flour, but the…

“While all the other kids at the Tod’s Point Beach snack bar in Old Greenwich, Connecticut, opted for the SpongeBob or Powerpuff Girl ice cream bars, I always reached for a Coconut FrozFruit. The best bites were creamy and packed with threads of chewy coconut.”—Kate Kassin “When I lived in Lewiston, Maine, getting a lobster tail from the Italian Bakery on my way to Range Pond State Park was built into my summer routine. No, I’m not talking about the crustacean—this is a flaky, buttery, fantail-shaped pastry filled to the brim with light-as-air cream and quite generously dusted with powdered sugar.”—Nina Moskowitz “A chicken tender sub from the Publix in my hometown in Florida, picked up before the beach, eaten when everything has gone soggy—and just a little bit sandy.”—Antara…

It starts with a hundred tiny stinging needles, creeping from the tip of your tongue and across the roof of your mouth before hitting your throat with a burst of heat. It might fade quickly, leaving you with a pleasant tingling sensation. It might hit you so hard that your throat feels tight, your eyes water, and your nose starts to run. You may reach for a glass of ice water or rapidly inhale as much cooling air as possible. But what comes after is sublime. Eating spicy food can be a delicious, exciting, even euphoric experience—and in that sensory roulette lies the allure of spiciness. Depending on your cultural background or proclivity toward masochism, spice may be unfamiliar, even shocking. But a love of heat is global, and perhaps…