Innehållsförteckning för Dec-15 från Bon Appetit

Sal del Mar Salt from the Sea of Cortez in a bag embroidered by women in Mexico. Let’s say you got it on a yoga retreat. $15; halfhitch goods.com Occhipinti Pantarei Olive Oil Buying for someone who’s “into wine”? Smarter to give olive oil from one of our favorite winemakers. $26; Ordinaire, 510-629-3944 Matcha Bark Elegant enough for that friend with her own matcha whisk, tasty enough for anyone with a sweet tooth. $10; alma chocolate.com…

THE PROS SEAN MULDOON AND JACK McGARRY / The Dead Rabbit / NYC Oleo-saccharum. To the uninitiated it sounds like an incantation shouted by some wandwielding fantasy character. But to a new generation of cocktail-obsessed bartenders, it means something else: pure citrus. There’s lots of flavor locked inside the citrus peel, depth you can’t get from juice alone. Which is why the pros marry the peels with sugar until the fragrant essential oils emerge in a syrupy puddle. It’s the key to the traditional punches served up at geeky cocktail spots like the Dead Rabbit in NYC. “The peel adds lively, zesty notes,” says Jack McGarry, one of the bar’s owners. Top off the cocktail base with juice, liquor, bitters, and ice, and you’ve got a drink that’s worlds more…

Slow-roasting fish is to cooking seafood what bumper lanes are to bowling: the definition of foolproof—and still pretty fun. Start by getting a crunchy pickled salad going just before you cook the fish. Simmer ½ cup unseasoned rice vinegar, 1 Tbsp. sugar, 2 tsp. kosher salt, 1 tsp. caraway seeds, and ⅓ cup water in a small saucepan over medium heat, stirring to dissolve sugar. Remove from heat, add 6 thinly sliced garlic cloves, and let sit until garlic is slightly softened, 10–15 minutes. Thinly slice 1 small fennel bulb lengthwise on a mandoline; add half to brine and give it a good toss. Let sit until fennel softens slightly and tastes pickled, 8–10 minutes. Meanwhile, place 1¼ lb. arctic char or salmon fillet in a 2–3-qt. baking dish. Coat…

BAKE THE COVER OMBRÉ RAINBOW COOKIES MAKES ABOUT 96 The batter is divided into thirds and tinted with increased amounts of coloring to get the ombré effect. To make both red and green cookies, you’ll need to double this recipe. Nonstick vegetable oil spray 1½ cups (3 sticks) unsalted butter, room temperature 1½ cups sugar 10 oz. almond paste (about 1 cup), crumbled 2 Tbsp. vegetable oil ¾ tsp. kosher salt 6 large eggs, room temperature 3 cups all-purpose flour 5 ¾ tsp. plus 4 drops green or red food coloring, divided 5 tsp. matcha (green tea powder) or 1 oz. (about 1 cup) freezedried raspberries, divided ¾ cup apricot jam, divided Place racks in upper and lower thirds of oven and preheat to 350°. Lightly coat three 13x9" baking dishes…

FROM P. 110 EGG-CROBATICS Our decadent Egg-in-a-Hole Sandwich with Bacon and Cheddar requires sustained attention, but the result is sure to get a standing ovation. Having your ingredients ready to go is key, as is a sturdy, slim spatula (we endorse a fish spatula) for getting under those eggs without piercing the yolks. Here’s a guide to pulling it off. —AMIEL STANEK 1. After your hole-punched slices of bread have crisped in those bacon drippings, carefully crack an egg into each hole. (Take your time!) Season the eggs with salt and freshly ground pepper. 2. Once the eggs have firmed up (about 2 minutes), get your spatula directly under each one, keeping the spatula flush against the pan to release any stuck egg before gently turning over. 3. Slide a…

Want us to get a restaurant recipe for you? E-mail us at rsvp@bonappetit.com* DEAR BON APPÉTIT, THE SERVER AT BOCADO IN ATLANTA SAID THE BLACK RICE SALAD WAS HER FAVORITE DISH. WE WHOLEHEARTEDLY AGREE. CAN YOU HELP US RE-CREATE IT? —CATE LE, Nashville You’re invited to check out gorgeous photos of these dishes on bonappetit.com or on our tablet edition. No R.S.V.P. required. BLACK RICE SALAD WITH CILANTRO PESTO 4 SERVINGS If you have a mandoline, use it to slice the radishes and shallot. If not, use a sharp knife. 1 cup Brazil nuts 1 small kabocha squash, peeled, seeded, cut into ½" pieces 1 ½ cups olive oil 3 Tbsp. unseasoned rice vinegar 2 tsp. freshly grated lime zest 1 Tbsp. fresh lime juice Kosher salt, freshly ground pepper 1 garlic…

STAFF FAV E Staub Round Teapot $ 165 “Ingenious design makes this teapot more than just good-looking. Hinged handles hold the lid in place for spillproof pouring. I love mine so much that I gave one to everyone in my family.” surlatable.com —Liesel Davis, recipe editor Boat Street Pickles Chef Renee Erickson makes one tasty stocking stuffer: cute jars of offbeat pickles (think figs with rosemary). $13; murrayscheese.com Kanbara Tea This earthy herbal tea, handharvested from a Japanese farm, will please the design geeks and the tea enthusiasts on your list. $12; mjolk.ca French Ceramic Butter Keeper $ 35 If you can’t be in Provence, at least you can effortlessly butter a baguette like a Frenchman. This dish uses a 19th-century French method for keeping butter soft and fresh without…

Of all the quirky, inexplicable, reindeerembellished holiday traditions out there, making your own Yule log might take the cake. Why would anyone in their right mind create a dessert that is supposed to look like something cut from the forest? Because it will be exponentially more impressive— and downright delicious—than any cake, pie, or sugar cookie on the table. Besides, we’re not encouraging you to make just any old bûche de Noël: Our updated, streamlined version resembles a slender birch branch, adorned with funghi-inspired meringues. So who knows? This might just become your new weird Christmas tradition. BREAK IT UP Make this in one (long) afternoon or divide the process over a couple of days. □ 2 days ahead Make meringue mushrooms. Store airtight at room temperature. Make buttercream. Cover…

FOR THE ADDRESSES OF THE SPOTS IN THIS STORY, SEE SOURCEBOOK ON PAGE 132. If there’s one word people consistently use to describe Seoul, it’s fast. Fast construction, fast Internet, and, of course, fast food. In this city of millions, trends catch on like wildfire. It’s not uncommon for hyped-up restaurants to have lines around the block one month and shutter the next. “There’s so much experimentation going on right now, there are a lot of head-scratching dishes,” says Joe McPherson, founder of the food blog ZenKimchi and author of the e-book Seoul Restaurant Expat Guide. “But even the traditional restaurants are improving—using better ingredients and better preparations.” To do Seoul right, travelers need to balance glorious classics like Daegu-style short ribs and crispy mung bean pancakes with newer, zanier…

DOVE’S LUNCHEONETTE CHICAGO Massive plates of Mexican-esque comfort food, Chicago soul on the stereo—we’re hooked on Dove’s elevated diner vibes. The Fried Oyster Omelet, filled with peppers, confit tomatoes, and cheese, has broken the old omelet wheel for good. OUTERLANDS SAN FRANCISCO Outerlands’ Cornbread Benedict is sure to revive the weariest of Eggs Benny eaters. Its take on the classic combines a fried egg, avocado, Cotija, rajas, and cilantro for a dish that strikes a brilliant balance between brunch decadence and Cali cool. MILKTOOTH INDIANAPOLIS It’s not for nothing that this breakfast-and-brunchonly spot made it into our Hot 10. Inspired dishes like the Fried Mortadella Dutch Baby Pancake, topped with cheddar, chutney, and arugula, are enough to make a tasting menu blush. TASTY N ALDER PORTLAND, OR Sure, we love…

SHOPPING LIST HAIM TIME! pp. 90–101 P. 92 MORSE SQUARE TRAY $165; tableartonline.com P. 92 RUUTU VASE BY IITTALA $95; finnstyle.com P. 95 HERMÈS VOYAGE EN IKAT SMALL OVAL PLATTER $830; michaelcfina.com P. 95 VISTA ALEGRE EMERALD DINNER PLATE $54; michaelcfina.com P. 99 THOMAS BOWL $215; moserusa.com P. 99 VISTA ALEGRE EMERALD CHARGER $135; michaelcfina.com TRAVEL PLANNER R.S.V.P. pp. 12–14 BOCADO 887 Howell Mill Rd., Atlanta; 404-815-1399; bocadoatlanta.com LULU & PO 154 Carlton Ave., Brooklyn, NY; 917-435-3745; luluandpo.com COOK LIKE A PRO p. 36 THE DEAD RABBIT 30 Water St., NYC; 646-422-7906; deadrabbitnyc.com WINE GUIDE 2016 pp. 39–44 ALDO SOHM WINE BAR 151 W. 51st St., NYC; 212-554-1143; aldosohmwinebar.com AUGUSTINE 13456 Ventura Blvd., Sherman Oaks, CA; 818-990-0938; augustinewinebar.com BAY GRAPE 376 Grand Ave., Oakland, CA; 510-686-3615; baygrapewine.com BELLWETHER WINE CELLARS…

USA Cake Pan Set with Cooling Rack $ 76 Not all cake pans are created equal. These heavyduty ones won’t warp, and the ripples in the silicone walls promote even cooking and discourage sticking. The stronger-thanaverage cooling rack offers a surface for your nowperfect cakes. food52.com Iris Hantverk Dough Scraper $ 26 This handcrafted scraper has just enough of an edge to easily push dough, and the hole in the handle means that you can hang it on a pegboard or tool rack. fjorn.com Handmade Mini Copper Grater $ 45 Ideal for the chopping-averse: This oroshigane grater makes quick work of fibrous ginger, and it’s wonderful for grating citrus and garlic as well. brookfarm generalstore.com Vincent Van Duysen Ceramics Containers $ 325 and $ 350 These oak-lidded earthenware vessels are…

Don’t knock Manischewitz till you’ve tried it in this drink. Find out how to use up the rest of the bottle in Prep School, page 125. You don’t have to be Jewish to love a holiday that lets you feast on perfectly wispy, golden potato pancakes. With our handheld Silver Dollar Latkes, there’s always an excuse to eat one more. These were made to be mixed and matched with a smorgasbord of bright, unexpected accompaniments, from horseradish labneh to soft-cooked eggs to a crunchy apple salad— all of which are delicious on their own too. Just add some yutz-proof Manischewitz cocktails (believe it), the best smoked fish you can find, and a few dreidels (why not?), and you have all the cause you need for celebration. HOW TO. . .MAKE…

Find herbs and pomegranates aplenty in Ottolenghi’s latest book, NOPI: The Cookbook. FOR MORE OTTOLENGHI RECIPES, GO TO BONAPPETIT.COM/OTTOLENGHI i get rather confused in the weeks leading up to Christmas. Having grown up in Israel, I must confess that up until my mid-20s, I didn’t even know when, exactly, this holiday took place—let alone understand any of the associated culinary traditions. All I knew was a generic image of a big brown turkey served at a large family gathering that I’d seen on TV. I have now lived for almost as many years in a country where Christmas is the definition of a grand family holiday as I did in a country where nobody has a clue. Secretly, I’m beginning to enjoy it. After all, what’s not to like about…

IN JAPAN’S NAGANO PREFECTURE, THE PRO SLOPES COMPETE WITH WORLD-CLASS FOOD AND HOT SPRINGS THAT ARE SO ENTICING ALEXANDRA MARSHALL SKIPS THE LIFTS ENTIRELY ALEXANDRA MARSHALL IS APARIS-BASED WRITER FOR VOGUE, THE NEW YORK TIMES, AND TRAVEL + LEISURE. due to a condition called Raynaud’s disease that renders my hands and feet numb in the cold, I am not on good terms with snow. This was fine growing up in Los Angeles, but then I moved to Paris and fell in love with a skier. You may have heard that they have a lot of vacation time in France; the idea of spending mine in the French Alps with only stew-making to entertain me never struck me as a win-win. So last winter I looked farther afield for our couple’s…

For the perma-cool lead singer of No Doubt and coach on NBC’s The Voice, Christmas has always been sacred. It’s also been a nonstop stuff-your-face affair. When she was a kid in Orange County, California, Christmas mornings began with hot cinnamon rolls (baked by her greatgrandmother), followed by homemade gingerbread houses that she and her siblings ate in the car. (Years later, Stefani admits, “I tried to make gingerbread myself and it turned out horrible. I need to work on that.”) There was also a full-on turkey dinner: “By the end of the day, the amount of food…it’s almost painful,” she says. Of course, the holiday isn’t just about the menu. “My iTunes is all Christmas music,” the singer says proudly. “It’s so important to me.” Here, the Grammy winner…