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Bon Appetit

Nov 01 2020
Magazine

Bon Appétit focuses on what's "now" in the world of food, drink, and entertaining, while still giving readers valuable cooking tools, tips, and most of all, recipes. This food lifestyle publication looks at life through the lens of food & cooking in, dining out, travel, entertainment, shopping and design.

Bon Appetit

An Unfamiliar Ritual

Home • Recipes, Essential Goods, and Test Kitchen Know-How

One Pot, Endless Options • A Japanese donabe makes it simple to whip up beautiful, nourishing, riffable meals

Family Meal • What we need right now: Dinners that are as beautiful as they are flavorful and as fast as they are healthyish

Beet Fritters With Beet Greens Yogurt • So you love beets but don’t love waiting hours for them to roast. Shred’em along with some potato to make these crispy dinner fritters

Smoked Tofu Larb With Lemongrass • This meat-free version of the Laotian and Thai dish combines smoked tofu with pops of crunchy sesame seeds and a kick of lime dressing

Tomato Chicken Coconut Curry • We keep canned tomatoes and coconut milk around so we can throw this together when we want to keep dinner fuss-free

Coconut, Ginger, and Mushroom Noodles • Quick-pickling some of the mushrooms gives this dish acidity and brightness while caramelizing the rest adds earthy notes

Seeing Orange • Finding the ideal Thanksgiving wine isn’t easy, but these bottles are up for the challenge

Silver Platter • This five-ingredient sweet is Priya Krishna’s all-time favorite, and it’s as good for a Wednesday-afternoon snack (keep some in your freezer!) as it is for a Diwali celebration

111 Words on… • A Bubbly, Cheesy, Oniony Dip

Breakfast for Dinner • At Brooklyn’s Rangoon, chef-owner Myo Moe introduces diners to the flavors of her Burmese childhood, starting with one iconic comfort dish: a hot and luscious bowl of mohinga

Worldly Possessions • At SustainAble Home Goods in Atlanta, owner LaToya Tucciarone prioritizes fair trade, planet-friendly pieces from BIPOC artisans around the globe. Here are a few of her favorite finds

Dressing for Success • My mom and I could never get Grandma’s famous Thanksgiving side dish quite right—until the year she was gone

What Does THANKS GIVING Look Like THIS YEAR? • It’s true every year, but in 2020 there’s definitely no right way to Thanksgiving. Maybe you’ll put a beautiful bronzed bird at the center of the table. Maybe it’s a beautiful bronzed frittata. Go ahead and skip the mashed potatoes (if you want), break out the tater tots (if you so choose), and take inspiration from the chefs, cookbook authors, and test kitchen editors on the following pages (if you feel like it).

“Even if We Can’t Fill the Seats, We’re Filling the Table.”

“It’s My Way of Saying, I’m Happy to Be Here.”

“There’s No Such Thing as Bland Food in a Puerto Rican Household.”

“If Food Could Give You a Hug, These Rolls Definitely Would.”

“There Are No Rules When It Comes to the Meal.”

“I've Got Big Plans to Grill As Much As I Possibly Can.”

“We Use This Time to Be Together, Express Gratitude, and Eat Good Food.”

I Don’t Need Six Pies. I Just Need Gravy.”

“I’m Making One Dish That Incorporates an Entire Feast."

“They Want Really Traditional Food. I Wanna Have Some Fun!”

I Want to Eat Leftover Turkey the Way I Want To.”

On Edge • Behind every good cook is a good knife that probably needs to be sharpened

sourcebook

Is It Ever Okay…to Skip Thanksgiving Altogether? • Advice for Thanksgiving gatherings small and very small from Alex Beggs


Expand title description text
Frequency: Monthly Pages: 90 Publisher: Conde Nast US Edition: Nov 01 2020

OverDrive Magazine

  • Release date: October 20, 2020

Formats

OverDrive Magazine

subjects

Food & Wine

Languages

English

Bon Appétit focuses on what's "now" in the world of food, drink, and entertaining, while still giving readers valuable cooking tools, tips, and most of all, recipes. This food lifestyle publication looks at life through the lens of food & cooking in, dining out, travel, entertainment, shopping and design.

Bon Appetit

An Unfamiliar Ritual

Home • Recipes, Essential Goods, and Test Kitchen Know-How

One Pot, Endless Options • A Japanese donabe makes it simple to whip up beautiful, nourishing, riffable meals

Family Meal • What we need right now: Dinners that are as beautiful as they are flavorful and as fast as they are healthyish

Beet Fritters With Beet Greens Yogurt • So you love beets but don’t love waiting hours for them to roast. Shred’em along with some potato to make these crispy dinner fritters

Smoked Tofu Larb With Lemongrass • This meat-free version of the Laotian and Thai dish combines smoked tofu with pops of crunchy sesame seeds and a kick of lime dressing

Tomato Chicken Coconut Curry • We keep canned tomatoes and coconut milk around so we can throw this together when we want to keep dinner fuss-free

Coconut, Ginger, and Mushroom Noodles • Quick-pickling some of the mushrooms gives this dish acidity and brightness while caramelizing the rest adds earthy notes

Seeing Orange • Finding the ideal Thanksgiving wine isn’t easy, but these bottles are up for the challenge

Silver Platter • This five-ingredient sweet is Priya Krishna’s all-time favorite, and it’s as good for a Wednesday-afternoon snack (keep some in your freezer!) as it is for a Diwali celebration

111 Words on… • A Bubbly, Cheesy, Oniony Dip

Breakfast for Dinner • At Brooklyn’s Rangoon, chef-owner Myo Moe introduces diners to the flavors of her Burmese childhood, starting with one iconic comfort dish: a hot and luscious bowl of mohinga

Worldly Possessions • At SustainAble Home Goods in Atlanta, owner LaToya Tucciarone prioritizes fair trade, planet-friendly pieces from BIPOC artisans around the globe. Here are a few of her favorite finds

Dressing for Success • My mom and I could never get Grandma’s famous Thanksgiving side dish quite right—until the year she was gone

What Does THANKS GIVING Look Like THIS YEAR? • It’s true every year, but in 2020 there’s definitely no right way to Thanksgiving. Maybe you’ll put a beautiful bronzed bird at the center of the table. Maybe it’s a beautiful bronzed frittata. Go ahead and skip the mashed potatoes (if you want), break out the tater tots (if you so choose), and take inspiration from the chefs, cookbook authors, and test kitchen editors on the following pages (if you feel like it).

“Even if We Can’t Fill the Seats, We’re Filling the Table.”

“It’s My Way of Saying, I’m Happy to Be Here.”

“There’s No Such Thing as Bland Food in a Puerto Rican Household.”

“If Food Could Give You a Hug, These Rolls Definitely Would.”

“There Are No Rules When It Comes to the Meal.”

“I've Got Big Plans to Grill As Much As I Possibly Can.”

“We Use This Time to Be Together, Express Gratitude, and Eat Good Food.”

I Don’t Need Six Pies. I Just Need Gravy.”

“I’m Making One Dish That Incorporates an Entire Feast."

“They Want Really Traditional Food. I Wanna Have Some Fun!”

I Want to Eat Leftover Turkey the Way I Want To.”

On Edge • Behind every good cook is a good knife that probably needs to be sharpened

sourcebook

Is It Ever Okay…to Skip Thanksgiving Altogether? • Advice for Thanksgiving gatherings small and very small from Alex Beggs


Expand title description text