Bon Appetit February 2013

ba TV We’ve shown you the best of spring, summer, and fall. Now a year of seasonal cooking at Canal House comes full circle with our winter entrées video. Be inspired by Melissa and Christopher (we are!). bonappetit.com/seasonalcooks THREE NEW WAYS TO CONNECT WITH BA You like us on Facebook, follow us on Twitter, peep our photos on instagram, and browse our obsessions on Pinterest. Now there are even more ways to be a part of Bon Appétit in the digital world. Join in! 1 GOOGLE+ Hang out with our test kitchen and watch live streamed events. google.com/+bonappetit 2 YOUTUBE Watch all BA TV videos, from chef demos to Shot & a Beer. youtube.com/bonappetit 3 TUMBLR See the coolest images from BA past, present, and future. bonappetit.tumblr.com THE BACK AND…

WHERE IT’S APP SOME OF THE BEST MOMENTS of being an editor in chief are those when you end up doing next to nothing. Once a month, usually in the middle of the afternoon—right around when I need a double espresso—a team of staffers invades my office. Bon Appétit art director Elizabeth Spiridakis, special projects editor Scott DeSimon, and production director Jim Gomez march in, all clutching iPads and raring to go. They’ve arrived to show me that month’s version of Bon Appétit’s digital app. My job? Sit and smile. As we’re shipping the print version of the magazine each month, Spiridakis and a band of designers transform rigid, hard-copy layouts into a flowing, dynamic experience. Type cascades across the screen; photographs that are a quarter page in the magazine…

—DANIELLE SPARHAWK, Littleton, NH JENGA RIBS 4 SERVINGS Bonus points for serving one huge stack and making your family get all Jenga on it for seconds. 1 Tbsp. plus 1 tsp. garlic powder 1 Tbsp. kosher salt 1 Tbsp. (packed) light brown sugar 1 Tbsp. paprika 2 tsp. chili powder 2 tsp. freshly ground black pepper 2 tsp. ground cumin 2 tsp. onion powder 1 tsp. ground cinnamon 1 tsp. ground coriander 2 racks St. Louis–style pork spareribs (4½ lb. total) Prepared barbecue sauce Whisk garlic powder, salt, brown sugar, paprika, chili powder, pepper, cumin, onion powder, cinnamon, and coriander in a small bowl to blend. DO AHEAD: Spice blend can be made 1 month ahead. Store airtight at room temperature. Preheat oven to 300°. Rub ribs all over with…

ALMOST EVERY WINTER VEGETABLE tastes better roasted: squash, broccoli, turnips, potatoes, carrots. But lately I’ve been all about roasting cauliflower. The combination of meaty, caramelized florets and some just-this-side-of-burnt onions has become my winter go-to. Add a handful of Parmesan just before it’s done, and the dish goes to a sweet, nutty place—sure to convert any cauliflower haters. Serve it as an easy side, toss it with pasta for dinner, or add it to a salad at lunch. I’m officially addicted. PARMESAN-ROASTED CAULIFLOWER Preheat oven to 425°. Cut 1 head cauliflower into florets; toss on a large rimmed baking sheet with 1 sliced medium onion, 4 thyme sprigs, 4 unpeeled garlic cloves, and 3 Tbsp. olive oil; season with kosher salt and freshly ground black pepper. Roast, tossing occasionally, until…

The Northwest Express Over the past decade, the Pacific Northwest has built a food and style movement all its own. And while the bike riding, espresso guzzling, and jam making may dip into hipster ridiculousness at times (see Portlandia), the region’s restaurants, artisanal producers, and woodsy aesthetic influence how the rest of us eat, drink, and live. Here’s how to bring their world to yours. 1 ROB THORNBER MADRONA BOWLS Olga, WA Made from naturally felled madrona trees—an indigenous variety with a rich, red wood and pronounced grain—these bowls come in various shapes and sizes, but all have the wood’s distinctive warmth. $30–$110; orcasartworks.com 2 JACOBSEN SEA SALT Netarts Bay, OR Carry around the taste of the Pacific with mini tins of this flaky salt straight from the blustery Oregon…

WHAT’S ON ANDREW KNOWLTON’S PLATE (AND MIND) THIS MONTH RETURN OF THE TATER TOT The crunch-tastic snack is finally getting its due from grown-ups Most people forgot the Tater Tot once they graduated from the lunchroom. Not me. Since I’ve stocked my own fridge, I’ve kept a bag of Ore-Ida Tots in the freezer for late-night binges and now, treats for my daughters. They’re great baked, even better fried. And while they’ll always be second to french fries, chefs are starting to show them some respect on menus. I’ve seen “Totchos,” Tot casseroles, and even an upscale version served with short ribs at HauteDish in Minneapolis. Straight up, they’re a great bar snack at Nashville’s Patterson House. But hey, if you don’t want your Tater Tots, I’ll gladly trade you…