Bon Appetit Mar-14

How should you boil an egg to achieve the perfect texture? That all depends how you define perfect. We tested all sorts of methods, from dropping a dozen eggs into boiling water (pictured) to starting them in cold H2O and then bringing the heat. Go to bonappetit.com/egg to find out which techniques to use when, and you can make your eggs exactly the way you like them-every time. BUT WAIT, THERE’S MORE! Ricky Gervais (see page 116) can’t stop talking about cheese, and Andrew Zimmern (see page 20) has a lot of opinions on who to follow on Twitter. Read our bonus interviews with these guys-and many others-at bonappetit.com/people.…

MY DAD USED TO CALL IT THE GUYS’ LUNCH. Every month or so, he’d get together with our next-door neighbor Ralph Muoio, our up-the-block neighbor Pat Fleming, and Ralph’s former law partner Bob Elliott. This was back in the early ’90s, when Republicans and Democrats in Washington, D.C., used to talk to each other—even break bread together. The restaurant of choice was usually Otello, an Italian joint off Dupont Circle owned by a Portuguese gentleman named Carlos. Pat and my dad, old-school liberals, would plant themselves firmly on the left side of the table, so to speak. Ralph and Bob (tax attorneys) bolted themselves to the right. Fried mozzarella sticks would start off the meal. Ralph, who grew up on Staten Island in the 1930s and who could legitimately be…

DEAR BON APPÉTIT, MY FAMILY WAS RECENTLY IN PORTLAND, OREGON, AND WE FELL HARD FOR THE FREEKEH SALAD AT GRÜNER. MY DAD STILL CAN’T STOP RAVING ABOUT IT. —JENNY LAMONT, Somerville, MA FREEKEH SALAD WITH CHICKEN AND KALE 4 SERVINGS If you can’t find freekeh, use another whole grain, like spelt or rye berries. DRESSING 1 small garlic clove, finely grated 2 Tbsp. finely grated Parmesan 1 Tbsp. fresh lemon juice ¼ cup heavy cream 2 Tbsp. vegetable oil Kosher salt, freshly ground pepper SALAD AND ASSEMBLY 1 cup freekeh Kosher salt 2 skinless, boneless chicken breasts (about 12 oz. total) Freshly ground black pepper 2 Tbsp. olive oil, divided 1 bunch Tuscan kale, ribs and stems removed, leaves torn 1 medium kohlrabi, peeled, cut into matchsticks 4 radishes, thinly…

It’s not often you dream about something you ate at a restaurant. But the warm, buttery, pull-apart, rotiesque "flaky bread" at Brooklyn’s Glasserie is powerful stuff. Once I made my own version, I found even more to love: It’s easy to throw together (just five ingredients) and crazy versatile (eat it with eggs in the morning, with dip for a snack, or wrapped around grilled meat at dinner). Best of all, you can make the dough ahead of time, freeze, and when a craving strikes or a friend stops by unannounced-boom! Just griddle and you’re good to go. For the recipe, plus three ante-upping dips, turn the page. -ALISON ROMAN HOW WE DIP CHARRED EGGPLANT AND TAHINI SPREAD Cut 1 large eggplant lengthwise into quarters. Place on a baking sheet…

Mastering culinary social media. How the Bizarre Foods America host uses his 653,535 Twitter followers and 94,022 Instagram fans to live a more delicious life THE GOLDEN RULE “Engage with the engaging. Follow the people you admire, read, listen to, and watch—and whose take on life is right-sized. The more you put in, the more you’ll get out.” Find Your Community “I was an early adopter of Vine, but then it got co-opted by people doing stop-motion and humor videos. The audience is different now, and all I see is people making Vines of fart balloons. I’m thrilled that Instagram went to a video format.” Be the Good Kind of Creeper “There are big food events, like James Beard dinners, every weekend. I follow along on Instagram, and if I…

Slow-baked, sautéed, or shredded for slaw, the humble cabbage is one of late winter’s most versatile vegetables KIMCHI-STYLE SAUTÉED CABBAGE “A nice alternative to its fermented cousin; put this on pork chops or fish.” —Brad Leone, test kitchen assistant Purée 2 cut-up scallions, 2 garlic cloves, a chopped 1" piece ginger, 2 Tbsp. gochujang, 1 Tbsp. fish sauce, and 1 Tbsp. rice vinegar in a blender. Heat 2 Tbsp. vegetable oil in a large skillet over high heat. Cook ½ head green cabbage, cut into 1" strips, tossing often, until crisp-tender, about 5 minutes. Add scallion mixture and sliced scallions; season with salt. 4 servings CABBAGE AND ASIAN PEAR SLAW “This hits all the notes of a great slaw: creamy, tangy, and crunchy.” —Claire Saffitz, assistant food editor Mix together…