Bon Appetit Jun-14

INSTAGRAM TAKEOVER Adam Goldberg, the globe-hopping gourmand behind @alifewortheating, takes over the BA Instagram feed this month with photos from his most recent travels. His insatiable appetite might lead him to Tokyo, Stockholm, or deepest Brooklyn. Follow along with envy at @bonappetitmag. LINK BAIT The FIFA World cup begins June 12 in Brazil. We’re celebrating with a World Cup of Sausage on bonappetit.com. Our experts break down each country’s finest encased meat: chorizo, landjäger, finocchiona—whatever they call it. At right, a little pregame action. HOT DOGS Nothing screams “U.S.A.! U.S.A.!” like this classic. MORCILLA This bold blood sausage is a staple of Spain. CHORIZO Mexico’s zesty link of choice. Pair with beans! KOLBASA Mother Russia likes this one with braised cabbage. BRATWURST A grilled brat and a beer? Gotta be…

THIS IS SUMMER IF YOU WERE TO DROP BY the Bon Appétit offices at, say, 5 p.m. on a Thursday, it might feel more like a backyard barbecue than a workplace. You’d catch creative director Alex Grossman dipping into my fridge for a well-chilled American beer (I like to keep it classic, and real cold), while restaurant and drinks editor Andrew Knowlton mixes a highball and lectures me on the need for artisanal bitters. At some point, Alison Roman or Dawn Perry might come up from the test kitchen with a tray of hot-andcrispy this or creamy-and-tangy that, and take up Knowlton on his standing drink offer. Now, I’m not saying every office can or should operate like a T.G.I. Fridays. But I do know that when you work behind…

DEAR BON APPÉTIT, MY GIRLFRIEND AND I ARE OBSESSED WITH THE PEEL ’N’ EAT SHRIMP AT SON OF A GUN IN LOS ANGELES, BUT WE HAVE NO IDEA HOW THEY MAKE THEM. PLEASE HELP! —LANDON LEWIS, Los Angeles SHRIMP WITH MUSTARDLIME DIPPING SAUCE 4 SERVINGS Cooking the shrimp with their shells on helps them retain flavor; scoring them along the back lets you remove the vein and makes peeling easier. Win-win. SHRIMP 1½ lb. shell-on large shrimp Kosher salt ¼ cup plus 1 Tbsp. Old Bay seasoning 3 lemons, halved 2 Tbsp. olive oil 2 Tbsp. chopped fresh flat-leaf parsley MUSTARD-LIME DIPPING SAUCE ½ cup mayonnaise 2 Tbsp. spicy brown mustard 1 tsp. fresh lime juice 1 tsp. honey 1 tsp. light brown sugar ½ tsp. English mustard powder ½…

CREAM OF THE CROP When berries are peaking, they rarely see the inside of my fridge. at the farmers’ market, I handle comparison shopping by buying twice what I can carry. Some are devoured on site: “mom, no one will know these even existed,” my younger son says as we shove blueberries into our mouths. The walk home is all shortcake fantasies and cobbler dreams, but as I unpack the containers, reality sets in. No baking today. Instead, I tumble raspberries and blackberries onto dishes, splash them with thick, cold heavy cream, and add a drizzle of maple syrup. We sit on the stoop and eat them just like this, a sweet and fleeting feast.—CARLA LALLI MUSIC Eat Your Spinach Run through a juicer, folded into party dip, or served…

SPINACH SALAD WITH DATES “It’s everything I want in a salad: sweet, crunchy, and bright.”—Claire Saffitz, assistant food editor Blend 2 pitted dates, 1/3 cup vegetable oil, 1 tsp. finely grated lime zest, and 1/2 cup lime juice in a blender until smooth; season with salt and pepper. Heat 1/4 cup vegetable oil in a medium saucepan over medium-high heat and cook 4 thinly sliced large shallots, stirring often, until golden brown and crisp, 5-7 minutes; drain on paper towels and season with salt. Toss 1 trimmed bunch flat-leaf spinach and 1/3 cup chopped dates with dressing. Top with shallots. 4 servings SPINACH-HONEYDEW COOLER “I’ll juice just about any green, but spinach is my go-to. melon just sweetens the deal.” —Alison Roman, senior associate food editor Pass 1 bunch flat-leaf…

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