Bon Appetit Aug-14

THE HEAT IS OFF THERE ARE MORE THAN 40 RECIPES in this issue of Bon Appétit. Chances are, I won’t cook a single one of them. I mean, no disrespect to the BA Test Kitchen, but it’s August. It’s that one month when everything at the market is so lush, so fruitastically fresh that all you need is a box of sea salt, a bottle of quality olive oil, and the good sense not to mess with anything too much. You might say I’m being lazy, but isn’t that what summer is about? Not cranking up the oven, not stressing out about what to cook to impress your guests? Last August, my wife and I settled into a rental house Last August, my wife and I settled into a rental…

READERS’ FAVORITE RESTAURANT RECIPES RED CURRY MUSSELS 4 servings You can also make this dish with littleneck or cherrystone clams instead of mussels. 1 13.5-oz. can coconut milk 1 cup canned crushed tomatoes ½ cup dry white wine 1 Tbsp. Thai red curry paste 4 Tbsp. chopped fresh basil, divided ½ medium red onion, thinly sliced 1 carrot, peeled, julienned 1 celery stalk, thinly sliced on a diagonal Kosher salt, freshly ground pepper 2 lb. mussels, scrubbed, debearded 2 Tbsp. chopped fresh flat-leaf parsley Toasted country-style bread (for serving) Bring coconut milk, tomatoes, wine, curry paste, and 2 Tbsp. basil to a boil in a Dutch oven or other large pot, stirring to incorporate curry paste. Reduce heat and add onion, carrot, and celery; season with salt and pepper. Bring…

I like a fullbodied red wine as much as the next red-blooded American—just not in August. In this heat, I’d rather chill a good Beaujolais alongside my beers. And you know what? That “lightweight” red with the flowery label goes with a grilled steak just fine, its acid cutting through fat like a chain saw. Mind you, I’m not into that nouveau fluf that invades our bistros every November; I’m talking about rea Beaujolais—the underappreciated Gamay grape, rooted in granite soil—from these cru areas in France: Brouilly, Chénas, Chiroubles, Saint-Amour, Côte de Brouilly, Morgon, Fleurie, Juliénas, Moulin-à-Vent, and Régnié. I’d say that committing those names to memory is the only heavy lifting you need to do this month.…

From Ear to Ear Grilled and slathered in miso butter, fried in fritters, or tossed with a mess of herbs—what can’t you do with corn? GRILLED CORN WITH MISO BUTTER “Coating sweet grilled corn with miso butter brings nutty flavor to a classic.” —Brad Leone, test kitchen manager Mix 4 Tbsp. room-temperature unsalted butter and 1 Tbsp. miso in a small bowl. Rub 4 husked ears of corn with 2 Tbsp. vegetable oil; season with salt. Grill over mediumhigh heat, turning often, until lightly charred and tender, about 5 minutes. Spread corn with miso butter and sprinkle with toasted sesame seeds. 4 servings CORN-JALAPEÑO FRITTERS “Never met a fritter I didn’t like, and I love this one.” —Allie Lewis Clapp, food editor Pulse 2 beaten large eggs, ¼ cup all-purpose…

Kevin Hart Want to look as cut as an Oscar statue while still scarfing cheesesteaks? Talk to the motormouthed star of Think Like a Man Too You can invite three people over for dinner, dead or alive. Who are they? “Richard Pryor, Eddie Murphy, Bill Cosby.” What are you serving? “Baked chicken, macaroni and cheese, greens, stufing, and mashed potatoes with ‘flair.’” What kind of flair? “Sautéed onions with seasoned salt.” Finish this sentence: “My relationship with food is…” “On and of. I’m a health nut, but when I eat I go hard. I’m a Bufalo wing magnet, a sandwich fanatic, a cheesesteak guy. But I’ll only get a cheesesteak in Philadelphia. No one else does it right.” You’re a comedian. What’s on your rider? “Fried chicken. I know that’s…

1 DARK CHOCOLATE CACAO NIB Carmela Ice Cream Artisan Creamery, Los Angeles $9 per pint; carmela icecream.com 2 CARROT HABANERO PEPPER Steve’s Ice Cream, New York City $10 per pint; stevesicecream.com 3 BANANA PUDDING Toscanini’s Ice Cream, Cambridge, MA $6.50 per pint; tosci.com 4 EUREKA LEMON & MARIONBERRIES McConnell’s Fine Ice Creams, Santa Barbara, $10 per pint; mcconnells.com 5 PISTACHIO HONEY RICOTTA High Road Craft Ice Cream & Sorbet, Atlanta $8 per pint; highroadcraft.com 6 CARDAMOM Big Dipper Ice Cream, Missoula, MT $5 per pint; bigdipperice cream.com 7 SALTED CARAMEL SWIRL WITH CURRIED NUTS Van Leeuwen Artisan Ice Cream, New York City $8.50 per pint; vanleeuwen icecream.com 8 KAFFIR LIME GELATO Il Laboratorio del Gelato, New York City $10.50 for 20 oz.; laboratorio delgelato.com 9 TOMATO WATER OLIVE OIL SHERBET…