Innholdsfortegnelse for August 2016 i Bon Appetit

RECIPES, TIPS, AND MENU IDEAS FROM OUR EXPERTS There’s no law that says watermelon salads must incorporate feta. This renegade combination, Watermelon with Yogurt and Fried Rosemary, is at once sweet, tart, and savory—the kind of dish that’s as comfortable at the breakfast table as it is at a potluck. Heat 2 Tbsp. olive oil in a small skillet over medium. Fry one 6" rosemary sprig until crisp, about 20 seconds. Transfer to a paper towel to drain; set rosemary oil aside. Mix . cup plain whole-milk Greek yogurt and 1 Tbsp. honey in a small bowl; season with kosher salt. Toss one 3-lb. seedless watermelon, rind removed, cut into 2" pieces, and 3 Tbsp. fresh grapefruit juice in a large bowl; season with flaky sea salt. Spread yogurt onto…

“ARE YOU GOING SWIMMING?” Joshua McFadden asks without lifting his head from the candy-stripe beets he’s slicing paperthin. He’s talking to Sara Kramer, his co-chef for the weekend, who is bent over the counter measuring buckwheat flour for the night’s dessert. She declines his offer; she’s got flatbreads to roll and yogurt sauce to mix. There are hours to go before lunch, and though it’s nearly noon, no one’s too concerned. At this lake house in Maine, time doesn’t work the way it does elsewhere. McFadden is from Portland, Oregon, where he’s building an empire of vegetable-driven cuisine. He’s the chef-owner of Ava Gene’s (a BA Hot 10 restaurant in 2013) and recently opened Tusk restaurant nearby; he’s writing a produce-focused cookbook and consults on menus for the Lodge at…

Braised Brisket with Hot Sauce and Mixed Chiles 6 mild yellow or red chiles or 3 yellow or red bell peppers 4 hot yellow chiles (such as banana or Hungarian wax peppers), seeds removed 4 medium-hot red chiles (such as Fresno or jalapeno), seeds removed ¾ cup apple cider vinegar ¼ cup (packed) light brown sugar 2 Tbsp. Red Chile Hot Sauce (see recipe) or store-bought medium hot sauce, plus more for serving 1 Tbsp. vegetable oil 1 4-lb. beef brisket, preferably from the point end Kosher salt 2 tsp. freshly ground black pepper 1 large red onion, cut through root end into 6 wedges 8 garlic cloves, peeled Preheat oven to 300°. Arrange chiles on a wire rack on stovetop over a gas flame and roast, turning occasionally, until…

TRAVEL PLANNER R.S.V.P. pp. 10–12 BABBO 110 Waverly Pl., NYC; 212-777-0303; babbonyc.com MONEYGUN 660 W. Lake St., Chicago; 312-600-0600; moneygunchicago.com COOK LIKE A PRO pp. 14–16 AL’S PLACE 1499 Valencia St., San Francisco; 415-416-6136; alsplacesf.com GOLD CASH GOLD 2100 Michigan Ave., Detroit; 313-242-0770; goldcashgolddetroit.com INSA 328 Douglass St., Brooklyn; 718-855-2620; insabrooklyn.com THE DRINK pp. 26–30 BLUE BOTTLE COFFEE For locations, go to bluebottle.com LA COLOMBE For locations, go to lacolombe.com RIVAL BROS. 2400 Lombard St., Philadelphia; rivalbros.com SAINT FRANK 2340 Polk St., San Francisco; saintfrankcoffee.com STEADFAST 603 Taylor St., Nashville; 615-891-7424; steadfast.coffee STUMPTOWN For restaurant information, go to stumptowncoffee.com SWEATSHOP 232 Metropolitan Ave., Brooklyn; 917-960-7232; sweatshop.nyc NAVIGATOR: VERMONT BEER RUN pp. 49–51 BURLINGTON BEER CO. 25 Omega Dr., #150, Williston; 802-863-2337; burlingtonbeercompany.com CITIZEN CIDER 316 Pine St., Burlington; 802-448-3278; citizencider.com…

Fill ’er up! We’ve got some peak-season salad recipes just waiting for you (and this pretty bowl) on pages 42, 68, and 89.…

As any chef will tell you, ice is for more than just cocktails. You’ll find an ice machine in nearly every restaurant kitchen, where its contents are indispensable throughout the cooking process, from storing fish to cooling blanched vegetables. So while we all know that you can’t make a highball without ice, we rarely take time to stop and think of everything else these frozen blocks can do for us in the kitchen. Ice can safeguard the texture of a sauce, preserve the snap of a green bean, aerate a coffee drink, and, of course, crystallize into any number of heat wave–crushing refreshments. Also: It’s basically free. So why not make the most of it? Here are four ways to put ice to new use. To prepare an ice bath,…

CHOCOL ATE GRASSHOPPER ICE CREAM TART 8 SERVINGS It’s crucial that this tart be frozen solid before slicing. If you are in and out of your freezer a lot, that may take longer than one day; err on the safe side! 3 Tbsp. unsweetened cocoa powder 2 Tbsp. malted milk powder, divided (optional) 1 14.3-oz. package Oreos, divided 3 Tbsp. unsalted butter, melted 2 pints green mint chip ice cream 15 Andes creme de menthe thins or 8 After Eight mint chocolate thins 4 oz. bittersweet or semisweet chocolate, chopped 1 Tbsp. light corn syrup Pinch of kosher salt ½ cup heavy cream SPECIAL EQUIPMENT: A 9" springform pan Pulse cocoa, 1 Tbsp. malted milk powder (if using), and two-thirds of Oreos in a food processor until coarsely ground with no…

TIME OUT “It’s a place where your kids can play while you have a meal and a drink and become an adult human again.” There was a time when dining out with children meant a memorable evening with Chuck E. Cheese or entrées served with a side of meltdown. “It was always one or the other,” says actress Jessica Biel, a partner in the recently opened West Hollywood restaurant Au Fudge. Biel describes her family-friendly spot as a “safe haven” where youngsters can scream their heads off—but probably won’t need to, thanks to arts and crafts, old-school video games like Zelda, on-call au pairs, and weekend classes on pie baking and Lego robotics. The dinner menu has everyone covered too, catering to palates both advanced (mussels with chorizo broth) and…

Beets? Check. Carrots? You bet. Turn the page to learn what else you can kimchi (hint: almost anything). THE PRO SOHUI KIM Insa / Brooklyn BY NOW YOU’RE ACQUAINTED (obsessed, maybe?) with kimchi, the fiery and funky Korean napa cabbage pickle. But as chef Sohui Kim of Korean barbecue restaurant Insa in Brooklyn explains, the word kimchi refers to much more than the variety most Americans are familiar with: “It’s just a loose term Koreans use to mean ‘pickle something.’ ” Indeed, we’re seeing alt Korean-inspired pickles on many menus, whether it’s the beet greens rendition at Gold Cash Gold in Detroit or the “brussels + apricot chi” at AL’s Place in San Francisco. Kim has dozens of kimchis up her sleeve, most of which are quick-fermented variations she makes…

1 of 3 Nitrogencharged nitro coffee—served at New Orleans’ Stumptown in a custom glass—comes straight from the tap, like a creamy Guinness. ONCE UPON A SUMMER, there was only one drink called iced coffee. Nine times out of ten, it was leftover coffee shoved in the fridge and later served cold. Now coffee shops have devised countless versions of the cold stuff, from singleorigin to frothy nitro to balanced Japanese-style. We’re mainlining a vanilla-infused version in the morning, then fighting the 3 p.m. lull with a carbonated cold-brew fizz. And we’re stocking up at grocery stores, choosing from a mind-boggling array of canned, cartoned, and bottled cold brews of every strength and sweetness. It’s official: The Iced Age is upon us. 2 of 3 THE TECHNIQUE The Next Cold Brew It’s…

FOR THE ADDRESSES OF THE SPOTS IN THIS STORY, SEE SOURCEBOOK ON PAGE 100. It’s hard to drink bad beer in Vermont. The number of small breweries doing incredible things with hops, malt, yeast, and water is staggering. And they’re producing more than just brash Heady Topper– style IPAs. More than 30 such spots have opened in the past decade, hidden in rural towns around the biggest city, Burlington, amid the Green Mountains’ stunning scenic overlooks. The catch is that most of these places don’t distribute nationwide; you have to go there to get their beers. That’s why we spent three days looping around the region, trading driving duties as we filled our car with a world-class take-home haul. Follow our lead, and check off these seven points on the…