Innholdsfortegnelse for April 2024 i Bon Appetit

When my father was taken to the ICU in December 2020 following a critical injury in a car accident, he was still talking. “Don’t get COVID!” said my sister on the phone. “COVID is the one thing I don’t have,” he told her. The following evening he expressed his annoyance at the Hippocratic oath. “One of the nurses thought I was aspirating. Took away my dinner.” It turned out that he was aspirating. Later that night he was heavily sedated, intubated, and put on a ventilator to wait out the days until it was safe for the doctors to perform major neck and spinal surgery. Six weeks later I flew from Los Angeles to Philadelphia in a surgical mask and face shield to see him. We were finally allowed one…

When you’re on vacation in a new city, with so many places you simply must go and nowhere you actually have to be, make the day about lunch. Specifically, a long, aimless lunch in a beautiful room, the kind of meal that makes you feel at home in a place you’ve never been. Because more than squeezing in one more museum, this is the magic of traveling and leaving real life behind. And it’s what Prudencia, in the Colombian capital, is all about. Tucked in the shadow of misty Monserrate, amid the stone streets of La Candelaria, Bogotá’s oldest neighborhood, the restaurant feels like a secret. Nothing about the graffitied façade or unmarked door hints at the wonderland inside, where a glass atrium opens the dining room up to the…

As long as we’ve had butter, sugar, and Instagram, lines have formed for the croissant of the moment, or the doughnut of the moment, or the croissant-doughnut hybrid of the moment. Maybe you’ve camped out to try the latest pastry monopolizing your own feed, which would make it easy to stroll right past another queue and shrug it off as the result of some fad. But follow the procession that takes shape each day outside of Librae Bakery in Manhattan’s East Village and it will lead you to someplace special. In a kitchen framed by big glass windows, a team of bakers turn out zippy za’atar-labneh morning buns and saag-inspired focaccia dressed with braised greens, garam masala, and pickled chiles. These pastries bring together ingredients and influences—of Morocco, India, Denmark,…

TEST KITCHEN TIPS, RECIPES, and RECOMMENDATIONS RESTAURANTS, TRAVEL, and FOOD FOR THOUGHT DINNER IS SERVED: POST-TRAVEL MEALS Fridge looking a little bare after vacation? Here are five nourishing recipes that’ll make you feel like your pantry threw you a welcome home party. Cook Now, Unpack Later After a trip filled with restaurant food and a long day of travel, a home-cooked meal is exactly what you need to get your bearings. But making something with the odds and ends lingering in your near-empty kitchen requires some creativity. These five recipes lean on long-lasting produce (like onions, potatoes, and cabbage), flavorful boosts from your condiment collection, and shelf-stable favorites like grains and pasta to get food on the table faster than you can order in—no grocery shopping required. So drop your roller bag at the…

In the Lone Star state, barbecue is more than an internationally lauded cooking method or a really good plate of charred meats—it’s serious business. The menu at most joints adheres to the tenets of the Central Texas style: a holy “Texas Trinity” of salt-and-pepper-rubbed beef brisket and pork ribs with sausage, slow-cooked over a pit of charcoal or wood (usually some mix of oak, mesquite, hickory, and pecan). In Houston, one of the most diverse and rapidly growing cities in the nation, prolific pitmasters have been building on this tradition, incorporating ingredients and cuisines from around the world. This is part of a larger sea change within the industry. Despite the globe-spanning origins of cooking over fire, and substantial contributions from African American pitmasters and chefs during and after enslavement,…

The tree-lined drive along I-94 as it moseys from Chicago up the coast to Michigan is marked with billboards for Kenny G’s next casino performance, the state’s number one deck builder (“yeah, we build in winter”), and countless dispensaries. But take Exit 1 for the Red Arrow Highway and a different scene emerges: a lakeside region with beaches that stretch farther than your eyes can follow, idyllic sand dunes, and water as blue as a tropical postcard. This is Harbor Country—a cluster of eight small towns abutting Lake Michigan, all within a 15-minute driving radius. Just an hour and a half from Chicago, three hours from Detroit, and two and a half hours from Indianapolis, it’s a paradise of old-school taverns slinging rightfully famous burgers and kitschy ice cream stands…

WHY WE LOVE IT Most chocolate chip cookie recipes use similar ingredients, yet this seemingly simple category of baking has a massive range of styles. Developing this recipe was a question of small variations that leveled up to a desired result. To me, it’s now the best possible blueprint. Using butter that’s mostly browned lends nuttiness and a chewy structure. A high proportion of dark brown sugar delivers soft, pliable centers and caramelly flavor. Two extra egg yolks give richness while minimizing water content that can lead to cakiness. And you have my permission not to rest the dough, because making people wait for cookies is just cruel. MAKES ABOUT 16 1½ cups plus 5 tsp. (200 g) all-purpose flour1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt¾ tsp.…

The restaurants, stalls, and markets I feature in my Street Eats videos are more than Hong Kong icons—they tell a story about the way we eat (catch up on the whole series on the Bon Appétit streaming app or YouTube). You can hear it at their tables, where the chatter between the waiters and patrons is a near-constant hum. “Should I order this? How about these?” “Is it too much? I can’t miss this one.” Witnessing these conversations tells you something special, and specific, about what it means to share a meal here: You feel the place around you as you eat. The food is not just a product of the chef; it’s the natural outcome of a continuing dialogue between the people making food, the people eating the food,…

OATMEAL BAKED APPLES 8 SERVINGS Not many dishes can be served for breakfast or dessert, or be scaled to make anywhere from one to 50 servings. Plus, baked apples aren’t finicky; they travel well and can be served warm, cold, or any temperature in between. Note that you can make the granola with any dried fruit (but as a born-and-raised Michigander, Berens will always advocate for dried cherries!). When baked on top of the apples, the steam released from the roasting fruit keeps the cherries soft, so there’s no need to add them after the granola has baked as in other recipes. ½ cup old-fashioned oats¼ cup dried tart cherries2 Tbsp. raw pecans2 Tbsp. raw shelled pumpkin seeds (pepitas)2 Tbsp. raw shelled sunflower seeds1 Tbsp. vegetable oil3 Tbsp. plus 1½…

PAPER PLANE RECIPE BY ZACH POLLACK The Paper Plane is a low-maintenance cocktail perfectly calibrated for high-maintenance cocktail drinkers. There are no fussy garnishes, bespoke syrups, or fancy techniques needed to make a good one, and yet it’s far more exhilarating than your standard whiskey sour. Amaro Nonino and Aperol bring dueling complexities to the mix, offering gentle spice, a refreshingly bitter backbone, and just enough sweetness to stand in for simple syrup. When shaken until frothy with bourbon and fresh lemon juice, the result is a bright coral pink drink that is balanced like a well-practiced tightrope act. Originally developed in 2008 by bar-tender Sam Ross for the Violet Hour in Chicago, this four-ingredient combo quickly became a modern classic. The oh-so-tidy equal-parts formula also makes this one particularly…