We at Bon Appétit would never unleash another food truck story on your eyeballs without good reason, but when our freelance contributor Jenna Schnuer told us about the food trucks that stay open all winter in Anchorage, Alaska (where she lives year-round), we had to know more about what she dubbed “some serious badassery
The 86th Academy Awards are coming to a TV near you this Sunday—and if you want to know which of the 9 Best Picture nominees wins the Oscar, you’ll have to stick it out until the bitter end. This will give you several long hours to consider things like the fabulous variety of hair (feathered, permed, toupee) on display. But! Have you thought about all the ways food is used in each of these movies? What does it mean?
nce upon a time, in a magical land called California, presenters and performers at the glamorous Academy Awards received gift bags to thank them for their time and talent.
Raise your hand if you’ve got a case of the Tuesdays. Or a hangover that Sunday (or Monday) didn’t quite kill. If you don’t nip those lingering last-week ailments in the bud, you know you’re in for a rough five more days. This fiery Korean-inspired stew is like a reset button.
Bon Appétit Serves 4-6 Ingredients: 1/4 cup fresh lemon juice 8 anchovy fillets packed in oil, drained 1 garlic clove 1 teaspoon Dijon mustard 3/4 cup extra-virgin olive oil 1/2 cup finely grated Parmesan, divided Kosher salt and freshly ground black pepper 1 hard-boiled egg, peeled 14 ounces Tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 8 cups) SEE MORE: Cheese Porcupine Anyone? Amazing, Weird Food From 1964 Preparation: Combine the first 4 ingredients in a blender; purée until smooth. With machine running, slowly add oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup Parmesan.
If you don’t count the shards of Parmesan or the crunchy pancetta. So no, the dish isn’t vegan, or even vegetarian—those bits of pancetta are too good to pass up— but the puréed squash makes a killer, seasonal, and—dare we say—healthier stand-in for the traditional egg.
Allison Roman 1) Sear It Getting a good sear on the meat is the first (and, we’d say, most important) moment. The browned surface of the meat and those crusty bits on the bottom of the pot deliver concentrated flavor and rich color. Don’t crowd the pot (otherwise everything will steam), and take your time, working in batches if necessary. 2) Skim It Who wants oily stew?
When it comes to the art of seduction, flowers, poetry, and scoreboard messages all have their places—but nothing has quite the same effect as a specially prepared meal. And when there’s a serious chef behind the meal, well, the romance can get serious, too.
If you want to get lucky on Valentine’s Day, you could do worse than mix up a love potion. Problem is, though there’s a long and colorful array of ancient aphrodisiacs, not all of them are easy to come by—or appetizing.
It’s Baking Wednesday, which means you still have two days to find a date before the Feast of Saint Valentine. This recipe from the Mast Brothers is your delicious saving grace. What better way to bribe someone into spending time with you on February 14 than a rich, creamy chocolate tart? Or, if your date blows you off, you still have this tart working double-duty just for you: chocolate in the crust, chocolate in the filling, and a scattered of candied maple almonds lovingly strewn on top.
You dodged a bullet—no underwhelming restaurant Valentine’s Day prix fixe this year! The plan is a night at your place. You could spend hours shopping and cooking, or you could let cheese do all the talking instead. All you need is the right cheese, some crusty bread, a bottle of wine, and maybe some honey, fruit, and chocolate. This night of nibbling is sure to top any rushed, watered-down restaurant meal, but what cheese should you serve? And, more vitally, what does the cheese say about you?
Fifty years ago this Sunday, 73 million viewers tuned in to watch The Beatles perform on The Ed Sullivan Show. In celebration of the 50th anniversary, CBS will pay tribute to the performance this Sunday; Many of them, as in 1964, will likely be eating dinner, but what they’ll be eating and how they’ll be thinking about it feels worlds away from what the cool cats and skirts were eating back in ’64. Heck, there’s been a whole food revolution since then!