Innholdsfortegnelse for December 2021/January 2022 i Bon Appetit

I BLAME IT ON TED LASSO and his pink boxes full of fresh-baked shortbread: Our obsession over cookies started early this year. Case in point, the popularity of our Salted Caramel Apple Cookies on bonappetit.com and the feverish hunt for more irresistible cookie recipes that followed. We found them in an array of new cookbooks and share our favorites for the holidays on page 56. When a tray of all the cookies was brought down from our test kitchen—which has finally reopened!—I took more than my share of Dorie Greenspan’s Iced Spiced Hermits (page 64). I hope no one was counting. Also impressive was the Pink Grapefruit Sugar Cookie, pictured above, from Jesse Szewczyk’s cookbook, Cookies: The New Classics. We’ve been thinking a lot about children here at BA, since…

4 SERVINGS 1 large leek or 2 medium leeks2 Tbsp. vegetable oil5 large garlic cloves, finely grated¼ cup (or more) Thai red curry paste2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt; plus more4 cups low-sodium vegetable broth⅓ cup tahini3 Tbsp. honey1 Tbsp. soy sauce1 Tbsp. unseasoned rice vinegar12 oz. wide egg noodles1 small bunch Tuscan kale, ribs and stems removed, leaves torn into small pieces2 Tbsp. unsalted butter 1. Trim dark green top from leek; discard. Slice white and pale green parts ½" thick. Place in a large bowl, cover with water, and rinse, separating rings to remove dirt. Drain; pat dry. 2. Heat oil in a large pot over medium. Cook half of the leek, stirring occasionally, until softened, about 2 minutes. Add garlic,…

4 SERVINGS 2 shallots, thinly sliced2 chipotle chiles in adobo, coarsely chopped1 8-oz. block tempeh, crumbled into pieces no bigger than a chickpea½ cup grapeseed or vegetable oil Kosher salt4 medium sweet potatoes (about 1 ½ lb.), scrubbed, halved lengthwise1 small crisp apple (such as Pink Lady or Honeycrisp), cored, coarsely choppedZest and juice of ½ lime⅓ cup coarsely chopped cilantro 1. Place a rack in bottom third of oven; preheat to 425°. Heat shallots, chipotle chiles, tempeh, and oil in a large cast-iron skillet over high until oil is sizzling, then reduce heat to medium-high and cook, stirring occasionally, until shallots and tempeh are golden brown, 8–10 minutes. 2. Drain tempeh mixture in a fine-mesh sieve set over a large heatproof bowl. Wipe out and reserve skillet. Transfer tempeh…

8–10 SERVINGS This lasagna packs a wallop of flavor from herby sofrito, which cooks with the ground beef until toasty and caramelized. Stick to regular dried lasagna noodles; they offer a toothsome texture that no-boil noodles can’t match. MEAT SAUCE ½ red bell pepper, coarsely chopped1 small onion, coarsely chopped1 plum tomato, coarsely chopped4 sprigs cilantro2 sprigs parsley5 large black olives, pitted5 garlic cloves2 tsp. Italian seasoning1 tsp. drained capers, rinsed½ tsp. ground cumin¼ tsp. freshly ground black pepper1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more1 Tbsp. extra-virgin olive oil2 lb. ground beef chuck (10% fat)1 Tbsp. tomato paste2 bay leaves1 24-oz. jar marinara sauce ASSEMBLY Kosher salt3 garlic cloves, smashed½ tsp. Italian seasoning8 oz. dried lasagna noodlesExtra-virgin olive oil (for greasing)1 lb. ricottaFreshly ground black pepper12…

Ham and Cheese Hand Pies With Honey Mustard MAKES 12 Ham and Swiss is a classic combo—add bright honey mustard and flaky store-bought puffy pastry and you have an easy snack (or even a quick weeknight dinner) that everyone will love to make and eat. Using cheese slices instead of grated cheese makes it easier to fold the pastry over when forming the pies. While we recommend eating these warm, they do pack up well and can be cooled and eaten later. ⅓ cup whole grain mustard3 Tbsp. honey1 large eggKosher salt1 package frozen puff pastry (preferably Dufour), thawedAll-purpose flour (for surface)8 oz. package sliced Swiss cheese, torn into bite-size pieces6 slices deli ham, torn into bite-size piecesFreshly ground black pepperSesame seeds (for sprinkling) Place racks in upper and lower thirds…

1 SEND A CARE PACKAGE Spread joy to elderly relatives or faraway friends with a box of homemade cookies or granola and a festive note. 2 VOLUNTEER AT A FOOD PANTRY Contact a local food pantry or mutual aid group to learn how you can help pack up (or decorate) grocery bags to fight hunger in your community. 3 COLLECT CANNED GOODS Buy or collect nonperishables from friends and neighbors, then go on a scavenger hunt in your pantry for extras. Donate the bounty to a local food drive. 4 SHARE THE HAND-ME-DOWN LOVE Search your closet and donate any warm winter clothing you’ve outgrown to a local church or thrift store. 5 BAKE FOR A CAUSE Host a bake sale at your local library or school to raise money…

1. Meera swears she can eat 1,000 candy canes.* If it takes her 7 minutes to eat one (yes, we timed her), how much time will it take for her to actually eat 1,000? *Not recommended by Meera’s dentist or mom 2. Jason’s stepdad makes the whole family crack pecans before they can watch Frosty the Snowman. There are 5 people in the family and 50 pecans. How many will each person have to crack? 3. Emilia made clam dip, fish stew, crab claws, roast cod, and stuffed lobster tails. How many more seafood dishes does she need for her Feast of Seven Fishes? 4. Reindeer’s real favorite foods are: 20% shrubbery, 45% moss and grass, 20% mushrooms, 10% ferns, and the rest bird eggs (yummm). What percentage of reindeer…

1 Okay, What Is Ham Anyway? The word ham refers to the hind leg of a pig, usually one that has been preserved or cured, whether by salting, drying, smoking, or some combination of the three. Before widespread refrigeration, pork was processed this way to prevent the growth of harmful bacteria and extend its shelf life; these days we still do it because, well, it tastes amazing. 2 BUT WHAT’S A “HOLIDAY HAM”? When we’re talking about the crackly, glazed, rosy-fleshed joint of meat that anchors many a Christmas table, we’re usually referring to what’s known as a city ham—that’s the haunch of a pig that’s been cured in a saltwater brine and then typically smoked and fully cooked. Here’s everything you need to know to get your hands on…

One White Street With a team that reflects the city’s diversity, ingredients grown on Rigor Hill Farm in the Hudson Valley, techniques that pay homage to chef Austin Johnson’s time in France, and rooms that look straight out of the pages of your favorite design magazine, this restaurant in NYC’s Tribeca is well worth the wait. Rezdôra In NYC’s Flatiron district, chef Stefano Secchi has designed a thoroughly appealing menu, from the perfect cocktails to the outstanding pasta, including the reginelle verde, playfully annotated on the menu with “if a Neapolitan lived in Emilia.” And whatever you do, don’t miss the bathrooms. They are genius. Workshop Kitchen + Bar When traveling in the California desert, I’m usually too sated by natural beauty to obsess over food. But this architectural marvel…

4 SERVINGS 2 medium shallots4 garlic cloves1 tsp. garam masala½ cup finely chopped cilantro, plus leaves for serving2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus moreFreshly ground black pepper1 lb. ground pork1 Tbsp. plus ¼ cup refined coconut oil, room temperature⅓ cup harissa paste1 13.5-oz. can unsweetened coconut milk2 15-oz. cans white beans, rinsed½ tsp. sumac, plus more for serving 1. Finely chop shallots and garlic. Combine garam masala, half of the shallots, half of the garlic, ½ cup cilantro, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl; season with pepper. Add pork and mix gently until just combined. Divide into 12 pieces and roll into balls. 2. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook…

I HAD MY FIRST TASTE of cognac with friends at a long-ago pregame. The grape-distilled spirit was disguised in a sugary green mixed drink that seasoned millennials may know as the Incredible Hulk—equal parts Hennessy and Hpnotiq, famed at P. Diddy’s erstwhile Justin’s Restaurant in Atlanta. From the first sip the essence of prunes took over my senses. I declared then and there that I was not a cognac lover. Once I became a bartender, I learned about rancio, a chemical process that occurs naturally as cognac ages in oak barrels—and creates that dried fruit flavor I initially disliked. But the more I experimented, the more fascinated I became with how cognac’s aromas and flavors would change depending on whether I mixed it with other ingredients or poured it over…

Mango and Avocado Salad 6 SERVINGS A true island-style meal requires something to cool off the palate, Curry says, and this salad does just that with a balance of creamy avocado and sweet ripe mango. Blood oranges add gorgeous color, but you can substitute Cara Cara or Valencia oranges. ⅓ cup extra-virgin olive oil⅓ cup fresh blood orange juice¼ cup fresh lime juice1 Tbsp. honey1 Tbsp. Diamond Crystal or 1 ¾ tsp. Morton kosher salt½ tsp. freshly ground black pepper1 shallot, finely chopped2 Tbsp. finely chopped cilantro4 blood oranges, peel and white pith removed, flesh sliced into irregular pieces2 mangoes, peeled, sliced2 avocados, peeled, sliced1 cup halved cherry tomatoes Whisk oil, blood orange juice, lime juice, honey, salt, and pepper in a small bowl to combine; mix in shallot and cilantro.…

NIGERIA Adeola, 11 “I love eating jollof rice and a deep-fried pastry called chin chin at my great-grandfather’s house for New Year’s. We also serve small chops—a mix of finger foods like soft puff puff, gizzard, chicken, spring rolls, and samosas stuffed with onions, beef, and mashed carrots. I don’t like onions though! My mom makes us zobo drink, a fruity punch of boiled zobo leaves, ginger, and fruit. It’s really good!” UNITED STATES Saa, 10 “Kuumba, the sixth principle of Kwanzaa, means creativity, so we eat different foods every year. My favorite food to eat for the feast called Karamu Ya Imani has to be Ethiopian. We usually order in, but one year my mom actually cooked it from scratch! We had red spicy lentils, cabbage and carrots, and…

IT’S THE MOST wonderful time of the year: soup season! There’s no better way to stay cozy “than with a big bowl of brothy noodles, like BA recipe production assistant Mehreen Karim’s mega-satisfying curry noodle soup on page 34. Inspired by a silky vegan broth at her favorite soba shop in New York City, Karim marries store-bought vegetable stock with creamy tahini and robust red curry paste. “Red curry paste has a funky, subdued heat that’s balanced out by the nutty richness of the tahini,” Karim says. “Combined, they create a brand-new flavor profile.” Chock-full of chewy egg noodles and leafy kale, this meal is sure to ward off any winter blues.…

4 SERVINGS 1 cup medium- or long-grain white rice½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more12 oz. mixed citrus (such as Cara Cara oranges, blood oranges, and/or grapefruit)2 garlic cloves, finely grated2 Tbsp. fresh lime juice4 Tbsp. extra-virgin olive oil, divided½ tsp. mild chile flakes, plus more for serving1 lb. shrimp, peeled, deveined, tails removed1 avocado, sliced1 small red onion, thinly sliced3 cups arugula 1. Rinse rice in a fine-mesh sieve until water runs clear. Place in a medium saucepan; add ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and 1¼ cups water. Stir well, then bring to a boil. Cover with a lid and reduce heat to lowest setting. Cook, undisturbed, 15 minutes. Remove from heat, uncover, and fluff rice with a fork.…

IT WAS MY JOB to trim the ruffled edges off the boiled lasagna sheets. My mother—a cook so particular she once remade the chicken at a friend’s dinner party because it looked “too pale”—does not abide by anything but straightedged pasta. “It’s the only way to get an even texture,” she’d say, and that was important when it came to lasagna de carne, the centerpiece of our family’s annual New Year’s Eve feast. From a young age I considered cooking to be Mami’s domain, and hers alone. Oh, I’d chop beets for the ensalada rusa and grate carrots for the macaroni salad, but I was just following orders until she turned her back and I could return to my novels and video games. Every New Year’s Eve my father would…

Americans call them cookies. The Brits prefer the term biscuits. You might even call them “dippity sugar dunks”—a bit odd, but we’re not here to judge. We’re here to give you what you want: a fun and festive lineup of seven craveable cookie recipes from some of the most notable cookbooks released this year. Want a nostalgic treat with a vibrant twist? Look no further than Jesse Szewczyk’s Pink Grapefruit Sugar Cookies (page 60), a citrusy take on the grocery store classic. In the market for something chewy, gooey, and gluten-free? Then the poppable Coconut-Peanut Mochi Balls from Kristina Cho (page 65) are meant for you. Whether you’re stuffing bespoke containers full to send to the in-laws or stashing them away for yourself, there’s a celebratory cookie here for every…

PLAY WITH YOUR FOOD Use two different cookie cutters—X’s and O’s are classic, but any pair will do—to turn your treats into edible tic-tac-toe pieces (you can even ice X’s in one color and O’s in another for more contrast). Then draw a tic-tac-toe board on a piece of paper and challenge a friend or family member to a match. ANYTHING GOES Gummies, pretzels, crushed hard candies, raw sugar, dried fruit, mini marshmallows, chocolate chips—anything can be a cookie decoration if you say it is. Assistant editor Chala Tyson Tshitundu’s favorite non-sprinkle for dressing up a frosted cookie? Fruity Pebbles cereal. ON YOUR MARK Bake a rectangular cookie (think 6x4" so you have room to work), ice it in white royal icing (find a recipe at bonappetit.com/royal-icing), let it dry…

3 cups (bagged snack, like Bugles or Popchips) + 2 cups (cheesy snack, like Cheez-Its or Goldfish) + 2 cups (cereal, like Chex or Cheerios) + 2 cups (pretzels, like sticks or rounds) + 1 cup (salted nuts, like peanuts or cashews) For something sweet, add: 1 cup (chocolaty bites, like M&M’s or Goobers) Use a spoon to mix it all up. You did it! Everyone will want a scoop at your holiday party—and leftovers are perfect for movie night.…

WITH A LITTLE IMAGINATION a slice of delicata squash can become a wreath and carrot sticks can be a pine tree. Welcome to the world of veggie stamps! To start, look in your refrigerator for some firm vegetables. Use a knife and cutting board (with an adult’s help!) to slice the veggies into different shapes, then pat them dry with a kitchen towel. For a cleaner look, use a paintbrush to cover the cut side of the vegetables with an even layer of paint (washable tempera or acrylic paint work well) before stamping—or just dip it directly into some paint on a plate. Stamp your paper carefully and evenly. And remember, these are veggies, so do all your stamping right after you cut them; they’ll start to dry out and…