Innholdsfortegnelse for November 2022 i Bon Appetit

4 SERVINGS 3 Tbsp. extra-virgin olive oil, divided3 Tbsp. soy sauce, divided2 Tbsp. honey, divided4 skinless, boneless medium chicken thighs (1–1½ lb.) Kosher salt, freshly ground pepper1 medium head of red cabbage (about 2 lb.)12 oz. green beans, trimmed¼ cup unseasoned rice vinegar2 Tbsp. toasted sesame oil1 Tbsp. sriracha1 garlic clove, finely grated3 scallions, thinly sliced on a diagonal½ cup coarsely chopped cilantro3 Tbsp. salted dry-roasted peanuts, coarsely chopped 1. Whisk 1 Tbsp. olive oil, 1 Tbsp. soy sauce, and 1 Tbsp. honey in a medium bowl to combine. Add chicken thighs, season with salt and pepper, and toss to coat. 2. Place a rack in middle of oven; heat broiler. Cut cabbage in half through core, then cut each half into 3 wedges, keeping core intact. Arrange cabbage and…

4 SERVINGS 1 baguette½ cup (1 stick) unsalted butter, room temperature4 garlic cloves, finely grated, divided1 Tbsp. extra-virgin olive oil, plus more for drizzling⅓ cup finely grated Parmesan, plus more for serving2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more Freshly ground black pepper1 large egg1 cup panko1 cup finely chopped tender herbs (such as basil and/or parsley)1 lb. ground beef3 pints cherry tomatoes (about 5 cups)1½ cups sliced roasted red peppers from a jar1 red onion, coarsely chopped Basil leaves (for serving) 1. Place racks in upper and lower thirds of oven; preheat to 425°. Cut bread in half lengthwise, then crosswise. Mix butter, 3 garlic cloves, and 1 Tbsp. oil in a small bowl. Spread over cut sides of bread. Top with ⅓ cup Parmesan;…

The 101 They’re nuts, of course, but they’re also in the same plant family as mangoes and sumac. They grow on trees that thrive in hot, dry climates with salty soil. BUYING You don’t want nuts that have been sitting around for months, so check the expiration date on the package to avoid stale nuts. Buy shelled for cooking and inshell for snacking. STORING Shelled nuts will keep for a year or more in the fridge or freezer. In-shell nuts will be okay in a cool, dark pantry for up to six months. Keep them out of heat and humidity at all costs. Hey, why are they so green? The hue comes from chlorophyll retained by the nuts as they grow inside their hulls, shielded from sunlight. Those harvested early, or…

Marinated Mozzarella and Peppadew Peppers 6–8 SERVINGS The longer this speedy snack sits, the more flavorful it becomes. Serve with toothpicks so guests can stab a mix of cheese and pepper; a pro move is to bring out bread for dunking in the juices once everything’s been eaten. 8 oz. pearl mozzarella, drained1 cup drained Peppadew peppers in brine⅓ cup red wine vinegar4–5 sprigs thyme, torn in half2 garlic cloves, finely grated½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt½ tsp. mild red pepper flakesExtra-virgin olive oil (for drizzling)Flaky sea saltFreshly ground black pepper Combine mozzarella and Peppadew peppers in a shallow bowl. Bring vinegar to a simmer in a small saucepan over medium heat. Add thyme, garlic, kosher salt, and mild red pepper flakes and simmer, swirling pan occasionally,…

Make-Ahead Sausage and Caramelized Onion Stuffing 8 SERVINGS Free up space in your oven on Thanksgiving for other heavy hitters by assembling and baking this stuffing the day before. To get it table-ready, you need only 15 minutes to heat it through and crisp the top. ½ cup (1 stick) unsalted butter, cut into pieces, plus more for dish1 medium loaf country-style white bread, torn into irregular 2" pieces (about 10 cups)2 large eggs2 cups low-sodium chicken broth2 Tbsp. extra-virgin olive oil, divided1 lb. hot Italian sausage, casings removed4 large onions, thinly sliced Kosher salt4 celery stalks, thinly sliced3 garlic cloves, thinly sliced Freshly ground black pepper2 Tbsp. finely chopped rosemary2 Tbsp. finely chopped sage¼ cup dry white wine Preheat oven to 250°. Butter a 13x9" baking dish. Divide bread between…

Last-Minute Gravy 8 SERVINGS Even employing the best homemade stock in your gravy can’t compare to the flavor you can get from using the rich browned bits left over from roasting a turkey (or a chicken, for that matter). Anything stubbornly stuck to the pan will release if the bottom is covered in a thin layer of water and returned to the oven for a few minutes. This gravy takes about the same amount of time to make as a turkey should rest before carving, so there is no need to do anything ahead. 4 Tbsp. unsalted butter6 Tbsp. (47 g) all-purpose flour1 cup dry white wine1 roasting pan of browned bits and liquid left over from roasting a turkey, deglazed with 1 cup water, scraped to loosen (see Maple-Butter-Glazed Turkey,…

1 The Ingredients At its simplest, pie dough is just flour, fat, and liquid in a magic-making ratio of 2:2:1 by weight. And as is the case with anything this simple, using the right ingredients is crucial. Here are the ones you need. • Flour: Regular ol’ unbleached allpurpose flour—we use King Arthur Baking Company—is ideal. With a medium protein content, AP flour lends the proper amount of stretch and strength to a pie dough. Bread flour will yield a too-chewy crust; cake flour, by contrast, a crumbly one. For dusting the work surface, we prefer rice flour because it doesn’t contribute to gluten formation, but more AP is fine too. • Fat: Always butter, because it tastes better than shortening—period. Unsalted is preferable so you can control the salt exactly.…

It’s All Gravy Great gravy is more than just a sauce that livens up the often too-dry turkey. It ties together everything on my Thanksgiving plate—stuffing, mashed potatoes, brussels sprouts, and, in my family’s case, rice—helping each element shine. A sauce that makes everything better deserves a vessel with the same pizzazz. Say goodbye to the stodgy white porcelain gravy boat and bring vibrancy to any holiday table with these Studio Arhoj ceramic splash jars. Get a few and spread them out because we all need our gravy within arm’s reach. And for the rest of the year, use them to hold your other favorite condiments—or even a small bouquet of flowers.…

4 SERVINGS 2 medium carrots, peeled6 scallions, divided1 onion, sliced ¼" thick1 17.5-oz. package shelf-stable or refrigerated potato gnocchi14 oz. mixed mushrooms (such as shiitake, oyster, and/or trumpet), trimmed, cut into large pieces6 Tbsp. extra-virgin olive oil, divided Kosher salt, freshly ground pepper1 garlic clove, finely grated2 Tbsp. soy sauce1 Tbsp. mirin1 Tbsp. unseasoned rice vinegar2 tsp. granulated sugar2 tsp. toasted sesame oil Toasted sesame seeds (for serving) 1. Place a rack in middle of oven; preheat to 400°. Slice carrots and 5 scallions on a diagonal to match length of gnocchi. Toss carrots, scallions, onion, gnocchi, mushrooms, and 4 Tbsp. olive oil on a large rimmed baking sheet to coat. Season with salt and pepper and toss again. 2. Roast gnocchi and vegetables, stirring once or twice, until gnocchi…

YOU’RE STANDING in your local liquor store, scanning the whiskey section with clammy palms. Should you pick rye or bourbon? Japanese or Irish? What the heck is a sour mash, and are you going to like it? Whiskey can be hard to parse, but legal categories help consumers pinpoint what it is they’re actually buying. In 1964, the US House of Representatives established rules defining what can and cannot be called a bourbon; the Parliament of the UK issued an act in 1988 that did the same for, well, you know. Now, America’s Alcohol and Tobacco Tax and Trade Bureau (TTB) is ushering in new standards of identity for a growing category: American single malt whisky. What sets an American single malt apart from other American whiskeys? Aside from the…

DESIGNER Billy Cotton HOME BASE Manhattan GO-TO MEALS “I’m a real elemental pasta person. I take whatever vegetables I have and make it work.” Turn the Ignition “A kitchen is like a car—it’s all about function,” designer Billy Cotton says. Think of the island as the engine: a way to support a home’s culinary and aesthetic needs. For the industrial-inspired kitchen of a Brooklyn artist, a vintage island (purchased for just $90 at the Original Round Top Antiques Fair in Texas) offers a workspace for cooking projects or a buffet for entertaining, all while accentuating the utilitarian vibe. The island’s pot rack and bottom shelf afford open storage within arm’s reach of the range opposite it. HOW COTTON COOKS Designer-approved staples for any island “I love Mediterranean cooking. I keep…

DON’T GET US WRONG: WE LOVE THANKSGIVING. It’s that we can do without the anxiety that comes with it. The work involved in throwing a huge dinner party (page 40). The way we’re expected to serve a bird that can so easily end up tasting like cardboard (pages 60 and 66). The fact that pie dough never seems to behave (page 74). This holiday can be challenging, which is why we’re here to hold your hand through the whole thing, with recipes specifically designed to address your Thanksgiving woes. So take a couple deep breaths, grab your oven mitts, and remember: There’s a pot of buttery mashed potatoes at the end of this rainbow.…

Creamy Mashed Potatoes With Crispy Potato Skins 8–10 SERVINGS Don’t toss those skins! Instead, slice them and crisp them in hot oil to turn them into a crunchy topper for a rich and garlicky mash. 5 lb. Yukon Gold potatoes (about10 large), rinsed, patted dry12 garlic cloves, peeled Kosher salt½ cup extra-virgin olive oil1 cup (2 sticks) unsalted butter, divided, plus more for serving2 cups heavy cream Freshly ground black pepper Peel potatoes, reserving skins. Cut potatoes into quarters; very thinly slice peels and set aside. Transfer potatoes to a large pot, add garlic, and pour in cold water to cover. Season generously with salt and bring to a boil. Reduce heat to medium and simmer until a knife easily slides into flesh, 25–30 minutes. Meanwhile, heat oil in a medium…

In 1981, with six experts on call, Butterball launched the Turkey Talk-Line, a need-advicenow hotline for holiday woes. They went on to answer 11,000 questions that season. It’s since become a Thanksgiving tradition: Each November, thousands of home cooks call, text, and shout at Alexa because their bird is undercooked, overcooked, still frozen, bland as can be, too big to fit in the oven, or literally caught on fire because a cousin’s boyfriend wanted to deep-fry it in the backyard. Why do we still put up with this in 2022? There are other birds in the sea, and—we’ll say it—most of them are less stressful and more flavorful. Consider these recipes your greenlight to not roast a 14-pound honker (though if you really want to, head to page 66 for…

THANKSGIVING looms large in our collective consciousness throughout the month of November, but it’s really just one day. For the remaining 29, dinner needs to take up way less mental space. Enter the sheet-pan meal, which minimizes both prep and cleanup by consolidating all cooking onto one easy-to-manage vessel. These recipes are quick to execute but don’t hold back on flavor—and some can even travel from the oven to the table to be served straight from the pan.…

4 SERVINGS 12 Tbsp. unsalted butter, melted⅓ cup finely chopped garlic3 Tbsp. Old Bay seasoning2 Tbsp. garlic powder1 Tbsp. onion powder1 Tbsp. paprika1 tsp. sugar1 lb. baby potatoes, halved2 tsp. extra-virgin olive oil3 ears of corn, husked1½ lb. skin-on salmon fillet, cut into4"-wide pieces1 lemon, halved, divided½ medium red onion, thinly sliced1 bunch chives, cut into 3" pieces½ cup (packed) parsley leaves Kosher salt 1. Place a rack in middle of oven; preheat to 400°. Whisk butter, garlic, Old Bay seasoning, garlic powder, onion powder, paprika, and sugar in a medium bowl to combine. Set spiced butter aside. 2. Place potatoes on a large rimmed baking sheet; drizzle with oil and toss to coat. Arrange in a single layer and roast until slightly tender, 15–18 minutes. 3. Cut corn into…

All the design details that make chef Jennifer Hwa Dobbertin’s Best Quality Daughter in San Antonio a gorgeous—and distinctly Asian American—restaurant STEP INTO Best Quality Daughter in San Antonio and you’ll see this recurring motif: a defiant raised fist, its fingernails painted an unapologetic bright red, tightly grasping a set of chopsticks. Jennifer Hwa Dobbertin, the chef and owner, uses the image on lapel pins, alongside instructions printed on chopsticks wrappers (Step 3: Fight for your right to parity), and in her email signature. For her, it encapsulates her point of view in design form. “I really wanted this restaurant to move away from what people see in American Chinese restaurants: red lanterns, cane everywhere, water features,” Dobbertin says. “It was important for me to have a restaurant that reflected…

There’s no such thing as an effortless Thanksgiving,” Ina Garten states plainly. Words that may come as a shock to fans of the cookbook author—her latest, Go-To Dinners, is out now—who over the last 20-plus years has come to embody a particular and beloved brand of easy, breezy, oh, this old thing? American entertaining. But she’s quick to clarify that while the notion of “effortless entertaining” is a fantasy, hosting—be it a weeknight dinner for six or a Thanksgiving feast for two dozen—doesn’t have to feel like a trial. “You just have to be strategic about it,” she says. Which for her means a combination of canny decision-making, careful planning, and a good dose of humility. Whether this is your first time hosting Thanksgiving or your 30th, just relax: Ina’s…

Hazelnut Butter Cup Tart 8–12 SERVINGS Yes, this is just what it looks like, only better: an upgraded giant peanut butter cup that rivals anything you’d find at the store thanks to a hazelnut filling—faintly crumbly, just like the original, but crispy-crunchy from lots of crushed-up ice cream cones. You could use a knife dipped in hot water and wiped clean to cut the tart into neat slices, but joyously hacking into it with abandon is more in keeping with the holiday spirit. 2½ cups (350 g) hazelnuts, preferably blanched1 Tbsp. vegetable oil, plus more for pan7 oz. semisweet chocolate (about 60% cacao; preferably Guittard), chopped (about 1 cup)7 oz. milk chocolate (preferably Guittard), chopped (about 1 cup)2¼ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided4 Tbsp. unsalted butter,…