Innholdsfortegnelse for August 2024 i Bon Appetit

The Olympics give me such a feeling of awe, admiration, and inspiration. I still remember watching Michelle Kwan in the wee hours as she competed at the 1998 Winter Olympic Games in Nagano. Her glorious Lyra Angelica program and simple sky blue dress made me want to get off the couch and onto the ice to learn to skate backward properly. I took my first figure skating lesson that year, landed my first axel five years later, and still skate twice a week. The Games highlight extraordinary feats of athleticism, but also offer a lens into the host city’s art, music, and food culture—the perfect muse for our first Sports Issue. When I attended the Summer Games in Rio de Janeiro in 2016, I spent as much time going to…

You probably last drank a Shirley Temple at your third-grade classmate’s laser tag birthday party with a slice of bad pizza on a plastic Toy Story–branded tablecloth. Or maybe you had it “dirty” with a shot of vodka back in 2022, when everyone from The New York Times to Business Insider named it the drink of the summer. That’s when I began drinking them again myself—strictly the G-rated kind with grenadine, Sprite, and a maraschino cherry. The year 2022 also happened to be when I quit drinking and abdicated all claims to future Drinks of the Summer. I’m pleased to report that the kid-friendly version still gives you all the same feelings from the last time you had one: excitement, pleasure, and the optimism of a person who didn’t yet…

CHOICE FULL SIZE DISPOSABLE WIRE CHAFER STAND KIT $7; webstaurantstore.com “Nobody wants cold ribs—that’s why chafing dishes are essential. Wire chafers save space, money, and tons of time, and postgame cleanup is as easy as recycling your pans. This kit is cheap and easy and will keep food warm for four hours.” POLAR BEAR 48 PACK ORIGINAL NYLON SOFT COOLER $190; polarbearcoolers.com “A soft-sided cooler carries a lot of drinks without adding much weight. This one holds up to 48 cans (or about as many jarred banana puddings) and will keep ice frozen for over 24 hours, even in 100-plus-degree heat.” BYLIABLE PORTABLE 4-FT FOLDING TABLE “At a tailgate, surfaces are your friends—they hold food and drinks and give you staging space to grill. But they’ve got to be easy…

Tweak the heat in our Italian Long Hots With Tahini Yogurt by swapping in one of these milder peppers. Corno di Toro Rosso Deep red and plummy, these are very long (hovering around eight inches in length) and quite sweet, making them perfect for grilling or stuffing. Jimmy Nardello These thin-skinned peppers are prized for their fruity flavor and lack of bitterness. They turn pleasantly creamy and soft once cooked. Golden Marconi Ranging in color from soft green to yolk yellow, these mild peppers are crispier and meatier than other heirlooms and perfect for snacking on raw.…

When it’s hot enough outside that you’re tempted to take up residence in your fridge, a tepid drink with rapidly melting ice cubes just isn’t going to cut it. August calls for blender drinks, frosty cocktails that feel like a much-needed cold plunge—and this take on a Moscow mule will get you there. Thing is, you can’t just freeze a Moscow mule. All that ginger beer would go bland and flat. So I came up with this slushy riff, which forgoes the ginger beer, punching up the classic vodka cocktail with a wallop of grated fresh ginger and adding muscovado sugar for deep, nutty flavor. This is a ginger cocktail for people who like it spicy. Then comes the most important part of any blended drink: the chill. The more…

The “true” origin story of poutine—perhaps Montreal’s most iconic dish—is a topic of heated debate. A cautiously accepted version traces its humble roots back to a restaurant in the Quebec dairy town of Warwick in 1957, when one customer ingeniously requested a mixed bag of cheese curds and fries. The owner obliged, but not without quipping it would be “une maudite poutine” (a damn mess). Seven years later, Le Roy Jucep in Drummondville added gravy to the mélange, thus completing the trifecta. The combination rapidly gained momentum at diners and snack shacks known as casse-croûtes—particularly in areas close to dairy farms, where curds were fresh and in ample supply—until eventually making its way to countless restaurants in La Belle Province’s largest city. Today poutine offerings reflect an ever-evolving cultural identity.…

DIANA TAURASI BREAKFAST Smoothie with two bananas, strawberries, soy milk, kale, spinach, hemp seeds, chia seeds, ground flaxseed, vegan vanilla protein powder, instant oats, peanut butter A.M. SNACK Sprouts’ peanut butter pretzels LUNCH Air-fried broccoli and tofu (seasoned with nutritional yeast, olive oil, garlic, and salt) with jasmine rice P.M. SNACK Trader Joe’s Inca corn snack DINNER Vegan enchilada bake; for dessert, Cotton Candy grapes MARINA FIORAVANTI BREAKFAST Two slices of brown bread with avocado; smoothie with soy milk, pea protein powder, peanut butter, frozen banana A.M. SNACK Two pieces of fruit and a protein bar LUNCH Beans, textured soy protein, and vegetables with rice P.M. SNACK Vegan cheese sandwich and a smoothie made with soy milk, frozen fruits, and vegan protein powder DINNER Lentil Bolognese; salad; for dessert, cold…

Your favorite water bottle says a lot about you: Maybe you’re a minimalist who insists on a sleek glass screw top, or the kind of adventure-seeker who needs an unbreakable stainless-steel sipper. Or maybe you’re the trendspotting type, hooked on those popular 40-ounce tumblers (you know the ones). But what do professional athletes have to say on the matter? We’re talking about people for whom hydration—what, when, how, and how much they drink—is a make-or-break performance factor. We interviewed an ultra-endurance biker, a professional ice climber, and an Olympic marathon runner to find out which vessels they vouch for. We’re willing to bet you’ll find a new favorite here, too, because whether you’re an exercise fiend training for that next half-marathon or an athletics-averse office-goer who needs a bottle to…

HASH BROWN BREAKFAST CASSEROLE 10–12 SERVINGS Frozen hash brown patties—trimmed to fit in the bottom of a large baking dish—form a crisp yet fluffy crust for this ample casserole. To quickly thaw your spinach, run the greens (still in the plastic bag) under warm water or place in a bowl of warm water and let sit. 1 20-oz. package frozen hash brown patties2 Tbsp. extra-virgin olive oil1½ lb. bulk breakfast sausage1 large onion, finely chopped½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more4 garlic cloves, coarsely chopped1 10-oz. package frozen chopped spinach, thawed in bag18 large eggs1 cup heavy cream Freshly ground pepper4 oz. extra-sharp cheddar, coarsely grated Preheat oven to 450°. Line the bottom of a 13x9" baking dish with hash browns, trimming to fit. Bake…

PARIS HAS ALWAYS been one of the world’s preeminent dining cities. It was the first to bring modern restaurants to life, birthing one of the most respected culinary repertoires in the world, and it is known across the globe for iconic dishes like boeuf bourguignon and steak frites. But Paris is so much more than flaky croissants and perfect saucisse purée. It’s also a destination for an omakase featuring fresh pasta alongside tempura, Lao-style crispy shrimp, and tasting menus rooted in African flavors and traditions—all intersecting with the best French techniques and ingredients. All of this is as much the product of a long history of immigration as it is an emerging generation of chefs, bakers, and sommeliers who are expanding what French food can be through global flavors and…

If you bump into Sam Fore at the tailgate, you’re getting a rib. One bathed in sticky-sweet chili sauce with Madras curry powder and lime zest, meat so tender it’s clinging to the bone for dear life. You’re getting a rib even if you have nothing to offer in return. You’re getting a rib even if you’ve never tried Sri Lankan food. You’re getting a rib even—yes—even if you’re wearing an Alabama jersey. “At a tailgate, food is the currency,” says Fore, the awardwinning chef-owner of Tuk Tuk Snack Shop in Lexington, Kentucky. “It’s the bridge. It’s the great unifier. And that’s why you’ve got to have the best snacks.” Fore has been a University of Kentucky Wildcats fan since she could sit up. “My mom used to listen to…

WHAT ARE ELECTROLYTES? They are essential nutrients your body needs to function properly, including potassium, sodium, calcium, magnesium, and chloride ions. They work by regulating the balance of hydration in your cells and impact “everything from brain function to heart function to being able to walk,” Feller says. You’ll typically get all of your necessary electrolytes from the food you consume throughout the day. WHEN DO YOU NEED THEM? Most of the time you probably don’t need a rehydrating drink. It’s only after strenuous exercise (or severe illness) when restoring electrolytes is a priority. “When people sweat profusely, they’re losing all of those minerals. With an electrolyte solution you’re quickly replenishing what was lost,” Feller says. Still, there’s nothing wrong with enjoying a glass on a hot sunny day or…

Romano Broad and flat, juicy and snappy, Romanos, also known as Italian Flats, come in both yellow and green varieties. They are loud and crunchy when raw, but go quietly plump and tender after cooking. Dragon’s Tongue These long flat beans are hard to miss: creamy yellow and covered in purple striations, their colorful markings are matched by a vibrant, nutty, and starchy flavor. Golden Wax Popular and prolific, these bright yellow beans are especially meaty and tender, with a velvety texture once cooked. You can find several varieties, like buttery Pencil Pods or floral Monte Gustos.…