Your 30-Second Etiquette Guide to Gifting

December 2, 2015 | Seafood Recipes
Writer and Bon Appétit contributor Ben Schott knows his manners. In his (succinct) column, the author of Schott's Original Miscellany offers up his essential etiquette for the food and drink enthusiast. Today, it's all about gifting and regifting. It's permissible to regift, right? It's permissible and essential. Why keep an unwanted present if someone else would enjoy it? That's why scented candles were invented. What do I say if I'm regifted
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The Answer to Your Winter Soup Prayers

December 2, 2015 | Seafood Recipes
During this post-Thanksgiving, pre-holidays week, BA staffers are sharing their favorite hit-the-reset button meals. This isn't diet food—it's the stuff that we eat when we just need a ever-so-slight detox. Today, senior designer Alaina Sullivan shares her recipe for her veggie- and soba-filled miso soup. There's something about sipping miso soup that is like pressing a hard reset. The warm, savory broth hits your tongue, washes through your sy
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A Faster Technique for Rolling Rugelach

December 1, 2015 | Seafood Recipes
There are two ways to assemble rugelach, the tender, rolled Jewish pastries with Central European roots. For the Nutella-filled Chocolate-Nut Rugelach in our December issue, we recommend a lower-stress roll-and-slice method over the traditional slice-then-roll. Claire Saffitz, senior associate food editor, wanted to create a version of the cookie that was lower maintenance and faster to assemble than the original. Both versions are impressive, an
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When Life Gives You the Perfect Beef Tenderloin, Make Stroganoff

December 1, 2015 | Seafood Recipes
What could go wrong? That's what I was thinking. I had offered to make Christmas dinner for my wife's family in Buffalo. I would roast a beef tenderloin—the ultimate centerpiece, with its crisp, burnished exterior; tender, rosy interior; and no fat whatsoever to scare off hesitant eaters. On Christmas Eve morning, my father-in-law, John, and I drove to Niagara Produce, a cavernous food warehouse with a big take-a-ticket butcher counter. We pick
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At Memsahib, Dishes That Satisfy Both the Chef and the Diners

December 1, 2015 | Seafood Recipes
When you get the chicken tikka masala at Memsahib's in Baltimore's Lexington Market, you're tasting the years of effort that owner Ron Tuli put into the kitchen. He almost spent that time writing prescriptions or sewing up wounds, as a doctor. But instead he put his talents to feeding the people of Baltimore the best Indian food he can make. “As soon as I saw this place, I loved it,” Tuli says, He indicates the property on the periphery of th
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Greens & Beans: The Perfect Weeknight Meal

December 1, 2015 | Seafood Recipes
During this post-Thanksgiving, pre-holidays week, BA staffers are sharing their favorite hit-the-reset button meals. This isn't diet food—it's the stuff that we eat when we just need a ever-so-slight detox. Today, photo director Alex Pollack shares her recipe for greens and beans. Rainy summer days on Fishers Island, a sleepy vacation destination off the coast of Connecticut where my family goes every year, can be brutally boring (there are thr
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Every Kitchen Technique You’ll Ever Need—In Under Two Minutes

December 1, 2015 | Seafood Recipes
The post Every Kitchen Technique You'll Ever Need—In Under Two Minutes appeared first on Bon Appétit. ...read more
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Dinner in 20: Make Foolproof Pasta Carbonara Without Scrambling (Eggs)

December 1, 2015 | Seafood Recipes
Pasta with carbonara sauce is a fundamentally simple and easy dish, made by coating pasta in a rich, creamy sauce of eggs, cheese, pork, and black pepper. The challenge is in combining the right ingredients for a sauce with a perfectly silky texture, and not accidentally scrambling those eggs in the process. Here's how to do it. Read More ...read more
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Step-by-Step: How to Make Soft and Chewy Sugar Cookies

December 1, 2015 | Seafood Recipes
Sugar cookies are the plush, pillowy hotel beds of dessert: comforting, soft, and warm. Every time I sink into one, I wonder: why don't I do this more often? Sugar cookies are a celebration of simple ingredients handled with care; No special-order ingredients or crazy technique, just butter, sugar, eggs, and flour, with plenty of salt and vanilla. VIEW GALLERY: Step-by-Step: How to Make Soft and Chewy Sugar Cookies
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The Simply Stunning Dessert You Need to Make (and Instagram) This Season

November 30, 2015 | Seafood Recipes
In a sea of sprinkles, edible glitter, and more holiday cookies than one could ever possibly consume, there's one dessert that stands alone. It's intensely chocolatey. It's incredibly easy (crushed cookies make a press-in crust). It's the show-stopping No-Bake Chocolate Cream Pie from our December issue, and it's definitely coming to an Instagram, if not a holiday dinner, near you. It's such a winner that many of our readers and staff! have alrea
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