Do I Have to Open the Wine My Guest Brought? Your 30-Second Etiquette Guide

October 5, 2015 | Seafood Recipes
Writer and Bon Appétit contributor Ben Schott knows his manners. In his new (and succinct) column, the author of Schott's Original Miscellany offers up his essential etiquette for the restaurant enthusiast. What's the perfect number for a dinner party? The Roman scholar Marcus Terentius Varro said: No fewer than the Graces (three), and no more than the Muses (nine). The epicure Brillat-Savarin declared the maximum to be 12. A good rule is: Four
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20 Tahini Recipes for Hummus, Cookies, Noodles, Meat, and More

October 5, 2015 | Seafood Recipes
We love tahini. This creamy sesame seed paste is genius in just about everything, from classic hummus to chicken salad. Make one of these recipes tonight, and get to know this powerhouse seed butter a little better. The post 20 Tahini Recipes for Hummus, Cookies, Noodles, Meat, and More appeared first on Bon Appétit. ...read more
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When to Use a Food Processor, Blender, Immersion Blender, or Stand Mixer (and When Not To!)

October 5, 2015 | Seafood Recipes
Of all the appliances we stock our kitchen with, the blender, immersion blender, and the food processor are among the most useful. At first blush, they seem to perform similar tasks—and could even be interchangeable. After all, they all use spinning blades to turn solid food into, well, not-solid food. But take a closer look and you'll see that there are tasks each appliance is best for. Here's when to use your blender, immersion blender, and y
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A Little Spice Makes Everything Nice: 16 Cozy Cinnamon Recipes

October 5, 2015 | Seafood Recipes
Is there anything that isn't made better by cinnamon? From burgers to baked goods, these recipes all feature cinnamon as a starring ingredient. The post A Little Spice Makes Everything Nice: 16 Cozy Cinnamon Recipes appeared first on Bon Appétit. ...read more
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The Best Thing You’re Not Doing With Your Sheet Pans

October 5, 2015 | Seafood Recipes
Sandwiching food between two baking sheets in the oven gives you twice as much heated surface area for quicker and more even browning, not to mention a tidier shape. We use this technique to make: Photo: Alex Lau Grilled Cheese or Pressed Sandwiches Butter both sides of the sandwich and press between two preheated sheets. (Take our best ever grilled cheese recipe and whip out the sheet pans in place of the skillet. This way you can make a millio
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17 Recipes to Make on Your Next Date Night (With the Fruit)

October 4, 2015 | Seafood Recipes
Dates are often referred to as nature's candy, and it's no wonder: We'd eat the sweet, chewy, and supremely snackable fruit by the handful any day. We love adding one or two pitted dates to our morning smoothies and have reinvented the cinnamon bun with zero refined sugar (thanks, dates!). But they're just as lovely in savory dishes, complementing everything from chicken liver pâté to pork tenderloin. Who needs a date when you've got dates? The
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The 6 Things You Need to Mix Drinks Like a Pro Bartender

October 3, 2015 | Seafood Recipes
Cocktails don't have to be complicated. In fact, they shouldn't be. Invest in some high-quality booze and glassware and you're halfway to a showstopping evening. We pulled up a stool at the buzzy Chiltern Firehouse in London to learn the finer points of mixing drinks. The Stir It's simple: Any cocktail that contains booze and only booze should be stirred. All-liquor drinks like the Sazerac are about clarity, and shaking introduces air, which le
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Steal These Florists’ Tips to Create Better Bouquets at Home

October 2, 2015 | Seafood Recipes
There's no better way to tell your guests that tonight is special than with a few blooms. Today's hippest florists advise us on what to buy, how to arrange it all, and why the best centerpiece might already be in your kitchen. Start with these three simple looks that anyone (really!) can pull off at home, then find the perfect vase below. Find Your Floral Style I Woke Up Like This “Cut flowers at various lengths to give a picked-from-the-field
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It’s Fall! Here’s What We Are Braising, Roasting, and Putting Cinnamon On

October 2, 2015 | Seafood Recipes
When the mercury drops, our ovens come on. Here are the weekend fall cooking projects Bon Appétit staffers can't wait to make. The post It's Fall! Here's What We Are Braising, Roasting, and Putting Cinnamon On appeared first on Bon Appétit. ...read more
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You and Me and Appetizers Make Three: 21 Great Date Night Menu Ideas

October 2, 2015 | Seafood Recipes
Why save the best meals for company? Pull out all the stops (we're talking luxurious bone-in rib eye) for just the two of you. Try one of these dishes at your next date night, and you'll wonder why you ever made reservations in the first place. From cocktails to desserts, we've got you covered. The post You and Me and Appetizers Make Three: 21 Great Date Night Menu Ideas appeared first on Bon Appétit. ...read more
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