BA’s Best: All the Recipes You Need to Know

December 4, 2015 | Seafood Recipes
The post BA's Best: All the Recipes You Need to Know appeared first on Bon Appétit. ...read more
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BA’s Best: All the Recipes You Need to Know

December 4, 2015 | Seafood Recipes
The post BA's Best: All the Recipes You Need to Know appeared first on Bon Appétit. ...read more
Read More »

15 Wacky Star Wars Foods We Want to Eat Before the Movie Comes Out

December 4, 2015 | Seafood Recipes
There's this low-budget indie flick coming out on December 18 called Star Wars: The Force Awakens. Maybe you've heard of it? Anyway, even though approximately only 25 people are going to see it, restaurants and food companies are going all out to celebrate, with themed cocktails and goofy food packaging. In other words: It's all Star Wars all the time for the next few weeks, whether you're loafing on the couch with a pint of local “The Dark Sid
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Get to Know Designer Alex Tatusian

December 4, 2015 | Seafood Recipes
From ex-line cooks to former high-fashion talent bookers, the Bon Appétit staff has come from all walks. Each week, a different staffer will tell us about what they're cooking, eating, and generally into right now. Today, it's designer Alex Tatusian. Want even more dispatches from our staff? Follow us on Instagram. What I do at Bon Appétit: I'm a designer for the print magazine, but I also work on a lot of special design projects, from video to
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Avoid the Mall and Make These DIY Edible Holiday Gifts Instead

December 4, 2015 | Seafood Recipes
Last-minute shopping is not a pleasant way to spend the holiday season. Instead of hitting the stores, use your precious spare to make these edible gifts instead. And hey—if you want to make a test run for yourself, that's more than okay. The post Avoid the Mall and Make These DIY Edible Holiday Gifts Instead appeared first on Bon Appétit. ...read more
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What It’s Like to Be a Professional Chocolate Taster

December 4, 2015 | Seafood Recipes
Hand Georg Bernardini, a professional chocolate taster and tester, a bar of Hershey's milk chocolate and he'll unwrap it, smell it, examine the surface and texture, and then bring it to his ears to listen to it break. Finally, he takes a bite, letting the chocolate melt almost completely before he chews, deliberately. His review for the milk chocolate is unrestrained: “Extremely rancid—cheesy…Inedible.” Then on to the Cookies ‘n' Creme:
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What the Holidays Are Really About: This Enormous Crown Roast

December 4, 2015 | Seafood Recipes
Cooking for a crowd during the holidays takes a lot of time and effort, so we understand the desire to outsource as much of the work as possible. But if you're making our showstopping Crown Roast of Pork with Lady Apples and Shallots (or any crown roast, for that matter) we highly recommend buying two racks and crowning them yourself. Why crown your own rack of pork when a butcher could do it for you? To start, it's way easier to brine two indiv
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How to Make a Bûche de Nöel, You Crazy Person

December 4, 2015 | Seafood Recipes
Of all the quirky, inexplicable, reindeer-embellished holiday traditions out there, making your own Yule log might take the cake. Why would anyone in their right mind create a dessert that is supposed to look like something cut from the forest? Because it will be exponentially more impressive—and downright delicious—than any cake, pie, or sugar cookie on the table. Besides, we're not encouraging you to make just any old bûche de Noël: Our u
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This Is the Year You Actually Finish that Bottle of Manischewitz

December 4, 2015 | Seafood Recipes
Celebrating Hanukkah in style with a Manischewitz Spritz? Great idea. But you're going to need inspiration to help you use up the other 48 tablespoons of sweet, Concord-grapey wine. Granita Mix with equal parts pomegranate juice and freeze in a loaf pan. Once the mixture is hard enough to scrape with a fork, flake it into icy crystals and voilà! You've got granita. You know what this ice cream needs? Some Mani-molasses. Molasses Capitalize on th
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An Easy Farro Salad That’s Way Better Than Green Juice

December 4, 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, integrated editorial assistant Josie Adams shares her recipe for farro salad. You know when you get home, open your fridge, and have a ton of food in there but you're so hungry it seems like there's nothing to eat? That's how this dis
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