Last week, we examined the Valentine's dinner preferences of our female readers, and we found out that most of them want to eat big, hearty meals. Valentine's Day is all about indulgence, after all. (Wait, we thought that was Thanksgiving?)
It's only fair we asked our male readers (and a few guys around the office) the same question. Here's what they had to say:
-Alex Vielbig prefers a simple but sophisticated spread of "oysters, champagne or sparkling wine, and chocolate."
-Roberto Cesar, on the other hand, wants to have a "juicy rib-eye, garlic mashed potatoes, some fresh bread from the oven. Something chocolate. And a great bottle of wine."
-Bon Appétit staffer Barrett Baffert says he "wouldn't mind being fed ... How about a nice little pizza/flatbread thingy? That with a simple salad and enough booze to blind a pirate..."
-Another BA staffer, Michael Singer, tells us that his wife is a vegetarian so he has "more of an excuse to desire the total cliché v-day meal of a seared
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Last week, we examined the Valentine's dinner preferences of our female readers, and we found out that most of them want to eat big, hearty meals. Valentine's Day is all about indulgence, after all. (Wait, we thought that was Thanksgiving?)Read More »from What Do Men Want to Eat for Valentine's Day?
- bon appétit magazine | Valentines Day – Mon, Feb 8, 2010 11:46 PM EST
A whimsical recipe from beloved pastry chef Elizabeth Falkner.
- 4 tablespoons unsalted butter, melted
- 1/3 cup all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup sugar
- 1 cup heavy whipping cream
- 4 cinnamon sticks, broken in half
- 2/3 cup cherry jam
- 2 tablespoons kirsch (clear cherry brandy)
4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
- 1/2 cup heavy whipping cream
- 1/4 cup water
- 2 tablespoons light corn syrup
- 1 teaspoon chai-spiced tea leaves or Lapsang souchong smoked black tea leaves (from 1 tea bag)
- 5 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
- Preheat oven to 400°F. Place 8x8x2-inch heart-shaped cake ring on sheet of foil. Wrap foil up
At the start of the new lunar year, Chinese families come together (or tuan yuan, reunite) to celebrate the most anticipated holiday in the Eastern hemisphere, Spring Festival. CCTV reports that 150 million migrant workers in China have already begun their journey, which for many people is the only opportunity to travel home throughout the year. The holiday's travel peak is also the largest mass movement of people in the world.Read More »from 8 Lucky Recipes for the Chinese New Year
All over China, homes become joyous settings for a two-week long celebration. After all, Lunar New Year is a big deal, and proper fulfillment of the holiday's customs will determine a person's luck for the coming year. Spring Festival traditions include culinary customs that require careful prepping of the home, kitchen, and dining table. To expunge any bad luck of the past year, homes are swept clean and new clothes are purchased. Tangerines and red envelopes filled with money (see image above) symbolize good luck. Dinner menus are planned around the cultural
A hearty bowl of homemade soup or stew will warm you up deliciously on a cold day.
"Twice-Boiled" Vegetable Soup with White Beans (pictured at right and recipe below)
Yucatan-Style Chicken, Lime, and Orzo Soup
Caramelized Onion and Portobello Mushroom Soup with Goat Cheese Croutons
Curried Red Lentil and Swiss Chard Stew with Garbanzo Beans
Crab-and-Corn Chowder with Bacon and Chanterelle Mushrooms
Pork and Hominy Stew
Spicy Shrimp and Coconut Noodle Soup with Shiitake Mushrooms
Black Bean Soup with Chipotle Chilis
Creamy White Bean and Chorizo Soup
Beef Barley Soup with Wild Mushrooms and Parsnips (pictured at left)
Lamb Stew with Lemon and Figs
Roasted Red Pepper Soup with Orange Cream
Chinese Chicken Noodle Soup with Sesame and Green Onions
Spicy Cajun Crab and Greens Soup
Escarole and Orzo Soup with Turkey Parmesan Meatballs
Hungarian Goulash Soup
Pork Stew with Fennel and Butternut Squash
"Twice-Boiled" Vegetable Soup with White Beans
- 2/3 cup dried Great Northern
- bon appétit magazine | Work + Money – Fri, Feb 5, 2010 7:33 PM EST
Woo your favorite foodie with any of these 17 seductively delicious dishes.
Whole Wheat Blinis with American Caviar (picture at left and recipe below)
Bittersweet Chocolate Truffles
Pomegranate-Marinated Lamb with Spices and Couscous
Ricotta, Fig, and Onion Bruschetta
Truffled Red Wine Risotto with Parmesan Broth (picture below)
Warm Jasmine Rice Puddings with Passion Fruit
Chocolate Pudding with Espresso Whipped Cream
Roast Beef Tenderloin with Port Sauce
Pomegranate Panna Cotta
Composed Salad with Fig Vinaigrette
Pan-Seared Duck Breast with Duck Confit and Collard-Stuffed Crepes
Ricotta Gnudi with Wild Mushroom and Truffle Sauce
Pistachio Brittle Cheesecake
Poached Oysters in Fennel-Saffron Soup
Molten Chocolate Cakes with Cherries
Maine Lobster with Wild Mushroom and Rosemary Vapor
Cauliflower Soup with Seared Scallops, Lemon Oil, and American Caviar
Whole Wheat Blinis with American Caviar
- 3 tablespoons warm water (105°F to 115°F)
- 1/2 teaspoon active dry
Make your favorite dish even better with these 15 outstanding recipes made with irresistible cheeses.
Cheesemonger's Mac and Cheese (picture at left and see recipe below)
- 1 1/2 cups coarsely grated Gruyère cheese
- 1 1/2 cups coarsely grated sharp cheddar cheese (about 6 ounces)
- 1 1/2 cups diced rindless Brie (cut from 1-pound wedge)
- 5 tablespoons butter, divided
- 1/4 cup all purpose flour
- 2 teaspoons chopped fresh thyme leaves
- 3/4 teaspoon (scant) nutmeg
- 4 cups whole milk
- 1 3/4 cups fresh breadcrumbs made from crustless French bread
- 1 pound penne pasta
- 8 teaspoons whipping cream (if making 1 day ahead)
- It's easiest to remove the rind and dice the Brie if you put it in the freezer for 15 minutes to firm it up first.
- Mix all cheeses. Set aside 1 cup for topping; cover and chill. Melt 4 tablespoons butter in large saucepan over medium heat.
Our Super Bowl snacks are guaranteed to win over any crowd--large or small. These recipes are perfect for the big game, or any get-together that calls for big-deal snacking.
Bourbon Glazed Chicken Drumettes with Blue Cheese Dipping Sauce
Mini Sage-and-Fontina Grilled Cheese Sandwiches
Pancetta-Wrapped Dates Stuffed with Manchego Cheese and Mint
Spicy Popcorn with Piment d'Espelette and Marcona Almonds
Spicy Lamb and Chorizo Chili
Smoky Chipotle Hummus with Garlic Bagel Chips
Crunchy Chili Onion Rings
Macaroni and Cheese with Mustard and Worcestershire (pictured above and recipe below)
- 1/2 pound small elbow macaroni (about 2 cups)
- 2 tablespoons (1/4 stick) butter
- 2 1/2 cups (packed) grated extra-sharp cheddar cheese (10 ounces)
- 2 5-ounce cans evaporated milk
- 3 large eggs
- 1 tablespoon prepared mustard
- 1 teaspoon Worcestershire sauce
- 1/8 teaspoon cayenne pepper
- Preheat oven to 350°F. Butter 8x8x2-inch glass
Photo: Courtesy of Stumptown RoastersThere is no end to the contraptions available for brewing coffee (or for keeping your coffee warm, for that matter). There are dual-chambered glass coffee vacuums; platinum machines that look like futuristic robots prepared to ingest your freshly ground beans; and there's the Eva Solo "CafeSolo"--a coffee maker that wears a neoprene jacket. Many baristas stand by the Eva Solo, but here at Bon Appetit, we stand by the old-school Chemex brewer or a French press to get the job done.
Once you have the right tools, follow these steps.
- Step 1: Purchase your beans weekly from a local roaster you trust (such as one of Bon Appétit's top 10 boutique coffee shops) or order online from a specialty webstore, like GoCoffeeGo. (To go one environmentally-friendly step beyond "fair-trade" coffee, buy trade direct.) According to Counter Culture, "Store whole-bean coffee in an airtight container and keep it out of direct sunlight and away from heat, cold, and moisture. Avoid storing your beans in
- bon appétit magazine | Shine Food – Wed, Feb 3, 2010 10:44 PM EST
The chronicles of soda lore speak of a time when Pepsi's logo was more symmetrical and its ingredients included sugar instead of high fructose corn syrup. Was life better then? Who knows?Read More »from Pepsi Throwback Taste Test (This IS Your Mama's Pepsi!)
Capitalizing on a trend of all things retro (skinny jeans, mustachios, folk music), Pepsi has released (or rather, re-released) their self-proclaimed "refreshingly retro" Throwback soda with nostalgic packaging and real sugar.
In a blind taste-off, the BA web staff put the new-old flavor to the test to see how it compared with the Pepsi we've all been gulping since the '80s. Our preference for corn syrup vs sugar was split down the middle, with a general consensus that the flavor differences were so remote, it was challenging to distinguish the two.
The HFCS-free Throwback had a little less of an aftertaste and was a little bit less viscous, but again, these qualities seemed negligible.
There's a long list of reasons why I don't like high fructose corn syrup, but here's a short one:
- bon appétit magazine | Shine Food – Wed, Feb 3, 2010 10:08 PM EST
With Super Bowl Sunday fast approaching, we've been giving some thought to a NOLA vs. Indiana themed menu. New Orleans' iconic muffuletta sandwich (pronounced "muff-uh-LOT-uh")--a dense roll packed with Italian meats, cheese, and olive spread--may be the Saints' ace in the hole. Central Grocery Co. in the French Quarter claims to have created the sandwich at the turn of the 20th century, but many cooks have riffed on the original, including James Beard Award-winning chef Donald Link. These giant sandwiches can be served hot or cold and served in quarters, halves or, if you're feeling ambitious, whole.Read More »from Attention Saints Fans: Donald Link's New Orleans Muffuletta Recipe
Order muffuletta bread from Gambino's, Nola Cajun, or by phone from La Louisiane (504-734-9188), a local bakery that supplies The Napoleon House's famous muffulettas.
Recipe by Donald Link
Makes 1 5-inch sandwich
**Please note that this recipe has not been tested in the Bon Appetit Test Kitchen**
1 piece 5-inch Muffuletta bread, cut