Blog Posts by bon appétit magazine

By Bon Appétit

Photo by Marcus Nilsson














Spaghettini with Garlic and Dried Chile
If you can find dried Calabrian peppers use them; chiles de árbol are a good substitute.
4 Servings
Recipe by Luce in Portland, OR

Ingredients
8 ounces spaghettini
Kosher salt
3 tablespoons vegetable oil
1 tablespoon extra-virgin olive oil
3 large garlic cloves, lightly crushed
3 dried Calabrian peppers or chiles de árbol
4 tablespoons finely grated Parmesan

Read More: The Best New Restaurants of 2012

Preparation
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Meanwhile, heat both oils and garlic in a large heavy deep skillet over medium heat, stirring occasionally, until garlic is almost blackened all over, 7-9 minutes (the long cooking time deepens the flavor).

Tear peppers in half; add seeds and pods to skillet. Cook, stirring often, until seeds are dark brown, about 2 minutes. Discard garlic and pods, leaving seeds in oil. If pasta isnt ready yet, remove skillet from heat;

Courtesy photoBy Carla Lalli Music, Bon Appétit

One of my children is allergic to sesame seeds and a bunch of nuts. Though thankfully not life-threatening, his diagnosis came with a stern warning from our pediatrician. So all nuts and sesame seeds are out. Schools, restaurants, and other parents are pretty good about nut "issues," but the sesame thing is a drag--I've now learned that "7-grain" breads often include but don't disclose sesame as an ingredient, and it's not one of the top eight allergens that the FDA requires be listed prominently on ingredient labels.

Read More: 10 Kitchen Upgrades for Under $50

This is why I'm thankful for sunflower seeds. They're a very low-allergen food (my son has zero sensitivity to them) and they can be made into a nut butter, which has completely replaced peanut butter in our house. Here are some of my favorite sunflower products, and if you have children with nut allergies, please weigh in!

* There are a few sunflower seed butters on the market; this one,

By Bon Appétit

Sharp, tangy Dijon mustard is a staple in any restaurant kitchen. The stuff hails from France, but it can be made anywhere in the world, as long as it's prepared according to strict French guidelines. (Take that, Champagne!) Here are three recipes that take it way beyond sandwiches. For more ways to use Dijon mustard, visit Bon Appétit.


Photo by Zach DeSart














Mustard-Mascarpone Bruschetta
Recipe by Fabio Trabocchi of Fiola in Washington, D.C.
Makes 3/4 cup

Dijon adds the right amount of spice to rich mascarpone in this easy spread.

Preparation
Whisk 1/2 cup mascarpone, 1/4 cup chopped fresh basil, and 3 Tbsp. Dijon mustard in a medium bowl. Season to taste with salt and pepper. Spread on crusty bread.

Read More: The Best New Restaurants of 2012


Photo by Zach DeSart














Mustard-Citrus Grilled Steak
Recipe by Tim Love of Woodshed Smokehouse in Fort Worth, TX
2-4 servings
Charred mustard and citrus make for a great combo, especially when combined with a marbled steak.

Preparation Mix 2 Tbsp. Dijon mustard, 1

By Diane Chang, Bon Appétit

The versatility of origami crafts is often overlooked, and that is a CRIME. Learn how to fold paper meticulously and you can transform simple sheets of the stuff into animal sculptures, tiny gift boxes, and now, tabletop décor. Allow us to show you how to make mini origami star sculptures for the tips of appetizer toothpicks.

What, you don't think this will come in handy one day? Trust.

What you'll need:

Origami star paper

A pin or needle

Toothpicks

Click through the slideshow for step-by-step instructions.

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10 Kitchen Upgrades for Under $50

Junk Food Makeover: Tater Tots

10 Snacks You Thought Were Healthy But Really Aren't

10 Quick and Easy School-Night Dinners

Image by Bon AppetitBy Andrew Knowlton, Bon Appétit

Dear BA Foodist, My wife and I like to try new restaurants, but we're also new parents. I've seen what can happen when children behave badly while dining out, and we dread fellow patrons' death stares. Any tips? -Chuck La Vallee, Los Angeles

Dear Chuck,
Cookbook author and food god Craig Claiborne opined, "I cannot estimate how many meals are spoiled by fractious, overtired children aching to be home, and their parents are doing no one a favor by permitting such disruptive behavior." I'd guess most folks agree with Mr. Claiborne, judging by the stink eye many waiters and fellow diners show parents eating with kids. It's a shame, really. True, a restaurant is not a playground, but it's not a church either. Some parents won't go near a restaurant with their children in tow, for fear of being ostracized. It's not like this in many other countries, where kids are welcomed to the table and where, not by accident, the food culture is strong.

A few tips:

By Mary-Frances Heck, Bon Appetit

Simple syrup is the easiest way to sweeten summer drinks, but it can also add an extra layer of flavor when infused with herbs or other aromatics. They need to be heated in order for the infusion to occur, but then just let them cool and chill. Simple.

The Base: Bring equal parts sugar and water to a simmer; stir until sugar dissolves. To make honey syrup, replace sugar with an equal amount of honey. Syrups can be made up to six months ahead and stored in the refrigerator.

The Infusion: Once the sugar is fully dissolved, add spices, herbs, or fruit (see our favorite above) and let steep, uncovered, until the flavor is infused. Strain, if desired, and transfer to a sealed container.

Read More: 10 Kitchen Upgrades for Under $50


Photo by Zach DeSart



















A cup of raspberries or strawberries gives a fruity kick.


Photo by Zach DeSart



















Pump up fresh Daiquiris with lemon-zest syrup.

Read More: The Best Store-Bought Ice Cream


Photo by Zach DeSart



















Mint syrup makes for easy Mojitos and Juleps.


Photo by Zach DeSart



















Cinnamon works well in

Photo courtesy of CN Digital StudioBy Nick Fauchald, Bon Appetit

We'll admit it: We'd pretty much stopped camping because we couldn't stand another handful of trail mix or envelope of freeze-dried "Beef Burgundy." Then we discovered the genius of Cooler Corn, and figured that maybe, just maybe, there was a way to eat and drink well in the woods. Turns out, there is. Here are 10 tricks to stay well-fed (and even a teeny bit tipsy) on the trail, courtesy of BA Special Camping Correspondent Nick Fauchald.

1. ICE IT
For car-camping and one-night backpacking trips, freeze small containers of chili, soup, pesto or pasta sauce and pack them in a cooler or insulated bag. They'll keep other fresh ingredients and drinks cool (no need for ice), and you can thaw them out in your camp stove when needed.

2. SKIP THE SPAGHETTI
Pasta can take forever to cook in a camp stove and wastes the water you've packed in. Instead, use quick-cooking alternatives like couscous, orzo or quinoa. Polenta is especially versatile: Leftover cooked

By Bon Appetit

A panini press doesn't hide what it is. In fact, its capabilities are listed right in its name: it's a press. For paninis. Really, though, it's much more than that--if only we could just see its full potential. Below, find eight outside-of-the-sandwich things to do with a panini machine (and one bonus panini for good measure...but it's got chocolate and bananas in it).

And hey, while we're on the topic, don't mind us if we do a little shilling: As part of our HSN line of cookware, we've made--yes, we made it! (kinda)--a digital panini machine. The fixed plates allow quick preheat time and even heat distribution (they're nonstick, too) and the hinge is designed to adjust to variable sizes of panini. Or burger. Or slab of salmon. And today, you can get it for $60 instead of the normal price $80. So why don't you have two already?

More from Bon Appétit:

Kitchen Upgrades Under $50

10 Snacks You Thought Were Healthy But Really Aren't

10 Quick and Easy School-Night