French toast: not as easy as you think French toast is the champion of brunch. Nothing says "weekend" like tucking into what should be a dessert (it's basically fried bread pudding) and washing it down with something bubbly that you can cloak in orange juice and serve in a flute. But there's also a practical reason why it's uniquely a weekend dish: it requires multiple steps, considerable prep and cooking time, and adequate post-meal downtime to surrender to a carb and sugar-induced coma on the couch. We asked Bon Appetit's assistant food editor Alison Roman to work around our most common French toast mistakes. Her tips below.
Adding too much dairy and sugar to the custard
Don't go overboard with the milk. If there's too much, the egg in the mixture won't cook, meaning wet, soggy, bread. You want the French toast to be dry on the surface with slightly crisp edges. As for the sugar, if you're adding maple syrup, honey, or dusting the toast with powdered sugar on the plate, you don't need the custard
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Danielle WalshRead More »from The 7 Most Common French Toast Mistakes
Read More »from Upgrade Your Mayo
CN Digital StudioWe know: It seems impossible to improve on a creamy swipe of mayonnaise. But spiking our favorite decadent spread with another ingredient or two makes it even more complex and flavorful. Just stir one of these components into store-bought mayo.
WHERE TO BEGIN: Our base isn't a made-from-scratch ail. We love Helmann's, also known as Best Foods (but when we're in the South, we'll take Duke's).
See more: 8 Essential Kitchen Gadgets
Think about adding some sriracha, a mix-in we're seeing everywhere. Try it with pulled pork, roast turkey, grilled chicken…
Season mayo with anchovy paste (the kind in a tube) to add a hit of deep umami flavor to a tuna fish sandwich.
Go British: Thin some mayo with malt vinegar and spread it on fried fish or chicken cutlet sandwiches.
Mix in sambal, a spicy Southeast Asian chili sauce, and serve on a roast beef sandwich with plenty of chopped fresh herbs, like basil and mint.
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Fold sesame seeds and toasted
Chicken Tikka Masala: The yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor.There's a reason chicken tikka masala is so popular at Indian restaurants: The creamy tomato sauce, with its heady spices, is deeply comforting. There's also a reason most of us don't attempt it at home: It seems like you couldn't possibly outshine the pros. But armed with the right spices, it's easy to make it in your own kitchen. Pair it with homemade naan, the wonderfully chewy bread, to really impress your guests-and to scoop up every last drop of that wildly delicious sauce.
Chicken Tikka Masala
The yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor.
Recipe by Alison Roman
6 garlic cloves, finely grated
4 teaspoons finely grated peeled ginger
4 teaspoons ground turmeric
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1 1/2 cups whole-milk yogurt (not Greek)
1 tablespoon kosher salt
2 pounds skinless, boneless chicken
When movie characters bite into a sandwich, it means something. Most food scenes in movies focus on fork-and-knife food so that the real business of the dialogue, or emotions, or whatever, can go on uninterrupted. But as soon as you bring a sandwich into the equation, it becomes the focus of the scene. Sandwiches block out faces, fill up hands, and sometimes are even made on-screen. So we made this slideshow of our favorite movie sandwich scenes not just as a food magazine, but as cinephiles, and students of silver screen symbology. Watch, and learn, and probably get a little hungry, by the end.
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Bon AppétitRead More »from Decadent Fallen Chocolate Cake
Photograph by Michael Graydon and Nikole HerriottFallen Chocolate Cake
The late Richard Sax, celebrated cookbook author and champion of home cooks the world over, inspired this flourless chocolate cake-a riff on his iconic chocolate cloud cake.
Recipe by Alison Roman
Read More: 9 Ways to Upgrade Instant Ramen Noodles
Cake 1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, plus more, room temperature, for pan
3/4 cup plus 2 tablespoons sugar, divided, plus more for pan
10 ounces semisweet or bittersweet chocolate (61%-72% cacao), coarsely chopped
2 tablespoons vegetable oil
6 large eggs
2 tablespoons natural unsweetened cocoa powder
1 teaspoon vanilla extract
3/4 teaspoon kosher salt Topping
1 cup chilled heavy cream
1/2 cup mascarpone
3 tablespoons powdered sugar
A 9-inch-diameter springform pan
Cake Preheat oven to 350°. Lightly butter springform pan and dust with sugar, tapping
- By Hunter Lewis, Janet McCracken and Mary-Frances Heck, Bon Appétit
Photo by Craig CutlerAny holiday that revolves around an centerpiece dish (ahem, turkey) can be stressful. Easter is all about the ham. Unfortunately, preparing this piece of meat isn't always straightforward, so we asked the test kitchen for a little advice.
Don't Buy Just Any Old Ham
It's Easter, not just another Sunday meal. Call your butcher to reserve a good-quality smoked bone-in ham instead of buying from the supermarket. If that doesn't work, there's still time to order from d'Artagnan.com (they'll even ship overnight). Whether it's bone-in or partially deboned, order a ham with some kind of bone in it. It will give you a sense of where to take the ham's temperature to determine doneness (see below), plus, that leftover bone will bring a soup or pot of beans to the next level. Also: Plan to buy at least 1 lb. of meat per person so you'll have plenty of leftovers.
Read More: Snacks You Thought Were Healthy But Really Aren't
Don't Read More »from Avoid These Common Ham Mistakes This Easter
- bon appétit magazine | Shine Food – Wed, Mar 27, 2013 5:28 PM EDT
Louise McCreadyRead More »from Cadbury Creme Eggs: Everything You Ever Wanted to Know
A Little History
In 1824, John Cadbury opened a shop in Birmingham where he sold tea, coffee, hops, mustard, cocoa, and drinking chocolate, which he made himself using a mortar and pestle. A century later, in 1923, the company that grew out of his shop released its first cream-filled eggs. But the Cadbury Creme Easter Eggs we all know and love weren't invented until 1971. Four years later, the first TV ad appeared for Cadbury Creme Eggs and these chocolate confections became an international Easter classic. Many Americans will remember the "clucking bunny" campaign, begun in 1982.
Read more: Your New Favorite Chocolate Chip Cookie
How are they made? The Cadbury Creme Egg is manufactured by pouring liquid chocolate into a half-egg shaped mold, which is then filled with white fondant and a dab of yellow fondant. Because the fondant has a greater density than chocolate, the two don't mix together and the fondant pushes the chocolate outwards. The two mold
Spring is here! Which means you want to scour every surface of your house, purge your wardrobe of stuff you haven't worn in over a year, and remove dust bunnies to make room for the Easter bunny. But there's one place in your house that you dread cleaning, not knowing what lurks behind its deceptively pure, white door.
No, it's not your bathroom sink. It's your refrigerator.
Baby steps. The first one: use up all those odds and ends in the crisper drawer, the dairy section--every nook and cranny. A link of chorizo? Chop it up and throw it in a soup. A bunch of kale? Saute it and toss with pasta. Here are six dishes that can mold themselves around whatever you've got.
Well, except for that funky jar of old mayo. But you'll deal with that later.
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Read More »from 6 Fridge-Cleaning Recipes
The question of what will become of the uneaten matzo from our Seders is as much one of expectation as utility. Remember, please, that the Haggadah--the Jewish text used for the yearly Passover observance--refers to matzo as the "bread of affliction, the poor bread." We are forewarned, then--tasty, possible; delicious, unlikely. That said, I do like matzo, coated with good butter and topped with a dusting of kosher or sea salt, but it is nothing to get excited about, and for some, it is cause more for merriment than sustenance. An Internet search of the viable uses for leftover matzo reveals as many jokes as recipes (uses as grout or to paste cracked tiles competes with every variant on matzo brei or matzo kugel).
This strikes me as unfair. Matzo consists of nothing more than flour and water. It benefits from no fat, no seasoning, no leavening to free it from its earthbound density. It is also, in most cases, a generic and industrially produced commercial product. What do weRead More »from 5 Things to Do with Leftover Matzo
- bon appétit magazine | Shine Food – Fri, Mar 22, 2013 3:57 PM EDT
Dara Moskowitz GrumdahlRead More »from Passover Seder: What Wine Do You Pair with Gefilte Fish?
From the Marx Brothers to Jon Stewart, for years Jewish humor has helped define American culture. Historians have often speculated that this rich vein of comedy stems from young Jewish children watching their parents try to pair wine with the Passover Seder meal. Ba dum sha!
But really: you start with pickled horseradish and gefilte fish, move on to chopped chicken liver, perhaps a sweet-and-sour-stuffed cabbage, or beef borscht, then there's a baked chicken stuffed with matzo or a ketchup-topped brisket, and somewhere in there come hard boiled eggs and charoset, that mixture of cinnamon, nuts, and fruit. This is supposed to pair with wine? Let me tell you about the best wine pairing for pickled horseradish. It's beer. So, does that mean you should give up and have beer this Passover? No! There's a solution to this problem--but it's drastic. It's really drastic.
Read more: Your New Favorite Chocolate Chip Cookie
It involves admitting that your grandparents