Photo courtesy of Lisa TrifiroBy Sam Dean , Bon Appétit
Early June is a season of fullness. Leaves that budded in March sit thick on branches, and the summer sun is held at bay by roving bands of mile-high clouds. Even in the city, you can feel the pull of parks from three blocks away.
Read More: The Best Store-Bought Ice Cream
It's easiest, in this season, to see what Emerson might have meant by becoming "a transparent eye-ball," "uplifted into infinite spaces." When the air is just a few degrees off room temperature and a small breeze comes, it's easy to feel transparent, to let the day and the light stream through you unsnagged by heavy coats or sweaty backs.
In that spirit, today's Kookery is kooky in its pursuit of transparency. Instructables user lmnopeas modified a recipe she picked up from a Vancouver chef to create Glass Potato Chips. They have the same taste and crunch as the opaque variety, but these chips are see-through. They are windows into the soul of the potato. They are very, very hard to
Blog Posts by bon appétit magazine
Photo courtesy of Lisa TrifiroBy Sam Dean , Bon AppétitRead More »from Would You Eat These See-Through Chips?
Photo by Christopher TestaniRecipe by Oliver Strand, Bon AppétitRead More »from The Fast and Easy Way to Make Fresh Tortillas
You deserve better. No, we're not talking about that guy you've been dating, we're talking about your tortillas. It's time to banish the crumbly crunchy shells and vapid flour wraps, and get down with the real deal. It not only elevates your taco, it's easy. And it's fun to smush a ball of dough. You just need a press, some masa, and some water. Oh, and our tortilla recipe.
Read More: Bon Appetit's Favorite Mexican Dishes
Step 1: Place walnut-size balls of dough on a tortilla press lined with a plastic bag (snip a 1-quart resealable bag into two pieces
Step 2: Press until tortilla is about 4" in diameter. (Keep 'em small!) Carefully peel tortilla away from the plastic.
Step 3: Toast in a hot cast-iron pan until one side is charred, 1-2 minutes; finish with 15 seconds on the other side. That's it.
Read More: How to Throw The World's Best Taco Party
2 cups (or more) masa (corn tortilla mix; preferably Maseca brand)
Credit: Matt DuckorBy Danielle Walsh, Bon AppétitRead More »from Junk Food Makeover: Healthier Pop Tarts
In our column, Junk Food Makeover, we challenge culinary nutritionist Tricia Williams to recreate iconic snacks with more wholesome, better-for-you recipes.
Forget breakfast for dessert. We eat dessert for breakfast all the time, from sugary cereals to grab-and-go toaster pastries. And Pop-Tarts are delicious, to be sure. (Are there any other brands of toaster pastries? None that register in our book.) But your average frosted strawberry Pop-Tart contains 200 calories and 16 grams of sugar per serving (plus, one serving is one pastry, even though two pastries come per package). Bear in mind, they were first put into grocery store aisles with cakes and cookies when they hit the market in 1964. Factor in their corn syrup, artificial flavoring, and dyes, and you see what we're saying: A "toaster pastry" does not a start-off-the-day-right breakfast choice make.
Read More: Junk Food Makeover: Chicken Nuggets
As usual for our Junk Food
By Mickey Rapkin, Bon AppétitRead More »from Best NYC Restaurants for Spotting Celebrities
When a hot new restaurant opens in New York, it's a safe bet that Jay-Z and Beyoncé are not far behind. Keeping that kind of wattage coming back is the real trick. Here, 10 restaurants for (celebrity) people watching.
The Spotted Pig (Photograph courtesy The Spotted Pig) The Spotted Pig
Chef April Bloomfield has made this gastropub a go-to for late-night meaty indulgence. Bloomfield is by all accounts what you call a stickler, disallowing chili-pepper pants in the kitchen and mayonnaise on the burgers; reportedly Lou Reed alone is permitted to have onions on his, and only because an errant server set a precedent. The second floor here is like Madame Tussauds, where you might see investors Jay-Z, Michael Stipe, or Fatboy Slim . . . or Courtney Love, whom owner Ken Friedman, a former music-biz exec, once famously allowed to raid Bloomfield's pantry. 314 West 11th Street, 212-620-0393
Read More: Celebrity Culinary Secrets
Andrew Carmellini's Italian tavern opened in 2009, in the Tribeca space
Image courtesy of Bon AppetitBy Rachel Sanders, Bon AppétitRead More »from The Most Creative Meals from Food Trucks
You'd be forgiven for thinking food trucks were just another flash in the dining-trends pan. But after a decade of meals on wheels, they've become a standby for their crazy levels of comfort-food fusion. John T. Edge's new Truck Food Cookbook inspired us to chart the strange creations of our nation's freewheeling kitchens.
Click here to discover Bon Appetit's favorite food truck dishes.
More from Bon Appétit:
10 Snacks You Thought Were Healthy But Really Aren't
10 Quick and Easy School-Night Dinners
25 One-Bite Appetizers
Junk Food Makeover: Healthier Chicken Nuggets
Photo by Zach DeSartBy Kay Chun, Bon AppétitRead More »from 6 Unexpected Grains to Try Right Now
"Grain salads are in ideal use for leftovers," says Food Editor Hunter Lewis, "so I always keep a container of cooked farro, quinoa, or rice in the fridge." There are two things about that statement that deserve more information. 1. Grain salads. They're healthy, they're filling, and we've got five new recipes for you to try. 2. The grains themselves. From quinoa to black rice, there's never been a greater variety of grains and grain-like power seeds available at the supermarket. Here's a rundown of six of our favorites, listed from the top of the jar to the bottom.
Red Quinoa: A complete protein, this seed contains plenty of iron and fiber too. Add 1 cup of cooked quinoa to your next batch of cookie dough for a nutritious kick.
Read More: 5 Grain Salads to Try This Summer
Basmati Rice: Prized for its floral aroma, this (very) long-grain rice never clumps, which makes it a shining star in pilafs and salads.
Black Barley: This unprocessed, coffee bean-shaped
By Bon Appétit
Crunchy, cooling, and in season, cucumbers are so right now. These inventive ideas make the most of them.
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Read More »from 4 Surprising Ways to Use Cucumbers This Summer
Photo by Christopher Testani By Oliver Strand, Bon AppétitRead More »from Veggie Tacos so Good You'll Forget About Meat
Vegetarians get shafted on taco night. While everyone else enjoys tortillas stuffed with Beer-Braised Carnitas or Cumin and Ancho Chicken, meat-free peeps are stuck with just beans and cheese for their tacos (lame). We at BA understand your strife, vegetarians, and developed an uber-flavorful charred poblano filling mixed with onions, sour cream, and all the cheese your heart desires. And it's delicious. But don't tell your meat-eating friends that--you're gonna want it all to yourself.
Related: How to Make a Vegetarian Feast
Rajas Poblanas (June 2012)
Ingredients: 2 pounds fresh large poblano chiles 1 onion, quartered, cut crosswise into 1/4-inch slices 4 garlic cloves, minced 2 teaspoons dried oregano, preferably Mexican 3/4 cup crème fraîche or sour cream 1/4 cup shredded Monterey Jack Kosher salt
Ingredient Info: Fresh poblano chiles are available at specialty foods stores, Latin markets, and some supermarkets.
Preparation: Preheat broiler, build a
By Julia Bainbridge, Bon Appétit
Here are some simple--affordable--upgrades you can use to make your kitchen into a beautiful, comfortable destination in its own right.
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Read More »from 10 Ways to Upgrade Your Kitchen (For Under $50)
by Bon AppétitZach DeSart
Cooking in parchment packets, or en papillote, yields big rewards without much effort. Just throw a few ingredients into the parcels (you can prepare most ahead of time), then let them do the work--they lock in flavor and moisture and are impressive looking, to boot. Test Kitchen Director Mary-Frances Heck broke the process down into four easy steps below.
Related: 14 Delicious Salmon Recipes
1. Fold a 14x12" piece of parchment paper in half. (The technique also works for grilling; just substitute aluminum foil.) Using kitchen shears, cut the parchment into a heart shape.
2. Arrange vegetables and herbs on one side of the paper. Top with fish. Add olive oil or butter and a splash of wine and/or broth to keep the fish moist and create a sauce. Season with salt and pepper. Brush the edges of the paper with beaten egg white for a tighter seal, if desired.
3. Working from one end, begin tightly folding the open edge of the paper.
4. ContinueRead More »from The Easy Way to Cook Fish Perfectly Every Time