Blog Posts by bon appétit magazine

Bon Appétit Archivesby Matthew Ehrlich, Bon Appétit

Losing a copy of an old recipe can be heartbreaking--especially if said recipe predates the dawn of the age of the Internets.

At Bon Appetit, we understand this. So, we have a team of eager interns ready to scour our archives for the long-lost recipes requested by you, dear readers. The more details that you remember about a recipe, the better luck we have finding it (issue dates are a welcome bonus, that's for sure, but even without them, sometimes we can do it!). Most of our recipe requests come from the last decade, with a few dating to issues in the mid 1990s.




Related: 13 Flavorful Spring Pasta Recipes

That's why we have been astounded by a barrage of requests in the last few weeks for a Pasta Primavera recipe that appeared in the May 1979 issue. That's right: The most requested recipe this month is more than three decades old.

We're sure that this dish is delicious (it's packed with cauliflower, zucchini, and asparagus, after all) but the volume of

Read More »from A Retro Pasta Recipe is Popular Again

Courtesy Uchy Restaurant, Houston

by Bon Appétit

This post is the debut the BA Top 10, a monthly roundup of the best new restaurants, bars, and more--in a single category. Today, we look at America's best new sushi spots.

Ramen shops and izakayas may get all the buzz when it comes to eating Japanese, but we'll always be suckers for a great sushi place. There's something almost cleansing about a simple, exquisitely fresh piece of fish prepared with a minimal amount of fuss. And with all the sustainable varieties of seafood showing up on menus lately, eating sushi can be a reminder that we haven't totally fished out the oceans--yet. Here, in alphabetical order, are our picks for the best new sushi places across America.

Related: 10 Authentic Japanese Recipes

1) ARAMI Chicago
It's Hawaii by way of Lake Michigan as chef Byungkyu Park prepares a wide selection of superfresh fish with tropical visual flourishes. Think fresh flowers and seashells, all under a vaulted wood and glass ceiling.

What to Order: Read More »from The 10 Best New Sushi Restaurants in America

by Julia Bainbridge, Bon Appétit

There are some tried-and-true gifts on this list. A candle, for example. (Granted, it's the most luxe candle of them all.) And a garden rake, for those green-thumbed Moms out there. (This one comes from British designer/food writer Sophie Conran.) But we've also got herbs you can grow in a tin (perhaps Mom's an apartment-dweller?), moisturizer made by a primo olive oil producer, and a chic coffee sleeve made by a crafty guy named Jimmy Choo. Here's what we're giving Mom this year--maybe you will, too.

Matt Duckor1) Is it wrong to buy one for mom and one for yourself? With this platter, we might not care. High Street Market Large Blue Calico Platter, $78; highstreetmarket.com










Related: 18 Recipes for Mother's Day Brunch

Matt Duckor2) "Just add water" never rang so true. Pop open the lid, add some water, set the can on the windowsill, maybe talk to it a little bit, and pretty soon, you've got basil. Grow your own basil garden or chilli plant in a tin, $8 each;

Read More »from 10 Mother's Day Gift Ideas

Ashley Rodriguezby Emily Fleischaker, Bon Appétit

We're going to talk you through this. Every. Single. Step. It's so worth it. Ready?










STEP ONE
Figure out what you're going to cook. We've taken care of you by assembling a menu she will love:

THE MENU

Brochettes of Melon, Prosciutto, and Fresh Mozzarella

Roasted Asparagus Soup with Spring Herb Gremolata

Cacio e Pepe pasta

Mom's Blender Chocolate Mousse with Lemon Cream

Assuming you're cooking for four...the pasta only serves two so double it. The soup makes extra (fine, leftovers are like a secondary present for Mom).

STEP TWO
This menu does require a blender and a few other things. So before you commit, make sure you've got the following:

THE EQUIPMENT

-A medium saucepan
-Pots for boiling the pasta and reheating the soup
-A saute pan for finishing the pasta
-A cheese grater
-A blender for both the soup and the chocolate mousse
-A small food processor (If you don't have it, not

Read More »from Mother's Day Brunch: A Fool-Proof Cooking Guide for Dads

by Danielle Walsh, Bon Appétit

First off, we just found out that Jean-Georges Vongerichten has an Instagram account. Now if that isn't proof that this social network has blown up, we don't know what is. Forget being acquired for $1 Billion by Facebook: @chefjgv is putting up photos of Eric Ripert and Martha Stewart toasting each other.

Instagram makes a food photographer out of everyone, from your friend who only eats fast food to technologically-savvy chefs. There's a lot of noise to sift through to find the good stuff. But rest assured, there are certain chefs, writers, photographers, and others who go above and beyond with the quality of their shots. After creating our own account yesterday (check it out!), we scoured the insta-verse and found 15 of the best, most drool-worthy foodiegram feeds you need to follow. So bust out those smart phones and start gawking.

See also: 22 Delicious Brunch Recipes

@alice_gao1) @alice_gao
We just want to jump right into this

Read More »from 15 Best Instagram Accounts for Food Lovers

by Joanna Sciarrino, Bon Appétit

Buying organic food might just seem like the latest food trend, but there's more to it than just a USDA branding and a higher price tag. Pesticide use is so common in farming today, it's difficult to gauge precisely how much harmful chemicals we (and our children, who are even more at risk) could be ingesting on a daily basis. The benefits of going organic are widely contested because the results of many studies have produced inconclusive results. But if buying organic produce could help us reduce chemical exposure to ourselves and our children even a little, why wouldn't we err on the side of caution every time? Oh right, money. 'Cause it's darn expensive!

Related: Five Nights of Family Dinners for $20

To help us call the shots on when it's important to buy organic, we turn to the Environmental Working Group. The nonprofit organization specializes in research on toxic chemicals used in agriculture, and publishes an annual list of

Read More »from Buying Organic: Is it Worth It?

by Bon Appétit

Flowers are nice, but Mother's Day calls for an extra something. Like finger sandwiches! We say celebrate Mom this coming weekend with an elegant springtime tea. With our do-ahead tips, these three recipes will be no sweat for you--and special for her.

Tips
-Prep and chill the herb butter, crab mixture, and egg salad up to 8 hours ahead.

-Arrange finger sandwiches on a space-saving tiered stand or pretty serving platters. Then drape plastic wrap over the prepared sandwiches until serving. It'll keep the bread from drying out.

Related: 16 Flavorful Spring Pastas
Marcus NilssonSesame-Crusted Crab and Mango Tea Sandwiches
1/4 cup plain yogurt
2 tablespoons vegetable oil
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon freshly ground black pepper
1/2 pound lump crabmeat (picked over)
1/2 cup mango, finely diced
16 slices Pullman or white

Read More »from An Elegant Mother's Day Tea Party

by Bon Appétit

When made with fresh lime juice--and without triple sec--the Margarita is a revelation. We shared our four steps to making the best-ever classic version. But for those of you who are into bucking tradition, why not shake up the drink with these feisty new flavors?


Zach DeSartFruity
Muddle 3 blackberries with agave syrup in a cocktail shaker until berries are lightly crushed and juices are released. Continue with our classic recipe.

How to Make Better Guacamole









Zach DeSartSpicy
Muddle 2 thin rounds jalapeno with agave syrup in a cocktail shaker until peppers begin to fall apart. For a less spicy version, remove the seeds first. Continue with recipe.

20 Delicious, Authentic Mexican Recipes









Zach DeSartBright
Steep 1 hibiscus tea bag or 1 tsp. dried hibiscus flowers with 4 oz. hot water for 10 minutes. Discard tea bag and let tea cool. Gently spoon some tea over the classic margarita, forming a red layer on top.

And hey, you frozen Margarita drinkers: You can turn any of

Read More »from Fruity and Bright Flavored Margaritas