by Jason Kessler, Bon Appétit
Romulo YanesWelcome to The Nitpicker. Jason Kessler loves to complain almost as much as he loves to eat. Join him on his journey through the imperfect universe of food.
There's a restaurant near my house in LA called Native Foods. It's busy every time I walk by. While other places struggle to bring in customers, this one is exploding, and not just in my neighborhood. In the past year, Native Foods has gone national. And guess what: It's completely vegan. No meat, no dairy, no animal products whatsoever. And it's not the only example of the vegan takeover.
10 Healthy French Fry Alternatives
Meat- and dairy-free restaurants are all the rage these days, and a lot of carnivores are devoted customers. That's all fine with me. The only problem is, many people add vegan food to their weekly routine because they assume it's healthier. Those people are wrong and I'm sick of people thinking that all vegan food is healthy.
Some vegan food IS good for you. Vegetables, beans,
Blog Posts by bon appétit magazine
by Jason Kessler, Bon AppétitRead More »from Is Vegan Food Really Healthier?
Photo by Zach DeSartby Bon Appétit
Cocktail geeks may swoon at the first sip of an expertly calibrated Manhattan or go on and on about the balance of a proper Martini, but we're ready to bestow a little love on one of the best libations north or south of the border: the Margarita. It's time you learned how to make one the right way. Margaritas concocted with store-bought sweet-and-sour mix (or, worse, a popular diet brand) arrive DOA: a sad glass of sugary water. When made with fresh lime juice, however, the Margarita is a revelation. We're serious about ridding the world of bad Margaritas, so here is our definitive recipe and everything else you need to know to master this summer's go-to cocktail.
The Recipe: The Perfect Agave Margarita
- Kosher salt
- 2 lime slices or wedges
- 1/4 cup tequila blanco
- 2 tablespoons agave syrup (nectar)
- 2 tablespoons fresh lime juice
- Pour some kosher salt into a small dish.
by Melissa Lippert, Bon Appétit
When that hankering for salty french fries hits, we've got you covered. Make these five low-cal- but still delicious- treats instead!
Laura Loesch-QuintinSweet Potato Fries with Sriracha Crème Fraîche
3 large sweet potatoes, cut into wedges or rounds
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup crème fraîche
1-2 teaspoons Sriracha
Preheat oven to 400°. Place sweet potatoes on a baking sheet and drizzle with oil; season with salt and pepper. Toss to coat and spread out in a single layer. Roast until golden brown and slightly crispy, 25-35 minutes.
Mix crème fraîche and Sriracha in a small bowl. Serve sweet potato fries with Sriracha crème fraîche for dipping.
25 Ways to Use Sriracha
Laura Loesch-QuintinCrispy Apple Chips with Sage and Maple-Vanilla Yogurt Dip
IngredientsRead More »from 5 Healthier Alternatives to French Fries
2 medium to large crisp apples (such as Granny Smith or Crispin)
Grapeseed oil (for frying)
1/3 cup fresh sage
Conde Nast Digital Archiveby Elizabeth Gunnison, Bon AppétitRead More »from Is Homemade Tomato Sauce Worth the Effort?
In our column Fake It or Make It we test a homemade dish against its prepackaged counterpart to find out what's really worth cooking from scratch.
Authentic, flavor-packed marinara starts with an elderly Italian woman puttering around her kitchen as something simmers away on the stove, and ends with your attempt to recreate that scenario. Right? That imagery has driven me, at least, to avoid pre-made sauces assiduously over the years. Anyone reading this website surely believes that marinara should be made by hand, and that any cook worth her salt would never, ever look to a jarred, mass-market substitute. But given the conceit of this column (and that most homemade tomato sauces use canned tomatoes as a base with the simple additions of onions), I set out to determine whether my kitchen time is being misspent conjuring Nonnas.
See also: 10 Healthy French-Fry Alternatives
The Contenders Barilla's Traditional Marinara Sauce vs. Nancy Silverton's
SuperStock/ Corbisby Tricia Williams, Bon AppétitRead More »from 9 Foods to Eat to Slim Down for Summer
Wake up call: You just took your summer wardrobe out of storage, and daaaamn those shorts are short! Time to whip that beach bod into shape. But getting flat abs or losing the butt jiggle (sorry we said that) requires more than just a gym membership--you have to eat to your advantage, too. Everyone focuses so much on what you shouldn't be eating, and not enough on what you should consume to help slim down for the warm weather (yes, you're allowed to eat during this process). We consulted nutritionist Tricia Williams for a list of the best foods to help you shed pounds, get rid of bloating, and limit the awkwardness when you're hanging out 90 percent naked this summer.
1) Pineapple & Papaya These powerhouse fruits are high in digestive enzymes, which help break down food quickly. In fact, most digestive enzymes you can buy in a store are derived from one of these two fruits, so why not eat the whole food? For the best results, eat 2/3 cup papaya and 1/3
- bon appétit magazine | Shine Food – Wed, Apr 25, 2012 1:49 PM EDT
Conde Nast Digital Archiveby Andrew Knowlton, Bon AppétitRead More »from The Easy and Delicious Cake that Anyone (Yes, Anyone) Can Master
There are two kinds of cooks: those who bake, and those who become paralyzed at the thought of precise measurements, gentle folding, and offset spatulas. I'm the second type. My baking failures are numerous, but quick breads I can do. I like to think of my current obsession, French yogurt cake, as a healthier pound cake with a bit more going on (thanks to yogurt and lemon zest). How easy is it to make? Put it this way: It's often the first dessert French children learn to prepare. But it doesn't taste easy. For a while there, I was baking a loaf a week to have on hand for a sweet breakfast (yes, breakfast; it's even better a day old), an afternoon snack, or a last-minute treat for a crying three-year-old. I'm pretty sure my daughter thinks I buy it at the pastry shop down the street from our apartment. Not bad for someone who doesn't bake.
French Yogurt Cake
Think of this as a healthier pound cake with a bit more going on (thanks to yogurt and lemon
by Bon Appétit
Just like your best-fitting blazer or little black dress, comfort foods are classics because you know in advance how well they will be received. But if you ask us, tweaking the tried-and-true has even more appeal. And while finding another go-to garment could take weeks of shopping, upping your comfort food game is easy. Why? Because we've done the work for you.
We've turned to some of our favorite restaurant trends to give standbys like meatloaf and mac and cheese a cool new dose of flavor.
See also: 10 Healthy French Fry Alternatives
Romulo YanesThe Classic: Meatloaf
The Twist: Hoisin-Glazed Meatloaf Sandwiches
Delicious on its own, this thoroughly modern meatloaf takes on a terrine-like texture when chilled overnight, just right for deluxe open-face sandwiches with a banh mi-like flavor profile.
3/4 cup hoisin sauce
1/2 cup unseasoned rice vinegar
1 1-inch piece ginger, peeled, minced
1 garlic clove, minced
MeatloafRead More »from 5 New Twists on Classic American Dishes
Jonathon Kambourisby Bon AppétitRead More »from 6 Great Summer Buys for Your Backyard
At BA we think beyond the kitchen, because where you cook and eat is also where you entertain, relax, and live. All this week we're sharing simple ways to refresh and recharge your home for Spring
So far we've talked rugs and walls and made a few suggestions for the living room, now it's time to take it outside. Yes, your backyard is as important as any room in your house, so put some thought into it. Here are six new ways to get excited about hanging in the great outdoors.
1. Rough-hewn vases (pictured above) give blooms even more organic appeal. $13-$15; target.com for locations
2. Just twist this birchwood-and-metal device--invented in 1952--to produce chirpy, birdlike sounds. "Audubon" bird call, $9; hickorees.com
See also: How to Arrange Flowers like a Pro
3. Want to get your kid to drop the Nintendo DS? Throw one of these up in the backyard. The Original Tree Swing, $45; hickorees.com
4. These handcrafted Japanese scissors are ideal for gentle trimming. Tajika
Diane Fieldsby Bon AppétitRead More »from Quick Tips for Making a Better Bouquet
At BA we think beyond the kitchen, because where you cook and eat is also where you entertain, relax, and live. All this week we're sharing simple ways to refresh and recharge your home for Spring.
So far we've talked rugs and walls, made a few suggestions for the living room, and addressed the backyard. Now it's time for flowers, which can (and should) go in any and every room of the house. Step one: Put down the Baby's Breath. Yes, skip frouffy super-market bouquets in favor of a simple, pro-style arrangement:
See also: 12 Light and Creative Spring Salads
1) Buy a few bunches of one kind of flower. Get more than you think you'll need--you want to really pack them into the vase.
2) Peonies, tulips, and daffodils are lovely, easy to find, and have been our favorites this season.
3) Remove the leaves (yes, all of them) and cut stems short enough so the heads are flush with the rim of the vase.
4) Speaking of vases, anything goes. We like using mason jars and antique
Kimberly HasselbrinkIn our column, Junk Food Makeover, we challenge culinary nutritionist Tricia Williams to recreate iconic snacks with more wholesome, better-for-you recipes.Read More »from Junk Food Makeover: A Healthier Chocolate Frosty
Wendy's signature frozen dairy treat has seen many iterations--the Frosty Float, the Frosty-cino, the Coffee Toffee Twisted Frosty, even the (surprisingly recent) Vanilla Frosty. But the classic chocolate shake has been on the menu since 1969, satisfying our munchies and spiking our blood sugar for nearly half a century. Any real American knows the intensity of a Frosty craving. But occasionally we'd love to sip on something without worrying about the approaching swimsuit season (is that too much to ask?). So we challenged Junk Food Makeover nutritionist Tricia Williams to lighten up this fast food treat.
See also: Junk Food Makeover- Healthier Chicken Nuggets
"I was fully expecting the Wendy's Frosty to taste like some frozen chemical slush, but was surprised at how delicious it was," admits Tricia. "Sugar makes