Marilyn He
It's Thursday night. You're craving spicy noodles. So you reach for the delivery menu from your favorite Thai place. But wait! Stop! Hold the phone! (Literally.) There are a couple of reasons you don't want delivery.
Read More: Easy Ways to Upgrade Instant Ramen Noodles
Reason #1: Stir-fried noodles are best right out of the pan, soft and steaming. A ride in a car or on a bike will give them a slightly old, crusty texture.
Reason #2: It will take the restaurant way longer to process your order, cook your noodles, and send it to your house than it would take to make the dish yourself. It's about 15 minutes, start to finish.
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Reason #3: You have a wok sitting in a cupboard that you insisted was a "kitchen necessity," and you've never used it. Time to back up that claim and cook up this noodly Thai dish like a pro.
So put down the delivery menu and get to wok! (Forgive us the bad pun!)
Get the recipe: Hot pepper noodles
Blog Posts by bon appétit magazine
Are These the Best Sandwiches in the World?
By bon appétit magazine | Shine Food – Wed, Mar 20, 2013 5:43 PM EDT
Read More »from Are These the Best Sandwiches in the World?
The sandwich is, at heart, a humble creation: two slices of bread, with stuff in between them. We eat sandwiches all the time--good ones and great ones and less good ones that are still pretty good--and think nothing of it. The sandwich is simply always there, ready to be made--or bought--and consumed.
But some sandwiches are something else. Some sandwiches--yes, those basic combinations of bread and stuff--are worth not merely seeking out at your local deli or recreating in your kitchen. These are the sandwiches for which you'd renew your passport, buy a last-minute plane ticket, and endure the savageries of international flights or at least an interstate road trip. They are the sandwiches dreams are made of. No, wait, that's backward: They are the dreams sandwiches are made of.
Read More: Easy Ways to Upgrade Instant Ramen Noodles
This month, we asked our editors a simple question: What sandwich would you get on a plane for? Their answers are below, but we'd also like to put theAdam Rapoport
Read More »from In Praise of Manischewitz
Credit: Erik S. Peterson
Pretty much every Seder I've been to, someone shows up with a bottle of wine that's kosher for Passover and he or she lets everyone else know how good it is. Like, not just good-for-Passover good, but good, period!
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Thing is, I've got all year to drink good wine. Passover is the one night when I can ignore taste and can reach again and again (and again) for the Manischewitz.
Yes, I get that it basically tastes like Welch's grape juice. But you know what? I like grape juice. And I like grape juice that's got 11 percent alcohol--makes the Seder just breeze on by. Plus, my mom still breaks out the same silver biblical-looking Passover chalices that we've had since the '70s, so no one can ever tell how much wine is (or isn't) in them. She pours the rectangular bottle of Manischewitz into a cut-crystal decanter, too, which gives the whole evening a Dean Martin sort of feel.
Read More: Easy Ways to Upgrade Instant RamenSam Dean
Read More »from Why You Can't Drink Saltwater
A few days ago, Lockheed Martin, of the military-industrial complex, announced that its scientists had come up with a super-thin, super-strong saltwater filter.
Exciting stuff! And no, this filter isn't for some kind of avant-garde Nordic Food Lab coffeemaker (though that could be cool): it's for turning seawater into freshwater. Which, if you've been reading any of the doomsday reports on our future, might be useful once we start running out of drinkable water and everything goes all Mad Max.
Read More: Easy Ways to Upgrade Instant Ramen Noodles
Right now, there are two main ways of desalinating water: evaporation and "reverse osmosis," a long way of saying "shoving saltwater through a filter." Evaporation works like you'd expect--you just heat the saltwater up and capture the freshwater that floats away. But because of the huge amount of energy it takes to boil all that water, it's pretty much only used by countries in the Middle East where there's more crude oil to burnRigatoni with Spicy Calabrese-Style Pork Ragù
By bon appétit magazine | Shine Food – Mon, Mar 18, 2013 4:39 PM EDTSara Jenkins,
Any short, tubular pasta will work with this meaty ragù. We used sedanini ("little celery") on the cover, but easier-to-find rigatoni and penne are great, too.
Read More: Easy Ways to Upgrade Instant Ramen NoodlesIngredients
1 medium onion, quartered
1 carrot, peeled, cut into 1-inch pieces
1 celery stalk, cut into 1-inch pieces
4 garlic cloves
2 teaspoons fresh oregano leaves
1/4 teaspoon crushed red pepper flakes
1/2 cup coarsely chopped flat-leaf parsley, divided
1 28-ounce can whole peeled tomatoes
1/4 cup olive oil
1 pound hot or sweet Italian sausage, casings removed
1 pound ground pork
Kosher salt, freshly ground pepper
1 tablespoon tomato paste
1 pound mezzi rigatoni or penne rigate
3/4 cup finely grated Parmesan or Grana Padano plus more
PREPARATION
Pulse onion, carrot, celery, garlic, oregano, red pepper flakes, and 1/4 cup parsley in a food processor until finely chopped; transfer to a small bowl and set aside. Purée tomatoes with juicesRead More »from Rigatoni with Spicy Calabrese-Style Pork RagùSt. Patrick's Day Recipes: Cooking with Lucky Charms
By bon appétit magazine | Shine Food – Thu, Mar 14, 2013 6:10 PM EDTBy Danielle Walsh
When I was a kid and fueled by sugary cereals each morning, I'd be pleased as punch if Lucky Charms showed up in my bowl. I'd ask my parents for my cereal dry, pick out all the satisfyingly crunchy marshmallows as if digging for actual gold, then finally ask for milk to down the "boring part" (a.k.a. the super-sweet Cheerios-esque pieces). Now I'm a grown-up and have switched to a healthier (yet admittedly more boring) breakfast of yogurt or oatmeal. But Saint Patrick's Day is as good an excuse as any to eat the magically delicious cereal, though in a different way than when I was a kid. Here are 10 recipes that make use of the colorful cereal, from pancakes to ice cream to martinis (which, admittedly, might be a little sacrilegious). And for most, we still get to pick out all the charms.
25 New Ways to Use Sriracha
Snack You Thought Were Healthy But Really Aren't
Easy Ways to Upgrade Instant Ramen Noodles
Read More »from St. Patrick's Day Recipes: Cooking with Lucky CharmsShould You Splurge or Save on These Common Kitchen Tools?
By bon appétit magazine | Shine Food – Tue, Mar 12, 2013 11:02 AM EDTWhen it comes to kitchen tools and gadgets, it can be hard to decipher which are worth the splurge and which are good on the cheap--especially if you're stocking an arsenal from scratch. We asked the Bon Appetit test kitchen to give us the dish on whether to shell out or cut back on things like nonstick pans, thermometers, vegetable peelers, and more. Check it out in the slideshow.
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Snack You Thought Were Healthy But Really Aren't
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Read More »from Should You Splurge or Save on These Common Kitchen Tools?
Photograph by Michael Graydon and Nikole HerriottBy Bon Appétit
Lemon-Buttermilk Bundt CakeRecipe by Alison Roman
8-10 servings
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Ingredients
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour plus more for pan
1 tablespoon baking powder
2 teaspoons kosher salt
2 1/2 cups sugar
Finely grated zest of 8 lemons (about 1/2 cup)
4 large eggs
1 cup buttermilk
3/4 cup apricot or peach preserves
1/4 cup fresh lemon juice
Special Equipment
A 12-cup Bundt pan
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PreparationPreheat oven to 350°. Butter and flour Bundt pan; set aside. Whisk baking powder, salt, and 3 cups flour in a medium bowl. Combine sugar and lemon zest in a large bowl; using your fingertips, rub together until lemon sugar is well blended.
Add 1 cup butter to lemon sugar. Using an electric mixer on high speed, beat until mixture is light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and
Read More »from Lemon-Buttermilk Bundt CakePork Chops and Squash with Pumpkin Seed Vinaigrette
By bon appétit magazine | Shine Food – Fri, Mar 8, 2013 3:10 PM EST
Photo by Brian W. FerryPork Chops and Squash with Pumpkin Seed Vinaigrette
There's no need to peel acorn, kabocha, or delicata squash; their skins are tender and edible, and add extra color and texture to the dish.
Recipe by Chris Morocco4 servings
Active: 30 minutes
Total: 50 minutes
Read More: Your New Favorite Chocolate Chip Cookie
Ingredients2 tablespoons shelled pumpkin seeds (pepitas)
3 pounds winter squash (such as acorn, kabocha, delicata, or butternut), halved, seeded, cut into 1-inch wedges
5 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
4 1-inch-thick bone-in pork chops
1/2 small garlic clove, finely grated
3 tablespoons coarsely chopped fresh cilantro plus leaves for garnish
2 tablespoons (or more) fresh lime juice
PreparationPreheat oven to 425°. Spread out pumpkin seeds on a large rimmed baking sheet. Toast, tossing once, until just beginning to darken, about 4 minutes. Let cool. Coarsely chop; set aside.
Toss squash with 1 tablespoon oil on a
Read More »from Pork Chops and Squash with Pumpkin Seed VinaigretteRecipes by Teri Tsang Barrett, Bon Appétit
Economy-size bags of frozen peas are the station wagons of the frozen vegetable aisle: They're dependable and efficient, in that they're always ready to go when your pantry-pulled supper needs something green, and they're done cooking in 2 to 3 minutes, tops. Here are 10 recipes that will leave you asking for "more peas, please!"
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Easy Ways to Upgrade Instant Ramen Noodles
Your New Favorite Chocolate Chip Cookie
Spring Vegetables: 26 Ways to Eat 'Em
Top 20 Best-Tasting Burger Recipes
Read More »from 10 Things to Do with Frozen Peas
