The day has come. You've been prepping for weeks: candy, costumes, more candy-you've got it all thought through. Wigs on, kids armed with pillowcases, you're about to head out the door when all of the sudden you hear: GRRRR. While that growling could be coming from the guy in the werewolf costume on your porch, it's probably your stomach. Candy is dandy, but substantial it ain't. You need something filling to get you through the tricking and the treating, and since this is Halloween it might as well be scary, right? Or, like, scary good. Or-even better-scary easy. Two words: Butter. Roasted. This rich tomato sauce requires little work: mix canned tomatoes, garlic, anchovies, butter, and red pepper flakes, and toss it all in the oven. You'll have time to complete your perfect zombie look when it's roasting. And when you're done, it's done. One moreRead More »from Scary Good and Scary Easy, a Pasta for Halloween Night
Blog Posts by bon appétit magazine
- bon appétit magazine | Shine Food – Thu, Oct 31, 2013 12:27 PM EDTAudrey Bruno
- bon appétit magazine | Shine Food – Wed, Oct 30, 2013 5:28 PM EDTAlison Roman
Pumpkin seed brittle
Nonstick vegetable oil spray
1 cup sugar
½ cup light corn syrup
1 cup raw shelled pumpkin seeds (pepitas)
2 tablespoons unsalted butter
1 teaspoon kosher salt
¾ teaspoon baking soda
⅛ teaspoon ground cinnamon
¼ teaspoon flaky sea salt
See more: 25 Ways to Use SrirachaPREPARATION
SPECIAL EQUIPMENT: A candy thermometer
Spray a parchment-lined baking sheet with nonstick spray; set aside. Bring sugar, corn syrup, and 3 Tbsp. water to a boil in a medium saucepan over medium heat, stirring to dissolve sugar. Fit saucepan with thermometer and cook until thermometer registers 290°, 3-4 minutes. Stir in pumpkin seeds, butter, and kosher salt and cook, stirring often, until pale brown and thermometer registers 305°, 3-4 minutes. Stir in baking soda and cinnamon (mixture will bubble vigorously), then immediately pour caramel onto prepared sheet. Using a heatproof spatula, quickly spread out and sprinkle with sea salt; let cool.Read More »from Use Your Jack-o'-Lanterns to Make Pumpkin Seed Brittle
You're out for an intimate dinner someplace new-a friend of a friend recommended it-enjoying your meal and the oddly quaint atmosphere, when suddenly a chill runs down your spine. The hairs on the back of your neck stand up. Is it from the ash-crusted venison with dried cherry reduction, or the ashen-faced waiter with the eerie demeanor? The Zinfandel seemed spookily ethereal, but was the sommelier just a little bit…transparent? Has the waiter been unusually reserved, or has no one else spoken? And wasn't this place, way out at the edge of town, nothing but a burned-out building just a few days ago? It's possible that you're not just seeing things, but the restaurant itself is…. [scary music] HAUNTED! If you're eating at one of these restaurants, that's certainly the case. But be warned! Some hauntings are friendlier than others.
SEE MORE FROM BON APPETIT:Read More »from 7 Haunted Restaurants Around the World
10 Snacks You Thought Were Healthy But Really Aren't
Your New Favorite Chocolate Chip Cookie
- bon appétit magazine | Shine Food – Wed, Oct 30, 2013 5:15 PM EDT
Everyone knows a fun-size Snickers bar is pretty damn perfect on its own. But like so many things, it tastes 5,000 times better with beer. If you can't keep your hands out of the candy bowl, go full tilt by pairing classic Halloween candies with the perfect craft beers. No, not the can of High Life that's been stuck in the back of the fridge since January. The right beer. We came up with these pairings, but only you can figure out the right candy-to-pint ratio.
- bon appétit magazine | Fashion – Mon, Oct 28, 2013 3:38 PM EDTRachel Johnson
In the height of the celebrity chef craze and with Halloween closing in, it's time to turn to the professional kitchen for costume inspiration. Here are the essentials to emulate (or make fun of?) your favorite food personality-and you know that when people recognize your costume, you've made a foodie friend for life.Read More »from 6 Awesome Halloween Chef Costumes, from Guy to Mario to Julia
Recipe by Sarah Patterson Scott
You're crisping all wrong!Somehow, most of the over-abundance of apples each fall finds its way in a shallow baking dish with a crispy crumb topping. When it comes to apple crisp, some prefer the nuts and oats while others prefer their traditional crumb topping. But even for the most apple-crazed baker, the seemingly simple apple crisp can stump.
Senior food editor Dawn Perry dishes on the top tips for avoiding mushy, too-crunchy crisp and shares the secrets for this cozy fall favorite. And whatever you do, don't forget the ice cream.
1. MYTH: Any Type of Apple Will Work
It's always best to use a mix of apples: our test kitchen recommends using a mix of tart and sweet apples. Some blends we recommend: Pink Lady with Granny Smith; Braeburn with Golden Delicious.
2. MYTH: Skin Doesn't Make a Difference
Apples should always be peeled and cored. Don't skip this step: Leaving the skins on the apples only messes with your crisp's consistency and texture.Read More »from 7 Ways to Completely Screw Up an Apple Crisp
Applesauce, upgraded!Remember when you went apple picking last week? We do-and we're reminded of it every day when're encountered by mounds of the fruit taking over our pantries. We've made all sorts of apple treats-for breakfast, lunch, dinner, dessert, drinks (the list goes on). So what to do? Make applesauce. It might be the obvious option, but our editors have some tips to spice it up-quite literally, in fact.
1. Gimme Some Skin
Don't waste time peeling apples, says food and features editor Carla Lalli Music. Just quarter them, slice out the cores, and drop them in a pot with a splash of water, a cinnamon stick, and maybe a little vanilla. Cover the pot and cook till the apples are mushy, then put them through a food mill to remove the skins. If the skins are red-toned, they'll add flavor and a pretty pink color.
See more: 25 Ways to Use Sriracha
2. Reach for the Bottom of the BarrelRead More »from 6 Ways to Upgrade Your Applesauce
Use lumpy, bruised apples-since you're cooking them into a mush anyway, there's no
David DownieRead More »from Classic Ragu Bolognese
A certain magic happens as the beef and aromatic vegetables slowly cook down with wine, tomato paste, and broth.
2 Tbsp. extra-virgin olive oil
2 medium onions, finely chopped (about 1 1/2 cups)
2 celery stalks, finely chopped (about 1 cup)
2 carrots, peeled, finely chopped (about 3/4 cup)
6 oz. ground beef (85% lean)
6 oz. ground veal
3 oz. thinly sliced pancetta, finely chopped
1/2 cup dry red wine
3 cups (about) beef stock or chicken stock, divided
3 Tbsp. tomato paste
Kosher salt and freshly ground black pepper
1 cup whole milk
1 lb. tagliatelle or fettuccine (preferably fresh egg)
Finely grated Parmesan (for serving)
See more: 25 Ways to Use Sriracha
Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Saute until soft, 8-10 minutes. Add beef, veal, and pancetta; saute, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock
We've said it before, and we'll say it again: it's now slow-cooked food season. While we usually tend toward our Dutch ovens for things like chili, braised chicken, and pulled pork, we totally understand the "set it and forget it" appeal of a plugged-in slow cooker. But people often take that mentality too literally and screw up what could be a deliciously low-and-slow-cooked meal. We asked senior food editor Dawn Perry how to make the absolute worst crock pot dish ever-i.e., how to avoid making mistakes and instead produce tender, delicious meat and absolutely no mushy vegetables.
1. Use the leanest meat you can find
Lean meat cooked for a long time-no matter what the temperature-gets tough and stringy. Big hunks of fatty meat like short ribs and pork shoulder work best in a crock pot. The fat will keep the meat moist, and the slow cooking breaks down the connective tissue that makes those types of cuts tough. So with a slow cooker, fatty meat = good.
2. Throw your meatRead More »from 6 Crock Pot Mistakes You're Making
Profitability and stunning global expansion aside, now is not an ideal time to be a fast food corporation. Recent studies link fast food prices to child obesity rates, and this past summer thousands of employees of national chains like McDonalds and Burger King staged protests in 60 U.S. cities. Striking for better wages, the demonstrations were part of a yearlong campaign for labor rights in the service sector.
Fortunately, for conscientious diners who are short on time but long on principle, many quick-service eateries-from an upstanding national burger chain to a Civil Rights landmark in Washington, D.C.-are dedicated to both high-quality ingredients and workers' rights. Here are 10 places to feel good fast.
SEE MORE FROM BON APPETIT:
Read More »from 10 Fast-Food Joints that Treat Their Workers Well