Photo by Leela CydBy Charlotte Druckman, Bon Appétit
Just when you think a cookie couldn't get more sinful, you discover it carries a healthy secret.
It began with breakfast. Bob's Red Mill Organic 7 Grain Pancake/Waffle Mix, to be precise. Before Kim Boyce and her husband, Thomas, left Los Angeles--she was on pastry duty at Campanile, while he led the galley at Spago--and headed to Portland, Oregon, they found themselves dealing, simultaneously, with a new baby and a kitchen remodel. Unable to break the habit, Boyce took to baking at home to keep busy. "It was so much sugar and flour, I couldn't believe it," she recalled. This realization was particularly jarring as she looked for "convenient but healthy items" to feed her daughter. As the construction got under way, Boyce had to get creative with an electric hot plate; ergo, pancakes. As she was pulling her ingredients out of the fridge, she spied some beet-apple puree she'd made for the wee one and threw it into the batter. "They turned this
Blog Posts by bon appétit magazine
- bon appétit magazine | Holiday Entertaining – Wed, Dec 12, 2012 2:41 PM EST
Photo by Leela CydBy Charlotte Druckman, Bon AppétitRead More »from Secretly Healthy Whole-Grain Chocolate-Chocolate Cookies
Photo by Ashley RodriguezBy Alison Roman, Bon AppétitRead More »from 4 Most Common Sugar Cookie Mistakes
Unlike many things in the baking world, sugar cookies are meant to be foolproof. They don't have much butter or leavening, so they'll keep their shape when you roll out the dough and cut them. They're sturdy enough to be handled and decorated, but soft and delicious enough to be a Christmastime dessert staple. But there are still ways to totally mess them up. Assistant food editor (and resident baking goddess) Alison Roman gave us the skinny on the most common sugar cookie mistakes.
1. Roll Out the Dough Too Thin or Too Thick
If you roll this dough out even a little too thin, they'll become fragile. Not good if you're having a cookie-decorating party. But if you roll the dough out too thick, then they won't cook through and become dense and, honestly, pretty gross. The ideal thickness to roll out your sugar cookie dough is about 1/4"--that way, they'll be tough enough to be handled and decorated, but thin enough to stay a little crunchy.
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By Adam Rapoport, Bon AppétitRead More »from Adam Rapoport's Famous Latke Recipe
I got my latke recipe from my mom, Maxine Rapoport, who got it from her mom, who, I'm pretty sure, got it from her mom. So I guess you could say it's a family heirloom. But when I moved to New York and began hosting my own Hanukkah dinners, I started toying with it. I wondered if I could get the latkes even crispier on the outside, and more flavorful. I did my research. My good friend Mitchell insisted that the key to great flavor lay in the onion-to-potato ratio, so I upped my Vidalia count. Good call: The onions introduced a subtle sweetness. I fried the pancakes in a mixture of schmaltz and vegetable oil because, well, chicken fat delivers taste. And I added a step that my mom never bothered with: wringing the water from the grated potatoes for the crispiest latkes possible. Then, instead of packing the potato mixture into patties, I spooned it into the pan, producing crunchy, craggy edges. Are these latkes different from what I grew up eating? Yes.
Photo by Ashley RodriguezBy Bon AppétitRead More »from Your New Favorite Vanilla Roll-Out Cookie
Somewhere down the line, "vanilla" became a synonym for "boring." Which is an unfair rap because, one, it comes from some of the most exotic places in the world, and two, it tastes so damn good.No
So when you bring out a tray of these festively decorated vanilla roll-out cookies, you could wear a pith helmet and jodhpurs... or you just watch everyone's faces as they vow never to equate "vanilla" with "boring" again.
Read More: Bon Appétit's Favorite Winter Appetizers
Vanilla Roll-Out Cookies
Recipe by Dorie Greenspan
Makes about 40 small or 15 large cookies
For a lemony twist, reduce the vanilla extract to 3/4 teaspoon and add 1 1/4 teaspoons finely grated lemon peel.
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup sugar
1/4 teaspoon salt
1 large egg
1 1/4 teaspoons vanilla extract
2 cups all purpose flour
Sprinkles or other sugar decorations (optional)
Royal Icing (optional)
Using electric mixer, beat butter
Photo by CN Digital StudioBy Bon AppétitRead More »from 5 Foods You Should Splurge on at the Supermarket
We promise: spend a little extra on these items and it will make a world of difference to your cooking--and your happiness. No joke.
When picking up chicken, buying organic makes a difference. Not only are you avoiding consuming antibiotics (gross), but the flavor is far superior. "That old saying 'it tastes like chicken' means is tastes like nothing," says Bon Appetit Deputy Food Editor Janet McCracken. "This tastes like chicken should taste."
From Whole Foods: About $5.00, whole chicken, uncooked
From Food Emporium (non-organic): Chicken: $3-5, about .88 per pound
Read More: 28 Delicious Thanksgiving Side Dishes
2. Olive oil
Put some money towards the primo stuff for finishing dishes--not for cooking them. There are so many good ones on the market, but one national brand that McCracken likes that's not even that expensive is Columela. It's important to keep in mind that olive oils can range from tasting buttery and mild to being pungent
Photo by Romulo YanesBy Bon AppétitRead More »from Fragrant Kerala-Style Beef Stew
Kerala-Style Beef Stew
Recipe by Asha Gomez
active: 25 minutes
total: 1 1/2 hours
This fragrant coconut milk-based curry from chef Asha Gomez of Atlanta's Cardamom Hill delivers big flavor with very little work. "It's a complete meal, a one-dish wonder," Gomez says.
3 tablespoons vegetable oil, divided
1 1/2 pounds beef chuck, cut into 1" pieces
1 teaspoon coarsely ground black pepper plus more for seasoning
5 garlic cloves, chopped
3 serrano chiles, seeded, chopped
1 1x1-inch piece ginger, peeled, thinly sliced
1 teaspoon ground turmeric
3 cups low-salt chicken broth
1/2 pound small carrots, scrubbed or peeled, halved lengthwise
1/2 pound baby red-skinned potatoes (about 1 1/2"-diameter), halved, or quartered if large
1/4 pound frozen, thawed pearl onions, halved
2 cups canned unsweetened coconut milk
Canned unsweetened coconut milk is sold at Indian, Latin, and Southeast Asian
A food mill or ricer is the key to fluffy spuds.By Mary-Frances Heck, Bon AppétitRead More »from Avoid These Common Mashed Potato Mistakes
Po-TAY-to, po-TAH-to, right? Not when it comes to smooth, fluffy mashed ones. There are a lot of things that could go wrong: they're too lumpy, too gluey, too cold, too bland. We chatted with BA Test Kitchen director Mary-Frances Heck to find out where home cooks go wrong and how to avoid lackluster spuds on Thanksgiving. Her advice--plus some tips for heating up do-ahead potatoes--below.
1. Use One Kind of Potato
You want a 50/50 mix of waxy potatoes, such as Yukon Gold, and starchy potatoes, such as Russet and Idaho. Starch absorbs butter and cream while giving the potatoes a fluffy, whipped texture. Waxy potatoes have good flavor but can get wet and gluey if they're the only potato in the mash.
Read More: 28 Delicious Thanksgiving Side Dishes
2. Don't Wash Your Potatoes
It may sound obvious, but sometimes people just peel their potatoes without washing them first. POTATOES ARE DIRTY. Avoid getting specks of dirt in your spuds by
- bon appétit magazine | Holiday Entertaining – Tue, Nov 20, 2012 11:20 AM EST
Courtesy photo By William Bostwick, Bon AppétitRead More »from Forget Wine: Beer is the Best New Thanksgiving Drink
The Thanksgiving table is defined by a golden turkey, a white tablecloth, family angst, and a festive bottle of...beer? That's right. The holiday's American roots and patchwork of flavors suit it to craft brew, which is often more versatile than wine and always more humble. Luckily, the best craft beers come in large-format packages that are worth showing off at the table.
Often fermented a second time in the bottle, like Champagne, beers such as wits (white beers) and saisons (farmhouse ales) are extra-bubbly, which means that the heavy, oversized glass and cage-reinforced cork serve a practical purpose. But the bottle is symbolic, too, of a beer to savor and, more important, to share. Maybe that's why extra-large beers--whether wax-dipped, foil-wrapped, corked, or all three--look so good. These big bottles hold brews that are often strongly flavored and just plain stronger than their lower-alcohol 12-ounce siblings. So treat them like wine. (Smaller
By Bon Appétit
If your ideal Thanksgiving feast hinges on a ladle-full of hot gravy cascading over slices of turkey or soaking into a mountain of mashed potatoes (and really, whose doesn't?), then this post is for you. Our feeling? Gravy doesn't need to be complicated, but it does need to be perfect.
The first and most important thing to know is that good gravy begins with good stock. At least one day (and up to four days) before the feast, make your own rich turkey stock. Use our Do-Ahead Turkey Stock recipe (in a pinch, you can use store-bought low-salt chicken broth, but the results with homemade are incomparable).
When you're ready to make the gravy, bring 4 cups stock to a boil in a medium pot. (We give these measurements based on a recipe that serves 8-10.) Remove from heat and keep warm. Then follow these steps:
More from Bon Appétit:
Read More »from How to Make Perfect Gravy
Photo by Christopher TestaniBy Mary-Frances Heck and Victoria Granof, Bon AppétitRead More »from Avoid These 6 Common Stuffing Mistakes
It may seem that turkey is best left in the hands of a pro, that gravy takes finesse, and mashed potatoes need some extra love and care. But one Thanksgiving staple that requires little to no technique? Stuffing. "It's hard to [expletive] up," says test kitchen director Mary-Frances Heck. But is it possible? Definitely. We asked her exactly how, and she gave us a few ways, below.
DON'T Start Thanksgiving Day
Trust us: Allow three days for dressing. We promise it's painless. On Tuesday, set out the bread. You'll need day-old loaves to get stale so that the stuffing doesn't get too mushy.
Read More: 28 Delicious Thanksgiving Side Dishes
DON'T Use a Knife
Don't cube that bread! Ragged, imperfect pieces of bread have more surface area; it's those nooks and crannies that give you good texture.
DON'T Add All the Stock at Once
Speaking of texture, that's what stuffing is all about--you want a mix of crispy and soft pieces. We