We've been getting messy in our kitchens with Bon Appetit's August-issue blueberry recipes. (The Blueberry Cobbler with Easiest-Ever Biscuits and the Grilled Salmon with Quick Blueberry Pan Sauce, to be exact.) So that you can avoid the curse of the purple stain, we've rounded up nine of our favorit
Blog Posts by bon appétit magazine
- bon appétit magazine | Shine Food – Tue, Jul 20, 2010 2:34 PM EDT
About a month ago, we asked you to send us your burning barbecue questions with the promise that the five best would be personally answered by grilling expert Steven Raichlen. The readers who asked those five questions also win an autographed copy of his new book Planet Barbecue!Read More »from Ask a Grillmaster: How Do You Control Charcoal Temperature?
We picked our favorites, and we're posting them--along with Raichlen's answers--every day this week. So far, we've learned the best way to grill chicken, what wood chip flavors are best for what meats, how to keep food from sticking to the grill, and the best way to grill fish. Last but not least, we have muhaldim's question:
When using charcoal, what's the best way to achieve and maintain your desired temperature?
Pictured: Mixed Grill with Cherry Cola Barbecue Sauce. Photo by Con Poulos .
Grills can be finicky when it comes to heat; getting consistent heat is a problem for many of us. Congrats, muhaldim! Your book will be on its way to you soon. Here is grillmaster Steven Raichlen's answer:
I cannot answer
This is the easy, really delicious recipe for barbecued chicken that every cook needs. Grilling bone-in chicken takes a bit more time than boneless, but the flavor payoff is worth it. Stay close to the grill and flip the pieces every six to eight minutes. Rub spices on the chicken at least six hours ahead.Read More »from Tequila-Glazed Chicken With JalapeÃ±o
Recipe by Molly Stevens
Photograph by Con Poulos
• 1 1/2 tablespoons whole coriander seeds, coarsely ground in spice mill or mortar with pestle
• 1 3/4 teaspoons coarse kosher salt
• 1/2 teaspoon dried crushed red pepper
• 1 (3 1/2- to 4-pound) cut-up (best of fryer) chicken
• 1/3 cup orange juice or pineapple juice
• 1/4 cup gold or silver tequila
• 2 tablespoons (packed) golden brown sugar
• 2 tablespoons honey
• 1 to 2 red jalapeño chiles with seeds, finely chopped
• 1 shallot, minced
• Nonstick vegetable oil spray
• Mix coriander, salt, and red pepper. Sprinkle mixture all over chicken. Arrange chicken, skin side up, on baking
- bon appétit magazine | Shine Food – Mon, Jul 19, 2010 6:39 PM EDT
About a month ago, we asked you to send us your burning barbecue questions with the promise that the five best would be personally answered by grilling expert Steven Raichlen. The readers who asked those five questions also win an autographed copy of his new book Planet Barbecue!Read More »from Ask a Grillmaster: What's the Best Way to Grill Fish?
We picked our favorites, and we're posting them--along with Raichlen's answers--every day this week. So far, we've learned the best way to grill chicken, what wood chip flavors are best for what meats, and how to keep food from sticking to the grill. Today, Noggy's question:
I love to grill during the spring/summer several times a week, but have no idea how to really grill fish. Are there some types of fish that are better than others for grilling? What is the best way to keep the fish from drying out?
Pictured: Grilled Tuna with Provençal Vegetables and Easy Aioli. Photo by Amy Finley
There are so many fish varieties to choose from; how to determine which ones work on the grill? Do fillets hold up? Is tuna
By Andrew KnowltonRead More »from What To Do When There's A Fly in Your Soup
Dear BA Foodist,
I was dining out recently and found a hair on my plate. I wanted to send the food back, but my date told me to forget about it and not to make a fuss. Needless to say, I couldn't enjoy the rest of my meal. When is it okay to send the plate back or ask for a refund?
Sheila Etchen, Louisville, Kentucky
I'm a bit over-forgiving about unexpected items in my food. I've found all kinds of things: a deep-fried moth and bee, live inchworms and ladybugs, rubber bands and pieces of plastic bags. I've never found a Band-Aid--yet. But I know folks who have. The live garden bugs (which I sometimes spot in salads) don't bother me--I somehow think they are a sign of a salad's freshness, although restaurants should wash the greens better. With any of these intruders, I strategically place them on the side of the plate so that the waiter will see them. I'm not expecting a free meal; I simply want to remind the staff to be on top of things. Sending a
Electronic scales are the most accurate way to measure ingredients and portions. Our favorites weigh in imperial and metric and have a tare function, which measures the ingredient but not the container.Read More »from The Best Electronic Scales
Newline Space Saver Kitchen Scale, $46
This sleek, compact scale was built to save valuable storage space; you can keep it on the countertop or hang it on the wall, and when you're not using it to weigh ingredients, it acts as a clock and thermometer display.
Photo screenshot from newlinescale.com
Kitrics Nutrition Label Scale, $50
Both a food scale and a nutritional calculator, this multi-tasker helps you keep track of health information. The display shows the nutrition facts in a format similar to the nutrition label found on food packaging.
Photo screenshot from kitrics.com
Escali Pana Scale, $80
This baker-friendly scale not only weighs ingredients but can also convert the weight of 150 common foods into accurate cup and tablespoon amounts--down to the closest 1/8-cup,
- bon appétit magazine | Shine Food – Thu, Jul 15, 2010 10:18 PM EDT
It's sweltering and you need something cool--especially when you're cooking. Here are seven ear- and handpicked summer songs that are worth sweating to.Read More »from Our Hot-Weather Dinner Party Playlist: Seven Summer Songs
Too Young to Burn - Sonny and the Sunsets
The San Fran-based group's catchy, bare-bones pop of guitar, hand-clapping, and sweet vocals make it sound as if the 1967 Monterey Pop Festival could take place today, and it is the perfect soundtrack for an impromptu campfire on the sand.
Sun is Shining - Bob Marley and the Wailers
If the only Marley album you own is the hits compilation "Legends," his early '70s, Lee Perry-produced material is well worth seeking out. Here, sprightly melodica whirls around upbeat lyrics about rainbows and dancing.
It's Hot Outside - Jack Lee
Things heat up in ways beyond the degree of Fahrenheit in this Replacements-esque rousing song from the guitarist of '70s power pop New wavers The Nerves (who also wrote "Hanging on the Telephone," popularized by Blondie).
Fun at the Beach - The 'B' Girls
- bon appétit magazine | Shine Food – Thu, Jul 15, 2010 7:46 PM EDT
BA Foodist,Read More »from My One-Man Campaign to Bring Back the Fine Art of the Picnic
My fondest childhood memories are of family outings when my mom would make a large picnic lunch and we'd pack up the car and go for a drive. I'd like to continue that tradition with my family. What dishes can you recommend for a picnic?
Jenny Gaiser, Parkersburg, West Virginia
Ah, the lost art of the picnic. When I was a kid, my mom would devote a few hours to making fried chicken (it's even better cold), green bean salad, and a big fruit salad. Then we'd go somewhere along the Chattahoochee River, which runs through Atlanta, and spend the day eating, fishing, and swimming. Few folks in America, it seems, go for picnics anymore. Sure, some might head to the closest park and pick up a deli sandwich, bag of chips, and soda, but that's not a real picnic. An honest-to-goodness picnic involves several crucial things:
(3) food (cold meats and fruit are a must)
(4) wine (or other beverage)
(5) no phones.
I hereby declare a one-man
- bon appétit magazine | Work + Money – Thu, Jul 15, 2010 4:19 PM EDT
About a month ago, we asked you to send us your burning barbecue questions with the promise that the five best would be personally answered by grilling expert Steven Raichlen. The readers who asked those five questions also win an autographed copy of his new book Planet Barbecue!Read More »from Ask a Grillmaster: How Do You Keep Food from Sticking to the Grill?
We picked our favorites, and we're posting them--along with Raichlen's answers--every day this week. So far, we've learned the best way to grill chicken and what wood chip flavors are best for what meats. Today, cdziuba's question:
Is it ever OK to use spray on the grill, like PAM, or Olive Oil PAM? How do you keep foods from sticking to the grill?
Pictured: Grilled Striped Bass with Orange-Saffron Butter. Photo by Con Poulos.
We received a handful of questions similar to this one. It seems many home cooks (ourselves included) have trouble keeping meats intact when grilling them outdoors. Congrats, cdziuba! Your book will be on its way to you soon. Here is grillmaster Steven Raichlen's answer:
An all-new version of franks and beans: The dogs are topped with lentils and an innovative take on raita, India's ubiquitous yogurt-based condiment. If you'd like to use naan (tandoor-baked flatbread) instead of hot dog buns, look for it at Trader Joe's stores-in both the bakery and the frozen foods aisle-or at Indian markets.
By Andrew Schloss
Photograph by Kenji Toma
- 1/2 cup green or brown lentils
- 2 1/2 cups water
- 1 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- Coarse kosher salt
- 1/2 medium red onion, cut into 4 wedges, then crosswise into paper-thin slices
- 2 tablespoons chopped fresh mint
- 2 teaspoons minced seeded red jalapeño or serrano chile
- 2 teaspoons fresh lemon juice or lime juice
- 2 tablespoons plain whole-milk yogurt
- 6 grilled hot dog buns, naan, or pita breads
- 6 grilled all-beef hot dogs
- Lemon wedges
- Rinse lentils;