Mother's Day is next Sunday, and although we have some good gifts for foodie moms and a 27 recipe-heavy Mother's Day Menu Guide, we found ourselves scratching our heads for new things we can do for our moms this time around. So, we turned to you! Reader suggestions on Facebook and Twitter provided us with some great ideas for pampering Mom next weekend, inspiring us to dig a little into our recipe vault. Here, some of our favorite comments from readers, along with our responses:
Jenny Warwick: At the very least, we'll have my mom over for yorkshire pudds. still have to confer with sis and bro.
From Bon Appetit: Bruce Aidells gave us his recipe for puffy, creamy Cheddar and Chive Yorkshire Puddings
Bob Vezina: Maine lobster boil with all the fixins!
From BA: Here's an easy stove-top summer clambake
Cheryl Connors: Being that my parents originated from Hawaii. We are going to do a luau feast complete with Kalua Pig, Poi, Potato/Mac Salad, BBQ Meats, Loco Moco, SPAM Musubi, and
Blog Posts by bon appétit magazine
- bon appétit magazine | Mother's Day – Mon, May 3, 2010 5:17 PM EDT
Mother's Day is next Sunday, and although we have some good gifts for foodie moms and a 27 recipe-heavy Mother's Day Menu Guide, we found ourselves scratching our heads for new things we can do for our moms this time around. So, we turned to you! Reader suggestions on Facebook and Twitter provided us with some great ideas for pampering Mom next weekend, inspiring us to dig a little into our recipe vault. Here, some of our favorite comments from readers, along with our responses:Read More »from 8 Reader Ideas to Make Mother's Day Extra-Special This Year
Before the winner of this year's James Beard Foundation Award for "Outstanding Chef" is announced tonight, get to know the contenders--and cook some of their food.Read More »from Chefs you need to know: Tom Colicchio
Among the contenders this year, Tom Colicchio wins for celebrity. Around 3 million people tune in every week to watch Bravo's hit television series "Top Chef," where they'll recognize Colicchio scoring contestants in his role as lead judge.
But before all that, Colicchio had to learn to cook, which he did partly with the help of his family (as a child he cooked with his mother and grandmother; eventually his father suggested he could make a career out of it) and partly thanks to years spent in kitchens of prominent New York restaurants like The Quilted Giraffe, Gotham Bar & Grill, and Gramercy Tavern.
In 2001, Colicchio opened Craft, the first in a long line of successful restaurants, including Craftbar, 'wichcraft, and his most recent, Colicchio and Sons.
What go-to dinner do you cook for friends or family?
At home I
Before the winner of this year's James Beard Foundation Award for "Outstanding Chef" is announced tonight, get to know the contenders--and cook some of their food.Read More »from Chefs you need to know: Suzanne Goin
Many great chefs have come through the kitchen of Alice Waters' Chez Panisse restaurant, but Suzanne Goin may be one of the best. "She was a standout," said Waters. "We all knew immediately that one day she would have a restaurant of her own, and that other cooks would be coming to her for kitchen wisdom and a warm welcome."
Eight years after leaving Chez Panisse, Goin did have her own restaurant, but not before training under more culinary superstars like Alain Passard, Todd English, and Nancy Silverton. In 1998 she opened Lucques in Los Angeles, and today she owns four other restaurants in L.A. and Santa Barbara including AOC, The Hungry Cat, and her newest venture, Tavern, which opened in May 2009.
What do you think defines an Outstanding Chef?
To be a great chef, you can't cook every plate of food yourself. You have
Before the winner of this year's James Beard Foundation Award for "Outstanding Chef" is announced tonight, get to know the contenders--and cook some of their food.Read More »from Chefs you need to know: Jose Andres
Jose Andres is no stranger to the James Beard Foundation's honor roll. In 2003, he won "Best Chef: Mid Atlantic" and has since been nominated twice (in 2008 and 2009) for "Outstanding Chef." Two of the chef's five restaurants have been nominated for Best New Restaurant: Zaytinya in Washington, DC (2003) and the Bazaar by Jose Andres in LA (2009).
Raised outside of Barcelona, Andres is credited with bringing traditional and innovative Spanish cuisine--as well as the concept of tapas--to the U.S. This fall he will join his mentor, Ferran Adria, in teaching a course in culinary physics at Harvard University while continuing to oversee his restaurants, participate in a number of non-profits dedicated to fighting hunger and obesity, and host and produce the PBS television series, Made in Spain.
With all of your
Before the winner of this year's James Beard Award for "Outstanding Chef" is announced this coming Monday, March 3, get to know the contenders.Read More »from Chefs you need to know: Charles Phan
Owner and executive chef of San Francisco's much loved Slanted Door, Charles Phan wasn't always swimming in Beausoleil oysters and grass-fed Estancia beef. At 13, he fled Vietnam by hiding in a cargo ship with his parents and five siblings, ending up at a refugee camp in Guam. Eventually, his family saved enough money to immigrate to San Francisco, where each of Phan's parents worked two jobs. As the oldest son, it was Phan's duty to cook for the family--ten people, including his aunt and uncle. But it wasn't until he had years of odd jobs under his belt that he considered cooking professionally. The Slanted Door immediately generated buzz throughout the city when it opened in 1995, and Phan began to change the way the entire country thought about Vietnamese food.
How did you get into cooking?
My mother was a phenomenal cook, marrying
We're all accustomed to seeing heirloom vegetables at farmers' markets, but now they're cropping up in America's backyards. Last year, the White House and 7 million other U.S. homes got new kitchen gardens, many planted with heirloom seeds. In 2009, heirloom seed sales increased by 40 percent. "People want to save money," says George DeVault of Iowa-based heirloom seed purveyor Seed Savers Exchange. "But they also are concerned about where their food comes from and how it's grown." Heirloom means being from a species at least 50 years old, or being open-pollinated--i.e., the seeds produce offspring like the parent plants. The Edible Heirloom Garden author Rosalind Creasy says the "late blight" that nearly decimated northeastern tomatoes in 2009 (a strain of which also caused the Irish potato famine) could have been lessened if people had grown tomatoes from seeds or seedlings, including heirloom varieties, from nonindustrial sources, rather than planting big-box-store seedlingsRead More »from Plant Your Own Heirlooms
- bon appétit magazine | Shine Food – Thu, Apr 29, 2010 4:51 PM EDT
Who says recipe cards are passe? Florida-based stationery company Rifle Paper Co. certainly doesn't think so. Husband-and-wife team Nathan and Anna Bond have designed whimsical 4x6-inch cards for you to keep track of those unforgettable recipes. The double-sided cards are decorated with Anna's hand-drawn designs--from mixing spoons to flowers--and make great gifts for Mother's Day or any foodie friend. Each set of 12 cards is $10.
More from Bon Appétit:
- 4 Essential Guacamole Tips from Rick Bayless
- 20 Mexican Favorites for Cinco de Mayo
- 14 Affordable Gifts for Mother's Day
- 5 Restaurant Service Pet Peeves
- Mom Was Wrong--It's OK to Eat with Your Hands
- bon appétit magazine | Shine Food – Thu, Apr 29, 2010 4:26 PM EDT
With just a few days left before the Kentucky Derby, bourbon and wide-brimmed hat lovers are brushing up on their Mint Julep making skills. They could learn a thing or two from the good bartenders at New York's Eleven Madison Park, who will serve what they call a Creole Julep to the well-heeled guests of their annual Kentucky Derby Celebration.Read More »from Put a New Twist on the Mint Julep for This Year's Kentucky Derby
So what's in a Creole Julep? Brandy, rum, and whiskey bitters, as well as the requisite splash of bourbon. And while the classic Mint Julep recipe calls for fresh mint and sugar, Eleven Madison Park's bartenders make the Creole Julep with an easy, do-ahead mint-infused simple syrup. They were kind enough to tell us just how they throw it all together to make a perfect derby day drink. See the recipes for both a classic Mint Julep and the Creole Julep. --Katherine Kims
**Please note these recipes have not been tested in the Bon Appetit Test Kitchen**
2 1/2 ounces bourbon
1/2 ounce Turbinado-Mint Simple Syrup (see
Beets have a wonderfully sweet and earthy flavor--like a cross between a carrot and a wild mushroom. Roasting concentrates the natural sugars, making beets a perfect partner for citrus, cheese, and horseradish. Plus, they're the most visually stunning food around. They range from a deep ruby-red to a bright orange-gold to a playful peppermint-candy stripe.Read More »from 10 Ways to Cook Beets
5 Ways to Cook Beets
1. As a spread for crostini: PUREE roasted beets and stir into softened goat cheese; season with salt and pepper. Serve spread with toasted baguette slices.
2. For a crunchy salad: TOSS shaved raw beets, fennel, celery, artichoke hearts, and apples with a Sherry wine vinaigrette.
3. As an omelet filling: WILT beet greens in olive oil and minced garlic; add to an omelet along with crumbled feta cheese.
4. For beet fries: Lightly DUST matchstick-size strips of raw beets with cornstarch. Heat oil to 340 degrees F and fry beets until crisp outside and tender inside.
5. On sandwiches: ADD thinly sliced roasted
Despite what some may lead you to believe, not all olive oil is created equal. With distinctly different ones now made in more than 30 countries--from the Old World (Italy, Turkey) to the upstarts (Australia, Chile)--we tasted our way through dozens of bottles to bring you our five favorites from around the globe.Read More »from Bon AppÃ©tit's Favorite Olive Oils
Sicily Bright-green Gianfranco Becchina Olio Verde lives up to its description; it's fresh, distinctive, and perfect for dipping. $31 for 500 ml; 888-952-4005; markethallfoods.com
Australia Yellingbo Gold Limited Release works as a delicious finishing oil that's vibrant and balanced. $14 for 250 ml; Whole Foods markets and yellingbo.com
Chile Light and flavorful Olave Organic is a good value, and it's great for cooking. $21 for 1 liter; 718-842-8700; chefswarehouse.com
Corsica La Maison de l'Huile d'Olive is full of olive character; ideal for vegetable sautes. $29 for 500 ml; 800-596-0885; chefshop.com
Turkey Made in a typical, buttery Turkish style, Ta-Ze Erkence is