Blog Posts by bon appétit magazine

  • Peanut Butter & Jelly Mistakes You're Making

    Danielle Walsh


    There's actually no wrong way to make a peanut butter and jelly sandwich. Most people prefer to eat them the way Mom made them--even if that was a stingy swipe of Skippy and Smuckers on white. But no matter if you like crunchy or smooth peanut butter, grape jelly or raspberry jam, there are a few tweaks that will make your childhood lunch go-to much better. We talked to Alison Roman about the bread, jam, and technique for the best peanut butter and jelly sandwich you've ever had.

    See more: The Ultimate Chocolate Chip Cookie

    1. DON'T use the best rustic bread you can find:
    A crusty loaf will be too hard and thick for your peanut butter and jelly, and make your sandwich way too dry. There is a time for soft, pre-packaged wheat or white bread (we
    2. DON'T get peanut butter advice from your friends:
    Peanut butter choice is a very personal issue. Some people like it smooth. Others love it crunchy. You do you.

    3. DON'T put peanut butter on one slice of bread,

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  • How to Navigate Food Festivals



    Surviving a food safari is all about preparation.Surviving a food safari is all about preparation.We're now entering serious food festival season, and many more will be rolling out across the country all summer. (This includes Bon Appetit's own Grub Crawl events in New York, Chicago, and Charleston!) As we all know, these things can be rough: long lines, high temperatures, food shortages, and so on. They can also be awesome--if you know what you're doing.

    But how do you know if a line is too long? How can you tell if a reputed chef is hawking lazy leftovers or her next genius creation? When should you invest in a VIP pass? We canvassed the BA staff for their golden nuggets of wisdom, and now we have answers.

    See more: The Ultimate Chocolate Chip Cookie

    Christine Muhlke, Executive Editor
    * Years ago, while figuring out where the heck to eat in Corsica, an island with only one (very bad) restaurant guide, a chef told me, "It's easy: Look for the happy people." So as much as I hate lines, I'm usually much happier with the food that I wait for than with what I end up with at the

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  • 10 Vodka Recipes to Make All Summer Long



    We're quite outspoken when it comes to our love of brown spirits, but there's no hooch that's more cocktail-friendly than vodka. It blends seamlessly into anything you mix it with-vegetable juice, a fruity muddle, even iced tea-and it's a blank canvas for inventive infusions. When it's the right place and the right time (read: when a bottle comes frozen in a big block of ice) sometimes it's great to just drink it straight. This summer, we'll be mixing up a myriad of tipples with the Eastern European favorite, from Bloody Marys to smashes to Moscow Mules. Check out the slideshow for those recipes, plus a few more of our favorite vodka drinks.



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    Spring Pasta Recipes


    The Ultimate Chocolate Chip Cookie



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  • Grill Season: 3 Ways to Get Ready

    Danielle Walsh


    Memorial Day is the unofficial start of summer. In the food world this means burgers, hot dogs, chicken, steaks, ribs, and veggies cooked on a grill.

    See more: Spring Pasta Recipes


    But you shouldn't just haul out the Weber from the garage and dive into this like so many limes in so many Coronas. Preparing for grilling season isn't like getting ready for a rapture that never happens--there is real life flavor at stake. We have less than a week. Let's go!

    Here's an easy three-point checklist from our Test Kitchen to make sure your first summer lunch is well done (meaning medium rare).

    1) Clean the Grill:
    Most likely the grate has a bunch of last year's gunk clinging to it. Get rid of it! You can do a little oven cleaner action on the grate: Remove it from the grill, spray it, scrub it down really good, and give it a thorough rinse. Light a fire under it as a final step--just let the fire burn out, and you're ready to go. If you have a gas grill, clean out the holes in

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  • How to Cook Crispy Fish Perfectly

    Carla Lalli Music


    Crispy fish, sans recipeCrispy fish, sans recipeBy day, Carla Lalli Music edits food features for Bon Appetit, but at home she shuns instructions. Here's how she feeds her friends and family while Cooking Without Recipes.

    People avoid cooking fish for lots of reasons, including the irrational fear that it will stink up the house. But the main reason people don't cook fish is because they don't know how. There's something to that. A fillet of fish, unlike a piece of meat, is delicate. But that doesn't mean it's not doable.

    See more: 8 Essential Kitchen Gadgets


    I used to be a cook in a fancy French restaurant, where I stood elbow-to-elbow with the fish chef, six nights a week. From watching her, I learned how to prepare fish with crisp skin and just-cooked-through flesh--and 15 years later she's in my head every time I slide a fillet into a skillet. There's no recipe, of course, but here are the rules:

    USE A HOT PAN: Use a heavy-bottomed pan and get it very hot--let it sit over medium-high heat for several minutes before

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  • Not a Beer Person? Try These Light Lagers from Around the World

    Joshua M. Bernstein




    For much of the last century, beer drinkers around the world have been in love with lagers. The appeal is understandable: The cold-fermented beers are crisp, refreshing, and suitable for situations ranging from sweltering tropical afternoons to cutting the heat of fiery Sichuan fare. America has, and cherishes, Budweiser. But how well do you know these 59 other lagers from around the globe?



    See more lagers from around the world.



    Joshua M. Bernstein has written for The New York Times, New York magazine, and Imbibe, where he's a contributing editor. He is also the author of Brewed Awakening and he lives in Brooklyn, where he leads homebrew tours.




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    Healthy Snacks? Maybe Not


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    Read More »from Not a Beer Person? Try These Light Lagers from Around the World
  • Your New Favorite Ice Cream Sandwich

    Danielle Walsh

    Photo by Kenji TomaPhoto by Kenji Toma












    The secret to an ice cream sandwich? A soft cookie. Harder cookies will smush the soft ice cream out of the oh-so-perfect sandwich when you bite into it, causing pain and anguish as that delicious ice cream falls to the ground--or, worse, into your lap.

    See more: Top 20 Best-Tasting Burger Recipes

    But we take it a step farther, dipping half of our cookie into a tempered chocolate sauce, then letting it harden in the freezer to hold in all that creamy goodness. Let's call it a deliciously practical way to save your pants from being ruined by ice cream (or, let's be real, your ice cream being ruined by pants).

    Chocolate Chip and Banana Ice Cream Sandwiches

    Ingredients
    1 16.5-ounce log refrigerated chocolate chip cookie dough or two 16-ounce tubs pre-portioned chocolate chip cookie dough rounds
    2 pints premium banana ice cream, slightly softened
    2 ripe bananas, cut into very thin slices
    1 11.5-ounce package bittersweet chocolate chips
    1/4

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  • The Ultimate Caesar Salad

    Sue Li and Chris Morocco


    Nailing this misunderstood classic (no, we don't want grilled chicken) is all about restraint and, yes, anchovies.

    1) The Dressing: A great Caesar salad gets its swagger from a great dressing. Squeamish about raw egg yolks and anchovies? Sorry. Yolks are what give richness to the emulsion, while anchovies provide a briny blast (and that whole umami thing). Here's our go-to recipe:

    See more: Top 20 Best-Tasting Burger Recipes

    Chop together 6 anchovy fillets packed in oil, 1 small garlic clove, and a pinch of kosher salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in 2 large egg yolks*, 2 Tbsp. fresh lemon juice, and 3/4 tsp. Dijon mustard. Adding drop by drop to start, gradually whisk in 2 Tbsp. olive oil, then 1/2 cup vegetable oil; whisk until dressing is thick and glossy. Whisk in 3 Tbsp. finely grated Parmesan. Season with salt, freshly ground black pepper, and more lemon juice, if desired. Can be

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