Blog Posts by bon appétit magazine

  • Would You Make Out in Public?

    Jason Kessler

    Just say no to restaurant PDAJust say no to restaurant PDAWelcome to The Nitpicker. Jason Kessler loves to complain almost as much as he loves to eat. Join him on his journey through the imperfect universe of food.

    Valentine's Day is just around the corner, so consider this a friendly reminder from the Nitpicker: No matter how in love you are, I don't want to see you making out in a restaurant-on February 14 or any other day. Nobody does. Look, it's great that you're in love. But public displays of affection are like your dreams: best kept in your bedroom-and far away from me.

    SEE MORE: 8 Foods That Could Kill You

    I'll admit, there's something sexy about a late dinner in a dark restaurant. After a few glasses of wine, your booth starts to seem less like furniture and more like a private retreat. The conversation is flowing, there's lots of laughter, and all of a sudden, whoops! Your face is attached to another human's face and your tongues are jousting. It happens. Or at least it did. To me.

    A few months ago, I found

    Read More »from Would You Make Out in Public?
  • Cannabis Cuisine Takes Colorado with Gourmet Munchies

    Rory Moulton

    With marijuana now legal in Colorado, the food industry is creating gourmet munchies, THC-spiked sodas, and food-pot pairings. Welcome to the new cannabis cuisine!

    See more from Bon Appetit:
    22 Recipes Everyone Should Know How to Cook
    7 Most Common French Toast Mistakes
    10 Snacks You Thought Were Healthy But Really Aren't
    8 Foods That Could Kill You

    Read More »from Cannabis Cuisine Takes Colorado with Gourmet Munchies
  • The Best Pie Shops in the U.S

    Rebecca Flint Marx
    image

    What kind of holiday would it be without a slice or two (or three) of pie? Thankfully, there is a solution for the overscheduled, under-compensated home cook: Outsource. Though purists may turn up their noses, there is a surfeit of excellent mail-order pies available for the rest of us. Here are some of the best offerings throughout the country, sea to shining sea. (And, if you'd like to outsource the whole meal, you can do that, too.)

    MIDWEST

    Peanut Butter Cream Pie (Credit: Achatz Handmade Pie Co.) Peanut Butter Cream Pie (Credit: Achatz Handmade Pie Co.)

    Achatz Handmade Pie Co., Chesterfield, MI
    All of the almost-20-year-old company's 85 varieties of pie are made by hand and use local ingredients. (Read our Q&A with them here.) Given that their base of operations is in an apple orchard, they're a no-brainer for apple pie. Three kinds are available for shipping: Dutch, caramel-nut, and double-crust.
    achatzpies.com

    The Elegant Farmer, Mukwonago, WI
    Almost seven decades after it began as a family dairy farm, this roadside deli, dairy, bakery and market is

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  • The Ultimate Holiday Sugar Cookies

    Carla Lalli Music, recipe by Alison Roman

    If you're like us, you've always dreamed of turning your kitchen into a cookie factory. You've just gotta believe in yourself. Even though "master" is in its name, our master sugar cookie recipe requires absolutely no expertise. And with these tips for getting started, even a total novice will soon wield the rolling pin like a professional. In other words, schedule a ribbon-cutting ceremony-your cookie factory is open for business.

    TIP #1: If you chilled the dough, let it sit out for a few minutes so it's easier to roll out. Work on a lightly floured piece of parchment paper or marble to prevent the dreaded sticking.

    TIP #2: If the dough gets soft or sticky, pop it back in the fridge to firm up again. Cut out your shapes as close together as possible to minimize waste (you can also reroll the scraps).

    TIP #3: Sugar cookies don't spread much while baking, so you only need to leave an inch between them. Because large cookies take

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  • How NOT to Act at the Office Holiday Party

    Danielle Walsh

    EDITOR IN CHIEF ADAM RAPOPORT, LEFT, WITH CREATIVE DIRECTOR ALEX GROSSMAN.Our editor in chief, Adam Rapoport, has been to 17 office holiday parties in his career, three of which he's hosted here at Bon Appétit. (That's him above, at left; next to him is Alex Grossman, our creative director.) He's seen it all, from drunk co-workers dancing on (and falling off) tables to stone-cold-sober abstainers; from dudes wearing the same old thing to ladies dressing for Cinderella's ball; from people eating too much to people drinking way too much. It's not hard to be a good office-party guest-but the rules are definitely worth mentioning. Here's how our boss thinks you should behave at yours (and yes, Adam, we're taking notes, too).

    1. DON'T Be a Sober Sally
    "Number one mistake: Not drinking. Everyone always tells you that you don't want to be the person who is falling-down drunk at your office party, but you also don't want to be the person who is stone-cold sober. You should have fun. Your co-workers will be more forgiving-they like to have

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  • Thanksgiving Detox: How to Feel Okay About Everything You Ate

    Danielle Walsh

    We're not sure why-it probably has something to do with the juice-cleanse craze-but green juice is the reliever of all gluttonous and debaucherous sins. Ate at restaurants for dinner three nights in a row? Green juice for lunch. Drank a little too much at the office holiday party? Green juice for breakfast. Your wedding's in a week and you drunkenly had a bacon-cheeseburger at 3 a.m. last night? Green juice for every meal today. It's the color of health, all whirled up into a sip-able elixir. And these delicious smoothies and juices come in every combo: parsley, spinach, and berry; apple, kale, lemon, ginger; avocado and basil. So before you beat yourself up about eating an extra slice of cake at your kid's birthday (or, you know, just because), just make sure you have plans to go green.

    SEE MORE FROM BON APPETIT:
    10 Snacks You Thought Were Healthy But Really Aren't

    8 Foods That Could Kill You
    22 Recipes Everyone Should Know How to Cook

    Read More »from Thanksgiving Detox: How to Feel Okay About Everything You Ate
  • What Did the Maccabees Eat at the First Hanukkah Meal?

    E.C. Gladstone

    We hate to burst any bubbles, but you know how Santa Claus isn't exactly a historical figure? Well, when it comes to the Jewish winter holiday, that whole "miracle of lights" thing is a little sketchy, too. It was 200 or so years after the Maccabees' rededication of the temple in Jerusalem that Flavius Josephus first mentioned it in writing, as the seminal 1938 The Jewish Festivals points out.

    Which means-don't kill the messenger here-sufiganiyot and potato latkes were definitely not on the menu at the first feast that became known as Hanukkah.

    But if Judah Maccabee's family and the Hasmonean revolutionaries didn't celebrate their hard-won victory over Antiochus (the Hellenist king of Syria; come on, you know the story, right?) by eating things deep fried in oil, well then, what did they eat?

    Tragically, in the two ancient Books of the Maccabees, the only foodstuff mentioned for the re-consecration is "shew bread," an unleavened cake similar to matzo that

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  • How to Make Nachos with Thanksgiving Leftovers

    Alison Roman

    Thanksgiving Leftover NachosThanksgiving Leftover NachosLet's take a minute to acknowledge what we're all really grateful for this year: Leftovers. They're perfect, really. You're in the middle of a four-day weekend, the house is once again empty, the kitchen is clean, and all that remains is a giant Ziploc bag full of turkey for you to eat from the fridge in your pajamas. Without leaving the house, you have all you need to make sandwiches, pot pie, risotto, you name it. But what if there were something more? Something even better? What if there were… Thanksgiving Leftover Nachos?

    We asked ourselves that same question, and now Thanksgiving Leftover Nachos exist. (You're welcome.)

    Aside from various leftovers, all you need are a bag of chips, maybe a hot chili or two, some sour cream, and the cheese of your choice. There's no science behind the assembly, just pile on whatever you've got on hand. We built ours with the classics.

    SEE MORE: 10 Things to do With Fresh Cranberries

    1) If you have leftover stuffing: bonus Read More »from How to Make Nachos with Thanksgiving Leftovers
  • Cranberry-Orange Relish with Mint

    Elizabeth Gunnison

    Cranberyy-Orange relish with mintCranberyy-Orange relish with mintServings: Makes about 6 cups

    PREPARATION

    Pulse two 12-ounce bags fresh (or frozen, thawed) cranberries in a food processor until coarsely chopped. Transfer to a large bowl. Finely grate 2 teaspoons orange zest from 1 of 4 navel oranges; set aside. Using a sharp paring knife, remove peel and white pith from oranges. Working over a medium bowl, cut between membranes to release orange segments. Coarsely chop segments; add to cranberries. Stir 3/4 cup sugar, 1/2 cup minced red onion, 1/4 cup chopped fresh mint, 1 tablespoon minced peeled ginger, and reserved zest into cranberry mixture. Cover; let stand at room tem-perature for 2 hours. DO AHEAD Can be made 1 day ahead. Cover and chill.

    SEE MORE: 10 Things to do With Fresh Cranberries


    The Personal Touch
    'I reduced the sugar by about half for a relish with acidity and zip. It's a great balance to all the big flavors on the plate.' -Andrew Knowlton


    SEE MORE FROM BON APPETIT:
    25 Ways to Reinvent Read More »from Cranberry-Orange Relish with Mint
  • The Fluffiest Mashed Potatoes of Your Life

    The fluffiest mashed potatoes of your lifeThe fluffiest mashed potatoes of your lifeINGREDIENTS
    4 pounds russet potatoes
    1 pound Yukon Gold potatoes
    3 tablespoons kosher salt plus more to finish
    1 cup whole milk
    1/2 cup heavy cream
    8 whole black peppercorns
    3 sprigs thyme or 1 sprig rosemary
    2 bay leaves
    1/2 cup (1 stick) chilled unsalted butter, cubed
    Freshly ground black pepper

    SEE MORE: Thanksgiving Sides That Steal the Spotlight

    PREPARATION
    Fill a large pot halfway with cold water. Peel potatoes and cut into 2" pieces, adding to pot as they are cut. Add cold water to cover by 1" if needed. Stir in kosher salt. Bring to a boil, then reduce heat to medium-low and gently simmer until tender, 10-15 minutes. Drain potatoes and transfer to a baking sheet. Let dry, 5-10 minutes.

    SEE MORE: 10 Things to do With Fresh Cranberries

    Meanwhile, heat whole milk, heavy cream, peppercorns, thyme or rosemary, and bay leaves in a small saucepan over medium heat, stirring occasionally, until mixture is very hot but not boiling, about 10 Read More »from The Fluffiest Mashed Potatoes of Your Life

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