Blog Posts by bon appétit magazine

  • 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
  • The Only Latke Recipe You Need This Hanukkah

    Adam Rapoport

    Adam and Maxine's Famous LatkesAdam and Maxine's Famous Latkes

    ADAM AND MAXINE'S FAMOUS LATKES
    Makes 24

    Ingredients:
    3 pounds large russet potatoes (4-6)
    1 medium Vidalia, yellow, or brown onions (about 2)
    2 large eggs
    1/4 cup fine plain dried breadcrumbs
    3 1/2 teaspoons kosher salt
    2 teaspoons baking powder
    1/4 teaspoon freshly ground black pepper
    2 tablespoons (or more) schmaltz (chicken fat; optional)
    2-4 tablespoons (or more) vegetable oil
    Applesauce
    Sour cream

    SEE MORE: A Deep-Fried Hanukkah

    Preparation:
    Preheat oven to 325°. Peel potatoes. Using the large holes of a box grater or the grater disk on a food processor, grate potatoes and onions. Transfer to a large kitchen towel. Gather ends of towel; twist over sink and squeeze firmly to wring out as much liquid as possible. Open towel; toss mixture to loosen. Gather towel; wring out once more.

    Whisk eggs, breadcrumbs, salt, baking powder, and pepper in a medium bowl to blend. Add potato mixture. Using your fingers, mix until

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  • Tips for Awesome Thanksgiving Side Dishes

    Danielle Walsh

    Collard Green GratinCollard Green Gratin

    Thanksgiving is a stressful time. And though you've been doing all you can to prepare, there's no such thing as too prepared for one of the biggest meals of the year. That's why we've set up a series of live Facebook chats with editors from our test kitchen to answer any last-minute questions that can't be answered by looking up a recipe or Googling a technique. On Friday, we answered your questions on all things side dishes in a live Facebook chat with our senior food editor Dawn Perry. And you're clearly thinking about your Thanksgiving menu already, because you had some awesome questions. Check out the slideshow to get the recap and get some tips you didn't even know you needed.

    CORNBREAD:
    "I need a moist cornbread recipe." Sandra, if you're into a little sweet and savory action, try this one. I love it! -Sandra Zaccaria Sassaman

    VEGAN THANKSGIVING DISHES
    : "Any good vegan suggestions?" Any roasted root vegetable would be great. -Lindsay Meece

    SWEET

    Read More »from Tips for Awesome Thanksgiving Side Dishes
  • Does Heritage Turkey Taste Better Than Conventional in a Blind Taste Test?

    Elizabeth Gunnison


    So much depends upon a Thanksgiving turkey. Even as cooks across America lavish more attention than ever on inventive sides, the bird still is, and always will be, the star of the show. And lately, the question of which turkey to buy is becoming every bit as fraught as how to cook it. Remember the days when the only turkey buying decision you had to make was choosing between fresh and frozen? Now consumers can add to those categories distinctions like organic, kosher, and antibiotic-free. On the opposite end of the spectrum from your standard supermarket birds lie heritage turkeys, historic breeds raised naturally that share more in common with the wild birds found on bourbon bottles than today's factory-raised specimens. A turkey that fits this romantic ideal comes at a price, however: roughly four times what you pay for theconventional option. Last year's November issue of BA made a strong case for heritage turkeys in a Q&A with Heritage Foods USA

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  • Is Homemade Green Bean Casserole Worth the Effort?

    Elizabeth Gunnison

    Green bean casserole  

    Although the modern cook may tend towards the likes of Brussels sprouts with bacon or glazed carrots for the big Thanksgiving spread, green bean casserole has long been the holiday's iconic side. Personally, I have never been among this casserole's (many) supporters. The basic idea is nice enough, but soggy, defrosted green beans bathed in insipid mushroom soup concentrate? All the fried onions in the world couldn't improve that combination, as far as I'm concerned. But as the holiday draws near, I couldn't help but wonder if a from-scratch approach to the dish would lend it some much-needed verve. And what would my testers have to say on the issue?

    The Contenders:
    French's Green Bean Casserole vs. Alton Brown's Best Ever Green Bean Casserole

    It might not surprise you to hear that a dish made with Campbell's soup and French's onions was, in fact, invented in a corporate test kitchen. The now-classic recipe was conceived by Dorcas Reilly in 1955, while she was

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  • 8 Weird Twists on Classic Thanksgiving Dishes

    E.C. Gladstone

    Thanksgiving is America's most traditional holiday meal, one with a national menu that every family follows in their own way year after year. For many of us, "traditional" means those tried-and-true recipes from Grandma's house (possibly "inspired" by a supermarket supplement or ladies' auxiliary cookbook from the '60s) that we look forward to on Thanksgiving. You may eat the same dishes every year-be they marshmallow-topped yams, straight-from-the-can cranberry sauce, or gummy white bread stuffing-but mess with the classics at your peril. Even the most experimental restaurant chefs throw in the towel at Thanksgiving and go for the crowd pleasers.

    Lately, however, some restless souls have branched out and twisted our American Thanksgiving flavor profiles with a devil-may-care bravery that the pious Pilgrims might condemn, but that we love. Saviors or sinners? We'll let you be the judge.


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  • 7 Mistakes to Avoid when Making Beef Stew

    Danielle Walsh

    Curried beef stewCurried beef stewIt's stew season! We've been taking advantage of the chill in the air, and making warm, cozy dishes like chili, posole, and chicken stew for dinner. But there's one stew to rule them all: beef stew. Though it's a staple in most households, this rich, hearty meal can sometimes fall short. It can be too thin or too thick; the meat can be dry and stringy or gray and flavorless; veggies can be too mushy or not cooked enough. It's a tough balance to strike, but you should know how to cook this classic cold-weather dish like a pro. We asked senior associate food editor Alison Roman for advice on making the best batch of stew humanly possible, and she pointed out the 7 deadly sins everyone should avoid. Trust us: When you're digging into your flavorful stew with tender morsels of beef on that first truly cold night, you'll be grateful.

    DON'T use any old cut of meat
    Using the wrong cut of beef is probably the worst mistake you could ever make when it comes to beef stew.

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  • No Forks Allowed: Pumpkin Spoon Bread

    Rachel Johnson

    Pumpkin spoon breadPumpkin spoon bread

    To be real, your first solid food experience almost assuredly started with a spoon accompanied by "choo choo here comes the train!". The train was clearly carrying cargo of mashed peas or strained banana (by the way, you can totally catch some BA baby food tips from deputy editor Scott DeSimon). Spoons have served as a favorite utensil from age 4-6 months-and so when a dish, especially a bread, requires a spoon to serve it, you know it's got to be better than mushy carrots. In any form, eating food with a spoon just always seems the right way to do it. This Pumpkin Spoon Bread definitely deserves the eaten-with-a-spoon approval. No need to go all out with roasting your own-use canned pumpkin purée. It takes way too much time and often produces inconsistent results. Borrowing true harvest flavors, this spoon bread is the perfect addition to your brunch table. And go ahead and grab the spoons because baby, it's that good.

    See more: 7 Most Common French Toast

    Read More »from No Forks Allowed: Pumpkin Spoon Bread
  • Is Making Pumpkin Pie with Homemade Puree Worth the Effort?

    Elizabeth Gunnison

    Spiced Pumpkin Phyllo Pie Spiced Pumpkin Phyllo Pie

    I am a from-scratch pie baker. Always have been and always will be. I can throw together an all-butter crust in under ten minutes, and wouldn't dream of serving cherry, apple, or banana cream confections that began life in a can or a freezer case. Except, notably, when it comes to pumpkin pie, which in my family has always been made using a store-bought crust and Libby's pumpkin purée, whipped up according to a recipe on the back of the can. Maybe this annual values shift has to do with the wealth of other cooking priorities that swarm around Thanksgiving Day, or maybe it's just that there seems to be so little room for improvement on the utterly delicious semi-homemade version. But now I wonder: Would freshly puréed pumpkin take this pie to a new level? And conversely, now that Libby's also sells a prefab Easy Pumpkin Pie Mix-could I make things even easier on myself come Thanksgiving without any loss of quality?

    The Contenders: Libby's Easy Pumpkin Pie vs.

    Read More »from Is Making Pumpkin Pie with Homemade Puree Worth the Effort?
  • 10 Essential Thanksgiving Techniques

    Alison Roman

    The perfect Thanksgiving Turkey The perfect Thanksgiving Turkey 1. Baste with a Brush
    News flash: You don't need a baster. Use a brush to paint the drippings onto the turkey every 30 minutes or so, which keeps the bird moist and helps it get golden brown-all ­without burning yourself trying to ­siphon hot pan drippings.

    2. Always Use a Thermometer
    Taking the temperature of your (de-)feathered friend is the most accurate way to tell if it's ready. Remove the turkey from the oven (so the oven stays warm in case the bird's not done). Insert the thermometer into the thickest part of the thigh, keeping it parallel to the bone without hitting it. This spot reaches 165° last; if you're good here, you're good everywhere.

    3. A Ricer
    Is Nicer Using a ricer gets you ­perfect mashed spuds: creamy, ­textured, fluffy, and never lumpy. Plus, it doesn't make them gluey the way a potato masher does or hog cabinet space like a food mill. RSVP International makes a very good one ($15; chefsresource.com).

    4. Achieve Gratin Greatness
    The

    Read More »from 10 Essential Thanksgiving Techniques

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