Blog Posts by bon appétit magazine

  • 5 Mistakes You're Making with Your Chili

    Danielle Walsh

    Chili con CarneChili con Carne

    There are handfuls of ways to make chili: some people like it with ground beef and beans, some like it Texas-style with big chunks of meat, and plenty go vegetarian. Whatever your pleasure, there are many mistakes made when cooking this football favorite. We asked senior food editor Dawn Perry to point them out so we can all avoid them. Read her list and you'll be on your way to making your best batch yet…

    1. Browning doesn't matter:
    Just kidding! Browning ALWAYS matters. Searing your meat first will get you a deep, umami-packed flavor that will permeate your chili. Plus, you don't want your beef or pork to become grayish lumps in your stew, do you? No. So make sure you've got a nice sear-this goes for both diced and ground meat.

    2. Vegetables? Throw them in raw:
    Wrong. Sautéing onions, garlic, and other veggies first coaxes maximum flavor out of them. So make sure your onions, for example, are soft and translucent before you add your liquid.

    3. Use a

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  • Is Homemade Stuffing Better Than Boxed?

    Elizabeth Gunnison

    Herb and Onion StuffingHerb and Onion Stuffing
    I'm willing to bet that stuffing-tender, buttery, savory, carb-glorious stuffing-ranks as one of the most universally appealing food substances on the planet. It's not hard to fathom why Stove Top first engineered its just-add-water-and-margarine version of the Thanksgiving classic, providing Americans with easier access to food comas all year round. But is the instant version up to holiday snuff? As you begin planning your Thanksgiving menu, we put Stove Top up against a version we actually made on our stove top.

    The Contenders: Stove Top Traditional Sage Stuffing vs. Bon Appetit's Herb and Onion Stuffing
    The practice of stuffing birds and other small animals for cooking goes way back-at least to ancient Rome-and features in cuisines around the globe. Your standard turkey stuffing consists of cubed or crumbled bread, onion, celery, fresh or dried herbs, stock, and butter, and has been a part of the American Thanksgiving tradition at least since the 1930s.

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  • DIY Takeout: Orange Broccoli, Beef, and Mushrooms

    Sara Dickerman

    Orange Broccoli, Beef, and Mushrooms Orange Broccoli, Beef, and Mushrooms Serves 4

    INGREDIENTS
    1/2 cup fresh orange juice
    5 teaspoons (or more) soy sauce
    1 teaspoon grated peeled ginger plus
    2 1/2-inch piece peeled ginger, julienned
    4 tablespoons vegetable or olive oil, divided
    1 bunch of broccoli (about 1 1/2 pounds), cut into small florets
    1 teaspoon kosher salt plus more for seasoning
    1/4 teaspoon sugar
    1/2 pound flank steak
    Freshly ground black pepper
    1 large shallot (2 1/2-3 ounces), chopped
    2 garlic cloves, minced
    3 ounces shiitake or other mushrooms, stems removed, caps quartered
    Steamed white or brown rice

    See more: 7 Most Common French Toast Mistakes

    PREPARATION
    Stir orange juice, soy sauce, and 1 tsp. grated ginger in a small bowl. Set aside. Heat 2 Tbsp. oil in a large slope-sided skillet or a wok over high heat. Place a large plate or platter on work surface near skillet. Stir julienned ginger into oil; add broccoli and cook, tossing to coat, for 1 minute. Stir in 1 tsp. salt

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  • Is Homemade Cranberry Sauce Really Worth It?

    Elizabeth Gunnison

    The fourth Thursday of November brings with it no shortage of specific food cravings. When else during the year do whole turkeys, stuffing, or yams with marshmallows make appearances at your dinner table? Add to that list cranberry sauce, without which no Thanksgiving spread is complete. And yet oddly, on a holiday that's all about home cooking, cranberry sauce is the only aspect of my Thanksgiving dinner that always comes from a can. What gives? We eat cranberry sauce but once a year, so why shouldn't it get the homemade treatment, too? We tested canned versus homemade jellied cranberry sauce to find out if the effort is really worth it.

    The Contenders: Ocean Spray Jellied Cranberry Sauce vs. Gourmet's Jellied Cranberry Sauce
    Cranberries are one of the few fruits native to North America, and they've been part of the Thanksgiving tradition since the Pilgrims' first dinner. The sauce version came into cookbooks at least as early as 1840. There's a long

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  • This Pretty Pie Will Get You Lots of Likes on Instagram

    Rachel Johnson

    Malted Walnut PieMalted Walnut Pie

    Autumn is the best season for Instagram, with snaps of fiery foliage, pumpkin patches, and mugs of hot apple cider. One of our favorite things to photograph on our phones? Pie. And this time, it's not pecan pie (even though it's so photogenic). Nope, the next hot Insta-star is Malted Walnut Pie, made with raw sugar and barley malt syrup. Its hidden white chocolate layer on the bottom that elevates the rich, nutty flavor-you can tell your followers about it in the description. Complete your picture-perfect #fallstagram with pretty props and a dollop of unsweetened whipped cream. With the right filter, it's formula for a ton of favorites on your feed. If pie doesn't do it, we don't quite know what will. The best part? You get to eat it after.

    SEE MORE:
    7 Most Common French Toast Mistakes

    MALTED WALNUT PIE
    Serves 8, recipe by Kierin Baldwin

    INGREDIENTS
    Graham cracker crust:
    14 graham crackers (about 8 oz.)
    2 tablespoons raw sugar or granulated

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  • 8 Foods that Could Kill You (If You Eat Enough of Them)

    Jasmin Sun

    We're not trying to say that the world is out to get you, but at times you might want to exercise caution. Each of these eight otherwise delicious and healthy fruits and vegetables have naturally occurring toxins that, while safe to ingest every so often (the body is pretty resilient that way), can definitely kill you depending on how, and how much of it you decide to eat. We've also done some quick math* to figure out how much you can eat before things get…lethal. Now go forth and satisfy that morbid curiosity:

    *Note: Numbers are by no means a strong suit of ours, so while we're reasonably confident in the algebra used to come up with these quantities, please excuse any calculation errors!

    SEE MORE FROM BON APPETIT:
    10 Snacks You Thought Were Healthy But Really Aren't
    Your New Favorite Chocolate Chip Cookie
    8 Foods That Could Kill You
    22 Recipes Everyone Should Know How to Cook

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  • If This Isn't the Ultimate Thanksgiving Dessert, We Don't Know What Is

    Sweet Potato Pie with Marshmallow MeringueSweet Potato Pie with Marshmallow MeringueSarah Patterson Scott


    SWEET POTATO PIE WITH MARSHMALLOW MERINGUE

    Ingredients:
    Crust:
    1 1/2 cups graham cracker crumbs (made from about 7 1/2 ounces graham crackers, finely ground in processor)
    3 tablespoons sugar
    6 to 7 tablespoons unsalted butter, melted

    Filling:
    3 pounds medium red-skinned sweet potatoes (yams)
    1 14-ounce can sweetened condensed milk
    1/4 cup sugar
    2 large eggs
    2 teaspoons fresh lemon juice
    1 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    1/4 teaspoon salt

    Marshmallow Meringue:
    1 7-ounce jar Kraft Jet-Puffed Marshmallow Creme
    3 large egg whites
    1/8 teaspoon salt
    1/4 cup sugar

    See more: 7 Most Common French Toast Mistakes

    Preparation:
    FOR CRUST: Preheat oven to 350°F. Mix graham cracker crumbs and sugar in medium bowl. Add 6 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips, adding 1 tablespoon melted butter if crumb mixture is dry. Press crumb mixture

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  • 10 Rules for Cooking with Pumpkin

    Danielle Walsh

    The Starbucks Pumpkin Spice Latte is only the beginning of the onslaught of pumpkin products that fall brings. And yes, we get it: you want to be festive. You want to wash your hair with pumpkin pie shampoo and then frolic in a pumpkin patch while eating pumpkin pie. No. There are rules for using pumpkins. Rules that ensure you don't get tossed into a vat of white chocolate pumpkin latte mix (by us). Here are the pumpkin products we endorse and despise, as well as a few cooking (and carving) tips that will get you through Pumpkin Season 2K13.

    1. While I support the use of pumpkin and its accompanying spices in recipes, I am very firmly against it in things other than baked goods
    . Like Pringles (seriously, why?). And, yes, pumpkin spice lattes. -Joanna Sciarrino, assistant editor.

    2. Canned pumpkin is 10000% acceptable.
    The texture of pumpkin purée can't be beat. Let go of your epicurean pride and embrace Libby's. Libby's for life. -Alison Roman, senior associate

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  • 5 Ways to Totally Screw Up Stovetop Popcorn

    Jasmin Sun

    Ah, popcorn. It's an endlessly customizable snack that's quite simply fun to eat. Make it with bacon and cashews if you're feeling like something salty,or mix it with caramel and almonds to satisfy a sweet tooth. Toss it in togarashi for cocktail hour, or grate some Parmesan over it for movie night. And while you don't need a microwave to make good popcorn, you do need to follow a few rules. Bon Appétit's senior food editor, Dawn Perry, was reminded of this herself when she burned a batch the other night.

    So, in honor of Dawn, here are the things you are doing wrong-so stop doing them!

    See more: 25 Ways to Use Sriracha

    1. FALSE: Only a High-Smoke-Point Oil Will Do
    It might seem like only a peanut, canola, or grapeseed oil will work for popcorn, but actually, flavorful oils like olive or coconut oil-or even ghee-will work just fine. That's because of no. 2:

    2. FALSE: High Heat = Faster
    Cooking You want to get things popping quickly, but you don't the kernels to burn. As soon

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  • How to Make Dorito Bread. Because You'll Want To

    Andy Rapoport


    Dorito BreadDorito Bread

    "The inspiration behind this preposterous recipe was the desire to create something juxtaposing man's most basic sustenance, made with the ancient tradition of a wild yeast starter-with an ingredient most modern, heavily processed, and addictive: the Dorito," says Andy Rapoport, proprietor of HBR.

    See more: 25 Ways to Use Sriracha

    DORITO BREAD
    Makes 1 loaf

    I can't stress enough the importance of using a scale and weighing ingredients for accuracy, as I learned the hard way-and I do mean the hard way (see: Andy's first attempt at baking bread; see: Definition of Kitchen Fiasco). The addition of crushed Doritos as a final topping is crucial.

    Ingredients
    Leaven
    28 g. wild yeast starter
    50 g. all-purpose flour
    50 g. room-temperature water

    Dough
    100 g. leaven
    300 g. plus 20 g. room-temperature water
    500 g. all-purpose flour
    20 g. kosher salt
    2 cups, plus 1 cup coarsely crushed Doritos

    Watch the dorito bread video here.

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