Blog Posts by bon appétit magazine

  • 6 Ways to Upgrade Your Applesauce

    Audrey Bruno

    Applesauce, upgraded!Applesauce, upgraded!Remember when you went apple picking last week? We do-and we're reminded of it every day when're encountered by mounds of the fruit taking over our pantries. We've made all sorts of apple treats-for breakfast, lunch, dinner, dessert, drinks (the list goes on). So what to do? Make applesauce. It might be the obvious option, but our editors have some tips to spice it up-quite literally, in fact.

    1. Gimme Some Skin
    Don't waste time peeling apples, says food and features editor Carla Lalli Music. Just quarter them, slice out the cores, and drop them in a pot with a splash of water, a cinnamon stick, and maybe a little vanilla. Cover the pot and cook till the apples are mushy, then put them through a food mill to remove the skins. If the skins are red-toned, they'll add flavor and a pretty pink color.

    See more: 25 Ways to Use Sriracha

    2. Reach for the Bottom of the Barrel
    Use lumpy, bruised apples-since you're cooking them into a mush anyway, there's no

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  • Classic Ragu Bolognese

    David Downie




    A certain magic happens as the beef and aromatic vegetables slowly cook down with wine, tomato paste, and broth.

    INGREDIENTS
    2 Tbsp. extra-virgin olive oil
    2 medium onions, finely chopped (about 1 1/2 cups)
    2 celery stalks, finely chopped (about 1 cup)
    2 carrots, peeled, finely chopped (about 3/4 cup)
    6 oz. ground beef (85% lean)
    6 oz. ground veal
    3 oz. thinly sliced pancetta, finely chopped
    1/2 cup dry red wine
    3 cups (about) beef stock or chicken stock, divided
    3 Tbsp. tomato paste
    Kosher salt and freshly ground black pepper
    1 cup whole milk
    1 lb. tagliatelle or fettuccine (preferably fresh egg)
    Finely grated Parmesan (for serving)

    See more: 25 Ways to Use Sriracha

    PREPARATION


    Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Saute until soft, 8-10 minutes. Add beef, veal, and pancetta; saute, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock

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  • 6 Crock Pot Mistakes You're Making

    Danielle Walsh


    We've said it before, and we'll say it again
    : it's now slow-cooked food season. While we usually tend toward our Dutch ovens for things like chili, braised chicken, and pulled pork, we totally understand the "set it and forget it" appeal of a plugged-in slow cooker. But people often take that mentality too literally and screw up what could be a deliciously low-and-slow-cooked meal. We asked senior food editor Dawn Perry how to make the absolute worst crock pot dish ever-i.e., how to avoid making mistakes and instead produce tender, delicious meat and absolutely no mushy vegetables.

    1. Use the leanest meat you can find
    Lean meat cooked for a long time-no matter what the temperature-gets tough and stringy. Big hunks of fatty meat like short ribs and pork shoulder work best in a crock pot. The fat will keep the meat moist, and the slow cooking breaks down the connective tissue that makes those types of cuts tough. So with a slow cooker, fatty meat = good.

    2. Throw your meat

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  • 10 Fast-Food Joints that Treat Their Workers Well

    Emily Saladino




    Profitability and stunning global expansion aside, now is not an ideal time to be a fast food corporation. Recent studies link fast food prices to child obesity rates, and this past summer thousands of employees of national chains like McDonalds and Burger King staged protests in 60 U.S. cities. Striking for better wages, the demonstrations were part of a yearlong campaign for labor rights in the service sector.



    Fortunately, for conscientious diners who are short on time but long on principle, many quick-service eateries-from an upstanding national burger chain to a Civil Rights landmark in Washington, D.C.-are dedicated to both high-quality ingredients and workers' rights. Here are 10 places to feel good fast.



    SEE MORE FROM BON APPETIT:


    10 Snacks You Thought Were Healthy But Really Aren't


    Your New Favorite Chocolate Chip Cookie


    The Best NEW Restaurants in America

    22 Recipes Everyone Should Know How to Cook


    Read More »from 10 Fast-Food Joints that Treat Their Workers Well
  • Superfood Alert: 5 Ways to Eat (and Drink) Coconut for Good Health

    Louisa Shafia




    Once upon a time, coconut was considered a ticket to high cholesterol and heart disease. But recently, it's taken a cue from the avocado, morphing into a health-food-store staple that's touted as a healing superfood for everything from diabetes to Alzheimer's to-you guessed it-high cholesterol. How'd that happen?



    First, the products have changed. The virgin coconut oil in stores now, for example, has a healthier makeup than the processed oil used in early studies. Also at work: the discovery that not all saturated fats are created equal. Coconut fat consists mostly of medium-chain fatty acids, which aren't stored in the liver like other fats, says Celine Beitchman, nutrition counselor at the Natural Gourmet Institute: "They're used for immediate energy and help our bodies burn calories."



    More research must be done to determine if the loftiest claims are true. But there's no denying the sweet and nutty flavors of the myriad coconut products.



    SEE MORE FROM BON

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  • 5 Ways You're Messing 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!

    1. MYTH: 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. MYTH: High Heat = Faster Cooking You want to get things popping quickly, but you don't the kernels to burn. As soon asyou hear the first pops, turn

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  • How to Pair Wine with Classic Dinner Dishes

    David Lynch


    Consider your dinner party menu before you buy your party wine. Here are some tried-and-true pairings:

    Classic Entrées + Can't-Miss Pours: There's something to be said for that old saw, "What grows together goes together." Here's a quick guide to pairing wine with some dinner-party favorites.

    LASAGNA
    The Recipe: Lasagna Bolognese
    The Wine: Southern Italian reds from Cam­pania and Puglia

    ROAST CHICKEN
    The Recipe: Roast Chicken
    The Wine: Rich Chardonnay from California or Burgundy

    BAKED SALMON
    The Recipe: Slow-Baked Salmon with Lemon and Thyme
    The Wine: Pinot Noir from Oregon

    GRILLED STEAK
    The Recipe: Salt-and-Pepper Rib Eye
    The Wine: Tuscan Sangiovese from Chianti, Montepulciano, or Montalcino

    The Cheese Plate & White Wine: Every meal should include a cheese course. Period. And despite what you may have heard, white-not red-is best with it. Prepare to believe.

    BLUES
    The Wine: Off-dry German Riesling (labeled "Spätlese" or "Auslese")
    The Reason: Salty,

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  • Never Order Takeout Again: Cacio E Pepe



    Literally "cheese and pepper," this minimalist pasta is like a stripped-down mac and cheese.


    INGREDIENTS

    Kosher salt
    6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
    3 Tbsp. unsalted butter, cubed, divided
    1 tsp. freshly cracked black pepper
    3/4 cup finely grated Grana Padano or Parmesan
    1/3 cup finely grated Pecorino

    SEE MORE: Reduced Guilt Fried Chicken

    PREPARATION
    Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.

    Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.

    SEE MORE: The Best NEW Restaurants in America

    Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino,

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  • Rich, Comforting French Onion Soup for the Monday Blues

    Danielle Walsh

    French Onion Soup with ComtéFrench Onion Soup with Comté

    Welcome to Meatless Monday, a column in which we feature vegetarian recipes to help offset the weekend's carnivorous sins.

    Okay, we admit: We've been on a French kick lately. (But how could we not after THIS story?) It's probably due to the rich, comforting nature of French food, made with lots of cheese, lots of meat, and lots of wine. Mmmmm.

    But it's Monday, after all, so we're nixing the meat and sticking with the cheese and the wine. This rich French Onion Soup has them both, along with deeply flavorful slow-caramelized onions. Vermouth or dry white wine deglazes all those oniony browned bits after they cook for over an hour (read: FLAVOR), and the finished soup is topped with toasts draped with melted Comté cheese. Très bien! Whether you eat the toast by itself or dunk it into your soup is your choice. We prefer the latter.

    FRENCH ONION SOUP WITH COMTE
    Recipe by Mimi Thorisson

    Ingredients
    4 tablespoons (1/2stick) unsalted butter or duck fat
    6 large onions (about

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  • The 10 Worst Halloween Candies of All Time

    Michael Singer




    Even the most conscious cook can indulge for the holidays. We're interrupting our usual healthful kitchen tips with a few posts to celebrate Halloween (and by "Halloween" we mean "candy"). Follow my advice and avoid the ultimate faux-pas in your candy handout stash.



    See more from Bon Appétit


    25 Ways to Use Sriracha


    7 Most Common French Toast Mistakes


    25 Quick and Easy School Lunches to Pack for Your Kids


    10 Snacks You Thought Were Healthy But Really Aren't




    Read More »from The 10 Worst Halloween Candies of All Time

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