Bon Appétit focuses on what's "now" in the world of food, drink, and entertaining, while still giving readers valuable cooking tools, tips, and most of all, recipes. This food lifestyle publication looks at life through the lens of food & cooking in, dining out, travel, entertainment, shopping and design.
From the Editor • Editor in chief Dawn Davis shares what’s on her mind and gets a little help and intel from the BA test kitchen
What I’m Loving • End-of-summer island vibes
A BASICALLY GUIDE TO: CORN • Sure, it may be corn season, but more importantly, it’s “hot corn shellacked with an absurd quantity of butter” season. Turn the page for 10 ways to upgrade this plum pairing.
All Ears • Corn season is upon us, here’s how to enjoy every last kernel
Forbidden Fruit • I grew up with an inexplicable aversion to apples. Then one day at the foot of Mount Sinai, I found out why
STONE FRUIT BROWN BETTY
This Old-Fashioned Is Bananas • If you order an old-fashioned at a bar, chances are you’re expecting a whiskey cocktail. Yet take a glance at bartending books both classic and contemporary, and you’ll discover there’s no fixed recipe for the drink. The name refers more accurately to a method of preparation: A spirit is softened and dressed up by the addition of a sweetener, bitters, and citrus. The cocktail can be built with anything from bourbon to mezcal, but my personal favorite is rum, which has the depth of the more common rye old-fashioned but with lighter notes of flowers and fruit. It’s an easy way to put a fresh spin on an aged rum that I’d otherwise drink neat. And when I want to bring in some tropical flair without veering into too-sweet territory, I call on this variation. While banana liqueur is often associated with tiki or frozen drinks, I find it shines in spirit-forward cocktails as well. Tempus Fugit, Giffard, and Marie Brizard all make lovely versions. Or, if you really want to impress your friends, you can make your own infusion with our recipe below.
Tomato Parade • A summer truth that sounds like a cliché: Sweet, ripe tomatoes need little more than a sprinkle of salt and a drizzle of olive oil to be their best selves. But at some point, when you’re all simple salad-ed out and still have a ton of near-bursting ’maters on your countertop, you’ll want to get a little more creative. That’s where we come in, with five new ways to give the poster child of late-summer produce its due. Whether you’re in the mood for a cheesy sheet-pan dinner or crispy panini slathered with herby mayo, these recipes are the tastiest way to make sure tomato season goes out with a bang.
Roman Holiday • In Portico: Cooking and Feasting in Rome’s Jewish Kitchen, author Leah Koenig explores a more than 2,000-year-old culinary community. Modern Jewish Roman food is a reflection of the many cultures that have settled in the Eternal City; Libyan immigrants in particular have contributed their own uniquely piquant spices and North African flavors, as is the case with this beef and white bean stew. Richly flavored with cumin, hot paprika, and tomatoes, it is perfect for gathering around the table for Rosh Hashanah—and just as cozy for any autumnal chilly nights to come.
Farm Fresh • Designer Virginia Tupker reinvents tradition in today’s most stylish country kitchens
FRESH HARVEST • Tupker shares some favorite country kitchen staples
Stateside Sake • A league of American craft brewers are ushering in a new wave of sake with a distinctly Western flair
Layered Up • At Leeward in Portland, Maine, chef-owner Jake Stevens’s lasagna al ragù napoletano is a labor of love, requiring two days of kneading, shredding, and braising
A Whole Lotta Panna Cotta • Spiked with vanilla and jazzed up with balsamic-macerated...