Issue Nov-15 - Bon Appetit (2024)

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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.

in this issue

IN EVERY ISSUEYOU COOK, I ’LL DRYFOLLOW ADAM ON TWITTER AND INSTAGRAM AT @RAPO4My dad always did the dishes. That was his thing. After the last slices of my mom’s graham cracker–crusted pumpkin chiffon pie were cleared from the Thanksgiving table, he would march upstairs and change into his beat-up khakis. He’d then tie on an apron and do his part.We sometimes forget what an all-hands-on-deck effort Thanksgiving is. Magazines like this one (justly) celebrate the cook, but it’s never just about the cook. On this holiday in particular, we all want to take some ownership because, I’d like to think, we all want to be able to give genuine thanks.As a guest, who among us hasn’t pressed the host, asking, “What can I bring?” But the yin to dinner’s yang will always be the sizable…2 min

COLUMNSr.s.v.p.DEAR BON APPÉTIT,I ORDERED THE BLT SALAD AT SWEET CHICK IN NYC AS AN AFTERTHOUGHT; IT ENDED UP BEING THE STAR OF OUR MEAL. PLEASE FIND THE RECIPE FOR THE SALAD AND LEMONY DRESSING! —Caitlin Rush,Washington, D.C.You’re invited to check out gorgeous photos of these dishes on bonappetit.com or on our tablet edition. No R.S.V.P. required.KALE BLT SALAD4 SERVINGSThick slab bacon is key to this dish. Buy it packaged, if you can find it, or from the butcher.½ preserved lemon, chopped⅓ cup creme fraiche⅓ cup mayonnaise1 Tbsp. white wine vinegar Kosher salt, freshly ground pepper1 Tbsp. vegetable oil12 oz. slab bacon, sliced ¾ " thick8 cups chopped Tuscan kale1 pint grape tomatoes, halvedProcess preserved lemon, crème fraîche, mayonnaise, and vinegar in a food processor until smooth; season dressing with salt…6 min

STARTERSRock the BoatFill ’Er UpA gravy boat without gravy is like the Internet without cat vids: incomplete. For our guide to unbeatable gravy, turn to page 98.…1 min

STARTERSKen JeongTHE VITALSAge 46Hometown Greensboro, NCCurrent TV role DoctorProfession before he became an actor DoctorOn-set snack Chocolatecovered blueberriesMost-used kitchen appliance MicrowaveLast thing you ate? “My wife made fried rice with shrimp and I had a salad. I’m attempting to eat healthy right now.”Does your wife do a lot of the cooking? “She does virtually all the cooking—it’s for everybody’s benefit. I help with the ancillary stuff: I make a mean pot of rice, and I’ll get the coffee ready in the morning.”Biggest cooking disaster? “There are so many. There have been numerous times my wife will get something from Trader Joe’s and say, ‘Here’s some popcorn shrimp. Just put that in the oven.’ I have been known to overheat it and make the driest shrimp or the driest chicken nuggets on…3 min

STARTERSEverybody Wants SomeOVER THE YEARS I’VE DECLARED many wines “ideal” for Thanksgiving, from Italian Lambrusco to German Riesling. These are all dynamite choices. They’re just not what everyone wants. What everyone wants is Pinot Noir, and I’m tired of fighting it: Me and my Lambrusco are like the guy who insists on hearing his own awesome playlist at someone else’s party. Pinot Noir requires no proselytizing. Everybody knows it and enjoys it. Like a great host, it’s charismatic, diplomatic, and, on occasion, profound— a grape that deftly handles the motley crew of foods that is Thanksgiving. So why resist it? Aren’t the holidays stressful enough?1 OLD-WORLD SPLURGEFranceThe grape’s Holy Land is Burgundy, where it hits the sweet spot of complexity, juicy fruit, and electric acidity. You won’t necessarily see the words Pinot…2 min

STARTERSA Very Foodist FriendsgivingOne Month AheadConvince your friendsFind a group that’s onboard. You only need three other people to make this thing official.Call your parentsAnd tell them you’re not coming home this year. You can do it! You’re a grown-up! (Blame it on your job if you have to.)Three Weeks AheadPlan the menuFriends don’t let friends cook the meal by themselves— this is a potluck. Set up a Google Doc with categories (e.g., “Stuffing x2”) that your guests can sign up for. Whoever is hosting cooks the bird.Two Weeks AheadNeed tables?If you’re short on table space, rent a few card tables. Don’t worry about how they look; an inexpensive tablecloth from Ikea or Target will do the trick.Get your glassesYou don’t need fancy wine glasses, either. Stock up on vintage tumblers or, better…2 min

Issue Nov-15 - Bon Appetit (2024)

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