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26 May

Grilled Apricots With Almond Cream And Fregolotta

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Grilled Apricots With Almond Cream And Fregolotta

For this dessert recipe, the dough for fregolotta, an Italian cookie, is broken up into small pieces, then baked. And you may end up with some extra. Save it in an airtight container at room temperature for up to three days. It’s great over ice cream and Nutella.

Ingredients
8 SERVINGS

Fregolotta Crumble

½ cup blanched almonds
1 cup all-purpose flour
½ cup sugar
¼ cup fine-grind cornmeal
2 teaspoons flaky sea salt
½ cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
½ teaspoon almond extract

Apricots

16 ripe apricots, halved, pitted
2 tablespoons vegetable oil
1½ cups heavy cream
1 teaspoon almond extract (optional)
Honey (for serving)

Preparation Fregolotta Crumble Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing once, until golden brown and fragrant, 6–8...
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25 May

Stop Everything Because Champagne 6-Packs Exist

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Summer just got approximately 2348230948234 times better, because now you can bring not only a six-pack of rosé or beer to the beach, but a six-pack of Champagne.
Created by Moët & Chandon, who recently introduced the Champagne vending machine, the Moët Mini Share Pack comes with six 187-milliliter bottles of Moët’s classic Imperial Brut.

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Though adorable and convenient, the pack, which is available nationwide, costs $100. If you're committed to drinking mini bottles of Champagne regardless, the pack also comes with golden flute toppers so you can be classy as hell wherever you sip.

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In a press release, Moët says, "This new take on the classic six-pack is the perfect...
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25 May

How to Flawlessly Grill Fish Without Losing It

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We’d all agree that patio grillin’ in the heat of the summer is where it’s at. But there’s *nothing* worse than being pumped about grilling a delicious salmon, and then watching it fall through the grate into a fiery pit of doom. (Nooooooo!) This summer, things are gonna be different. We’ve got eight valuable tips and tricks that will ensure your fish grilling skills are off the hook. 1. Heat the grill and grease it up. To keep delicate fish from sticking, season the grates, much like you would a cast-iron skillet. While your grill gets all hot and toasty, lightly dip a crumpled paper towel in oil. Grab the paper towel clump with tongs and glide it along the grate until it’s black and glossy, re-dipping the towels as...
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25 May

The Grilled Snapper Recipe I’ll Be Making All Summer

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I worked on a lot of grilling recipes for the June issue of Bon Appétit, but this easy grilled fish recipe is my favorite. Snapper with Blistered Bean Salad and Chile Vinegar fits perfectly into the "weeknight grilling" theme. Because you're cooking in a cast-iron skillet, you don't have to make it on the grill, but, if you do, you can blister those green beans with abandon and not worry about your smoke alarm going off. You can get that fish skin extra-crispy without worrying about stinking up your house for two days. The ingredients speak for themselves: Green beans are a miracle vegetable—you can do anything to them and they will still be delicious. I really like the texture and the...
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24 May

This Is The Ultimate Cookbook For Impatient Foodies Everywhere

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If you follow the latest food trends and always wish you had time to cook, but often end up grabbing a quick-fix option after a long day, you're by definition an impatient foodie. Elettra Wiedemann coined the term because, as a busy millennial who also loves good food, she found herself wrapped up in a recurring dilemma. "Why did good food always go hand-in-hand with slowing down? Wasn’t there a way to have slow, sustainable, delicious food without the 'slow'?" her cookbook states. Elettra set out to solve this problem via her website, Impatient Foodie and now a whole cookbook full of recipes that are delicious, fast, and easy to execute. Need a healthy weeknight dinner, a quick foolproof dessert,...
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23 May

Mushroom Toasts With Watercress And Chives

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Mushroom Toasts With Watercress And Chives

This weeknight-friendly dinner is great with any mushroom you can find (crimini, white button, etc.), but excellent with some morels, porcinis, or chanterelles into the mix. Their nutty, earthy, umami flavors get even more pronounced after they’re browned and crisped.

Ingredients
4 SERVINGS

6 tablespoons olive oil, divided, plus more for drizzling
4 ¾-inch-thick slices country-style bread
1 garlic clove
Kosher salt
2 tablespoons unsalted butter
12 ounces mixed mushrooms, such as morels, chanterelles, crimini, and/or maitake, coarsely chopped
1 medium shallot, finely chopped
1 tablespoon dry white wine
1 cup crème fraîche or sour cream
1 teaspoon chopped thyme
½ teaspoon finely grated lemon zest
Freshly ground black pepper
1 cup (loosely packed) trimmed watercress, torn
2 teaspoons fresh lemon juice
1 tablespoon finely chopped chives

Preparation Heat 3 Tbsp. oil...
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22 May

We’re Drooling Over This Wildly Romantic Drip Layer Cake That’s Perfect for Your Bridal Shower

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Pretty and demure or technicolor bright, drip cakes are definitely having a moment. There’s such drama in a colorful drip streaking down the side of a tall layer cake — it’s no surprise they’ve become so popular at weddings and showers. And it’s surprisingly simple to create your own. You just need to bake your favorite sponge cake, get creative with the decorations… and then decide on the all-important color of your drip! We used white chocolate ganache to create the drip in this recipe, and then tinted it using Americolor gel food coloring. We chose a medley of fresh fruit and herbs for the topper, but you can choose the decorations to suit your theme and occasion.

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22 May

Charred Bread With Ricotta And Cherry Salsa

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Charred Bread With Ricotta And Cherry Salsa

This cherry salsa recipe is also delicious as a condiment for grilled or roast pork or pulsed in a food processor to make a vinaigrette for a salad of tender greens.

Ingredients
8 SERVINGS

3 spring onions, preferably red, white/red and green parts separated, thinly sliced on a steep diagonal
5 tablespoons fresh lemon juice
12 ounces fresh cherries (about 2¼ cups), pitted, cut into ⅓-inch-thick slivers
½ cup olive oil, plus more for brushing
Kosher salt, freshly ground pepper
1 baguette, sliced in half lengthwise
12 ounces whole-milk fresh ricotta
Flaky sea salt

Preparation Toss white/red parts of spring onions and lemon juice in a medium bowl to coat and let sit 10 minutes. Add spring onion greens, cherries, and ½ cup oil to...
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19 May

Kids’ Chicken Katsu

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Kids' Chicken Katsu

Don’t trust anyone who doesn’t love a chicken cutlet.

Ingredients
4 SERVINGS

½ cup ketchup
2 tablespoons Worcestershire sauce
2 teaspoons strawberry jam
1½ pounds chicken cutlets, pounded ⅓ inch thick
Kosher salt
¾ cup all-purpose flour
3 large eggs, beaten to blend
2 cups panko (Japanese breadcrumbs)
8 tablespoons vegetable or grapeseed oil, divided
Cooked short-grain rice (for serving)

Preparation Whisk ketchup, Worcestershire sauce, and strawberry jam in a small bowl to combine. Set sauce aside. Season chicken with salt. Place flour in a shallow bowl. Place eggs in another shallow bowl. Place panko in a third shallow bowl. Season each bowl with salt. Working one at a time, dredge chicken in flour, shaking off excess. Dip in egg, turning to coat and allowing excess to drip back into bowl, then...
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18 May

Where To Stay, Eat, And Drink In Verona

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It makes sense that the historic city which set the scene for Shakespeare's star-crossed lovers Romeo and Juliet also houses some of the most beautiful architecture and scenic landscapes out there. It's hard to imagine anyone not falling in love in Verona.
Hence, my fast infatuation with the charming Italian town. Verona might be overlooked by travelers rushing to get to cities like Rome, Tuscany, and Venice, but trust: it's one of the best places to sample authentic food and wine in one of the most heart-eye-emoji, beautiful regions in Italy. Below, some vignettes from an idyllic weekend in Italy plus tips on where to find the best eats, sips, and sights in the area.

Where to Stay

Panorama da Castel San...
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