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16 Aug

Clam Toasts With Pancetta

clam-toasts-with-pancetta

Clam Toasts With Pancetta

Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings). This recipe is from Hart's in Brooklyn, our #5 Best New Restaurant 2017. You have roughly a 73% of seeing someone from the Bon Appétit staff at the restaurant, eating this dish, if you go.

Ingredients 2 SERVINGS 4 tablespoons olive oil, divided, plus more for drizzling 2 ounces pancetta (Italian bacon), finely chopped 4 garlic cloves, 2 thinly sliced, 2 whole ½ medium sweet onion, finely chopped ½ small fennel bulb, finely chopped, plus ¼ cup fennel fronds 2 wide 3-inch strips lemon zest 1 bay leaf ½ teaspoon ground fennel 1 cup dry white wine, divided 2 1½-inch-thick slices sourdough bread 1 pound Manila or littleneck clams or cockles ¼...
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14 Aug

A Lush Green Soup for Lazy Summer Days: Lexie Smith’s Avocado Cucumber Gazpacho

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As the drowsy sunbaked daze of August dampens appetites and ambition, only dishes that allow for minimum effort will do. In Spain (and elsewhere, too) that dish has long been Andalusian gazpacho, the quintessential chilled soup made from a garlic-tinged broth of tomato, water, olive oil, and raw vegetables. It is cool, refreshing, and—most importantly—almost as easy to prepare as it is to eat. While classics are classics for a reason, even the most traditional among us crave an update now and again. One incarnation sure to become a new hot-weather hit: the smooth avocado-cucumber concoction from artist-baker Lexie Smith. Spiked with aromatic green herbs, garlic, and a handful of raw ginger, the puree comes together in a blender in mere minutes...
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14 Aug

Ricotta Pancakes With Blueberry-Lemon Compote

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Ricotta Pancakes With Blueberry-Lemon Compote

If you’re in a bit of a time crunch, these lemon-ricotta pancakes are remarkably light and delectable on their own. They would also be fantastic made with raspberries or huckleberries.

Ingredients
MAKES 8 LARGE

4 cups fresh blueberries (about 1½ pounds), divided

¼ cup plus 1 tablespoon sugar

1 teaspoon kosher salt, plus more

1½ teaspoons finely grated lemon zest

1 tablespoon fresh lemon juice

4 large eggs, separated

½ cup all-purpose flour

½ cup whole wheat flour

1½ teaspoons baking powder

¼ teaspoon baking soda

1⅓ cups whole-milk fresh ricotta

¾ cup buttermilk

2 teaspoons vanilla extract

Vegetable oil (for griddle)

Pure maple syrup and room-temperature butter (for serving)

Preparation Cook 2 cups blueberries, ¼ cup sugar, and a pinch of salt in a medium saucepan over medium heat, stirring occasionally, until...
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11 Aug

These Are The Only Wines You Need This Summer, According To A Sommelier

COLLAGE BY DANIELLE MOALEM

From our friends at The Zoe Report

Curated by Rachel Zoe and her team of editors and stylists, The Zoe Reportis not only your stop for all things fashion and beauty but all-around lifestyle as well. Check out their site for everything from shopping tips to dating advice, to the latest in celebrity news. Ah, wine, how do we love thee? Let us count the ways: You taste amazing, contain antioxidants and make it easier for us to navigate social situations. As summer is officially in full swing, we decided to find out the best wines to sip from our flamingo pool floats. Here to help is Andrew Pettingell, expert sommelier at the incredibly chic Downtown Los Angles restaurant Otium. Check out the...
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11 Aug

Tomato And Roasted Garlic Pie

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Tomato And Roasted Garlic Pie

If you haven’t used Taleggio before, now is the perfect time to try it. Don’t be put off by the smell; this cheese has a very mild flavor and is an ideal complement to fresh tomatoes.

Ingredients
MAKES ONE 9" PIE

2½ pounds mixed heirloom tomatoes, cored, sliced ¼-inch thick

3 tablespoons olive oil

¾ teaspoon kosher salt, divided, plus more

¼ teaspoon freshly ground black pepper, plus more

6 garlic cloves

½ cup (1 stick) unsalted butter

9 ounces Stoned Wheat Thins or other whole grain crackers

2 large eggs

10 ounces Taleggio cheese, rind removed, coarsely grated (about 1½ cups)

2½ ounces finely crumbled Parmesan (about ½ cup)

½ cup mayonnaise

1 tablespoon chopped thyme, plus ½ teaspoon leaves

1 small shallot, thinly sliced

Special Equipment

A 9-inch-diameter springform pan

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10 Aug

Bacon Fat Makes The Flakiest, Most Wonderful Flour Tortillas Of Your Life

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Those hard-core fans of corn tortillas can be ruthless. They aren’t wrong, of course—handmade ones are a thing of beauty, especially when they're filled with juicy carnitas or pineapple-topped al pastor. But when it comes to chorizo-and-egg breakfast tacos, or maybe some steak fajitas blistered on a griddle, flour tortillas are the clear summer move.
At Fresa’s, in Austin, Texas, Rene Ortiz and Laura Sawicki are adding baconfat to their tortillas to create soft, slightly thicker versions of the flour tortilla you've grown accustomed to. Don’t toss that liquid gold after making breakfast. That bacon has left a flavor bomb for our future tortillas. That rendered fat lends extra-flaky texture to these homemade tortillas, but you can also use it to braise greens or brush atop roast chicken.

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9 Aug

How to Throw a Cannabis-Infused Dinner Party

Photo: Courtesy of Chef Andrea Drummer / @food_elevated
The waning ritual of a home-hosted communal meal, à la the classic dinner party, is back with a major revamp thanks to the growing legalization of cannabis. One of the women at the helm of this burgeoning movement is chef Andrea Drummer, Los Angeles’s go-to personal chef for cannabis-infused haute cuisine. After pursuing a long-held passion for cooking after years of working as a drug counselor for nonprofits like Planned Parenthood—an irony not lost on Drummer—the Le Cordon Bleu–trained chef now sings the praises of incorporating the herb in the kitchen: “I want to offer a different perspective. I was a staunch advocate against cannabis and now wholeheartedly, with every fiber of my being, believe it should be legalized globally....
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9 Aug

This Eggplant Parm Is Famous For Inducing Labor

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Like every other pregnant person in the history of time, I was nearing a point of pathetic desperation. At 38 weeks, and so large that I once got stuck in my bathtub, my usually rational mind grew increasingly frustrated with science and simultaneously open to old wives’ tales: Pineapples (not too ripe), power walking, raspberry leaf tea, vomit-causing castor oil smoothies—anything to (allegedly) induce labor. So by the time the late-night note arrived in my inbox, it was weird but not that weird: “Try this recipe,” wrote a Facebook friend I hadn’t seen in a decade. Attached was a snapshot of torn crumpled paper, handwritten in scrawled pencil, for Eggplant Parmesan. Her husband, as it turned out, had overheard a gaggle of moms at a Toronto coffee...
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31 Jul

This Is How All Your Favorite Chefs Make Pizza

Image Source: POPSUGAR Photography / Dominique Astorino

For the times when you want to make your own pizza instead of ordering delivery once again, it's completely worth it to go all in with a legit recipe. To bring some of the best pizza-making inspiration to your attention, we've turned to some of the best celebrity chefs and Food Network stars to see how they make and top their crust. Whether you prefer a classic margherita, a sauceless white pizza, or a pesto pizza, you're sure to find something that speaks to you and inspires your own DIY pizza night ASAP.

Alton Brown: Keep It Simple If you're making homemade pizza dough for the first time, it's probably a good idea to follow Alton Brown's pizza recipe, because you know the food-science pro...
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31 Jul

Egg-in-a-Hole Sandwich With Bacon And Cheddar

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Egg-In-A-Hole Sandwich With Bacon And Cheddar

Warning: A fork and knife (or a bib, at the very least) may be required to tackle this sandwich.

Ingredients
MAKES 2 SERVINGS

4 slices thick-cut bacon

4 ¾-inch-thick slices sourdough or other country-style bread

4 large eggs

Kosher salt, freshly ground pepper

2 tablespoons unsalted butter, divided

4 slices cheddar

Hot sauce

Special Equipment

2-inch-diameter cookie cutter

Preparation Cook bacon in a large skillet over medium heat, turning halfway through, until browned and crisp, 8–10 minutes. Meanwhile, use cutter to punch out a circle in the center of each piece of bread (save for snacking, now or later). Transfer bacon to a cutting board; cut in half crosswise. Carefully pour half of bacon drippings into a small bowl. Place 2 slices of bread in skillet and cook...
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