DIGEST: Bon Appétit

[Toliver]

Bon Appetit November 2003 – The Thanksgiving Issue

Now this is why I subscribe to Bon Appetit...Alton Brown, Mark Bittman, Jean Anderson and Calvin Trillin all in one issue!

Starters (product placement):

-Short Q&A with Mary Risley, founder of Tante Marie’s Cooking School in San Francisco.

-Short article on how Booze is the new Spa Treatment – vinotherapy, champagne facials and Rum Molasses Waterfall hair treatment.

-A brief look at some new knife storage being offered (pics included): Ironwood Gourmet’s magnetic knife bar, NY Chef Daniel Boulud’s sleek black knife block (for the stainless steel kitchen) and a J.A. Henckels wooden knife tray for your kitchen drawer (fits 12 knives and a steel).

-New “party” books: “America Entertains: A Year of Imaginative Parties” by David Tutera, $35 - “Flirtini: Cocktail Parties for Mixing and Mingling” by Allana Baroni $17 - “Russel Wright’s Menu Cookbook: A Guide to Easier Entertaining” by Ann Wright and Mindy Heiferling, $30

-Andrew Knowlton says Grand Central Station is 90 years old this year and features over 70 stores and restaurants. Andrew points out some of his favorites.

R.S.V.P. – Favorite Restaurant Recipes

“Blue-Cheese-Crusted Steaks with Wine Sauce” – American Grill in Minnetonka

“Carrot-Coconut Cupcakes with Cream Cheese Frosting” – Abigail’s Hotel in Victoria, British Columbia

“Chorizo-Saffron Risotto with Sautéed Shrimp and Tomato-Saffron Vinaigrette”

“Tomato-Saffron Vinaigrette” – Pastis in Los Angeles

“White and Dark Chocolate Bread Pudding with Irish Cream Sauce” – Carmen Anthony Steakhouse in Waterbury, Connecticut

“Salmon with Maple-Thyme Glaze” – Henrietta’s Table in Cambridge, Mass.

Cooking Class – Thanksgiving Starts Here…with Alton Brown

The article comes across just like his show on the FoodNetwork. He maps out the Primary Goal, the Primary Challenge, Strategies, Good Bird Hunting, Breaking the Ice (thawing), Time to Brine and the Final Countdown. Some brief quotes from the article:

“You don’t have to do the quick thaw in the tub, but it sure makes things easier.”

“Rub the butter into the turkey as if you were a masseuse on a mission.”

“…in the end, isn’t Thanksgiving really about the sandwiches?’

Profiles in Cooking – The Accidental Foodie by Ed Levine

Lunch with food author Calvin Trillin, searching for good food in NYC’s Chinatown. It’s an overview of Calvin’s writing career and how he grew tired of food (“I was tired of explaining to people that I really didn’t know or care about the name of second-best French restaurant in Chicago.”) and how he got back into the genre. The article ends with the two-for-two-bucks “greens sandwich” with a mysterious horseradish-like condiment at the corner of East Broadway and Chrystie.

Entertaining Made Easy – The Remains of the Day by Rozanne Gold

Are you wondering what to do with the Thanksgiving leftovers? How about some paella? Here are some suggestions:

“Stuffing-Stuffed Mushrooms”, “Marinated Vegetables with Garlic & Thyme”, “Spicy Turkey Paella”, “Cranberry-Citrus Sorbet”, plus 5 soup suggestions (not recipes) for that leftover turkey carcass.

Tools of the Trade – Pieces for Pie: All the Gear You Need to Make Pastries Like a Pro by Dorie Greenspan

Suggestions on baking tools to help make your holiday goodies even better:

Matfer’s Nylon Rolling Pin (www.cutleryandmore.com ; $60), Flour Duster by Best Manufacturers (www.cooking.com ; $8), “crust cheaters” Perfect-a-Crust Molds (www.betabake.com ; $9) and Pie Birds (to allow steam to escape from the baking pies).

Traveling With Taste – Jean Anderson searches for pottery in the Southern U.S.

The search begins at the new North Carolina Pottery Center and wends it way through LDDK Pottery, Jugtown (no jokes please!), Cady Clay Works, Hickory Hill Pottery, Westmoore Pottery, Ben Owen Pottery, Cole’s Pottery, W. M. Hewitt’s and ending at the Goathouse Gallery in Pittsboro, N.C.

Did you know there are clay angel food cake pans? Who knew? Jean also offers some suggestions as to where to stay while in North Carolina as well as naming local 5 restaurants not to miss.

People and Places – Operation Deep-Fried Turkey by Jinx and Jeff Morgan

If you’re thinking of deep frying a Thanksgiving turkey, Jinx and Jeff offer a recap of their first attempt and suggest some do’s & don’ts. They also provide a 2 sources for ordering your own deep frying kit and other accessories as well as a source for buying marinades for injecting.

Wine & Spirits – Taste Panel Report by Anthony Dias Blue

Reviews the Zoom Corkscrew (www.wineenthusiast.com ; $25), notes a slew of wines coming from the Red Mountain area of Washington and suggests some imported Czech beers to try.

Top 10 Wines for November:

Bodega Norton – 2002 Sauvignon Blanc, Mendoza, Argentina ($8)

Devil’s Lair – 2001 Fifth Leg Red Wine-Vin Rouge, Margaret River, Australia ($12)

Mount Riley – 2002 Sauvignon Blanc, Marlborough, New Zealand ($15)

Rieflé - 2001 Tokay-Pinot Gris, Alsace, France ($15)

Raymond – 2001 Chardonnay Reserve, Napa Valley ($16)

Bottega Vinaia – 2001 Lagrein, Trentino, Italy ($21)

Charles Creek Vineyard – 2001 Merlot, Miradero ($22)

Melville – 2001 Syrah, Estate, Santa Rita Hills ($24)

Robledo – 2000 Chardonnay, Les Carneros ($25)

Spring Mountain Vineyard – 2000 Estate, Spring Mountain District, Napa ($50)

Wine & Spirits – The Elegant Aperitif by Mark Bittman

Mark ventures into the world of pre-dinner drinks and offers a guide to sipping in style. He looks at Various Vermouths, Licorice Liquors, Sherries & Ports and obscure aperitifs like Averna (containing fermented plums).

In a sidebar, he makes some suggestions on what to nibble on while drinking the aperitifs.

Bon Vivant – What’s new, what’s hot, what’s good

Flatware from designer Adam Tihany, napkin rings (with sources), delicately patterned “Beekman” glasses by Thomas O’Brien for Salton at Home, “Astor” ice bucket and “Taylor” tongs by Calvin Klein, “Maria” dinnerware by Euro Ceramica, Utensil caddy by Ironwood Gourmet with “Bolero” flatware by Crate & Barrel and a serious “Olivier” carving set by Mundial.

Good Grips offers a new mandoline with nonslip feet, isinorthamerica.com offers a heat-resistant baster, Kaiser Bakeware makes a square springform pan and Amco Houseworks sells a double timer that keeps track of two dishes.

Going Out – Brand New in Boston by Rand Richards Cooper

A look at the Boston Restaurant scene. Caffé Umbra (owned by Chef Laura Brennan), Carmen, Peking Tom’s Longtang Lounge (ice cream spring rolls?), Upstairs on the Square, and Excelsior (the latest project of Lydia Shire – Biba)

Top Tables – The Restaurant Reporter: Where to go Now by Tanya Wenman Steel

Los Angeles - Chef Joachim Spilchal at the Walt Disney’s Concert Hall Cafe

Florida - Side bar of some places not to miss

Paris – Chef Alain Solivéres at Taillevent, Chef Éric Briffard at Les Élysées du Verent, Chef Alain Ducasse’s latest venture Aux Lyonnais, Chef Joël Robuchon at L’Atelier de Joël Robuchon

Canadian Rockies – Executive Chef Daniel Buss at the Banffshire Club in the Fairmont Banff Springs Hotel, Chef Andrew Carine at Buffalo Mountain Lodge, Executive Chef Domíníque Guyot at the Fairview Dining Room in the Fairmont Chateau Lake Louise, Chef Wolfgang Vogt at the Post Hotel (Lake Louise)

Dining out for Thanksgiving? Here are some suggestions:

Boston – Chef Frank McClelland at L’Espalier

New York – Chef Peter Hoffman at Savoy

Miami – Chef Allen Susser at Chef Allen’s

Chicago – Chef Jonathon Harootunian at Courtright’s

Dallas – Chef Al Heivari at The Old Warsaw

Seattle – Chef Kerry Sear at Cascadia

San Francisco – Chef Melissa Perello at Charles Nob Hill

Thanksgiving Menu Guide

“Classic Charm” with recipes by James Beard Award winning chefs Michael Smith & Debbie Gold

“Marinated Cauliflower, Olive and Arugula Salad”, “Roast Turkey with Prosciutto-Hazelnut Crust”, “Italian Sausage and Parmesan Cheese Stuffing”, “Creamed Corn Gratin with Fried Onion Rings and Bacon”, “Mashed Potatoes with Watercress and Green Onions”, “Pickled Red Onions and Cranberries”, “Herbed Roasted Winter Vegetables”, “Lima Beans with Ham”, “Mascarpone Cheesecake with Quince Compote”, “Quince Compote”

“Modern Style” by Susan Simon

“Warm Goat Cheese Toasts with Rosemary, Walnuts and Honey”, “Curried Parsnip Soup with Shredded Apples”, “Roast Turkey with Pomegranate Glaze”, “Bread Dressing with Dried Apricots, Pistachios and Mint”, “Cranberry-Port Gelatin with Crystallized Ginger and Celery”, “Sweet-and-Sour Radicchio”, “Balsamic-Roasted Acorn Squash with Hot Chiles and Honey”, “Potato and Broccoli Croquettes”, “Autumn Trifle with Roasted Apples, Pears and Pumpkin-Caramel Sauce”

“Over the River and Through the Woods” by Randi Danforth and Malachy Duffy

“Herb-and-Garlic Roasted Turkey with Giblet Gravy”, “Brown Turkey Stock”, “Double Sausage Stuffing”, “Roasted Brussels Sprouts with Balsamic Vinegar and Pancetta”, “Sweet Potato Brûlée”, “Popovers with Sage Butter”, “Maple-Pecan Pie”, “Ginger Cake with Caramelized Pears” and a “bonus” recipe “Raisin-Nut Breakfast Rings”

“The Great Do-Ahead Feast” by Jeanne Thiel Kelley

“Endive with Smoked Trout and Herbed Cream Cheese”, “Succotash Soup with Black Pepper Croutons”, “Herb-Roasted Turkey with Apple Cider Gravy” (Cover Recipe), “”Apple, Celery and Smoked Ham Stuffing”, “Cranberry Sauce with Marmalade and Cinnamon (Cover Recipe), “Mashed Potatoes with Sage and White Cheddar Cheese”, “Creamed Mushrooms, Onion, and Brussels Sprouts”, “Roasted Yams with Citrus and Coriander Butter”, “Caramel-Coated Pumpkin Flan”, “Frosted Grapes”

“Thanksgiving on the Grill” by Mara Papatheodorou & Katie O’Kennedy

“Chicken Liver Pâté with Chanterelles and Cognac”, “Oysters Rockefeller Soup”, “Grill-Roasted Turkey with Sage Butter and Giblet Gravy”, “Giblet Gravy”, “Corn Bread, Andouille Sausage and Fresh Sage Dressing”, “Cranberry-Pineapple Salsa”, “Grill-Roasted Vidalia Onions”, “Grilled Parsnips”, “Haricots Verts with Goat Cheese and Warm Bacon Dressing”, “Pumpkin Cheesecake with Gingersnap Crust”

“Pie, Please” by Dede Wilson

“Butter Pie Crust Dough”, “Ginger-Honey Pumpkin Pie”, “Lemon Chiffon Pie with Glazed Cranberries”, “Pumpkin Pie with Spiced Walnut Streusel”, “Lattice Pie with Pears and Vanilla Brown Butter”, “Bourbon-Orange Pecan Pie with Bourbon Cream”, “Cranberry-Ribbon Apple Pie”

Holiday Inns by Max Alexander

Looking to getaway for the Holidays? Max takes a look at five luxurious places:

The Hartstone Inn – Camden, Maine

Hacienda del Sol – Tuscon, Arizona (recipe: “Roast Pork with Apricot & Honey-Mustard Glaze”)

The Inn at Langley – Whidbey Island, Washington (recipe: “Kabocha Squash Soup with Pancetta”)

Amangani – Jackson Hole, Wyoming

Woodlands Resort & Inn – Summerville, South Carolina (recipe: “Cheddar & Herb Biscuits”)

Fast Weekday Dinners – Every Night Cooking by Brooke Dojny & Melanie Barnard

“Tortelloni with Mushroom-Sage Sauce”, “Lebanese Lentil-and-Rice Pilaf with Blackened Onions”, “Veal Scallops with Wild Mushroom, Mustard, and Tarragon Sauce”, “Choucroute with Caramelized Pears”, “Parmesan Chicken with Mixed Baby Greens”, “Grilled Ham and Swiss Sandwiches”

At the Market – Pomegranates by Christopher Styler, recipes by Sara Dickerman

“Pomegranate Cocktail”, “Pomegranate, Beet, and Blood Orange Salad”, “Chunky Orange and Pomegranate Marmalade”, “Pomegranate-Caramel Tart with Walnuts”

There’s also a small sidebar on how to seed and juice them.

Timesaving Recipes – Too Busy to Cook?: Quick and Easy Recipes from Readers By Tina Thompson

“Pumpkin Pie with Spiced Whipped Cream”, “Parmesan-Blue Cheese Toasts with Green Onions”, “Shortcut Twice-Baked Potatoes with Bacon”, “Baked Fish with Paprika-Lemon Butter”

Cooking for Health – The Turkey-less Thanksgiving by Marie Simmones

“Butternut Squash Soup with Roasted Red Pepper Puree”, “Wild Rice and Brown Rice Cakes with Roasted Vegetable Ragú”, “Watercress and Broccoli Salad with Dried Cranberries”

A small sidebar offers three other suggestions for turkey-less dishes

Last Page Feedback – Q & A with Pulitzer Prize-winning author Jane Smiley

[Toliver]

Bon Appetit December 2003 – The Holiday Issue (ads galore!)

Among the contributors in this issue: Tyler Florence, Nao Hauser and Julie Powell of the infamous “Julie/Julia Project” Blog (sans expletives deleted )

The photos in this issue are wonderful, bordering on food porn!

Starters

- “Caviar used to only be for the wealthy” but there are affordable kinds out there now: Paddlefish, White Sturgeon, Trout, Whitefish, Hackleback and Salmon.

- Malmo, Sweden is the current “in” spot, especially during Christmas.

- A short “Q & A” with Cynthia Rowley & Ilene Rosenzweig, creators of the trendy “Swell” line of products & books found at Target.

- “Fantasy gifts for Foodies” – What to give someone who’s bored with the Neiman-Marcus catalogue: A Personal Chef ($1,500 - $10,000), a rare copy of “Physiologie du Gout” by Brillat-Savarin ($2,500), a Sicilian Food & Cooking experience - part cruise, part hiking ($7,950 to $9,950), Pro Wine Storage – like those cigar clubs that store your stash, except for wine ($20 to $4,000 a year), Dinner on the American Orient Express – Los Angeles to Seattle ($4,990) and a class at the CIA described as a week-long “Boot Camp” for food enthusiasts ($1,500 to $1,850).

- Style Notes: “Instant Antiques” Everything old is new again as china patterns from the past are resurrected and blended in the new retro patterns.

- “Gingerbread House Remodel” – Suggestions on how to spice up this old Christmas standard including using old confectionary favorites to decorate, including Necco Wafers and Dots.

- “Gift Books for Cooks” – A look back at the 2003 favorites. Nine books are listed including Mark Bittman’s “How to Cook Everything: The Basics”

R.S.V.P. - Favorite Restaurant Recipes

“Salmon with Martini Sauce” – Cobalt, New Orleans, LA

“Pumpkin Cheesecakes with Cranberry-Caramel Sauce” – City Limits Diner in White Plains, NY

“Pot-au-Feu of Beef Short Ribs with Horseradish Sauce” – Rustique in Aspen, Colorado

“Whole Wheat Gingerbread Pancakes” – The Café Pierre in the Pierre Hotel in NYC

“Pork Baked in Banana Leaves” and “Pickled Onions” – El Turix in Cozumel, Mexico

“Chocolate-Pecan Tart” – Mon Ami Gabi in Chicago, Illinois

“Warm Baby Spinach and Mushroom Salad with Ponzu Dressing” – Koi in Los Angeles, CA

Entertaining Made Easy – "Breakfast by the Tree" by Rozanne Gold

A do-ahead menu for Christmas Morning:

“Prosciutto and Goat Cheese Strata”, “Roasted Red Potatoes with Lemon”, “Citrus Salad with Mint Sugar”, “Pear and Dried Cherry Frangipane Cake”

A side bar article suggests some drinks for Christmas Morning ranging from a tequila Carnavalito to a Hot Mocha White Chocolate.

Tools of the Trade – "What a Girl Wants - When it comes to the holidays, our gadget queen thinks big" by Dorie Greenspan

Dorie presents her Wish List: Miele Coffee System (about $1,900), Lussino Ice Cream Machine ($600 at www.surlatable.com), Mouli Truffle Shaver (about $15 at www.cooking.com), Hearthkit ($200 at www.hearthkitchen.com),

“Gifts with Good Taste – Right from your kitchen…and made with recipes from some of the world’s brightest food stars” by Monica Parcell

Home-made gifts!

Recipes:

“Carmelized Honey with Star Anise” by Caprial Pence, author and co-host of the PBS show “Cooking with Caprial & John” (her husband)

“Dark Chocolate Truffles with Honey and Lime” by Pierre Hermé, author and Parisian patisserie owner

“Rose Water and Lemon Gelées” by Chef Angela Hartnett of London’s Connaught Hotel

“Ancho and Pasilla Chile Oil” & “Mediterranean Herb Oil” by Michael Chiarello, author and PBS & FoodTV show host

“Confit of Winter Fruits” by St. Jacques

People and Places – “Julia Knows Best” by Julie Powell

Julie’s essay on her infamous yearlong attempt at tackling Julia Child’s “Mastering the Art of French Cooking”. If you’ve read her blog, you’ve read all of this before. Unfortunately, there’s nary a single cussword in the entire piece which was part of the charm of her “Julie/Julia” blog. We learn at the very end that Julie is writing a book about her experience to be published in the Spring of 2005 by Little, Brown.

Traveling with Taste – “Where the Holidays Really Rock” by Nao Hauser

A look at the three-block square of New York’s Rockefeller Center including the restaurants. Nao briefly discusses the Rainbow Grill, The Sea Grill, Morell Wine Bar & Café, Citarella and Tuscan Square.

A side bar article recommends seven shops in the Center.

Wine & Spirits – “The 12 Bottles of Christmas” by Hugh Garvey

Hugh suggests a mixed case as a gift depending on the recipient. Recipients are broken down into categories: The Entertainer, The Cocktail King, The Connoisseur and the Foodie. Each category is given 12 wine suggestions.

“The Man Behind the Bubbles” by Dorie Greenspan

Dorie visits Jacques Péters, a third-generation winemaker of Veuve Clicquot, producer of some of the world’s finest champagnes. The article includes a great picture of Jacques standing in the champagne cellar surrounded by hundreds of bottles aging in the background. Jacques takes Dorie through the estate, the vineyards and the “recipe” for champagne. A side article suggests three of Veuve Clicqout’s champagnes.

“Tasting Panel Report” by Anthony Dias Blue

-Recommendation of four cocktail shakers

-Recommendation of good brands of the Hungarian dessert wine Tokaji (toh-KAE)

-Recommendation of seasonal specialty beers including Anderson Valley Brewing Company’s “Winter Solstice”, Kansas City’s Boulevard Brewing Co.’s “Nutcracker Ale”, Blue Ridge’s “Snowball’s Chance”, Boston’s “Harpoon Winter Warmer” with a hint of cinnamon & nutmeg and, lastly, Oregon’s Rogue Ale’s “Santa’s Private Reserve”.

Top Ten Sparkling Wines:

Bouvet 2000 Saphir Brut, Saumur ($17)

Gloria Ferrer 2000 Blanc de Blancs, Carneros ($18)

Segura Viudes Nonvintage Reserva Heredad, Cava ($20)

Yarden Blanc de Blancs, Galilee ($22)

Pol Roger Nonvintage Brut, Champagne ($35)

Laurent-Perrier Nonvintage Cuveé Ultra Brut, Champagne ($39)

Schramsberg 1997 Brut Reserve, California ($60)

Ca’ del Bosco 1995 Cuveé Annamaria Clementi, Franciacorta ($120)

Taittinger 1995 Brut Blanc de Blancs Comtes de Champagne ($152)

Moët & Chandon 1993 Cuveé Dom Pérignon Rosé, Epernay ($230)

Personal Taste – “The Goose of Christmas Past” by David Leite

“How do you know when a goose is cooked?” Inspired by “The Christmas Carol”, David tackled a goose for Christmas dinner and things didn’t turn out so well. Perhaps it was the extra butter he put under the goose skin. Or that he couldn’t find that little button thingy that pops out to tell you when your bird is done. David gets a goose-cooking lesson from a woman who speaks in nothing but UPPER CASE LETTERS and ends up with a pretty good cooked goose.

Recipe: “Mustard and Garlic Roast Goose”

Bon Vivant – “What’s New. What’s Hot. What’s Good. Special Gift Guide” by Gina Provenzano

Showcased gift suggestions: A wreath made with lemon leaves and chile peppers, hand-embroidered napkins, Early 20th century Argentinean seltzer bottles, glass fruit-shaped ornaments, a bouquet of fruit and flowers, Artisanal cheese and exotic fruits, an ornament filled with chocolate-covered almonds, a menorah made up of separate candle holders that can be broken up and used throughout the year, elegant place cards and placeholders for that special dinner, assorted handmade chocolates and candies, personalized chocolate & white chocolate mini cheesecakes, a caviar serving set, leather cellar books for the wine enthusiast.

Going Out – “Red-Hot London” by Matthew Fort

Restaurant reviews from the spicy London scene: Chef Tom Aiken’s “Tom Aiken’s” near Chelsea, Chef Atul Kochar at “Benares” (Indian food) in Berkeley Square, Mayfair, Chinese food at “Hakkasan” near the British Museum in Bloomsbury, Spanish food at “Fino” which is also in Bloomsbury, French cooking by Chef Henry Harris at “Racine” in Knightsbridge, Australian Chef Scott Webster is doing some healthy cooking at “Osia” in Haymarket near Picadilly Circus, Australian Chef David Thompson cooks classic Thai at “Nahm” in Belgravia, a neighborhood restaurant “Thyme” in Clapham and finally, Jamie Oliver’s “15” is tucked away in Hoxton.

Top Tables – “The Restaurant Reporter” by Tanya Wenman Steel

First, a side article on well known chefs who’ve created the menus for top-of-the-line cruise ships.

“The Buzz” – Hot spots

Las Vegas – Bradley Ogden (Bradley Ogden), Café Giorgio (Piero Selvaggio), Seablue (Michael Mina), Craftsteak (Tom Colicchio), Fiamma Trattoria (Stephen Hanson), Tre (Maccioni family), Simon Kitchen & Bar (with Chef Kerry Simon) ,Rosemary’s at the Rio (Chef-owners Wendy & Michael Jordan)

New York – Mix in New York (Alain Ducasse), Lever House (Dan Silverman), Amuse (Gerry Hayden),

Budapest, Prague & Vienna – Vörös és Fehér (in the Opera District in Budapest), Bohémtanya (Belvaros District in Budapest), Bar Bar (Malá Strana District in Prague), Café Imperial (Hotel Imperial in Prague), Oswald & Kalb (Vienna), Trattoria Santo Stefano (Hotel Graben, Vienna)

St. Martin – La Romance (at Domaine de l’Amandier), Rainbow Café (in Grand Case), Le Gaïac (Marigot’s Le West Indies)

“A Glittering Christmas Dinner” by Rick Rodgers – Glitzy and Glamourous to go with your champagne

Recipes – “Pancetta, Leek and Goat Cheese Tartlets”, “Marinated Shrimp with Champagne Beurre Blanc”, “Standing Rib Roast with Rosemary-Thyme Crust”, “Zinfandel Beef Stock”, “Mashed Potatoes with Crimini Mushrooms”, “Sautéed Haricots Verts, Red Bell Peppers and Pine Nuts”, “Chocolate-Cranberry Torte”

“Start it Up” by Betty Rosebottom – Finger foods and appetizers

Recipes – “Peppered Tuna Skewers with Wasabi Mayonnaise”, “Polenta Bites with Blue Cheese, Tomatoes and Pine Nuts”, “Herbed Chicken-Chutney Salad on Lettuce Leaves”, “Roast Beef and Arugula Crostini with Oliver-Red Pepper Relish”, “Roasted Almonds with Rosemary and Fleur de Sel”

“Hannukah Shines Bright”- by Randi Danforth – A special holiday dinner

Recipes – “Herbed Butternut Squash Soup”, “Roast Chicken with Apricot-Rosemary Glaze”, “Rice Pilaf with Carrots and Fresh Basil”, “Yukon Gold Potato Latkes”, “Green Beans with Dijon Mustard and Carmelized Shallots”, “Apple, Onion and Walnut Salad with Cider Dressing”, “Chocolate-Chestnut Cake”, “Holiday Shortbread Cookies”

“Santa’s Helpers” by Diane Morgan – Cookies!

Recipes – “Christmas Cutouts with Vanilla Icing”, “Cinnamon, Brown Sugar and Walnut Shortbread Crescents”, “Coconut-Orange Snowballs”, “Holiday Biscotti with Cranberries and Pistachios”, “Puff Pastry Pinwheels with Candied Fruit”, “Hazelnut-Butter Cookies with Mini Chocolate Chips”

“Grand Buffet” by Tyler Florence – A holiday buffet

Recipes – ‘Three Olive Martinis”, “Roasted Fingerling Potatoes with Crème Fraíche and Caviar”, “Creamy Smoked Trout with Apple and Horseradish on Crisp Brown Bread”, “Pancetta-and-Herb-Roasted Pork with Fig Jam”, “Roasted Beets with Clementines and Mint”, “Creamy Turnip Puree with Walnuts, Anchovies and Parsley”, “Mashed Sweet Potatoes and Bananas with Pecan Streusel”, “”Christmas Croissant Pudding with Sour Cream and Brown Sugar Sauce”, “Pine Nut Cookies”

“Crowning Glory” by Sarah Tenaglia - Dessert recipes with some wonderful photos

Recipes – “Gingerbread Layer Cake with Candied Kumquats”, “Chocolate-Peppermint Ice Cream Cake”, “Cranberry-Lime Tart” (Cover Recipe), “Tiramisû Eggnog Trifle”, “Chocolate Leaves”, “Lemon Cheesecake with Strawberries and Port Glaze”, “”Black Forest Boule-de-Neige”

“The Colors of the Season” by Gina Provenzano – Beautiful table settings and other pieces presented in color themes: Red, Gold, White, Green and Silver

“Dazzling Delicious Naples” by Raphael Kadushin

Raphael visits the Italian city and explores its shopping, dining and drinking. Beautiful photos!

Recipe – “Baked Snapper with Potatoes, Oregano and White Wine”, “Honey-Coated Fritters with Candied Fruit”

Fast Weekday Dinners – “Every Night Cooking” by Brooke Dojny & Melanie Barnard

Recipes – “New England Fish Cakes with Herbed Tartar Sauce”, “Herb-Roasted Sausages and Butternut Squash”, “Quick Ragû Bolognese”, “Chipotle-Black Bean Burritos”, “Wasabi-Crusted Chicken Breasts”

On the Scene – “The Western Insider”

Brief “Q&A” with Jessica Strand, author of “Holiday Cocktails” (Chronicle Books, $16)

Gifts from the West – Tamales from Tamale Molly (www.tamalemolly.com), Macaroons from Melfer’s Macaroons (www.melfersmacaroons.com), Chocolate de Oaxaca offers chocolates and moles from Oaxaca (www.mexichoco.com), Wine with seasonal labels from Eola Hills Winery (www.eolahillswinery.com), Golden Whitefish Caviar from Montana’s Mountain Lake Fisheries (www.whitefishcaviar.com)

Recommendations of hotels, restaurants, inns and resorts out west.

Calendar of events happening out west in December.

At the Market – “Nutmeg” by Tori Ritchie – Everything you would ever want to know about nutmeg

Recipes – “French Toast Bread Pudding”, “Nutmeg Scented Scones”, “Mike’s Milk Punch”, “Roasted Butternut Squash with Brown Butter and Nutmeg”

Side article on nutmeg graters.

Timesaving Recipes – “Too Busy to Cook?”

Lorraine Stevenski of Clearwater, Florida offers these recipes – “Parmesan and Parsley Biscuits”, “Chicken Marinara”, “

Stuart Faber of LA, CA offers “Macaroni and Cheese with Mushrooms and Bacon”

Feedback (Last Page) – Q&A with Los Angeles Philharmonic conductor Esa-Pekka Salonen

[Toliver]

Bon Appetit Digest – January 2004 “Best of the Year”

Contributors in this issue: José Andrés, Rod Davis, Alan Richman, Anthony Dias Blue and Dede Wilson. Again, great food photos!

Starters:

“Bringing the Cheese Course Home”

Cheese courses when dining are now the “in” thing. Hugh Garvey offers some suggestions on shopping, serving and sides.

"Q&A" with Susan Gillespie and her two year old Springer Spaniel Cooper Gillespie, co-authors of “Throw Me a Bone: 50 Healthy Canine Taste-Tested Recipes for Snacks, Meals and Treats”.

Restaurant Trend – “Money on the Menu”

A sidebar looking at the trend of taking typically humble dishes and turning them into a Big-Ticket item. How about a $19 Kobe Beef hot dog at the Old Homestead Steakhouse?

Kitchen Notes –

“Crazy for Copper” - It’s the new look for hardware and fixtures.

A side article with suggestions for “A Texas-Style Super Bowl Party” with web links to purveyors of chili kits, tamales and chocolate pecan pies, to name a few menu items.

“Grand Cru Cruising” – A short sidebar on the new trend in cruises where the off-ship trips include tours of wineries.

R.S.V.P. – “Favorite Restaurant Recipes” Something different this issue…the two restaurant recipes offered are from restaurants featured in this issue’s travel story “The Great Weekend Getaway”:

“Winter-Spiced Molten Chocolate Cakes with Rum-Ginger Ice Cream” (Cover recipe…not from a restaurant but from the Bon Appetit “test kitchen”), “Potato Enchiladas with Tomato-Chile Sauce”, “Striped Bass with Mushrooms, Treviso, Raisins and Capers”

Entertaining Made Easy – “The New Cocktail Party…” by Rozanne Gold

“It’s more than just nibbles. It’s dinner and your own special drink.”

Recipes:

“Pear Martini with Lemon and Rosemary”, “Shrimp Escabeche with Blood Orange Mojo”, “Moroccan Chicken and Lentils”, “Soba Noodle Salad with Cucumber and Mango”

Sidebar article: “Shaking Up the Bar”

Recipes: “Mar-Tea-Ni” (yes, a martini made with tea), “Orange-Tini”

People and Places – “My Year in Food” by Alan Richman

Alan ponders his five favorite dishes from around the world which are:

Hamachi Tartare from Le Bernardin in New York; Chocolate Mole-Painted Foie Gras from Azul, Mandarin Oriental Miami; Napoleon, Le Cirque 2000 in New York; Carne Deshabrada (Shredded Beef) Taco from ¡Loteria Grill! in Los Angeles; Black Truffle Anchovy Amuse-Bouche from La Maison Troigros in Roanne, France.

Tools of the Trade - “Gotta-Have-‘Em Gadgets” by Dorie Greenspan

Dorie’s tested some cool tools and presents the best of the best:

Oxo Good Grips Angled Measuring Cups, Julienne Peeler ($13 at www.surlatable.com), Orka Silicone Oven Mitts ($21 each at www.happycookers.com), Krups Panini Maker (about $80 at www.cooking.com)

Kitchen Design – “The Big Three” by Gina Provenzano

Gina reviews the latest trends in major appliances with sleek looks and user-friendly functions. Suggested dishwasher brands include Asko, Miele and Dacor with Jenn-Air, Bosch and Maytag bringing up the rear. Recommended refrigerators models include KitchenAid’s Proline model, Sub-Zero’s newest and LG Electronics latest model with Samsung, Electrolux and Frigo Designs rounding out the list.

Microwaves no longer go by that name. Instead, they are now called “speed cook” ovens. Who knew? The top three recommendations are Whirlpool’s G2Microven, GE’s Profile Advantium and Kenmore’s Elite Speed Cook with Viking professional series, LG Electronics’ Glide and Cook, a Sharp model (not named) and Samsung’s Toast & Bake finishing the list.

Wine & Spirits – “Tasting the Trends” by Hugh Garvey

2003 will be known as “The Year of the Screw Cap”. Hugh recaps the Aussie Invasion, Super-Specialized Glassware, Screw Caps for Serious Wine, Even More Classic Cocktails, Rosé Gets Respect, More Good Wines by the Glass Restaurants and Wine that’s Cheaper than Water (“Two Buck Chuck” at Trader Joe’s!).

A major side panel article lists the “Top 25 for Under $25”, dividing the list into Whites and Reds.

Bon Vivant – “What’s New. What’s Hot. What’s Good.”

“Trends in Tableware” – The ‘50’s are back with the reemergence of “mid-century modern” design in tableware. The article features photos of a pewter mushroom bowl, cheese board and knife, some elegant MarieBelle Dessert China Collection Hot Chocolate cups, boldly colored Lumipli votive holders, and some abstract gondola bowls by Capriccio.

Top Tables – “The Restaurant Reporter - Special Edition: The Year in Review” by Tanya Wenman Steel

There’s a side bar listing the “Best of the Rest” on the first page of the article.

Featured Restaurants include:

New York – “Best Casual” is Otto Enoteca Pizzeria in Greenwich Village. “Not worth the Hype” is WD-50 in the Lower East Side. “Best Place You’ve Never Heard Of” is 36 Bar and Barbecue in Midtown. “Best Value” is Mix in New York. “Best Cocktail List” is Sueños in Chelsea and “Best Scene” is Midtown’s Lever House.

San Francisco – “Best Casual” is Baraka on Potrero Hill. “Most Anticipated” is Michael Mina’s Restaurant Michael Mina in the Westin Francis Hotel on Union Square. “Best Value” is Market in St. Helena (nothing over $15!). “Best Place You’ve Never Heard Of” is 1550 Hyde atop Russian Hill. “Best Scene” is Bambuddha Lounge in the Phoenix Hotel.

Houston – “Best Scene” is Artista. “Best Value” is Cava Bistro. “Best Asian” is Café Le Jadeite and “Most Anticipated” is Rouge and the soon-to-be-opened Shade in the Heights.

Atlanta – “Best Casual” is MidCity Cuisine. “Most Anticipated” is Blais. “Not Worth the Hype” is Twist. “Best Value” is Pangaea. The “Best Wine List” is Donlan and Greenbaum’s New York Prime (also is one of the best wine stores). “Most Child-Friendly” is Osteria 832. “Best Scene” is Emeril’s Atlanta.

Miami – “Best for a Special Occasion” is Talula. “Best Casual” is The River Oyster Bar. “Best Value” is Pilar. “Best Place You’ve Never Heard Of” is Carmen the Restaurant. “Best Scene” is Grass and “Most Anticipated” is Chispa Restaurant and Bar.

Chicago – “Best Casual” is Menagerie. “Most Anticipated” is Le Francais. “Best Value” is Escargot. “Best Place You’ve Never Heard Of” is Jambalaya. “Most Child-Friendly” is Southport Grocery and Café and “Best Scene” is Japonais.

Los Angeles – “Best Place You’ve Never Heard Of” is Noé near the Walt Disney Concert Hall. “Most Child-Friendly” is Dolce Enoteca e Ristorante. “Best Casual” is EM Bistro.

Portland – “Best Casual” is Lauro Kitchen. “Best Place You’ve Never Heard Of” is Alba Osteria & Enoteca. “Best Value” is Carafe.

New Orleans – “Best for a Special Occasion” is Annadele’s Plantation in Covington. “Best Casual” is Lulu’s in the Garden. “Most Anticipated” is a two-for-one with Tacqueros on the first floor and Coyoacán upstairs offering upscale dishes.

Best of the Year –

“Haute Burger” by Rick Rogers - Recipe: “Porcini-Gorgonzola Burgers with Veal Demi-Glace”

“Restaurant Trends: Small Plates” – Recipes: Michael Tuohy’s “Oven-Roasted Mussels with Garlic-Herb Butter” (from Woodfire Grill in Atlanta), Gerry Hayden’s “Orecchiette with Spiced Duck Ragú” (from Amuse in New York), Todd Davies’ “Cabrales Cheese Soufflés with Endive and Asian Pear Salad” (MC2 in San Francisco), Bobby Flay’s “Saffron Risotto Cakes with Shrimp, Chile Oil and Chive Oil” (from Bolo in New York), Todd English’s “Rib Eye Tacos with Onion Jam and Horseradish Crème Fraíche” (from Bonfire in Boston), Summath Das’ “Lamb Phyllo Triangles with Malt Vinegar-Molasses Glaze” (from Monsoon in Chicago), Aaron True’s “Pan-Asian Chicken and Vegetable Lettuce Wraps” (from Small Plates in Detroit)

“Sweet Star – Lavender Vacherin” featuring recipe from Chef Alain Giraud of Bastide restaurant in Los Angeles. Recipes: “Lavender Ice Cream”

“Cuisine Spanish” – recipes from Chef José Andrés of Jaleo restaurant in Wahsington, D.C.

Recipes: “Roasted Sweet Onions with Cabrales Blue Cheese”, “Roasted Red Peppers”, “Red Snapper Baked in Salt with Romesco Sauce”, “Braised Chicken with Garlic and White Wine”, “Mashed Potatoes with Extra-Virgin Olive Oil”, “Catalan Spinach”, “Fresh Oranges with Spiced Red Wine Syrup”

“Flavor Green Tea” by Victoria Abbott Riccardi

Recipes: “Scallop Tea Rice”

“Desserts – Down-Home to Uptown” by Dede Wilson

Recipes: “Crème Fraíche Cheesecake with Honey-Rum-Roasted Pineapple”, “Five-Spice Apple-Quince Pie”, “Caramel-Dark Chocolate Truffles with Fleur de Sel”, “Rhubarb Tart with Brown Butter Streusel”, “Mango-Lemongrass Ice Cream and Blood Orange Sorbet”, "Maple Crunch Layer Cake”

“Entertaining: The Dressed-Up Dinner Party” by Mara Papatheodorou & Katie O’Kennedy

Recipes: “Crispy Shrimp Wontons with Sweet-and-Sour Dipping Sauce”, “Crab Cakes with Lemon butter and Plum Tomato Salsa”, “Roast Beef Tenderloin with Merlot and Shallots”, “Chive Popovers”, “Fresh Spinach Gratin with Parmesan and Blue Cheeses”, “Mixed Vegetable Sauté with Herbs and Garlic”, “Double-Chocolate Soufflés”

“Travel: The Great Weekend Getaway” Some suggestions for that weekend getaway: Carmel-by-the-Sea, St. Paul Winter Carnival, San Antonio, Hudson Valley. With each featured getaway, there is a side bar with “Trip Tips” including How to Get There, Where to Eat, Where to Stay, What You Shouldn’t Miss and what’s the Big Secret place.

Fast Weekday Dinners – “Every Night Cooking” by Brooke Dojny and Melanie Barnard

Recipes: “Penne with Pancetta and Tomato-Cream Sauce”, “Grouper Sandwiches with Wasabi Coleslaw”, “Greek Spiced Game Hen with Clemetines, Artichokes and Olives”, “Curried Vegetable and Tofu Couscous”

Timesaving Recipes – “Too Busy To Cook?”

With recipes from Rosemary Leicht of Bethel, Ohio.

Recipes: “Cinnamon-Chip and Pecan Loaf Cake”, “Fig Focaccia with Gorgonzola Cheese”, “Ham-and-Egg Pizza Squares”

Cooking for Health – “Foods That Heal” by Marie Simmons

Recipe: “Stir-Fried Tofu with Mushrooms, Sugar Snap Peas and Green Onions”, “Pears Poached in Earl Grey Tea with Dried Fruit”, “Roasted Beet Salad with Oranges and Beet Greens”, “Maple, Walnut, and Flaxseed Pancakes”

Includes a side bar of “Natural Healers”, food items that can contribute to overall health: soy, tea, flaxseed and brightly-colored fruits and vegetables

Feedback – Last Page Q&A with Dick Clark (hey, Dick likes Valrhona!)

[Toliver]

Bon Appetit Digest – February 2004 “Warming Up Winter”

This month’s contributors: Tama Janowitz, Bruce Aidells, James Leland Day, Leslie Mackie and Donata Maggipinto

Starters – “Oscar’s Greatest Eats” by Hugh Garvey

A brief look at some Oscar night memorable menu moments.

Style Notes –

“White on White” – White on white tableware

“The Flavors of Bon Appetit 2004” – A new book compiling the best recipes from last year has just been released.

"The Perfect Valentine’s Day Gift" A two-day trip to Napa Valley for culinary classes & wine tasting.

“Love Potions” – Sensuous sipping suggestions for Valentine’s Day

“The Art of Maple” – Artisanal maple syrup…moving beyond the breakfast table

R.S.V.P. – Readers’ Favorite Restaurant Recipes

“Coconut Cream Pie with Chocolate Cookie Crust” – Mother’s Bistro & Bar – Portland, Oregon

“Le Cirque 2000 Champagne Cocktail” – Le Cirque 2000 – New York City

“Pasta with Shellfish, Olives and Sun-dried Tomatoes” – Hélène Darroze – Paris

“Pancetta-Topped Goat Cheese with Raspberry Sauce and Arugula Salad” – Artner – Vienna, Austria

Entertaining Made Easy – “House Party Weekend” by Rozanne Gold

Keeping things simple in the kitchen whether at home or on vacation.

Recipes: “Pasta Rustica with Smoked Mozzarella”, “Braised Orange-Ginger Short Ribs with Dried Apricots”, “Warm Lemon-Cumin Chicken on Pita Bread Salad”

Tools of the Trade – “Loafing Around” by Dorie Greenspan

The season for bread baking is here. Get in gear with kneading mats, pans & more. Dorie offers bread making as stress relief in the modern age. She recommends a kneading mat such as the Demarle Roul’Pat ($40 at www.happycookers.com). There are different kinds of rising baskets, too. One is called a banneton (about $70 at www.kingarthurflour.com) and the other is more oval/round (Frieling Basket - $30 to $35 at www.cooking.com) and they both add a pattern to the exterior crust of the rising bread. A good peel is needed to make sure the bread gets into the oven without incident (wooden peel $19 at www.cooking.com or an aluminum peel $20 at www.kingarthurflour.com).

Baking pans can determine how your bread turns out. Get a deep browned crust using a dark pan (Professional Nonstick Loaf Pan from Chicago Metallic - $14 www.cooking.com) or get a crust that is not too thick or dark by using a pan like the light-colored aluminum-coated pan like the Willams-Sonoma Professional Loaf Pan ($12 at www.williams-sonoma.com).

Wine & Spirits – “Hot Hot Toddies” by Hugh Garvey

Inventive twists on the classic spirited warm-ups from your favorite ski-resorts.

Recipes:

“The Irish Slalom” – Sugarloaf/USA Ski Resort in Maine

“Mexican Coffee” – The St. Regis Aspen

“Candy Cane Cocoa” – Teton Mountain Lodge - Jackson Hole, Wyoming

“Rum Hot Toddy” – Fairmont Banff Springs – Alberta, Canada

“Hot Apple Pie” – Restaurant Six89 – Carbondale, Colorado

“Hot Buttered Rum” – Duchin Lounge – Sun Valley, Idaho

Bon Vivant – What’s New. What’s Hot. What’s Good. – by Gina Provenzana

Heart-shaped hand blown red glass vase (www.chiasso.com), kicked-up-a-notch chocolates (www.partistry.com & www.vosgeschocolate.com), pink-tinged dinnerware (Nancy Koltes at Home) and Organza tablecloth (Dransfield & Ross), chocolate perfume(!)(www.cosmeticmall.com), Kate Spade wedding paisley-themed thank you cards and place cards & Chelsea Paper initialed note cards (www.chelseapaper.com).

Going Out – “Fantasy Island” by Malachy Duffy

Malachy looks at the innovative restaurants revolutionizing dining on the Caribbean isle of St. Bart’s: L’Indigo (Chef Philippe Masseglia – Hôtel Guanahani, Grand Cul-de-Sac), Dõ Brazil (Shell Beach, Gustavia), Eddy’s (Gustavia), L’Esprit de Saline (Saline Beach), La Langouste (Hotel Baie des Anges), Wall house (Gustavia), Zanzibarth (St. Jean), Le Gaïac (Chef Maxime Deschamps - Le Toiny hotel)

Top Tables – “The Restaurant Reporter” by Tanya Wenman Steel

Side bar list of places to go for the “Best Breakfast”

“The Buzz” – “Around the country and around the world – where to go now”

Dallas – Jasper’s (Plano - Chef-owner Kent Rathbun), Standard 2706 (Chef Timothy Byres), Aurora (Chef Avner Samuel), Waka (Chef Seiji Wakabayashi)

New York – ‘Cesca (Chef Tom Valenti – Upper West Side), The Biltmore Room (Chef Gary Robins), Matsuri (Chef Tadashi Ono - Chelsea)

Venice, Italy – Osteria San Marco, Ristorante al Fontego dei Pescaori, Alle Testiere (Chef Bruno Gavagnin)

How America Eats – 7th annual reader’s survey – by Tanya Wenman Steel

Some surprising answers: 65% of those surveyed feel they are almost as good as a professional chef! Salty or Sweet? 31% chose Nuts as their favorite snacks.

Unfortunately, the survey results are rather short (two pages).

“Fire & Spice” by Bruce Aidells (of Aidells Sausages fame)

Bruce offers up some recipes using bold spices from around the world…not all are necessarily spicy, but most are warm & comforting.

Recipes: “Veal Parprikash” (sour cream balances any heat from the paprika), “Thai Shrimp Curry” (adjust the heat by adding the curry to taste), “Turkey Green Chili” (poblanos, jalepeños, tomatillos & cilantro), “Baked Ziti with Spiced Pork and Sausage Ragú” (spicy Italian sausage, pancetta & hot red pepper flakes), “Moroccan Chicken with Eggplant, Tomatoes and Almonds” (Cover Recipe), “Baked Baby Back Ribs with Lemon Confit Marinade” (thyme, rosemary, fennel seeds), “Roast New York Strip Loin with Adobo Rub” (garlic, paprika, rosemary), “Tandoori-Spiced Leg of Lamb” (lime juice & “Indian” spices)

“Wonder Bread” by Leslie Mackie

A true comfort bread recipe for Winter: “Rosemary-Semolina Round with Sesame and Sea Salt”

“Dinner by Candlelight” by Suzanne Goin

A Valentine’s Day dinner for more than two.

Recipes: “Bay Scallops with Polenta, Wild Mushrooms, Sherry and Parsley Breadcrumbs”, “Duck Breast with Crème Fraîche and Roasted Grapes”, “Potato Gratin with Bacon and Thyme”, “Warm Crepes with Hazelnut Brown Butter”

Table & Home - “Serving Up Winter” by James Leland Day

A look at some beautiful casserole dishes, gratins and ramekins that go from the oven to the table.

“Cozy Breakfasts” by Dorie Greenspan

Breakfast comfort foods!

Recipes: “Banana, Raisin and Oatmeal Pancakes”, “Individual Oven-Coddled Eggs with Mashed Potatoes and Herbs”, “Raisin-Bread Strata with Sausage and Dried Plums (formerly known as “prunes”), “Sugar-Crusted French Toast with Honeyed Apples”, “Crispy Cornmeal-Bacon Waffles”

Dorie offers a side bar of tips on “Waffle 101”

“It’s in the Cards” by Mara Papatheodorou & Charlotte Butzin

A casual Winter party with an Argentinian flair.

Recipes: “Poblano Chile Olive Empanadas”, “Rolled Stuffed Flank Steaks with Onion and Tomato Salsa”, “Onion & Tomato Salsa”, “Baked Corn Pudding with Chiles, Onions and Cheese”, ‘Mixed Greens with Honey-Lime Dressing”, “Crepes with Carmelized Apples, Rum Sauce and Vanilla Ice Cream”

“Love at First Bite” Recipes: “Chocolate-Hazelnut Soufflé” (Wonyee Tom of the Water Grill - Los Angeles), “Praline Meringues with Dulce de Leche Cream and Tropical Fruits” (Malka Espinel of De la Tierra at Sundy House – Delray Beach, Florida), “Dark-Chocolate Mint Cupcakes with White-Chocolate Mint Frosting” (Marcel Desaulniers of the Trellis Restaurant in Williamsburg, Virginia), “Chocolate-Raspberry Dome with Marinated Raspberries” (John Hui of Caesar’s Palace, Las Vegas), “Lemon Cheesecakes with Lemon Chantilly Cream” (Scott Varricchio & Amanda LaBarbera of Quest in NYC), “Passion Fruit Tart with Crisp Meringue Top” (Michelle Gayer-Nicholson of Trotter’s to Go, Chicago)

“Chilling Out in Park City” by Tama Janowitz

Tamara takes beginner ski lessons and explores the Utah Resort town. A side bar suggests the “best places to fuel up for the slopes.”

Recipe: “Macaroni and Cheese with Crumb Topping” (with Asiago & White Cheddar - from Robert Redford’s restaurant Zoom), “Mustard-Crusted Rack of Lamb with Pomegranate Sauce” (from the restaurant Stein Eriksen)

“Food with a View” by Victoria von Biel, photographs by Steven Rothfield

A quick look at the gorgeous Ferry Building Farmer’s Market.

Fast Weekday Dinners – “Every Night Cooking” by Brook Dojny and Melanie Barnard

Recipes: “Pork Tenderloin with Roasted Apples and Onions”, “Turkey Enchiladas Adobo”, “Seared Peppered Scallops with Orange-Soy Glaze”, “Steak and Onion Sandwiches with Horseradish Mayonnaise”, “Escarole Soup with Garbanzo Beans and Pasta”

At the Market – “Grapefruit” by Donata Maggipinto

With names like Star Ruby and Rio Red, this isn’t your father’s grapefruit. The bitter sour variety is a thing of the past thanks to grapefruit growers in Texas.

Recipes: “Pink Grapefruit, Fennel and Parmesan Salad”, “Roasted Mediterranean Vegetables with Grapefruit Gremolata”, “Grapefruit, Ginger and Star Anise Compote”, “Roasted Tuna with Grapefruit and Tarragon”

Reader’s Time Saving Recipes

Recipes from Susan Richardson of Edina, Minnesota: “Classic Date Bars”, “Beef, Black Bean and Corn Nachos”

Recipes from Juli Tsuchiya-Waldron of Tokyo, Japan: “Cola-Braised Pork Stew”, “Noodle Salad with Spicy Peanut Butter Dressing”

Feedback – The End Page Q & A with Fashion Designers Mark Badgley and James Mischka

[Toliver]

Bon Appetit Digest – March 2004 – “The Kitchen Issue”

Contributors in this issue: Stephen Raichlen, Fernando Bengoechea, Andrea Sand, Pamela Redmond Satran, Alexandra Zissu

And Sam Gray to name a few. Plus some great photographs!

“Starters” by Hugh Garvey -

“The Art of the Mixer” – A look at four stand mixers that are both workhorses and aesthetically pleasing:

Viking 800 Watts, Kitchenaid Artisan series, Hamilton Beach and the beautiful Jenn-Air Attrezzi mixer.

"Test drive your kitchen" – A listing of studios & centers with working kitchens and the latest appliances where you can actually cook to try them out.

"Taste the Future –" You can taste what the future chefs of the world are cooking up at the French Culinary Institute in New York City (462 Broadway). They offer a five-course prix fixe for $30.

"Chefs Do Design" – Chefs are branching out and are now designing the very dinnerware use. Designers Chefs include Thomas Keller, Michael Chiarello, Nobu Matsuhisa and Jamie Oliver.

"Cooking for a Pro" – A brief look at those who cook at home for their significant others who happen to be professional chefs.

"Haute Cocoa" – A listing of the cream of the crop when it comes to instant cocoa mix: Les Confitures a L’Ancienne Powdered chocolate, Vosges Haut-Chocolat Couture Cocoa Aztec Elixir, Fauchon Cocoa and Mariebelle Aztec Hot Chocolate.

"Food Noir" – Black dinnerware & stemware is “in”. So is black food: Black Kale, Black Rice, Black Blavod Vodka.

Bon Appetit is offering Celebrity cruises, “Savor the Caribbean” featuring cooking demonstrations by star chefs, rum & wine tastings and culinary excursions on the islands.

"Crisp Cocktail" – Ryan Buttner, of New York’s DB Bistro Moderne, was tired of Sour Apple martinis so he came up with the Red Delicious Martini, a super smooth drink that tastes of apples. Recipe included.

R.S.V.P. – Reader’s Favorite Restaurant Recipes

Recipes: “Spinach Salad with Blue Cheese, Spiced Walnuts, Pears and Port Vinaigrette” (Fish - Charleston, South Carolina), “Spice-Crusted Beef Tenderloin with Mushroom Sauce” (Cottonwood Grill – Steamboat Springs Colorado), “Sticky Toffee Pudding Cakes” (Sweet Basil – Vail, Colorado), “Chili with Sausage and Jalapeño” (Dinosaur Bar-B-Que – Rochester, New York)

Entertaining Made Easy – “Cozy Kitchen Supper” by Rozanne Gold

Make it easy on yourself and serve this dinner for six from the countertop and stove top.

Recipes: “Mesclun Salad with Oven-Roasted Peppers and Feta Dressing”, “Wine Braised Lamb Shanks with Herbes de Provence”, “Mashed Potato and Turnip Gratin”, “Quick Apple Tart”.

Kitchen Design – “Remodeling Starts Here” by Gina Provenzano

All the latest news about cabinets, counters and floors.

Wine & Spirits – “Spain in Its Prime” by Anthony Dias Blue “Spain is the new France” as the wines from the Priorat region of Spain are now the thing to drink.

Priorat wines: Vinicola del Priorat 2002 Onix ($10), Alvaro Palacios 2000 Les Terrasses ($26), Cims de Porrera 2000 Solanes ($30), Pasanau 2000 Finca La Planeta ($30), Rotllan Torra 1998 Balandra ($35), J.M. Fuentes 1999 Gran Clos ($40), Morlanda 2000 Criaca ($48), Alvaro Palacios 2000 Finca Dofi ($65), Clos Mogador 2000 ($65), Perez I Ovejero 2000 Clos Martinet ($65), Cims de Porrera 2000 Classic ($75).

Wine & Spirits – Tasting Panel Report by Anthony Dias Blue

Totes of Note – A look at three wine totes

Reading Between the Wines - Two books on wine

Jazzed-Up Java - A suggestion for some after dinner coffee liquors

Top Ten Wines for March –

Triapiche 2003 Chardonnay, Mendoza, Argentina ($7)

Jacob’s Creek 2001 Cabernet Sauvignon, South Eastern Australia ($10)

Bacock 2002 Pinot Grigio, Santa Barbara County ($15)

Craggy Range 2002 Sauvignon Blanc, Te Muna Road Vineyard, Martinborough, New Zealand ($18)

Merryvale Vineyards 2001 Starmont Chardonnay, Napa Valley ($19)

Murphy-Goode 2001 Merlot, Alexander Valley ($19)

Fonterutoli 2001 Chianti Classico, Italy ($25)

Dr. Loosen 2002 Riesling Spatlese, Wehlener Sonnenuhr, Mosel-Saar-Ruwer, Germany ($30)

Benziger Family Winery 2000 Pinot Noir, Bien Nacido Vineyard, Santa Maria Valley ($33)

Trinchero Winery 1999 Cabernet Sauvignon, Mario’s Reserve , Napa Valley ($45)

Tools of the Trade – “Meet Your Maker” by Dorie Greenspan

Dorie gives suggestions on how to pick the right coffeemaker for your needs and lists some specific brands for consideration.

People & Places – “Diary of a Kitchen Renovation” by Pamela Redmond Satran

Remodeling your kitchen? Pamela feels your pain and shares her experience in a diary (Varmint? Are you listening?).

Bon Vivant – “What’s New. What’s Hot. What’s Good.” By Gina Provenzano -Soaps that smell like your favorite foods: Angel Food, Blackberry Basil, Gin & Tonic, Poppy seed & pumpkin, Soku Lime, Bradford Cucumber

-Shun Classic Kershaw knives www.surlatable.com

-Jamie Oliver Stainless Steel cookware www.t-falusa.com

-New shaped teapots from Staub USA 866-782-8287

-Nigella Lawson’s "Scoop & Measure” line of measuring cups (they look like real coffee cups!) from the Terence Conron Shop 866-755-9079

Personal Taste – “The Chocolate Cake Wars” by Andrea Sand

Andrea’s Mom and her Mom’s sister, Aunt Nita, get along great except when it comes to deciding who makes the better chocolate cake.

Recipes: “Nita’s Crazy Cake”, “Beverly’s Dark Chocolate Cake”

Going Out – “Destination Dublin” by Victoria Von Biel

Victoria says the dining scene in Dublin has moved beyond the pubs. She takes a look at:

Cavistons – Sandycove, 30 minutes from Dublin

The Tea Room – Clarence Hotel, Dublin, owned by Bono & The Edge (from U2) Exec. Chef Anthony Ely

Chapter One – Dublin Theater District

The Mermaid Café – Dublin, Chef Temple Garner

Avoca Café – Upstairs at the Avoca Handweavers store

Ely – Wine & Snacks, near St. Stephen’s Green

A sidebar of Michelin starred restaurants: Restaurant Patrick Guilbaud, Thornton’s, L’Ecrivain

Top Tables – “The Restaurant Reporter” by Tanya Wenman Steel

A sidebar of English Manors.

Philadelphia – Melograno (near Rittenhouse Square) with Chef-owner Gianluca Demontis, Stephen Starr’s Angelina (formerly Blue Angel) with Chef Christopher Painter, Moshulu with Chef Ralph Fernandez

Aspen – Range with Chef & Co-owner Charles Dale, 39 Degrees Lounge with Exec. Chef Rodney Einhorn, Benedict’s at the Little Nell’s Hotel on Aspen Mountain, Phat Thai with Chef & Co-owner Mark Fischer in Carbondale.

Bermuda – Aqua with Chef Alun Sperring, Seahorse Grill with Chef Scott Connor, La Coquille with Chef Serge Bottelli.

“At Home in the Kitchen – Our Favorite Place” A look inside the kitchens of some well known chefs.

“Mediterranean Causal” by Zov Karamardian

Recipes: “Skewered Rosemary Shrimp with Mint Pesto”, “White Bean Puree with Sun-Dried Tomatoes”, “Mediterranean Chicken”, “Roasted Potatoes with Herbs”, “Spinach and Roasted Red Pepper Gratin”, “Orange-Almond Cream Cake”.

“A World of Noodles” by Steven Raichelen

Recipes: “Pappardelle with Bean Bolognese Sauce”, “Crispy Noodle Cake with Barbecued Pork”, “Spanish Noodle Paella”, “Smoked Cheese and Sausage Lasagna” (Cover Recipe), “Yucatan-Style Chicken, Lime and Orzo Soup”, “Stir-Fried Noodles with Singapore Lamb Curry”

“Elegant Winter Dinner” by Dorie Greenspan

Recipes: “Dilled Gravlax with Mustard Sauce”, “Foie Gras and Cream Eggs”, “Veal Chops with Rosemary Butter”, “Pancetta Green Beans”, “Lemon-Barley Pilaf”, “Chocolate-Amaretti Tortes”

“Desserts by Design” by Elizabeth Falkner

Recipes: “Devil’s Food Cake with Chocolate-Orange Buttercream”, “Churros with Spiced Hot Chocolate”, “Spiced Hot Chocolate”, “Tropical Cheesecake with Coconut Shortbread Crust”, “Coconut Shortbread Cookies”, “Pear, Chocolate and Hazelnut Crostata”, “Easy Tart Crust”, ‘Raisin and Almond Tartlets”, “Banana Cream Parfaits”

“The Spa Treatment” - A look at two of Arizona’s most intimate resorts, The Royal Palms Resort & Spa and The Sanctuary.

A sidebar lists more spa options in the area.

Recipe: “Roast Duck Breasts with Tamarind-Orange Glaze”, “Seared Scallops with Braised Fennel and Fennel-Apple Salad”

“Every Night Cooking” by Brooke Dojny and Melanie Barnard

Recipes: “Mustard-Roasted Salmon with Lingonberry Sauce”, “Hot Picadillo Sandwiches”, “Cannellini and Kale Ragout”, “Sesame-Ginger Beef and Asparagus Stir-Fry”, “Chicken Schnitzel with Anchovy-Chive Butter Sauce”

“Too Busy to Cook?” – Marty Rosencranz of River Vale, New Jersey

Recipes: “Croissant Steak Sandwiches with Caramelized Onions and Horseradish Mayonnaise”, “Chocolate Peanut Butter Chip Fudge Cookies”

On the Scene – “The Western Insider”

-A look yet more Ski resort restaurants (see last issue)

-Beverly Hills has a new tea shop called “Le Palais des Thes”

-Sidebar of upcoming calendar events in the month of March

Cooking for Health – “Slow-Cook Suppers” by Marie Simmons

A new appreciation for the lowly slow-cooker.

Recipes: “Black Bean Soup with Chipotle Chiles”, “Shiitake, Beef, and Barley Soup”, “Veal Stew with Green Olives and Potatoes”, “Turkey Osso Buco”

Small sidebar of slow-cooker tips to make your meals even more flavorful

Feedback – Last page Q&A with NBC’s “The West Wing” actress Janel Moloney (plays Donna Moss) who turns out to be quite the cook and foodie!

[Lisa1349]

I loved the chocoalte cake article. Where were the pictures of the kitchen remodeling diary? Half the intererest was in all the unusual touches she thought of, no pics!

[Toliver]

Bon Appetit Digest – April 2004 - “First Taste of Spring”

The photos this month are wonderful! Cut them out and frame them, they’re so good.

Contributors this month include: Photographer Pornchai Mittongarte, Martha Rose Shulman, Betty Rosbottom, Robyn Glaser and Pavia Rosati

Starters –

“Flower Power” Edible Flowers are the “in” thing: Violets, Nasturtiums, Marigolds, Roses, Squash Blossoms and Lavender

“At Table with Katrina Markoff” – Pavia Rosati has a short interview with chocolatier Katrina Markoff, CEO and creator of Vosges Haut-Chocolat (www.vosgeschocolate.com)

“New York’s BIG Restaurant Opening” – A side article on the opening of New York’s 2.8-million-square-foot Time Warner Center and the restaurants and bars within it.

“Spring Books” – Some recent cookbooks that can inspire:

“The Great Ceviche Book” by Douglas Rodriguez,

“Foolproof Thai Cooking” by Ken Hom,

“Aquavit” by Marcus Samuelsson,

“Mom’s Secret Recipe File” by Chris Styler (famous chefs present some of their mom’s recipes)

“The Artful Vegan” by Eric Tucker.

“Style notes: Eva Zeisel” – A brief blurb on Eva notes that she’s 98 and still designing tableware.

“Battle of the Teen Idol Restauranteurs – Ashton Kutcher vs. Justin Timberlake” – A humorous side by side comparison of Ashton’s “Dolce” versus Justin’s “Chi”

“A Perfect Day in Las Vegas” – Raphael Kadushin offers some suggestions on where to go and what to do in the area.

RSVP – Reader’s Favorite Restaurant Recipes

Recipes:

“Fava Bean Crostini with Pecarino and Lemon Oil” – from Delfina - San Francisco.

“Two Layer Key Lime Pie” – from Keylime Bistro, Captiva Island Inn - Captiva Island , Florida.

“Classic Paella” – from Coast - Charleston, South Carolina.

“Easy Caesar Salad” – from Twenty Manning – Philadelphia, PA.

“Pork Mojo” – from Orantique – Paris Hotel & Casino - Las Vegas, Nevada.

“Curried Lentil Salad” – from Huckleberry’s Fresh Market – Spokane, Washington.

“Chocolate Mascarpone Cheesecake” – from Bacco – New Orleans, Louisiana.

Entertaining Made Easy – “Continental Breakfast at Home” by Rozanne Gold

Make a 5-star hotel pastry buffet with all the trimmings.

Recipes: “ “Petits Pains au Chocolat” (puff pastry filled with chocolate), “Blueberry-Buttermilk Bundt Cake”, “Walnut, Golden Raisin and Fennel Seed Scones”, “Quick Strawberry-Orange Marmalade”

A side bar article suggests different fruit juice combinations that offer depth of flavor and will garner raves from your guests. Example: “For a vibrant red drink, blend freshly squeezed blood orange juice with pureed watermelon”.

Kitchen Design – “It’s Easy Being ‘Green’ “ by Monica Parcell

A look at some environmentally-conscious kitchens offering some innovative design ideas that are eco-friendly as well as style-friendly.

Tools of the Trade –

“Cutting Boards Get Stylish” by Dorie Greenspan

Dorie looks at the new polyethylene cutting boards that are knife-friendly and come in stylish colors.

Wine & Spirits – “Tasting Panel Report” by Anthony Dias Blue

-With Absinthe making a comeback in Europe, a new book “Absinthe: Sip of Seduction” (Speck Press, $19.95) examines the history and lore of this spirit.

-A brief look at some new gins entering the marketplace (blue gin, anyone?).

-A brief look at some recommended Bock Beers.

Top Ten for April:

Moulin de Gassac 2002 Viognier, Vin de Pays de l’Hérault, Languedoc, France $11

Forefathers Vineyards 2003 Sauvignon Blanc, Marlborough, New Zealand $14

Kendall-Jackson 2001 Chardonnay, Camelot Bench, Santa Maria Valley $16

Kunde Estate Winery & Vineyards 2001 Chardonnay, Sonoma Valley $16

Hogue Cellars 2000 Syrah, Genesis, Columbia Valley $18

Rust en Vrede 2000 Shiraz, Stellenbosch, South Africa $23

Reichsgraf von Kesselstatt 2002 Riesling, Spätlese Piesporter Goldtröpfchen, Mosel-Saar-Ruwer, Germany $24

Moon Mountain Vineyard 2000 Cabernet Franc, Estate, Sonoma Valley $30

Capezzana 19999 Ghiaie della Furba, Tuscany, Italy $48

Iron Horse Vineyards 2001 Pinot Noir, Thomas Road Vineyard, Sonoma County, Green Valley $60

“Australia Update” by Ted Loos

Reds from down under have been getting all the attention but Ted says the whites are starting to make a splash. He looks at different regions and what they offer.

A sidebar offers suggestions on what to eat with Aussie Whites.

Bon Vivant – “What’s New. What’s Hot. What’s Good.” By Gina Provenzano

-A look at some new stylish totes for Spring.

-Candy dishes decorated with vintage ads and antique motifs by Kaas GlassWorks.

-Beautiful glass bowls that that can double as artwork from Kosta Boda.

-Wooden Egg holders made from sassafras wood by Indeco (www.indeco.net.au)

-New clear-glass graceful vases by Juliska (www.juliska.com)

-Springtime Tableware, placemats and flatware by various makers

-A contemporary Seder plate from Nambé (www.nambe.com)

-Colorful serving bowls and serving tongs from the Art of Cooking.

Going Out – “Turning Tables in Chicago” by Raphael Kadushin

Raphael takes a look at some of the new restaurants that have opened in Chi-town.

West Town Tavern – owned by Drew & Susan Goss (owners of Zinfandel – River North)

Kitsch’n on Roscoe – In Roscoe Valley, owned by Jon Young & Helene Albert (from the menu – Tiramisu made with Twinkies instead of ladyfingers)

İSalpicón! in Old Town, Monsoon on Broadway, Starfish on Randolph Street

Opera – South Loop area – Chef Paul Wildermuth

North Pond – Lincoln Park – Chef Bruce Sherman

A side bar offer hotel suggestions in the area.

Top Tables – “The Restaurant Reporter” by Tanya Wenman Steel

A side bar article offers suggestions on where to celebrate Easter or Passover.

The Buzz:

Los Angeles – Table 8 (Chef & co-owner Govind Armstrong), Maple Drive (Chef Eric Klein), Rocca (Chef Donald Dickman)

Santa Fe & Taos – The Compound (Mark & Paige Kiffin), Joe’s Diner & Pizza (Co-owner Roland Richter), De La Tierra (Chef Kevin Kapalka)

Greenwich, Connecticut – Gaia (Chef Bjorn van der Horst), L’Escale (Chef Frederic Keiffer), Pacífico (Chef Rafael Palomino)

Copenhagen – Brasserie Blu (Chef Claus Valdemar Jensen), Det Ellevte Bud (Chef & co-owner Martin Glarborg). The Paul (Chef Paul Cunningham)

Cape Town, South Africa – One.Waterfront (Chef Bruce Robertson), Beluga (Chef Andy Lee), Emily’s (Chef Johan Odendaal)

“Spring Fling” by Sarah Tenaglia and Janet Taylor McCracken

A party menu for 6 that welcomes the Spring Season.

Recipes: “Sliced Radishes and Watercress on Buttered Ficelle”, “Bresaola with Arugula, Fennel and Manchego Cheese”, “Roasted Prawns with Morels and Morel Butter”, “Farmers’ Market Potatoes with Saffron Aioli”, “Sautéed Baby Zucchini with Squash Blossoms and Lemon Basil”, “Pink Grapefruit, Strawberry, and Champagne Granita with Sugared Strawberries”

“Simply Elegant” by Betty Rosbottom with gorgeous photos by Brian Leatart

Seasonally-inspired main courses that celebrate Spring.

Recipes: “Farfalle with Mascarpone, Asparagus and Hazelnuts”, “Salmon with Sesame and Orange-Ginger Relish”, “Roast Racks of Lamb with New Potatoes and Mint Pesto”, “Sautéed Chicken Breasts with Herbed Mustard Butter and Duo of Spring Peas”, “Wine-Braised Ham with Shallots and Carrots”, “Scallops and Haricot Verts with Creamy Bacon Vinaigrette”

“Tables in Bloom” by Robyn Glaser

Robyn says forget table arrangements…use just one blossom to make a striking statement. She showcases Quince Blossoms, Peonies, Poppies and Lilies of the Valley.

“A Seder to Savor” by Martha Rose Shulman

Martha adds some new flourishes to the traditional Passover meal.

"Matzo Balls in Southeast Asian Broth”, “Matzo Balls”, “Honey-Glazed Lemon Chicken”, “Braised Baby Artichokes with Red Peppers and Garlic”, “Herbed New Potatoes”, “Flourless Chocolate-Orange Almond Cake”, “Chocolate-Orange Sorbet”

“The Art of the Vegetable” by Susan Simon with beautiful photographs by Pornchai Mittongtare

It’s the freshest of the new season in colorful, innovative dishes.

Recipes: “Fillets of Cod with Asparagus and Prosciutto”, “Tagliatelle with Shredded Beets, Sour Cream and Parsley”, “Sautéed Radishes and Sugar Snap Peas with Dill”, “Ricotta-and-Walnut-Stuffed Artichokes”, “Fricassee of Beef and Fava Beans”

Entertaining with Style – “Greek Easter Feast” produced by Mara Papatheodorou, text by Tricia Callas O’Donnell, photos by Gary Moss

It’s a look at the traditional Greek Easter celebration with a menu for 20.

Recipes: “Citrus-Marinated Olives”, “Oven-Roasted Lamb with Lemon-Garlic Potatoes”, “Pastitsio” (sort of like a Greek Lasagne), “Béchamel Sauce”, “Greek Easter Breads”, “Spanikopita Strudel”, “Spiced Walnut Cake with Lemon Sorbet, Honey and Mint”

“Sweet Sunshine” by Sarah Patterson Scott, tasty photos by Mark Thomas

Lemon desserts add a special Spring touch.

Recipes: “Lemon Crème Brûlée Tart” (Cover Recipe ), “Lemon Coconut Bars”, “Lemon-Raspberry Ice Cream Bombes”, “Lemon-Pistachio Crunch Cake”

“Kentucky’s Bourbon Trail” – by Martin Booe

From the article: “…Martin Booe returns to his childhood home and discovers that the path to local history leads from one distillery to the next. Along the way, he watches the ponies run, dines in gracious style, and even learns the truth about julep cups.”

Recipes: “1917 Seelbach Cocktail”, “Smoked Pork Chops with Deep-South Barbecue Sauce”

A side article suggests places to dine along the Bourbon Trail.

Fast Weekday Dinners – “Every-Night Cooking” by Brooke Dojny and Melanie Barnard

It’s recipes featuring more of the Season’s freshest produce.

Recipes: “Roasted Beef Tenderloin with Sherry Vinaigrette and Watercress”, “Mediterranean Salad with Chickpeas and Arugula”, “Portuguese Sausage Sandwiches with Peppers, Onions and Olives”, “Smoked Salmon Pasta Verde”, “Chicken Breasts with Citrus Pan Sauce”

“Too Busy to Cook?” – featuring recipes from reader Mark Taylor

Recipes: “Halibut with Capers, Tomatoes and Olives”, “Lamb Chops with Artichokes and Rosemary”, “Linguine with Mushrooms and Parmesan Cream Sauce”

“Tarragon” – Text by Monica Parcell, Recipes by Lane Crowther

Monica tells us everything we could ever want to know about tarragon.

Recipes: “Tarrgon Pizza Bianca”, “Roasted Shallot and Tarragon Pesto”, “Turkey Piccata with Tarragon Cream”, “Shrimp with Lemon, Tarragon, Green Beans and Peas”

Health Matters –

“Eggs on the Rise” by Marie Simmons

The egg is back and Marie gives us different ways to enjoy them.

Recipes: “Goat Cheese, Sun-Dried Tomato and Roasted Garlic Soufflés”, "Pasta with Fried Eggs, Caramelized Onions and Bacon”, “Huevos Rancheros Chipotle Black Bean Sauce and Avocado Salsa”, “Roasted Parmesan Asparagus with Poached Eggs and Prosciutto”

A side bar explains why eggs are good for us again.

“In Living Color” – by Andrew Knowlton

Phytochemicals in colorful veggies are good for us. Andrew explains the different benefits from different colored veggies.

“Get Moving!” by Nina Elder

Nina suggests nine active vacations (Biking, Hiking, Golfing) that will leave you relaxed and rejuvenated.

On the Scene – “The Western Insider”

A look at some Farmers’ Markets across the country: Anchorage (Alaska), Bellingham (Washington), Hilo (Hawai’i), Sacramento (California), Santa Fe (New Mexico)

Recommended Restaurants & Hotels around the country: Luna Park (Los Angeles), Feenie’s (Vancouver), Miraval Spa (Catalina, Arizona), The Ritz-Carlton Hotel (San Francisco), Occidental Hotel (Buffalo Wyoming).

“On the Calendar” – 14th Annual Taste of Vail (Vail, Colorado) April 7-10, Monterey Wine Festival (Monterey, California) April 29-May 1, The Reno/Tahoe Wine & Food Festival (Reno, Nevada) April 30th –May 2

Feedback – End page Q & A with CNN’s Wolf Blitzer. Lynn Blitzer’s recipe for a Bundt Cake-like Carrot Ring will be posted on the Bon Appetit web site (www.bonappetit.com). As of the writing of this digest, the recipe is not on the web page. Check back.

[Gale]

I started my subscription to BA back up again in 2002 - end of. They have really gotten good again IMO.

[ms. victoria]

I agree. I love all the lemony desserts in the April issue and yes the pictures are the best in a long while.

[Toliver]

Bon Appetit Digest – May 2004 – “A Taste of Scotland” Haggis, anyone?

Contributing in this issue: Bill Bryson, Joanna Blythman, Mark Thomas, Fiona Buchanan, Wyatt Counts, Sue Lawrence, Malachy Duffy and Gareth Morgans

There’s a nicely drawn pullout map of Scotland (by map illustrator Mike Reagan) with a huge list of Scottish hotels, restaurants, shops & distilleries.

Starters – by Hugh Garvey

Scottish Smoke – Scotland is famous for smoked salmon, but the ingenious Scots have cured more than that. There’s a great photo of Scottish smoked goods from duck to lamb to cheddar.

Mail order sources:

The Scottish Grocer - www.thescottishgrocer.com

The Taste of Moray - www.scottishgourmetfoods.com

The Scottish Smoked Salmon Co. - www.salmonlady.com

At Table with Nick Nairn – a short Q & A with one of Scotland’s most celebrated chefs.

The Other Scottish Spirit – Would you believe gin?

Tee Time versus Tea time – A quick look at various Scottish golf courses & nearby eateries

Say What? – A quick quiz on items you’ll find on a Scottish menu. Cock-a-leekie anyone?

Cheese Choices – A brief look at some Scottish cheese shops

Sources:

I.J. Mellis - 011-44-131-661-9955

www.murrayscheese.com

www.artisanalcheese.com

Oat Cuisine – A brief blurb on the Scottish Soul Food, oatmeal.

Whiskey Business – A short recommendation for visiting three Scottish distilleries.

R.S.V.P. – Restaurant Recipes from Scotland

Cover Recipe: “Seared Salmon with Honeyed Eggplant and Hollandaise Sauce”, “Hollandaise Sauce” (The Airds Hotel & Restaurant, Port Appin)

“Pea Soup with Truffle Oil and Parmesan Crisps”, “Parmesan Crisps” (Lock 16 and the Westward, Crinan Hotel, Crinan)

“Mussels in Cider” (The Creel, St. Margaret’s Hope, South Ronaldsay)

“Smoked Salmon Rolls with Cucumbers and Lemon Dressing” (Knockinaam Lodge, Portpatrick)

“Chicken Dunsyre” (Dubh Prais, Edinburgh)

“Dark Chocolate Tart” (Monachyle Mhor, Balquhidder)

“Brie and Apple Panini” (Jute Café Bar, Dundee Contemporary Arts, Dundee)

“Traveling with Taste” – by Tanya Wenman Steel

Edinburgh is experiencing a culinary renaissance thanks to some new chefs. It’s a look at some of the shops and restaurants revitalizing the city.

Personal Taste – “Scotland’s Artisan Revolution” by Joanna Blythman

From great farmhouse cheeses to sweet berries to succulent Highland lamb, Scottish farmers and craftsmen are changing ingredients from the ordinary to the extraordinary.

Recipes: “Jam Buns”, “Watercress and Smoked Fish Salad with Rye Croutons”, “Leek and Tattie Soup”, “Oven-Braised Lamb Shanks and White Beans”, “Loch Arthur Cheese and Tomato Tart”

Bon Vivant – “What’s new. What’s hot. What’s good.” By Nancy Micklin and Gina Provenzano

A look at Scottish design, from vases to baskets to artisinal silver.

Traveling with Taste – “Scotland’s Secret Getaway” by Raphael Kadushin

Where do the locals go for vacation? To the Borders, just north of England and just south of Edinburgh.

People and Places – “Offal Peculair” by Alan Richman

The editor-at-large comes to term with Scotland’s national dish, haggis.

Favorites – “Scotland to a Tea” by Claire MacDonald

A noted cookbook author and innkeeper shares her recipes for a lavish afternoon celebration.

Recipes: “Pistachio, Lemon and Vanilla Shortbread”, “Classic Scones”, “Cheddar Cheese Scones”, “Rich and Sticky Gingerbread with Marmalade”, “Apple Pancakes with Cinnamon Butter”, “Dark Chocolate Oatmeal Cookies”

Special Edition: Scotland

“The Hotel Reporter” by Tanya Wenman Steel

There’s a room in Scotland to fulfill every fantasy. Tanya looks at everything from sleek city hotels to countryside castles to cozy B&B’s.

Wine & Spirits – The normal wine list recommendations was replaced this month by a long list of different Scottish Whiskies.

“Sensational Single Malts” by Charles MacLean

A look at the historic drink that defines the land from which it comes. Whiskeys differ depending on where they’re made. Highland Malts, Island Malts, and Lowland Malts, Charles offers some suggestions.

Going Out – “A Wee Bite” by Peter Irvine

Gastropubs are not your Da’s pub. They are new eateries where food, not drink, is the focus. Peter also takes a look at some other eateries: Ethnic Restaurants, Ice Cream shops, Food to Go, Fish & Chips, Cafes, Scotch Bakers and Tearooms.

Entertaining with Style –

“An Afternoon by the Sea” by Mara Papatheodorou

Recipes: “Smoked Salmon on Oatcakes”, “Salad with Goat Cheese and Drambuie-Poached Pears”, “Roasted Rack of Venison with Garlic and Herbs”, “Prawns in Brandy Cream Sauce”, “Thyme Roasted Vegetables”, “Individual Scottish Berry Trifles”

“The Country Life” – by Mara Papatheodourou

Recipes: “Sea Bream with Artichokes and Caper Dressing”, “Game Hen Breasts with Juniper Cabbage and Cider Sauce”, ‘Rib-Eye Roast with Mushrooms and Short Rib Confit”, “Open Ravioli Verde with Crabmeat”, “Rhubarb Panna Cotta with Poppy Seed Cakes”, “Seared Scallops on Potato Galettes with Pea Puree”

“A Walk Through the Highlands” – by Bill Bryson

Bill hikes through the North County and stops at can’t-miss inns and restaurants along the way.

Recipes: “Orange and Coriander Duck Breasts with Parsnip Cakes and Madeira”, “Banana and Plum Crumbles”

“Fairlie Famous” by Gillian Glover

Chef Andrew Fairlie is shooting for the Michelin Stars and is leading the culinary revolution of Scottish cuisine.

Recipe: “Rack of Lamb with Mashed Celeriac and Onion Confit”

“An Elegant Dinner in the City” by Malachy Duffy, produced by Randi Danforth

Recipes: “Roasted MonkFish with Tomato, Mushroom and Cream Sauce”, “Rosemary-Garlic Leg of Lamb”, “Potatoes With Fresh Mint”, “Sauteed Peas with Shallots and Chives”, “Bibb Lettuce, Watercress and Radish Salad”, “Strawberries in Red Wine Syrup with Crème Fraiche”

“Island Escapes, Scotland-Style” by Rand Richards Cooper

Recipes: “Skye on a Plate (Green Salad with Shrimp, Herbs and Flowers)”, “Smoked-Haddock Chowder”

“The Sweet Side” – by Sue Lawrence

Here are some Scottish desserts to dress up any party.

Recipes: “”Ecclefechan Tart” (sometimes called “Border Tart”), “Chocolate Cranachan”, “Rhubarb and White Chocolate Lattice Tart”, “Lemon Syrup Cake with Berries and Lemon-Curd Cream”, “Dundee Cake with Hot Marmalade Sauce”, “Oatmeal Praline Ice Cream with Warm Berry Sauce”

“My Year in Glasgow” – by Jennifer Moses

Discover the land of fried Mars Bars.

Recipe: “Fish and Potato Fritters”

Readers’ Timesaving Recipes – “Too Busy to Cook?” by Lindsay McDougal (Corona, CA)

Recipes: “Scotch Eggs with Fresh Herbs”, “Steak, Potato and Leek Pies”,

Recipes from Meriel MacDonald (London, England): “Spicy Red Fish Stew”, “Baked Chocolate Puddings with Vanilla Whipped Cream”

Recipes from George Kelso (Edinburgh, Scotland): “Warm Scallops with Prosciutto Chips”, “Black Pepper Sabayon on Asparagus Spears”

Feedback – Back page Q & A with Dougray Scott, Scottish Actor

[Toliver]

Bon Appetit Digest – June 2004 – Celebrate Summer

Wow. Great photos once again! The recipes rock, too. Unfortunately, they’ve seemed to have discovered the word “Foodie” in this issue and, sadly, use it often.

Contributing in this issue: eGullet member David Leite (http://www.leitesculinaria.com), Colin Cowe, Josh Sens, Claudia Fleming, Christina Muhlke, Jeanne Thiel Kelley

Starters – by Hugh Garvey

“The New Party Drink” - Hugh offers some new twists on classic cocktails.

Recipes: “Gin & Tonic Gelée Shots”, “Long Island Green Tea”, “Margarita Watermelon”

Style Quiz - In honor of porcelain manufacturer Rosenthal’s 125th anniversary, there’s a short quiz matching the photos of past porcelain artists with their respective Rosenthal pieces.

Guess Who’s Coming to Broadway?

The latest trend in New York Theater is food with real chefs cooking the dishes: “Cooking the Books: A Recipe for Murder!’, “Cookin’”, “Chef’s Theater: A Musical Feast”

Foodie Travel Planner – For the “Foodie” who wants to center their travel around food, there’s a list of 5 travel companies and the food-focused trips they offer.

R.S.V.P. – Readers’ Favorite Restaurant Recipes

Recipes:

“Chocolate Pretzel Cookies” (Busch Stadium – Missouri)

“Scallops with Penne, Swiss Chard and Tomatoes” (Cyprus Café – Durango, Colorado)

“Huevos Ranchero” (Blue Sage Restaurant - Phoenix, Arizona)

“Indian-Spiced Chicken with Bell Peppers” (Indian Oven – San Francisco, CA)

Entertaining Made Easy – “An Alfresco Afternoon” by Rozanne Gold

Rozanne offers a menu for a breezy garden-party lunch.

Recipes: “Zucchini, Sun-Dried Tomato and Mozzarella Tart”, “Broiled Swordfish à la Niçoise”, “Strawberry and Prosecco Fizz with Lemon Sorbet”

A side article suggests 6 different dips for crudités.

People and Places – “Green Acres” by Katy McLaughlin

Ohio farmer Bob Jones saved his farm by selling “elite” and hard-to-find produce to local chefs. Then he and his sons formed The Culinary Vegetable Institute which has an outreach program to educate children and young adults about farming, vegetables and nutrition. Sitting on the board of directors is none other than Daniel Boloud, Thomas Keller and Jean-Georges Vongerichten. They also offer cooking classes and fund-raising dinners with the top chefs in the business.

Tools of the Trade – “Come Fry Away” by Dorie Greenspan

Dorie takes a look at the latest in home fryers.

Cooking Class – “Small is Beautiful” by Sarah Tenaglia & Selma Brown Morrow

The latest trend in wedding cakes is “cakes” made up of cupcakes.

Recipes: “Orange-Cardamom Cupcakes” (Cover Recipe), “Cinnamon-Scented Devil’s Food Cupcakes”, “Vanilla & Almond Frostings” (one base recipe makes two different frostings)

Wines & Spirits – “Blushing Bubbles” by Hugh Garvey

Sparkling Rosés make pink the color of the summer party season.

Hugh offers 12 suggestions for rosés. Buyer beware: Wines labeled “extra dry” are, confusingly, slightly sweet.

Wine & Spirits – “Tasting Panel Report” by Anthony Dias Blue

Anthony offers a short review of today’s liqueurs. They are nothing like the old thick syrupy liqueurs of the past. Today’s flavors are light & sweet with many tropical flavors.

"The Top Ten for June" by the Bon Appetit Tasting Panel

Fazi Battaglia 2003 Verdicchio dei Castelli di Jesi, Marche, Italy ($11)

Santa Rita 2002 Merlot Reserva, Maipo Valley, Chile ($12)

Agusta 2002 Sauvignon Blanc, Western Cape, South Africa ($13)

J. Lohr Estates, 2002 Chardonnay, Riverstone, Arroyo Seco ($14)

Summerland Winery 2002 Syrah, Paso Robles ($16)

Argyle Winery, 2002 Pinot Noir, Willamette Valley ($18)

Steele Wines, 2002 Viognier, Lake County ($18)

Alexander Valley Vineyards, 2002 Zinfandel, Sin Zin, Alexander Valley ($20)

Matanzas Creek Winery, 2001 Sauvignon Blanc, Sonoma ($20)

Valsacro, 2001 Dioro, Seleccion J & D Rioja, Spain ($40)

Going Out – “Scene Stealers” by Josh Sens

Josh takes a look at some of Miami’s hottest restaurants: Talula, Origin Asian Bistro, The River Oyster Bar, Chez Rosie, Chispa, 1220 at the Tides.

There’s a side article on Sushi Samba Dromo, as well as another side bar listing phone numbers of the restaurants in the article.

Top Tables – “The Restaurant Reporter” by Tanya Wenman Steel

A sidebar looks at the latest restaurants that offer outdoor dining around the country.

The Buzz:

New York – Spice Market (Chefs Jean-Georges Vongerichten & Gray Kunz), Riingo (Chefs Marcus Samuelsson & Johan Svensson), Megu (owner Koji Imai)

San Francisco – Town Hall (Mitchell & Steven Rosenthal & Doug Washington), Quince (Chef/owners Michael & Lindsay Tusk), A16 (Chef Christophe Hille)

Paris – Delicabar (Hélène Samuel & Sébastien Gaudard), Cristal Room (Chef Thierry Burlot), Atelier Maître Albert (Chef Guy Savoy), Publicis Drugstore (Alain Ducasse), Trocadéro Dokhan’s.

Rome – Maremoto (Aleph Hotel), Riparte Café (Ripa Hotel).

Bon Vivant – “What’s New. What’s Hot. What’s Good” by Laurie Glenn Buckle

Sunflower platter (looks great!), serving trays, torches for votives and Sugar Lip protectant with SPF, a classy martini glass, Left Bank Chocolates, Tea for Two Basket (with porcelain cups & teapot), a resin wine cooler that hangs off your table and an electric espresso maker.

“Chic & Simple” by Colin Cowie

Colin offers a sophisticated summer menu for 8.

Recipes: “Ginger Passion Martini”, “Smoker Trout Mousse with Soy Chips”, “Tomato Gazpacho with Tower of Crab”, “Seared New York Steaks with Arugula Salad and St. André Cheese”, “Rum-Roasted Pineapple with Rum Raisin Ice Cream”.

“Father’s Day on the Farm” by Mara Papatheodorou & Nina Elder

A Summer picnic menu for 14.

Recipes: “Mint and Lemon Iced Tea”, “Raspberry Lemonade”, “Fresh Crab Dip”, “Citrus-and-Ginger-Smoked Pork with Pineapple Salsa”, “Pineapple Salsa”, “Barbecued Drumsticks”, “Grilled Vegetable Skewers”, “Potato Salad with Bacon and Gorgonzola”, “Peppermint Ice Cream with Hot Fudge Sauce”.

“Global Flavors, Summer Style” by Jeanne Thiel Kelley

A Summer buffet menu for 16.

Recipe: “Wild Mushroom Crostini”, “Papaya Spring Rolls with Peanut Sauce”, “Turkey Breast Roulade with Green Chiles and Feta”, “Spiced Lamb Chops with Mint-Mango Sauce”. “Garlic-Roasted Shrimp with Red Peppers and Smoked Paprika”, “Artichoke, Fennel and Edamame Salad”, “Green Bean and Radicchio Salad with Roasted Beets and Balsamic Red Onions”, “Carrot Salad with Orange, Green Olives and Green Onions”, “Coriander Rice”, “Caramel-Pistachio Torte with Halvah and Dark Chocolate”.

Jeanne also offers some tips and a timeline on how to set up your buffet.

“Natural Beauties” by Joe Maer

Joe takes a looks at some of the season’s prettiest tableware.

“The Great Summer Antipasto Platter” by Micol Negrin

Take some beautiful Italian hors d’oeuvres, add some wine and good friends and you have a summer party.

Micol lists some antipasto offerings.

Recipe: “Frittata Rolls Stuffed with Ricotta and Fresh Mint”

“Party Perfect Desserts” by Claudia Fleming

Claudia offers a sweet finish for any summer celebration.

Recipes: “Almond, Apricot and Cherry Tart”, “Ginger-Lime Coconut Cake with Marshmallow Frosting”, “Ice Cream Truffles”, “Meringue-Topped Raspberry and Peach Ice Cream Cake”, “Raspberry-Peach Compote”, “Fresh Plum Napolean”.

“Coming Home to Lisbon” by eGullet member David Leite

David explores Portugal’s capitol and discovers a revitalized city.

Recipes: “Scrambled Eggs with Salt Cod Potatoes”, “Deep Fried Green Beans”

“Manhattan Marvel” by Tanya Wenman Steel

Tanya takes a brief look at the NYC Time Warner Center and the celebrity chefs within.

Fast Weekday Dinners – “Every Night Cooking” by Brook Dojny and Melanie Barnard

Recipes: “Grilled Mahi-Mahi with Avocado-Melon Salsa”, “Curried Couscous and Garbanzo Bean Salad”, “Grilled Veal Chops with Warm Tomato-Olive Vinaigrette”, “Five-Spice Pork Stir-Fry with Soba Noodles”, “Herbed Chicken and Arugula Panini”, “Mixed Peppercorn Steaks with Sherry-Marjoram Pan Sauce”

Readers’ Timesaving Recipes – “Too Busy to Cook?”

Hannah Levitz (Monroe Township, New Jersey) – Recipes: “Watermelon and Strawberry Smoothie”, “Grilled Trout with Almonds and Lemon Butter”, “Summer Corn Chowder with Bacon”

Sabrina Henderson (Gardena, California) – Recipes: “Spiced Zucchini-Walnut Bread”, “Chicken Cheddar Quesadillas with Tomato and Corn Salsa”

Cooking for Health – “Lunchtime Salad Makeovers” by Marie Simmons

Recipes: “Chicken, Walnut, and Red Grape Salad with Curry Dressing”, “Egg Salad with Sweet Pickles and Celery”, “Two-Tone Coleslaw with Celery-Seed Yogurt Dressing”, “Tuna, Red Onion and Parsley Salad”

A side article suggests some new cookbooks dealing with vegetables.

Health News & Views – “Diet Watch” by Nina Elder & Andrew Knowlton

There’s a short look at ginger and its health benefits.

A side article looks at some “Light-Minded Cooking Classes” & Low-Carb Supermarkets.

Side articles include a list of spas, soy products and healthy trips to France.

There’s a short tip sheet, too, on how to dine out on a diet.

Feedback – Q & A with New York Times Film Critic (and Foodie) Elvis Mitchell

[Toliver]

Bon Appetit Digest – July 2004 – The Barbecue Issue

Strap on your barbecue bibs, it’s another great issue with yet more delicious photos!

This month’s contributors are brewmaster Garrett Oliver, Alan Richman, Anna Pump, Rick Browne and Natalie MacLean, with a special barbecue party menu by Chef Bobby Flay and an article filled with classic American desserts by Wayne Harley Brachman.

Oh, and you may want to have a pair of scissors handy to remove the annoyingly thick Citi Finanical “Make your own bumper sticker” ad. Thankfully, the stiff Kikkoman ad is perforated and is easily removed.

Starters – “Quick Bites from the World of Bon Appetit” by Hugh Garvey

“Things You Never Knew You Could Barbecue” – Hugh suggests Grapes, Frisée, Citrus and Cheese (still in the rind).

“At the Table With: Q & A with Joe Perry from Aerosmith” – a short Q & A with Joe Perry, who has created his own hot sauce called Joe Perry’s Rock Your World Boneyard Brew Hot Sauce (available at www.joeperrysrockyourworld.com).

Style Notes – “Missoni Designs for the Table” – The famous Italian knitwear designers have branched out to tableware.

“Boozy Books” – Books related to the world of drinking is the latest publishing trend. “Cosmopolitan: A Bartender’s Life” by Toby Cecchini, “Behind Bars: The Straight-Up Tales of a Big-City Bartender” by Ty Wenzel, “Liquor” by Poppy Z. Brite and “The Cocktails of the Ritz Paris” by “cocktail genealogist” Colin Peter Field.

“Marshmallow Toast Test” – Marshmallows are the latest trend in desserts. Hugh toasts up three competitors: Pete’s Gourmet Confections (www.petesgourmet.com), Tiny Trapeze Confections (Vegan or regular www.tinytrapeze.com or Whole Food Markets) and Kraft Jet-Puffed (which toasted the best).

R.S.V.P. - Reader’s Favorite Restaurant Recipes -

Recipes: “Curried Flatbread with Cucumber Raita” (Dragonfly – Truckee, California), “Ice Cream Sandwiches with Chocolate Dipping Sauce” (Paragon Restaurant - Claremont Resort & Spa, Berkeley, California), “Blueberry Super Smoothie” (Miraval Spa & Resort - Tucson, Arizona), “Asian Lamb Stir-fry in Radicchio Wraps” (The Milky Way – Boise, Idaho), “Pasta with Lemon, Spinach, Parmesan and Breadcrumbs” (Cucina Biazzi – Ashland, Oregon)

Entertaining Made Easy – “A Midsummer Night’s Barbecue” by Rozanne Gold

A casual barbecue for 10 people.

Recipes: “Roasted Tomato and Red Pepper Gazpacho”, “Grilled Chicken and Pork with Orange-Cumin Glaze”, “Pesto Potato Salad with Green Beans”, “Grilled Corn with Smoked Paprika Butter”

There is a side article on “6 Great Peach Desserts” which are actually general descriptions instead of measured recipes.

Tools of the Trade – “Take It Inside” by Dorie Greenspan

Dorie takes a look at grill pans for indoor barbecuing: Le Creuset, Lodge & Staub.

Going Out – “Kansas City Keeps the Flame” by Vince Staten

Vince recommends some barbecue joints in the Barbecue Capital: Arthur Bryant’s Barbecue Restaurant, Danny Edwards Famous Kansas City Barbecue, Oklahoma Joe’s, Winslow’s City Market Barbecue, Rosedale Barbecue and L.C.’s Barbecue.

A sidebar offers phone numbers and addresses of joints reviewed. A small corner article offers some K.C. Barbecue Facts.

Top Tables – “The Restaurant Reporter” by Tanya Wenman Steel

A sidebar suggests the recently remodeled Athenian (Greece) hotel, Hotel Grande Bretagne with its GB Roof Garden with a great view of the city.

Toronto – Toronto Life Magazine’s restaurant critic recommends the Jamie Kennedy Wine Bar, Perigee (Chef Patrick Riley) and The Restaurant at the Drake Hotel (Chef David Chrystian).

Los Angeles – Restaurant at Chateau Marmont (Chef Mohammad Islam), Enoteca Drago (Celestino Drago)

Spain – Santceloni (Chef Sani Santamaria), Nodo (a fusion of Japanese & Spanish), Julius (a favorite hangout of Ferran Adrià), La Alqueria (one Michelin Star)

Wine & Spirits –

“Best Barbecue Wines” by Natalie MacLean

Natalie lists twenty different wines to go with your barbecue, from the starters to appetizers to the main course.

A brief article suggests a “Barbecue Wine Strategy” depending on what’s being served.

“Tapping Craft Beers” – by Garrett Oliver

Garrett has some beer suggestions when you need to reach for a tall cool one while barbecuing.

A brief article suggests “Barbecue Beer Strategy” depending upon what’s being served.

“Drinks, Etc.” –

Recipe: “The Retro Cube Libre”

The Bon Appetit Tasting Panel eschews its regular wine picks for high end vodkas:

Hamptons Banana ($25) – Deep and intense with a long fruit finish

Effen ($30) – From the Netherlands – Racy & dry with hints of vanilla and pepper

Level ($30) – From the makers of Absolut – ultra-premium mellow vodka

Shakers Rose ($30) – With an amethyst tint, it has a unique & refreshing floral tone

Van Gogh Coconut ($30) – From a Dutch producer, tropical and lush

Wyborowa Single Estate ($30) – Produced on the Polish property where Wyborowa’s rye is produced, it has a striking bottle designed by architect Frank Gehry

A brief blurb recommends a Clink-Proof Neoprene Wine Tote available at www.builtny.com

Bon Vivant – “What’s New. What’s Hot. What’s Good.” By Laurie Glenn Buckle

Items featured: A vivid red star-shaped bowl (www.surfaonline.com), an enamelware drink dispenser (www.jacamangift.com), Dermond Peterson Design cotton napkins and linen runner in tomato, shrimp or sardine patterns (1-888-296-4855), Love Collection polka dot patterned tableware in blues and greens or solid-colored in red, white and blue (www.rainsofojai.com).

Vintage-looking postcards you can use as invitations (www.laughingelephant.com), a soy and cilantro marinade by D’Oni (www.d-oni.com), season-fresh cherries (www.chefshop.com), Mr. Bar-B-Q stainless steel tool set (www.cooking.com), Weber Q portable grill (www.weber.com)

“A Feast for the 4th” – by Jamie Purviance

Jamie offers a menu of regional flavors from across the U.S.

Recipes: “Clams with Jalapeño, Lemon and Basil”, “Barbecued Tri-Tip with Caramelized Red Onions”, “Red Wine Barbecue Sauce”, “Black Bean, Jicama and Grilled Corn Salad”, “Roasted Pepper Salad with Bacon Dressing and Pine Nuts”, "Skillet Corn Bread with Roasted Poblano and Oregano”, “Chocolate Brownies with Peanuts Butter Frosting”

“Fresh Sides” – by Anna Plump

Anna offers some signature dishes, savory sides that will partner well with grilled goodies.

Recipes: “Fresh Green Peas and Sugar Snap Peas in Sesame Dressing”, “Cabbage, Fresh Fennel and Carrot Slaw”, “Sweet and Sour Cucumbers with Fresh Dill”, “Danish Potato Salad”, “Sweet Corn and Tomato Salad with Fresh Cilantro”

“Grilling All-Stars” – by Cheryl and Bill Jamison

The Jamisons offer the tried and true “Q” that stresses “easy’ in the process.

Recipes: “Cheeseburgers with Charred Green Chiles and Onions”, “Pepper-Crusted Steaks with Worcestershire-Glazed Portobellos”, “Bourbon-Molasses Chicken Drumsticks” (Cover Recipe), “Seared Tuna Steaks with Wasabi-Green Onion Mayonnaise”, “Mojito-Marinated Chicken Breasts”, “Shrimp Skewers with Charred-Tomato Vinaigrette”

Entertaining with Style – “’Cue with a View” by Gina Provenzano & Katie O’Kennedy

Grillmeister Bobby Flay puts on a Manhattan rooftop grilling party with a menu for 8.

Recipes: “”Stacked Tomato Salad with Tapenade and Basil Dressing”, “Spice-Rubbed Chicken with Mustard-Chive Sauce”, “Grilled Potatoes and Zucchini with Goat Cheese, Radicchio and Sherry Vinaigrette”, “Fresh Blueberry Shortcakes”

Bobby offers wine pairing suggestions with the first two recipes.

“The Ultimate Ribs” – by Rick Browne

Rick, the host of PBS’ “Barbecue America”, has a secret method to making the best ribs…brining (all eGulleteers are familiar with the term already).

Recipes: “Brine and Ribs”, “Key West Barbecue Sauce”

"Star-Spangled Desserts” – by Wayne Harley Brachman

America’s best sweets with a little twist…

Recipes: “White Balsamic-Custard Tart with Fresh Berry Topping”, “Strawberry-Coconut Cake”, “Malted Milk Ice Cream Cake with Blackberry Topping”, “Black-bottom Raspberry Cream Pie”, “Blueberry-Nectarine Crisp”, “Watermelon, Lemonade and Blueberry Ice Pops”.

“The Great Texas Barbecue Secret” – by Alan Richman

Alan crisscrosses Texas to find the real barbecue secret and, surprise, the secret is sausage! Alan samples some of the best Texas has to offer.

A side article lists three Texas smokehouses that ship the hot links:

Kreuz Market: 1-512-398-2361 www.kreuzmarket.com

Meyer’s Elgin Sausage: 800-677-6465 www.meyerselginsausage.com

Black’s Barbcue: 1-512-398-2712 www.blacksbbq.com

Fast Weekday Dinners – “Every Night Cooking” by Brooke Dojny and Melanie Barnard

Recipes: “Grilled Pitas with Tomatoes, Olives and Feta”, “Grilled Chipotle-stuffed Pork Tenderloin”, “Hunan Lamb Chops”, “Flattened Cornish Game Hens with Garlic-Citrus Marinade”, “Fish Skewers with Tarragon Vinaigrette”

At the Market – by Jill Hough

Jill offers some recipes that let you savor the flavor of tomatoes. A side article offer some tomato seed sources.

Recipes: “Tricolor Tomato Fettuccine”, “Roasted Tomato and Herb Tart”, “Grilled Tomatoes Stuffed with Goat Cheese and Sage”, “Grilled Halibut and Tomato Packets”.

Readers’ Timesaving Recipes – “Too Busy to Cook?” by reader Paulette Sexton (Tustin, California)

Recipes: “Mediterranean Chicken Salad”, “Barbecued Chicken Thighs with Brown Sugar-Hickory Sauce”

From reader Helen Yard (Flagstaff, Arizona) Recipe: “Scrambled Eggs with Poblano Chiles and Cheese”

Cooking for Health – “Fish on the Grill” by Marie Simmons

Fish: Quick, easy and good for you.

Recipes: “Indian-Spiced Fish with Cucumber Relish”, “Skewered Honey-Glazed Scallops with Peach Salsa”

Feedback – Last page Q & A with Grammy-winning singer and songwriter Rosanne Cash

Recipe: “Rosanne Cash’s Potato Salad”

Interesting ad – There’s an ad for a new LG Refrigerator with “French” doors. There’s a bottom freezer and the top refrigerator compartment has double doors! So it looks like a side by side on top except it’s not! Very cool.

Edited June 7, 2004 by Toliver (log)

[Anna N]

Thank you! Looks like an issue I will buy. This is so much better than trying to riffle through the pages at the check-out counter and then being disappointed when one gets the issue home!

[Toliver]

You're welcome. I think that's one of the purposes of the digests. You can look to see what recipes are offered before buying the magazine (personally, I would never have bought the Scottish issue but since I subscribe, I had no choice).

[Toliver]

Bon Appetit Digest – August 2004 – Fresh & Simple I'm subtitling this the "Greek Issue" since a lot of the recipes in this issue seem to have a Greek influence (there are also some Italian & Indian recipes, too).

This month’s contributor’s: Cookbook author Rick Rodgers, writer Michele Kayal, Pastry chef from Patina & Campanile, Kimberly Boyce, former Chez Panisse Pastry Chef David Lebovitz and photographer Raymond Patrick

Starters – “Quick Bites from the world of Bon Appetit” by Hugh Garvey

Beach Reading with Flavor – Summer reading suggestions for the “foodie”:

“Sirio: The Story of My Life and Le Cirque” by Sirio Maccioni and Peter Elliot ($30)

“Schott’s Food & Drink Miscellany” by Ben Scott ($15)

“A Meal Observed” by Andrew Todhunter ($23)

“Eating My Words: An Appetite for Life” by Mimi Sheraton ($24)

“Candyfreak: A Journey Through the Chocolate Underbelly of America” by Steve Almond ($22)

“Eating Crow” by Jay Rayner ($23)

“Stalking the Green Fairy and Other Fantastic Adventures in Food and Drink” by James Villas ($27)

“At the Table with Lilly Pulitzer & Jay Mulvaney” –

A little Q & A with Lilly (infamous for her tropical prints in the 60’s & 70’s) and author Mulvaney on staging every type of event.

A side panel “Taste Test: Top Dogs” lists six makers of “artisanal” hot dogs.

“Neighborhood Watch: New York’s Meatpacking District” –

It’s a quick look at some of the eateries in the district.

An unrelated side article mentions the “Cleancurve Grill + Floss Barbecue Grate Cleaner”, a tool to help clean grill grates. The editors tested it and it works according to them but they found brushing better than flossing.

R.S.V.P. - Readers’ Favorite Restaurant Recipes

Recipes: “Ginger ‘Marjarita’ “ (66 in Tribeca, NY), “Cilantro, Lime and Pecan Pesto Pasta with Spiced Nuts” (The Straw Hat in Anguilla), “Spiced Nuts” (The Straw Hat in Anguilla), “Breakfast Cookies” (Tutti’s soon to be in Ventura, CA), “Black Bean Cakes with Salsa” (Charlotte Street Grill in Asheville, North Carolina), “Scandinavian Iced Berries with White Chocolate Sauce” (Bang Café in Dublin)

Entertaining Made Easy – “All the Raj” by Rozanne Gold

Rozanne gives new meaning to the phrase “Indian Summer”.

Recipes: “Tandoori-Style Chicken”, “Green Bean Salad with Fresh Tomato Chutney”, “Indian-Spiced Potato Salad”, “Cucumber-Mint Raita”

A side article offers some new twists on Lemonade, like adding Watermelon juice or some Ginger-Lime.

Tools of the Trade – “Dishing it Out” by Dorie Greenspan

Dorie takes a look at different ice cream scoops on the market.

Wine & Spirits – “Twist and Shout” by Ted Loos

Bon Appetit gives a “thumbs up” to screw caps for wine.

A side article lists some wine companies that offer screw cap wines.

“Drinks, Etc.” –

“O” Wine Tumblers by Riedel– Wine glasses without stems! 732-346-8960

“Sofia” – It’s canned bubbly by the Coppola Winery.

Tasting Panel – Greek Wines

Achaia Clauss Muscat de Patras, Patras ($9)

Alexandros Megapanos 2002 Savatiano, Pikermi, Attica ($9)

Boutari 2003 Moschofilero, Mantinia ($15)

Estate Hatzmichalis 2002 Chardonnay, Atalanti Valley ($15)

Spiropoulos 2001 Porfyros, Peloponnese ($17)

Christoforos Pavlidis 2001 Ktima Pavlidis, Drama ($18)

Palivou Vineyards 1999 Nemea, Ancient Nemea Valley ($18)

Evangelos Tsantalis 1999 Metoxi, Macedonia ($22)

“Sundaes for Summer” by Kimberly Boyce

Kimberly offers some suggestions to improve the decadent combination of Ice Cream, Chocolate and Caramel.

Recipes: “Caramel and Crème Fraîche Sundaes with Cashews”, “Rocky Road Sundaes” (with homemade marshmallows)

Going Out – “Hawai’i Update” by Michele Kayal

Michele island hops to find out who’s cooking and where:

Vino – Kapalua, Maui - owner D.K. Kodoma

A.K.’s Café – Wailuku, Maui – Chef-owner Elaine Rothermel

Marbella – Honolulu, Oahu – owners Ash & Magdy Matar

Le Bistro – Honolulu, Oahu

Merriman’s Market Café – Kohala Coast, Hawai’i – Peter Merriman

The Hualalai Grille – Kohala Coast, Hawai’i – Peter Merriman

Restaurant Kaikodo – Hilo, Hawai’i – Mike Fennelly

A side article lists some Japanese izakayas (Japanese bars) in Honolulu.

Top Tables – “The Restaurant Reporter” by Tanya Wenman Steel

A side article has a blurb on Charlie Trotter’s newest restaurant “C”, at the ultra chi-chi spa, One&Only Palmilla in Los Cabos, Mexico.

The Buzz -

Hudson Valley: Valley, The Garrison – Chef Jeff Raider

Bølgen & Moi – Owner-Chef Trond Moi

Buenos Aires: (all are recommendations by BBQ wizard Steven Raichlen)

La Cabaña in the Recoleta District

Cabaña las Lilas in the Puerto Madero District

Sucre in the Belgrano District – Patricia Scheuer

Napa and Sonoma: Willi’s Seafood & Raw Bar – The Hotel Healdsburg, Healdsburg – Chef Mark Stark

Père Jeanty – Yountville – Chef Philippe Jeanty

Bon Vivant – “What’s News. What ‘s Hot. What’s Good.” By Laurie Glenn Buckle

Silver accented painted glass plates, Chocolate purses(!) by Choco Choco House, washable plush throws for that special picnic, olive oil body lotion from Olivina, handcrafted wood and silver salad and salsa bowls by Galena Sterling Silver Designs, scratch & sniff cards from Traylor Papers, an espadrille tote basket, acrylic-handled Diamante flatware, popsicles for grownups by Palapa Azul

“Hamptons Afternoon” by Randi Danforth

Recipes: “Fresh Dill Tzatziki”, “Hummus with Shallots”, “Baba Ghanouj”, “Sautéed Shrimp with Tomatoes, Olives and Feta Cheese”, “Saffron Couscous with Peas and Mint”, “Salad with Teardrop Tomatoes and Parsley Vinaigrette”, “Lemon Cake with Mixed-Berry Compote and Honeyed Goat Cheese”, “Mixed-Berry Compote”, “Honeyed Goat Cheese”

“Summer Gold” by Rick Rodgers

Rick offers some new recipes for sweet, fresh corn.

Recipes: “Chilled Corn and Buttermilk Soup”, “Grilled Corn on the Cob with Jalapeño-Lime Butter”, “Potato and Corn Salad with Bacon, Blue Cheese and Sherry Vinaigrette”, “Tomato and Corn Salad with Marjoram”, Grilled Polenta with Corn and Parmesan”

“Sol Food: Italian Alfresco Dinner, Swedish-Style Grill and Mexican Seafood Supper” by Janet Taylor McCracken, Selma Brown Morrow and Lena Cederham Birmbaum

Italian Alfresco Dinner Recipes: “Prosciutto-Wrapped Figs with Gorgonzola and Walnuts”, “Chicken Breasts with Fennel-Mustard Butter and Radicchio”, “Orzo Salad with Heirloom Tomatoes and Herbs”, “Red and Green Grape Granitas with Muscat and Frozen Sugared Grapes”

Swedish-Style Grill Recipes: “Eggs Stuffed with Smoked Salmon and Caviar”, “Grilled Leg of Lamb with Spiced Mustard and Rosemary”, “Dilled Potato and Pickled Cucumber Salad”, “Almond and mixed-Berry Shortcakes (Cover Recipe)

Mexican Seafood Supper Recipes: “Chilled Avocado and Mint Soup”, “Seafood Salad with Cilantro Dressing”, “Cilantro Dressing”, “Mexican Rice”, “Tricolor Vegetable Sauté with Cumin Seeds and Oregano”, “Frozen Tropical Terrine with Mango-Blackberry Sauce”

“Juicy Fruits” by David Lebovitz

David takes advantage of fresh summer fruits.

Recipes: “Prosecco Jelly with Nectarines, Blueberries and Candied Orange Peel”, “Chocolate Panna Cotta with Port-and-Balsamic-Glazed Cherries”, “Apricot Pie with Candied Ginger and Crunchy Topping”, “Peach and Pistachi Frangipane Tart”, “Plum Cobbler with Cinnamon Biscuits”

“A Superior Vacation” by Raphael Kudushin

Raphael braves the land off the Great Lake to discover city-chic and small town charm.

Recipes: “Buttermilk Pancakes with Caramelized Bananas” (Old Rittenhouse Inn, Bayfield), “Walnut-Crusted Trout Fillets” (Greunke’s First Street Grill)

Fast Weekday Cooking – “Every-Night Cooking” by Brooke Dojny and Melanie Barnard

Recipes: “Grilled Asian Pork Chops and Baby Bok Choy”, “Chicken and Nectarine Salad with Toasted Cumin Mayonnaise”, “Grilled Porterhouse with Tarragon-Tomato Salad”, “Pan Bagnat”, “Cajun Red Beans and Rice Salad”, “Portuguese Clams with Linguiça and Tomatoes”

“Readers’ Timesaving Recipes”

Recipes from Diane Ives of Pittsburgh, Pennsylvania: “Spicy Turkey Burgers”, “Dried Fruit Strudel with Apricot Preserves”

Recipes from Jennifer Smith of Tyler, Texas: “Black Bean Soup with Cumin and Jalapeño”, “Chocolate Cookie and Coffee Ice Cream Pie”

“The Best Pesto” by Lori de Mori

Your farmer’s market may be overflowing with basil so now is the time to make some Pesto Sauce.

Recipes: “Classic Pesto”, “Summer Minestrone with Pesto”, “Grilled Halibut with Pesto and Arugula”, “Pasta with Pesto, Broccoli and Potatoes”

Cooking for Health – “Smooth Operators” by Marie Simmons

Take advantage of summer’s bounty of fresh fruit and whip some healthy smoothies together.

Recipes: “Blueberry-Orange Smoothie”, “Berry and Banana Frullato”, “Spiced Mango Lassi”, “Watermelon, Strawberry and Mint Smoothie”, “Papaya-Pineapple Smoothie”, “Peach, Soy and Almond Smoothie”

Feedback – End Page Q & A with multi-talented actor & singer Jerry Orbach

[Toliver]

Bon Appetit Digest – September 2004 – “Where to Eat Now” issue – A slew of recipes and awesome photography!

Great cover photo of a Rib Eye with Gorgonzola Butter and Crispy Sweet Onion Rings!

Contributors this issue: Political cartoonist Gerald Scarfe, stylist Kim Wong, journalist Jill Daniel interviews Placido Domingo for the end page Q & A, an essay by New York Times restaurant critic Nancy Grimes and even includes a couple recipes from Mario Batali’s papa (check under "Timesaving Recipes" at the end of the digest).

A side article mentions that regular Bon Appétit contributor, eGullet’s own, Marlena Spieler has a new cookbook out titled "Grilled Cheese: 50 Recipes to Make You Melt".

This issue begins with a few pages of a “Restaurant Directory” divided into U.S. regions.

Starters – “Quick Bites from the World of Bon Appétit” by Hugh Garvey

“Reservation Confidential” – Hugh offers some tips on how to use the restaurant reservation system (and all its quirks) to your advantage.

“Global Chef, Inc” – A brief look at four chefs and their geographically vast empires.

“Hooray Purees” – The Perfect Puree of Napa Valley is now selling its ready-made infusions to the general public: www.perfectpuree.com

“Last Night the DJ Saved My Dinner” – A quick look at 3 restaurants and the trendy use of in-house DJ’s

“Umami Dearest: the Chef’s Secret Fifth Flavor” – The fifth flavor is THE new trend in restaurants. Think truffle oil on popcorn (Thomas Keller)

“Hot Destination: Shanghai” – Some suggestions on where to eat, shop & sleep in the Chinese city.

“You Say Sushi, I Say Crudo” – Italian Sushi, anyone? Fusion sushi is a hot new trend.

R.S.V.P. – Readers’ Favorite Restaurant Recipes

Recipes: “Lime & Coconut Shrimp with Red Curry Sauce” (Rathbun’s – Atlanta, GA), “Lemon-Poppy Seed Shortcake” (EM Bistro – Los Angeles), “Pan-Roasted Duck Breast with Truffled Polenta and Lingonberry Sauce” (Dish Osteria and Bar – Pittsburgh, PA), “Warm Chocolate Tarts with Pink Peppercorn Ice Cream” (ChikaLicious – NYC), “Roasted Curried Cauliflower” (A.O.C. – Santa Monica, CA), ”Sweet and Spicy Rosemary Hazelnuts” (Farm Café – Portland, OR), “Artichoke and Celery Root Salad with Mustard Dressing” (Zinc Bistro – Scottsdale, AZ), “Chai-Spiced Honey Bundt Cake” (FireLake Grill House & Cocktail Bar – Minneapolis, MN), “Braised Lamb Shanks with White Bean Puree” (‘Cesca – NYC), “Beef Tenderloin Steaks with Black Pepper and Dried Cherry Sauce” (Fuel Co. Bistro – Charlottesville, VA), “Goat Cheese and Potato Tikki on Mushroom Ragú” (Mantra – Boston, Mass), "Sesame Chicken Skewers with Vegetable Slaw” (LeBus – Philadelphia, PA), “Pompano with Crab Meat and Citrus Beurre Blanc” (Annadele’s Plantation – Covington, LA), “Grilled Pork Tenderloin with Peach Barbecue Sauce” & “Bourboned Cream Corn” (Jasper’s – Dallas, TX)

Table & Home – “House Style” by Laurie Glenn Buckle

You can copy the table décor of some hot restaurants at home. They key is a few simple pieces. Spice Market (NYC) and Patina (Los Angeles) are broken down piece by piece.

Personal Taste – “LES is More”

LES stands for the Lower East Side of NYC. Alan Richman takes a look at some of the changes over the years.

Wine & Spirits – “The Mix Masters” by Andrew Knowlton

The reborn American cocktail is based on fresh ingredients & old-fashioned know-how. Andrew takes a look at 10 new hotspots where the cocktail is making a comeback.

Recipes: “Pear Martini” (Martini Bar at the Raleigh, Miami), “French 75” (The Library Lounge at the Ritz-Carlton, New Orleans), “Cherry Smash” (Flatiron Lounge, New York)

There was no Top 20 Wine list in this issue.

(Note: There’s an interesting (but annoying) ad for Las Vegas as this point in the magazine. “Annoying” because it two pages of stiff “trading cards” featuring hot Vegas chefs including Bobby Flay, Alain Ducasse, Nobu Matsuhisa,Thomas Keller and many more. You can learn interesting facts about the chefs like Thomas Keller collects antique peppermills and Alain Ducasse’s favorite ingredient to use is olive oil.)

People and Places – “I Married a Restaurant Critic” by Nancy Grimes

From the article: “If you think dining out five nights a week for five years is a dream job, think again. A dining companion dishes on the highs and lows of eating for a living.”

Going Out – “High Steaks” by Heather John

This isn’t your father’s Bonanza Steak House anymore. They’re “glammed-up” and hotter than ever thanks to Atkins. Steak Houses mentioned include: Lincoln (Santa Monica, CA), Craftsteak (MGM Grand in Las Vegas), Blade’s Prime Chophouse (Fort Worth, TX), “The Besh Steakhouse at Harrah’s (New Orleans, LA), “FireLake Grill House and Cocktail Bar (Minneapolis, Minnesota), Marsha Brown (New Hope, PA), Blackfin Chop House & Raw Bar (Boston, Mass), Wolfgang’s Steakhouse (Manhattan, NY)

Bon Vivant – “What’s New. What’s Hot. What’s Good.” by Laurie Glenn Buckle

Chef jackets worn as regular clothes? A blouse with a menu on it? It’s a new trend, go figure.

Daniel Boulud is now designing cookware (photo shows a retro-looking 5-quart cast iron casserole): www.danielnyc.com

Kitchen towels that look like ink drawings: www.silverskillet.net

A restaurant model cake plate with marble top: www.dovermetals.com

Plates with illustrations from the classic 1924 reference book “Le Petit Larousse Illustré”: www.gien.com

Room spray & body scrub with an olive scent by fashion designer Norma Kamali: www.barxv.com

A cool looking platinum-rimmed espresso cup with stainless steel saucer & spoon from Village Heights.

Kate Spade’s line of serving pieces: www.katespade.com

A zebra wood boat-shaped fruit bowl by Zebrano: www.clio-home.com

Stainless steel mixing bowl with non-skid exteriors! www.oxo.com (who else?!)

A black granite mortar and pestle pretty enough to be kitchen artwork: www.johnjuliandesign.com

Odd-looking horn flatware: www.derenaudin.com

“Where to Eat Now” – by Monica Parcell – It’s a guide featuring 250 of the hottest restaurants from coast to coast.

Recipes (and the hot restaurants they are from):

Appetizers -

Avec – Chicago: “Chicken, Roasted Tomato and Artichoke Panzanella Salad”

Matine – Salt Lake City: “Moroccan Braised Beef”

Zaytinya – Washington, D.C.: “Lamb and Tahini-Stuffed Pita Wedges”

Adega Restaurant & Wine Bar – Denver: “Artichoke, Roasted Shallot and Camembert Fonduta”

Elements Café – Haddon Heights, NJ: “Baked Yukon Gold Potatoes with Grilled-Vegetable Ratatouille and Goat Cheese”

One Midtown Kitchen – Atlanta: “Lamb Riblets with Spicy Honey-soy Sauce”

Isa – San Francisco: “Arugula, Fennel, Apple, Mandarin Orange and Pomegranate Salad”

Desserts –

Sugar – Chicago: “S’mmoralist” (Decadent photo!!)

Sona – Los Angeles: “Peanut Butter Beignets with Caramelized Bananas and Bitter Caramel Ice Cream”

Spice Market – New York: “Warm Jasmine Rice Puddings with Passion Fruit”

Primo – Orlando: “Lemon Soufflé Tartlets” (another great photo!)

Cascadia – Seattle: “Hazelnut Gelato Profiteroles with Warm Kahlúa Sauce”

Union Bar & Grille – Boston: “Vermont Maple Bread Pudding with Walnut Praline”

Ceiba – Washington, D.C.: “Camote Tartes Tatins with Pumpkin-Seed Brittle”

Town Hall – San Francisco: “Chocolate and Butterscotch Pots de Crème”

Splurge Dining –

Monarch – St. Louis: “Lobster Macaroni and Cheese”

Carlyle – Portland, OR: “Rib-Eye Steaks with Gorgonzola Butter and Crispy Sweet Onion Rings”

Abacrombie Fine Food & Accomadations – Baltimore: “Pork Tenderloin with Cider Jus and Rutabaga Puree” & “Rutabaga Puree”

Perdix – Boston: “Roasted Monkfish with Curried Lentils and Browned Butter Cauliflower”

Ovio Bistro Eclectica – Seattle: “Five-Spice Duck with Butternut Squash Ravioli and Broccoli Rabe”

Michael Mina – San Francisco: “Beef Tenderloin with Red Wine Sauce, Creamed Spinach and Truffled French Fries”

Le Francais – Wheeling, IL: “Sausage-Wrapped Lamb Chops with Tapenade Butter” & “Tapanade Butter”

New Restaurants with new twists–

Table 8 – Los Angeles: “Crab Fritters with Herb Salad and Meyer Lemon Aioli”

Phat Thai – Aspen, CO: “Grilled Chile Salsa with Rice Crackers”

Vermillion – Chicago: “Red Snapper Baked in Indian Yogurt”

Casual Chic – Familiar food upscaled a little –

Azia – Minneapolis: “Lemongrass Scallop Skewers”

Woodfire Grill – Atlanta: “Wild Mushroom Pizza with Caramelized Onions, Fontina and Rosemary” & “Pizza Dough”

Simon Kitchen & Bar – Las Vegas: “Root Vegetable Salad with Cherry Vinaigrette”

Lulu’s in the Garden – New Orleans: “Roasted Chicken with Garbanzo Ragout and Gremolata”

Rouge – Houston: “Saint André and Fingerling Potato Pies”

BLT Steak – New York: “Popovers with Gruyère”

Glory: An American Bistro – Chicago: “Fried Calamari with Rouille, Cherry Peppers and Lemon”

Luca D’Italia – Denver: “Rigatoni with Cheese and Italian Sausage”

Bakery-Cafes –

Tartine – San Francisco: “Toasted Almond and Pecorino Sandwiches”

Alon’s – Atlanta: “Heath Bar Brownies”

La Spiga – New Orleans: “Yellow Squash and Mozzarella Quiche with Fresh Thyme”

On the Scene – “The Western Insider”

It’s a short look at ice cream shops out west.

There’s also a calendar of upcoming “food” events.

Hotels, Inns and Resorts: Calistoga Ranch - Napa Valley

Fast Weekday Dinners – “Every-Night Cooking” by Brooke Dojny and Melanie Barnard

Summer dishes change as summer vegetables crop change.

Recipes: “Gemelli with Zucchini, Tomatoes and Bacon”, “Spicy Crab and Melon Salad”, “Grilled Skirt Steak Tacos with Corn Relish”, “Poached Eggs in Pipérade”, “Chicken Sauté with Green Olives”, “Veal Scallops with Mint and Capers”, “Pan-Fried Catfish with Arugula-Orange Salad”, “Panko-Crusted Mustard Pork Cutlets”, “Lamb Chops with Herbed Sweet Onion Compote”, “Curried Chicken Salad Pita Sandwiches”, “Miso Soup with Shrimp and Watercress”, “Oven-Braised Halibut Provençale”, “Crab and Corn Chowder with Bacon”, “Roasted Red Bell Pepper and Fennel Salad”, “Red Bell Pepper Soup with Orange and Basil”, “Roasted Bell Pepper Halves Stuffed with Bulgur and Spinach”, “Roasted Turkey Breast with Balsamic Glaze and Bell Pepper-Onion Saute”

Timesaving Recipes – “Too Busy to Cook?” by Michael Shrader of the Nine Restaurant Group in Palm Springs

Recipes: “Lemon Pound Cake with Berries and Whipped Cream”, “Seared Ahi Tuna and Avocado Tartare”, “Penne with Broccoli Rabe, Tomatoes and Parmesan”

Recipes from Armandino Batali (yes, Mario’s Dad!): “Beef and Sausage Meat Loaf with Mozzarella”, “Spaghetti Frittata”, “Anise Unscotti”

Recipes from Tim Byres , a chef in Dallas: “Grilled Salmon with Mustard-Dressed Greens”, ‘Toasted Coconut Waffles with Poached Apricots”

Recipes from Robyn Fuoco of Mainly Café and Bakery of Philedelphia: “Egg Ribbon and Parmesan Soup”, “Vegetarian Black Bean Chili”

Feedback – End page Q & A with opera singer & restaurant owner Placido Domingo

[Lisa1349]

Foodwise, I think the 'Where to eat now' issue has been the best in awhile. Rarely have I put an issue down and wanted to cook immediately. Lots of good recipes with cheese too, not that it matters to me!

[Toliver]

I agree. It was an amazing issue with a slew of good recipes. I think I got carpal tunnel typing up everything in that digest.

[TrishCT]

I made the BLT "popovers with gruyere" this weekend to complement a special dinner for my son who was home for a brief (one day) leave from SUNY Maritime College.

What a good recipe! I never made popovers this way before...making a hot batter. Very easy recipe with delicious results. If you are the kind of person who loves the cheese and soggy crouton in french onion soup, this recipe is for you. They would go perfectly with a bowl of soup!

I tweaked the recipe just slightly. I used 12 Texas Muffin size cups instead of 18 regular muffin size ones. As a result I needed to bake the popovers about 10 minutes longer, but they came out perfectly good. One other change I recommend is to butter rather than Pam the tins. My non-stick pans are usually excellent but just pamming them wasn't good enough this time to prevent sticking. I think I will butter next time...unless anyone has any other suggestions...???

Next up...Mario Batali's dads's meatloaf. Sounds great. Really like this issue of Bon Appetit.

Edited August 30, 2004 by TrishCT (log)

[Toliver]

Bon Appétit Magazine – October 2004 – “Best of Fall” issue

More great food styling and photography!

Contributing in this issue: Photographer Lisa Hubbard, Author & “Foodie” James Villas, Chef and cookbook author Diane Rossen Worthington, FoodTV’s Alton Brown, Contributing Editor Sarah Blek King recounts her kitchen remodel and artist Edel Rodriguez.

eGullet’s own Monica Bohide is pictured on page 142 with her husband Sameer!

7th Annual Bon Appétit American Food & Entertaining Awards 2004 –

Chef of the Year José Andrés, Wine & Spirits Professional Andrea Immer, Food Writer R.W. Apple, Jr., Restauratuer Jean-Geroges Vongerichten, Food Artisan Katrina Markoff, Pastry Chef (eGullet member) Michael Laiskonis, Tastemaker Colin Cowie, Humanitarian American Farmland Trust, Designer Kate Spade, Chef of Merit – Lee Hefter, Lifetime Achievement Jacques Pepin, Cooking Teacher Alton Brown.

There is also a page listing past honorees.

Starters – “Quick Bites from the World of Bon Appétit” by Hugh Garvey

Turning Over a New Leaf – Some examples of the latest trend in cooking: Leaves. Kaffir Lime, Curry, Bay, Lemon and Banana are shown.

Bread-a-Porter – Jean Paul Gaultier’s latest project “Pain Couture”, his designs are translated into bread, on exhibit in Paris until October 10th.

Culinary Cars – Car manufacturers are offering more food- and drink-related accessories. Pull out picnic tables, plug-in coolers and even small refrigerators and cup “holders” that can hold champagne flutes.

Better Butter – The Vermont Butter and Cheese Company has combined sea salt crystals with cultured butter ($10 for 6 oz.; 800-884-6287)

At the Table with Maya Angelou – A brief Q&A with the author who has just published her first cookbook/memoir “Hallelujah! The Welcome Table”

There’s also a nice quote from Tony Bourdain’s new Les Halles Cookbook.

R.S.V.P. – Readers’ Favorite Restaurant Recipes

Note: There are a lot of ‘Market Tips” included with each recipe

Recipes: “Roasted Halibut with Shiitake and Bok Choy in Thai Curry Sauce” (Eartha’s – Saratoga Springs, NY), “Panna Cotta with Black Mission Figs in Syrup” (Pesce Blue – Portsmouth, New Hampshire), “Indonesian Chicken Satay” (The Flame Tree Restaurant – Rarotonga, Cook Islands), “French Fries with Truffle Aioli” (Ice Bar – Dublin), “Beet Gnocchi with Rosemary” (Angeli Caffé – West Hollywood), “Baked Feta with Onion and Olives” (Café Soriah – Eugene, Oregon), “Chocolate Chimay Cake with Guiness Ice Cream”, “Guiness Ice Cream” (Lucques – West Hollywood), “Warm Napa Cabbage with Bacon, Blue Cheese and Apple” (Franklin Café – Boston, MA), “Gingersnap Cookies with White Chocolate Drizzle” (Vanderbilt Hall Hotel – Newport, Rhode Island)

Entertaining Made Easy – “A Cozy Fall Lunch” by Rozaane Gold

Recipes: “Onion Soup with Apple Cider”, “Open-Face Ham, Cheddar and Apple Butter Sandwiches”, “Endive and Watercress Salad with Mustard Seed Vinaigrette”.

A sidebar has some suggestions on desserts made with apples.

Wine & Spirits – “The Vodka Chronicles” by Al Martinez

Al sips his way around the homeland of Vodka: Russia.

In a sidebar, Al has some suggestions on vodkas to buy back in the States.

Drinks, Etc. –

-Tommy Bahama boutiques sell a faux-crocodile stainless steel pink flask.

-Pinot Noir legends: Flowers Vineyard & Winery 2001 Andreen-Gale Cuvée Pinot Noir, Sonoma Coast ($48), Domaine Drouhin 2001 Louise, Oregon ($75), Louis Jadot 2001 Gevrey-Chambertin, Burgundy ($35)

Bon Appétit Tasting Panel – Märzen Beer (in honor of Oktoberfest):

Summit Oktoberfest ($6 per 6-pack)

August Schell Octoberfest ($7 per 6-pack)

Capital Brewery Octoberfest ($7 per 6-pack)

Samuel Adams Octoberfest ($7 per 6-pack)

Brooklyn Brewery Oktoberfest ($8 per 6-pack)

Flying Dog Brewery’s Dogtoberfest ($8 per 6-pack)

Widmer Brothers Oktoberfest ($8 per 6-pack)

Tabernash Oktoberfest Märzen Lager ($9 per 6-pack)

Kitchen – Tools of the Trade – “Beyond Teflon” by Dorie Greenspan

Dorie takes a look at the next non-stick generation: Silicon pans and Utensils.

Restaurants – “Hotseat”

It’s a brief blurb on Chef Bruce Marder – Café Capo - Los Angeles

The Restaurant Reporter – “Where to go Now” by Tanya Wenman Steel

Chicago: Chef Shawn McClain – Green Zebra, Chef Homaro Cantu – Moto Restaurant, Chef-Owner Jacky Pluton – Pluton, Chefs Arun Sampanthavivat & Roland Liccioni – Le Lan’s

London: Jeremy King & Chris Corbin - The Wolseley, Chef Jean-Christophe Novelli – Novelli in the City, Chef Christine Manfield – East @ West

Milan: Al Pont de Ferr, Osteria Grand Hotel

Tucson: Chef Michael B. Powell – Soleil, Chef Jason Jonilonis – The Grill, Chef Chris Pedersen – Gold’s Room

Restaurants – “Going Out” by Raphael Kadushin

A look at the restaurants of Cape Town, South Africa: One.Waterfront, The Restaurant, Baía, The Cape Colony Restaurant, The Africa Café, Tank, Ginja & Shoga, 95 on Keerom.

A side article discusses the Wineland east of Cape Town, some of the restaurants to visit and South African wines to taste while visiting.

Cooking Class – “Taming of the Yeast” by Alton Brown

Alton turns his scientific eye on the process of bread-making and shares the secret to the perfect loaf.

Recipes: “Proto-Dough”, “Country-Style Sourdough Bread”

Bon Vivant – “What’s New. What’s Hot. What’s Good.” By Laurie Glenn Buckle

Paper maché Halloween-themed containers at www.impromptu.net

Custom Invitations using engraving, wood block printing, handmade papers, fabrics, ribbons, etc. – At www.apapier.com

Beautiful copper platters from www.dovermetals.com

Handmade Napa chocolates with unique flavors like Thai ginger, cinnamon toast – www.woodhousechocolate.com

Spode china blending current colors (orange & turquoise) with design elements from two of the company’s archival patterns.

Frosted stacked sphere candleholder from London’s Kenneth Turner.

“Fall Essentials” by Kristine Kidd

The season’s prime ingredients in recipes that imbue the essence of Autumn.

Recipes: “Pear, Pancetta and Walnut Salad”, “Brussels Sprouts and Chestnuts with Blue Cheese”, “Open-Face Wild Mushroom and Fontina Sandwiches”, “Baked Yams with Ginger-Molasses Butter”, “Cranberry-Lime Marmalade”, “Buttermilk Pancakes with Maple Syrup Apples”, “Spiced Winter Squash with Fennel”

Entertaining with Style - “Indian Autumn” by Mara Papatheodorou, Katie O’Kennedy

Spice up Autumn with Indian Food.

Recipes: “Spicy Shrimp and Tomato Curry”, “Corn and Rice Pilaf”, “Chicken 65”, “Ginger-Garlic Mashed Potatoes”, “Mango, Cucmuber and Red Onion Salad”, “Sweet Saffron Yogurt”, “Cardamom Butter Cookies”

“Doughnuts” by Dede Wilson

They’re best when homemade!

Recipes: “Raised Cappuccino Doughnuts with Espresso Cream Filling”, “Maple-Glazed Sour Cream Doughnuts with Sugared Walnut Streusel”, “Pumpkin Doughnuts with Powdered Sugar Glaze and Spiced Sugar Doughnut Holes”

“Dinner at Eight” – by Diane Rossen Wothington

A simple and sophisticated Fall dinner.

Recipes: “Jerusalem Artichoke and Arugula Salad with Parmesan”, “Pork Medallions with Mustard-Chive Sauce”, “Winter Squash Mash”, “Roasted Broccoli Florets with Toasted Breadcrumb Gremolata”, “Roasted Bosc Pears with Pomegranate Glaze”

Kitchen Design – “Comfort Zone” by Sarah Belk King

An all-too short piece that basically says “I have a re-modeled kitchen now and here it is”. Why is this article even in the magazine?

“The Zen of Slow Cooking” – by Rick Rogers

The concept of slow cooking is nothing new to eGullet members. Rick offers some recipes to warm your Autumn cockles.

Recipes: “Fig and Rosemary Pork Pot Roast”, “Cod Chowder with Saffron and Fingerling Potatoes”, “Chicken Shiraz with Porcini and Whole Shallots”, “Coffee-Braised Short Ribs with Ancho Chile”, “Roasted Portobello and Prosciutto Lasagna”

“Sweet Trio” – by Jeanne Thiel Kelley

Three Fall favorites get a makeover.

Recipes: “Pear and Dried Cherry Cobblers with Ginger-Chocolate Chip Biscuit Topping”, “Pippin Apple Pie with Hazelnut Crust”, “Caramelized Pistachio, Walnut and Almond Tart”

“Danube Diary” by James Villas

James takes a leisurely cruise through Eastern Europe.

Recipe: “Cornish Game Hens with Blackberry Sauce”

“Fast – Easy – Fresh” – Quick dishes for every night cooking

Recipes: “Sautéed Chicken with Tomato-Saffron Vinaigrette on Frisée”, “Perciatelli with Prosciutto, Wilted Radicchio, Blue Cheese and Dried Figs”, “Crimson Coleslaw”, “Smoked Paprika and Roasted Red Pepper Butter”, “Sweet and Spicy Chipotle-Glazed Ribs”, “Seared Coriander Scallops with Bok Choy and Hoisin”, “Parsnip and Apple Soup”, “Tangerine Granita with Vanilla Bean Cream”, “Porterhouse Steaks with Tapenade and Balsamic Vinegar”

“Too Busy to Cook?” – Fast and easy favorites from readers

Toni Cascio of Maryland – “Butterscotch Drop Scones”, “Pasta, Sausage and Bean Ragout”

Pam Norby of Amery, Wisconsin - “Spicy Asian Noodle and Chicken Salad”, “Mango Tea Bread”

End Page Q & A with author Ann Patchett who confesses a love for Good & Plenty candy.

[Toliver]

Bon Appétit 2004 November Digest – The Thanksgiving Issue

It’s that time of year for more ads and inserts. I had to rip out three stiff car ad inserts alone not to mention a fistful of subscription postcards.

Turn immediately to page 178 for an article with some incredibly beautiful photographs by Pornchai Mittoongtare. Absolutely stunning work!

Contributors in this issue: One of my favorite Southern writers (next to Mayhaw Man), Pulitzer-Prize winning author Rick Bragg (do not pass up his story!), photographer Victoria Pearson, FoodTV’s Tyler Florence, author Jennifer Moses and Ray Isle, the managing editor of “Wine and Spirits” Magazine.

Starters – “Quick Bites from the World of Bon Appétit” by Hugh Garvey

A recipe for a Cranberry Daiquiri from Gramercy Tavern in NYC.

Artisanal Honey is the new thing: Sunflower Honey, Hawaii White Honey, Avocado Honey, Sage Honey.

Harold McGee’s “On Food and Cooking” is being updated after 20 years. There are six tips from the book listed.

Palm Springs: Hugh lists some “don’t miss” stops in the town. A date shake form Hadley Orchards, furniture stores Studio One 11 & Room Service, Trina Turk boutique, burgers from Tyler’s, swimming at Korakia Pensione, margaritas at El Mirasol, poolside cocktails at the Viceroy Palm Springs and dining in the hotel’s Citron restaurant.

Bottled soda with a Thanksgiving theme: From Jones Soda, Co. (www.jonessoda.com) novelty drinks in unique flavors – Turkey & Gravy, Cranberry and Potato to name a few. All proceeds benefit Toys for Tots.

Chicago Gastropubs are booming: The Hopleaf Bar, Grace O’Malley’s and Rockit Bar & Grill.

R.S.V.P. – “Reader’s Favorite Restaurant Recipes”

Recipes: “Shrimp Po’Boys” (Paul’s Pirogue- Carencro, Louisiana), “Chocolate Layer Cake” (Blue Smoke – Manhattan), “Pasta with Tomatoes, Smoked Bacon and Arugula” (Aperto – San Francisco), “Beef Stew with Cloves, Oranges and Tomato” (La Garrigue – Edinburgh, Scotland), “Blueberry-Cinnamon Pie” (Pie in the Sky Bakery – Cape Neddick, Maine), “Mac and Cheese with Bacon, Shiitake Mushrooms and Corn” (Signatures – Washington, D.C.), “Lavender and Honey Crème Brûlée” (The Girl and the Fig – Petaluma, CA), “Espresso-and-Spice-Rubbed Steaks and Red Peppers and Caramelized Onions” (McCrady’s Restaurant – Charleston, SC), “Banana Pudding” (Jaan – Beverly Hills), “English Muffins” (Delmonico Steakhouse – Las Vegas), “Scallops in Brandy Cream Sauce” (Star Fish Grill – Brunswick, Maine)

Cooking Class – “The Raw & the Cooked” by Jeanne Thiel Kelley

Jeanne discusses the difference in the varied types of turkeys that are available. Then she shows some prep tips, discusses whether to brine or not, to stuff or not and how to tell when it is done. After that she shows how to carve the finished turkey and how to store the leftovers properly.

Kitchen Tools of the Trade – “Need Your Space?” by Dorie Greenspan

Dorie takes a look at countertop convection ovens.

Entertaining Made Easy - “Green Party” by Rozanne Gold

It’s a turkey-free vegetarian Thanksgiving menu for eight.

Recipes: “Garlic-Fennel Bisque”, “Butternut Squash and Mushroom Lasagna”, “Sautéed Bell Peppers with Golden Raisins and Arugula”

A small side bar suggests some vegetarian hors d’oeuvres.

Wine & Spirits – “The Holiday White Line-Up” by Ray Isle

Ray suggests some domestic and international whites to compliment the holiday dinner.

His picks-

New World Rieslings:

Chateau Ste. Michelle 2003 Johannisberg Riesling, Columbia Valley, Washington State, $8

Bonny Doon Vineyard 2003 Pacific Rim Dry Riesling, $10

Villa Maria 2003 Private Bin Riesling, Marlborough, $13

Annie’s Lane 2003 Riesling, Clare Valley, $14

Dr. Konstantin Frank 2003 Dry Riesling, $15

Argentine Malbec:

Doña Paula 2002 Los Cardos Malbec, Luján de Cuyo, Mendoza, $8

Trapiche 2002 Oak Cask Malbec, Mendoza, $9

Viña Cobos 2002 El Felino Malbec, Upper River Region, Mendoza, $13

Bodega Weinert 1999 Malbec, Luján de Cuyo, Mendoza, $15

Bodega Catena Zapata 2002 Catena Malbec, $22

A side article displays fashion designer Marc Jacobs’ “chunky” glassware.

Another article suggests an herbal digestif as an after dinner drink: Denmark’s Gammel Dansk $30, Italy’s Fernet-Branca $30, Germany’s Underberg $5 for a 3-pack of portion sized drinks and Unicum Zwack from Hungary $26.

Tasting Panel on California Rhônes:

Delicato Family Vineyards 2003 Shiraz, California $7

Echelon Vineyards 2001 Syrah, Esperanze Vineyard, Clarksburg $11

Zaca Mesa Winery 2001 Z Cuvée, Santa Ynez Valley $16

Wild Horse Winery & Vineyards 2001 Syrah, Paso Robles $18

Terre Rouge 2001 Mourvèdre, Sierra Foothills $22

Buoncristiani 2001 Syrah Artistico, Napa Valley $40

At the Market – “Persimmons” by Monica Parcell, Recipes by Kristine Kidd

This is the season of Persimmons and Monica tells you all about them including the different varieties. A side bar informs you how to tell if it’s ripe or not.

Recipes: “Rice Pudding with Persimmons and Dried Cranberries”, “Butter Lettuce, Persimmon, Feta and Hazelnut Salad”, “Persimmon Sundaes”, “Persimmon Salsa”

People and Places – “Daddy Time” by Tyler Florence

Making your own turkey for Thanksgiving is a rite of passage, going from a holiday at Grandma’s house to your house. Tyler recalls the Thanksgiving when the torch was passed for him.

There’s a sort-of-recipe for “Tyler’s Maple-Roasted Turkey”.

Traveling with Taste – “Back to the Bayou” by Rick Bragg

Rick loved a Cajun woman once. Returning to the Bayou brings back memories of her and he tries to eat to forget. It’s Southern prose at its best.

Kitchen Favorites – “Leftovers Done Right” by Rick Rogers

Rick offers up some bold suggestions for Turkey leftovers.

Recipes: “Turkey Wraps with Curry-Chutney Mayonnaise and Peanuts”, “Gratin of Penne, Turkey and Mushrooms”, “Stacked Enchiladas with Turkey and Chipotle Beans”, “Barbecue Turkey Sandwiches”, “Asian Turkey-Noodle Soup with Ginger and Chiles”

Restaurants –

Hot Seat – Chef Carl Hemaux of Bonsoir Clara in Brussels.

Restaurants Top Tables – “The Restaurant Reporter” by Tanya Wenman Steel

Some suggestions for dining out on Thanksgiving -

Miami: Prime One Twelve; Azul – Chef Michelle Bernstein

Chicago: Rohini Dey’s Vermilion – Chef Maneet Chauhan; Bistro 110 – Chef Dominique Tougne

Houston & Dallas : Aries – Scott Tycer (Houston); Susie Priore’s Iris – Chef Russell Hodges (Dallas)

Seattle: Tom Douglas’ Lola – Chef Marc Van Mulken; Kerry Sear’s Cascadia

Boston: Spire – Chef Gabriel Frasca; Harvest – Chef Keith Pooler

Los Angeles: Patina in the Disney Concert Hall; Chris Schaefer’s Zax – Chef Sara Levine

New Orleans: Ralph’s on the Park – Chef Gerard Maras; Susan Spicer’s Bayona -

New York: Charlie Palmer’s Aureole – Chef Dante Boccuzzi; Five Points – Chef Marc Meyer

Washington, D.C.: Jeffrey and Sallie Buben’s Vidalia; Morou Ouattara’s Signatures

San Francisco: Bradley Ogden’s One Market – Chef Adrian Hoffman; Moose’s – Chef Norgen Jacobson

Restaurants : Going Out – “Where to Eat in D.C.” by Jennifer Moses

Jennifer recommends Red Sage, Rosa Mexicano, Jaleo, The Oceaniare, Ristorante Tosca, Zola, Ceiba, Le Paradou

Bon Vivant – “What’s New. What’s Hot. What’s Good.” By Laurie Glenn Buckle

Thanksgiving dinnerware (brown is a good thing?) & flatware from Armani Casa Beverly Hills

Gadget Geek alert: R.P.M. blender by L’Equip with a real tachometer in the base – www.lequip.com

Horn, Bone and Shell is “in”. Burnished horn runner and citrine-dyed bone servers from Bo Danica.

A beautiful white pumpkin-shaped tureen - www.crateandbarrel.com

A pink and black apple-patterned tote – www.rafe.com

Unusual preserves: Sour Cherry and Lemon Balm Preserves, Peppered Black Mission Fig Preserves, Spiced Quince Preserves – www.palettefinefoods.com

Thomas Keller macaroons in chocolate, vanilla and caramel. www.bouchonbakery.com

Crystal napkin rings & reversible quilted silk napkins. www.homejameseasthampton.com

A menu organizer with a “menu” theme. www.uncommongoods.com

A spa party in a box – French Bulldog Café Kit. www.jaquabeauty.com

New Greek olive oils made from Koroneiki olives. www.terramedi.com

A basket of fresh mushrooms…picked to order. Available kind varies. www.mackenzieltd.com

“Thanksgiving: For Those of Us Who Love to Cook” What follows is a 50-page section containing five Thanksgiving menus, ranging from big to intimate.

“Pilgrim’s Progress” by Clark Frasier and Mark Gaier

It’s a traditional New England Thanksgiving with a contemporary outlook.

Recipes: “Prosciutto with Persimmons”, “Johnnycakes with Peekytoe Crabs”, “Herb-Brined Turkey with Pear Gravy” (Cover Recipe), “Boston Brown Bread Stuffing with Bacon and Tarragon”, “Yukon Gold Potato and Wild Mushroom Gratin”, “Trio of Winter Greens”, “Roasted Yam Puree with Brown Butter”, “Cranberry Compote with Ginger and Molasses”, “Caramel-Pumpkin Pie with Mincemeat Ice Cream”, “Mincemeat Ice Cream”

A side bar gives prep tips and another suggest wine pairings.

“Midwestern Modern” by Mara Papatheodorou & Kathie O’Kennedy

A Heartland Thanksgiving with yet another modern twist.

Recipes: “Shirmp Mousse Crostini with Dill”, “Cinnamon-Spiced Nuts with Cayenne”, “Thyme-Roasted Turkey with Fresh Thyme Gravy”, “Chestnut-and-Cranberry Cornbread Stuffing”, “Mixed Green and Fresh Herb Salad with Lemon Vinaigrette”, “Port-Glazed Onions and Shallots”, “Brussels-Sprout Chiffonade with Poppy Seeds”, “Sweet Potato Torte”, “Classic Tarte Tatin”

“Small & Sophisticated” by Betty Rosbottom Wonderful Photos by Pornchai Mittoongtare!! Cut them out and frame them as artwork or food porn!

It’s a cozy and intimate Thanksgiving dinner for four. A couple side bars suggest wine pairings.

Recipes: “”Cranberry Kir Royale”, “Foi Gras-Stuffed Dates”, “Celery Bisque with Stilton Toasts”, “Stilton Toasts”, “Turkey Breast Roulade with Crimini, Porcini and Pancetta”, “Orange-Glazed Carrot Ribbons”, “Creamy Mashed Potatoes with Goat Cheese and Fresh Sage”, “Haricots Verts, Roasted Fennel and Shallots”, “Cranberry-Ginger Chutney”, “Frozen Pumpkin Mousse with Walnut-Toffee Crunch”

“Southern Comforts” by Frank Brigtsen

It’s a sassy Southern Thanksgiving with a do-ahead menu that’s gives new meaning to the “Big Easy”.

Recipes: “Baked Oysters with Bacon and Leeks”, “Gumbo Z’Herbes with Perfect Rice”, “Perfect Rice”, “Roast Turkey with Apple Cider Pan Gravy”, “Andouille Cornbread Dressing”, “Green Onion-Jalapeño Cornbread”, “Roasted Autumn Vegetables”, “Black Eyed Pea Succotash with Creole Mustard Vinaigrette”, “Mirliton Relish”, Coconut-Sweet Potato Cheesecake”

“Holiday on the Grill” by Bruce Aidells and Nancy Oakes

It’s Thanksgiving with a smoky Western spin. A side bar suggests wine pairings.

Recipes: “Butter Lettuce with Goat Cheese Green Goddess Dressing”, “Grilled Tea-Brined Turkey with Tea-and-Lemon Gravy”, “Tea-and-Lemon Gravy”, “Chicken-Apple Sausage and Fresh Fennel Stuffing”, “Cranberry and Red-Grape Relish”, “Mashed Potatoes and Turnips with Roasted-Pear Puree”, “Butternut Squash with Tangerine and Sage Glaze”, “Caramelized Spiced Carrots”, “Broccoli Rabe with Melted Garlic”, “Pumpkin-Custard Profiteroles with Maple Caramel”

“Fast Easy Fresh: Quick Dishes for Every-Night Cooking” by the Bon Appétit Test Kitchen

Recipes: “Shrimp with Fennel, Dill and Feta”, “Baby Eggplant, Olive and Herb-Cheese Frittata”, “Pork Rib Chops with Sautéed Apples and Star Anise”, “Tamarind-Honey Lamb Kebabs on Mashed Yams”, “Molasses-and-Spice Pumpkin Pie”, “Dark Chocolate Mousse with Sugared Kumquats”, “Skirt Steak with Poblano Rajas and Zucchini”, “Smoked Salmon and Cucumber Ribbon Salad with Caraway”

There’s a side bar with a recipe for Ginger-Curry Aioli, another with a tip on how to roast a pepper, another on how to find the best peppers and another with a short list of new products on the market.

“Readers’ Timesaving Recipes”

From Polly Tafrate of South Salem, New York: “Banana-Black Bean Empanadas”, “Portuguese Green Soup”, “Escarole Soup with Pasta and Meatballs”, “Old-Fashioned Gingerbread with Molasses Whipped Cream”

From Larry Leichtman of Phoenix, Arizona: “Liver and Blue Cheese Pâté”, “Chocolate-Raspberry Cakes”

Feedback – End page Q & A with Actress Hope Davis

edited for clarification

Edited October 15, 2004 by Toliver (log)

[Toliver]

Bon Appétit Magazine December 2004 digest – The Holiday Issue

There’s a great cover photo of a Milk Chocolate Mousse Cake with Hazelnut Crunch Crust. As always, the Holiday issue comes with a tons of ads.

Note, for those who are sensitive to it, there is a perfume insert in this issue.

Contributors in this issue: Cookbook author and Chef Tom Valenti (Quest & ‘Cesca in NYC), author Mort Rosenblum, cookbook authors Miriyam & Phyllis Glazer, writer Adam Leith Gollner, cookbook author Elinor Klivans, prop stylist Nancy Micklin.

Starters – “Quick Bites from the World of Bon Appétit” by Hugh Garvey

A side bar suggests some other duos to leave for Santa besides the iconic milk & cookies.

There’s a brief listing of some A-list caterers-to-the-stars in case you want to party like Britney this year.

Three Questions for Beau Timken, owner of the first sake-only store in America called True Sake (San Francisco)

There’s a brief look at some restaurants in Boston’s South End.

There’s a step-by-step diagram showing how to open a champagne bottle quietly.

Hugh has a couple suggestions for party snacks: Marcona Almonds (www.tienda.com), Wild Mushroom Medley Stix (www.terrachips.com) & Wasabi Soy Nuts (www.lehivalleycountrystore.com)

GiftBooks for Cooks: Hugh gives 10 suggestions for books to wrap and put under the tree.

R.S.V.P. – Readers’ Favorite Restaurant Recipes

Recipes: “Glühwein”(spiced wine – from Debrosses in the Ritz Carlton - Berlin, Germany); “Cranberry Lattice Tart” & “Nutmeg Ice Cream” (Zuni Café – San Francisco); “Persian Lamb Shanks with Garlic and Eggplant” (Bha! Bha! – Naples, Florida); “Smoked Chicken, Corn and Black Bean Stew” (Aspen Mountain Club – Aspen, CO); “Pan-Seared Salmon with Fresh Clams and White Bean Ragout” (Olives – Washington, D.C.); “Cream of Cashew Soup” (Mathilda’s – Oxford, Maryland); “Caramel Soufflés” (Bastide – Los Angeles)

Entertaining Easy – “A Party Pops” by Sarah Tenaglia

Sarah offers some champagne and hors d’oeuvre combinations for your holiday get-together.

Recipes: “Kumquat Champagne Cocktail”, “Pomegranate-Ginger Champagne Cocktail”, “Ruby Champagne Cocktail”, “Pancetta Crisps with Goat Cheese and Pear”, “Crostini with Burrata Cheese, Pink Pepper and Arugula”, “Sesame Wonton Triangles with Smoked Salmon and Wasabi”

People and Places – “Sweet Legacy” by Martin Booe

In this essay, Martin recalls his Kentucky grandmother and her incredible Bourbon chocolates that started the family business. You can buy the candy online at www.rebeccaruth.com.

Kitchen Favorites – “The Joy of Cookies” by Elinor Klivans

Elinor offers six new recipes to bake and wrap and give for the holidays.

Recipes: “Iced Stars”, “White Chocolate and Peppermint Cookie Brittle”, “Triple-Chocolate Cranberry Oatmeal Cookies”, “Chocolate-Covered Gingerbread Kids”, “Hazelnut Shortbread Cookies”, “Pecan Lace Sandwich Cookies with Orange Buttercream”

Kitchen Tools of the Trade – “Cookie Couture” by Dorie Greenspan

Dorie takes a look at new holiday presses, molds, cutters and paint to help dress up holiday favorites.

Personal Taste – “Fondue Memories” by Janet Taylor McCracken

Thanks to an exchange student from Switzerland, Janet has a 30-year fondue tradition during the holidays.

Recipes: “Porcini Fondue with Ham and Ciabatta”, “Joanne’s Apricot Bars”

Restaurants – Hot Seat – Restaurateur Alan Yau of Yauatcha – London

Restaurant Reporter – “Where to Go Now” by Tanya Wenman Steel

Las Vegas – Isla (Chef Rick Aco - Treasure Island); Fusia (Luxor-Mandalay Bay Mall); Cravings (The Mirage)

Mumbai (formerly known as Bombay) – Masala Kraft (Chef Hemant Oberoi); Indigo (Chef-Owner Rahul Akerkar); Konkan Café (Chef Ananda Solomon); Trishna

Minneapolis & St. Paul – Red (Chef Matt Kempf – Foshay Tower, Minneapolis); Corner Table (Chef-Owner Scott Pampuch – South Minneapolis); A Rebours (Chef Roger Johnsson – Hamm Building, St. Paul);

New York – Cru (Chef Shea Gallante); S Ninth (Chef Zak Pelaccio); Kittichai (Chef Ian Chalermkittichai – Sixty Thompson Hotel)

A side article discusses some Mexican Inns.

Restaurants – Going Out – “Bella Bologna” by Mort Rosenblum

Mort eats his way through the northern Italian city and is seduced by trattoria favorites and fresh ingredients.

At the Market – “Chestnuts” by Monica Parcell with recipes by Gordon Hamersley

Monica has some new suggestions for the classic holiday ingredient.

Recipes: “Chestnut Risotto with Butternut Squash”, “Striped Bass with Swiss Chard, Chestnuts and Pomegranate Vinaigrette”, Roast Pork Tenderloins with Balsamic-Chestnut Glaze”, “Chestnut-Caramel Ice Cream”

A small side article explains how to shell them.

Wine & Spirits – “The Holiday Spirits” by David Lansing

Different countries celebrate the holidays with different spirits. David has some suggestions on how to broaden your holiday horizons.

A Holiday Sampler:

Wild Sint Maarten Guavaberry Folk Liquer ($22) – Guavaberry flavored rum from St Martin, West Indies

Dow’s Crusted Port ($24) – Port from Portugal

Arak El Massaya ($25) – Aniseed-flavored, from the Middle East

Don César Pisco Puro ($27) – Brandy from Chile & Peru

Drambuie ($30) – Scotland

Xanath Crema de Vainilla ($30) – Veracruz, Mexico (it’s pronounced “sha-nath”)

Toschi Nocello ($35) – Walnut-flavored spirit from Italy

Père Magloire X. O. Calvados ($55) – apple brandy from Normandy

A side article shows a single-bottle wine steward from Pek Preservation Systems that will give you complete temperature control over one bottle (www.peksystems.com).

There’s a short blurb on an intensive 4-day “sommelier” class being held by the CIA in Napa Valley.

Tasting Panel Report – Top 5 All-American picks:

Chateau Ste. Michelle – Dr. Loosen 2003 Eroica Reisling, Columbia Valley ($20)

Stone Hill Winery - 2001 Port, Hermann ($20, 500 ml)

Domaine Carneros by Taittinger – 2001 Brut, Carneros ($24)

Van Duzer Vineyards – 2002 Pinot Noir, Dijon Blocks, Willamette Valley ($32)

Miner Family Vineyards – 2001 The Oracle, Napa Valley ($50)

Bon Vivant – “Great Gift Ideas for Every King of Cook on Your List” by Laurie Glenn Buckle and Kim Wong

www.Cuisipro.com makes a whisk with a weighted ball inside that’s supposed to add more air and make lighter egg whites - $16

www.chefsplanet.com offers a professional 8-inch knife (looks likes it’s all one piece – there’s a dimple on the side of the handle for your thumb) - $80

www.oxo.com Their mandoline is finally out - $70

www.timberland.com offers a Chef’s watch with a timer - $100 ($5 goes to charity)

www.alessi.com Form & Function in one conical “Todo” grater - $64

www.mariposa-gift.com A sphere-themed Mariposa server dish for sweets - $164

www.siliconezoneusa.com It’s a silicone muffin pan that will make flower-shaped cakes - $25

www.aftelier.com Chocolate perfume & body oil! –

www.kitschnglam.com offers a unique looking apron ($62) with a Jennifer Kaufman vintage cherry necklace ($95)

www.rosenthalusa.com Sleek, beautiful clear glass decanters - $50 each

www.fitzsu.com L’Atelier de Vin Discovery Kit (Wine Tasting kit in a box) - $124

A great looking lazy Susan made from the wood “plate” from the end of a wine cask - No maker is given, just a phone number - $90

www.redenvelope.com A monogrammed wine stopper - $40 for a set of two

www.cooking.com Norpro offers a chi-chi looking vertical roaster for the Beer Butt Chicken fan in your life - $25

www.newwestknifeworks.com It’s a handmade 4-piece steak knife set with wooden case - $225

Table Trendz has some great looking “curly-Q” skewers for the BBQ- $64 for a set of 4

www.kitchengrips.com has a keep-cool oven mitt - $20

www.isinorthamerica.com It’s a “Squid” silicone brush/baster that is in the shape of the body of a squid - $10

www.fitzsu.com Eva Solo Danish-designed 32-inch high BBQ grill (silver-ish) - $440 (tongs $40)

www.anfamily.com Gorgeous handcrafted Vietnamese Crustacean chopsticks based on a 1300 B.C design - $142

www.janemarvel.com A tote bag for the week’s produce - $120

Bring your own lunch: www.builtny.com offers a funky looking lunch bag with handle ($26) and www.avantro.com offers a sleek yellow thermos to go with it - $18

A Moroccan Tangine by Maison Midi - $85

www.suefisherking.com “Caroline” shawl that can be used as a wrap when on the road, or as a table covering when at home - $198

WOW! – A contemporary-looking glass toaster! www.esalton.com Designed by Russell Hobbs - $100

www.emilehenry.com An Emile Henry round casserole pot with cover - $64

www.momastore.com A beautiful but simple Jasper Morrison-designed coffeemaker from Rowenta - $150 (Couldn't find this on the web site)

www.sferrabros.com “Arabesque” napkins and tablecloth, red with a nice design - $65 for 4 napkins, $165 for the tablecloth

www.magenta-inc.com Simple but sturdy-looking (off-white?) mixing bowls with a small kitchen-related design on them - $70 for a set of three different sizes

“Comfort and Joy” by Tom Valenti with gorgeous photos by Mark Thomas

Tom offers an Italian-inspired menu for a dinner for 10 that’s casual yet refined, rustic yet chic with some favorite flavors and some luxuries, too.

Recipes: “Fontina Risotto Cakes with Fresh Chives”, “Lobster Pasta with Herbed Cream Sauce”, “Bacon-wrapped Beef Tenderloin with Herb Stuffing”, “Truffled Potato Gratin”, Roasted Baby Beets”, “Cranberry Granita”, “Walnut Sables”

“Sparkle and Style” by Jeanne Thiel Kelley, more great photos by Mark Thomas

Put out the best linens and silver and dress up for this dinner for 8.

Recipes: “Cumin-Roasted Potatoes with Caviar and Smoked Salmon”, “Bronze and Red Lettuce Salad with Serrano Ham and Goat Cheese Spirals”, “Muscovy Duck Breasts with Pomegranate-Wine Sauce”, “Toasted Israeli Couscous with Pine Nuts and Parsley”, “Roasted Brussels Sprouts and Cauliflower with Orange”, “Spiced Sugar Plum and Caramelized Tartlets with Calvados Cream”

“Morning Glory” by Kristine Kidd

The Photographer isn’t credited but the photos are, again, very nice.

It’s a do-ahead breakfast that’s ready when you are.

Recipes: “Caramel-Swirl Hot Chocolate”, “Vanilla-Maple French Toast with Warm Berry Preserves”, “Warm Berry Preserves”, “Rosemary and Mustard Breakfast Sausages”, “Citrus Salad with Ginger Yogurt”

“A Feast that Shines Bright” by Miriyam & Phyllis Glazer with wonderful photos by Pornchai Mittongtare

It’s a Hanukkah Celebration for 8 with exotic spices that will transform the dinner into a memorable one.

Recipes: “Cumin-Scented Beet Latkes”, “Gingered Carrot Latkes”, “Celery and Cilantro Relish”, “Apple, Green Onion and Jalapeño Salsa”, “Romaine and Arugula Salad with Toasted Seeds”, “Chicken with Olives, Caramelized Onions and Sage”, “Bulgur and Green Lentil Pilaf”, “Spiced Fritters with Maple-Vanilla Syrup”

“One Party Fits All” by Kristine Kidd., with great photos by Gary Moss

It’s a buffet for 25 for any occasion that may arise during the holidays. You make some of it, and buy the rest for convenience.

Recipes: “Baked Rigatoni with Sausage and Mushrooms”, “Roasted Cherry Tomatoes and Fresh Herb Bread”, “Fennel and Orange Salad”, “Dried Cherry and Ginger Cannoli”

A side article lists what you should buy instead of make yourself, including some sweets.

Another side article offers some suggestions for party wines under $15 for your buffet:

Rosemount Estate 2003 Cabernet-Merlot ($9)

Monte Antico 2001 Toscana ($10)

Veramonte 2004 Sauvignon Blanc ($10)

Mionetto NV “II” Prosecco ($11)

“Paris at Midnight” by Randi Danforth, great photos by France Ruffenach

Bon Appétit follows a couple as they celebrate the New Year in the City of Lights with a menu for 8.

Recipes: “Caviar and Dill Canapes”, “Truffle and Scallop Carpaccio”, “Foie Gras Tartlets with Vanilla-Scented Apples”, “Camembert with Greens and Truffle Oil”, “Chocolate and Dried-Fruit Phyllo Purses with Caramel-Cinnamon Sauce”, “Caramel-Cinnamon Sauce”

“The Gift of Chocolate” by Alice Medrich

The photos of the desserts will make you whimper with desire.

Recipes: “Bittersweet Chocolate-Citrus Tart with Jasmine Whipped Cream”, “Jasmine Whipped Cream”, “Candied Citrus Peel”, “White Chocolate Praline Ice Cream Terrine with Blackberry-Raspberry Sauce”, “Blackberry-Raspberry Sauce”, “Coconut-Chocolate Marjolaine”, “Milk Chocolate Mousse Cake with Hazelnut Crunch Crust” (Cover Recipe)

“Joyeux Montréal” by Rand Richards Cooper

Rand explores “Christmas Central” for an old-fashioned European holiday that’s not so far from home.

Recipe: “Potato Soup with Caramelized Vegetables”

A side article offers some hotel suggestions when in Montreal.

Fast Easy Fresh – Quick Dishes for Every-night cooking

Recipes: “Pear and Frangipane Crostata with Raspberry Vinegar Glaze”, “Campanelle Pasta with Burrata Cheese, Spinach, Lemon and Toasted Almonds”, “Mâche Salad with Blood Oranges, Pistachios and Pomegranate”, “Celery Root Risotto and Pesto”, “Miso-Glazed Black Cod on Sunflower Sprouts”, “Breakfast Polenta with Chorizo and Queso Fresco”

Too Busy to Cook? – Fast and Easy Favorites from Readers

From Jan Schroeder of Oregon: “Roast Lamb with Marionberry-Pecan Crust”, “Spiced Cranberry and Dried-Fruit Chutney”, “Brown Sugar-Chipotle Salmon with Honey-Berry Glaze”

From Lauren Beal of California: “Baked Apples with Cranberries, Raisins and Apricots”, “Linguine with Garlic Shrimp and Basil”

Feedback – End Page Q & A with Harry Connick, Jr.

Edited November 9, 2004 by Toliver (log)

[Toliver]

Bon Appetít Magazine Digest Januray 2005 - “Best of the Year (2004): What’s Hot, What’s Not and What’s Next”

I think the writers/editors of this magazine must read eGullet. Throughout this issue, a lot of their “What’s Hot” and “What’s Next” topics have been discussed on eGullet for the past year or two, from the launch of Alinea to Spain as the next hot cuisine country to Smoked Paprika and everything inbetween. Coincidence? You be the judge and read it for yourself.

Contributors this issue: Chef and FoodTV personality Cat Cora, Restraunteur Jean-Georges Vongerichten, Chefs and Authors Nancy Oakes and Bruce Aidells and James Beard Award-winning Chef Eric Ripert.

As always, it’s a skinny issue, folks. There is a very interesting recipe for a chocolate layer cake with ginger, wasabi(!) and sesame seeds that looks decadent (“Black Pearl Layer Cake”).

Starters – “Quick Bites from the World of Bon Appetít” by Hugh Garvey

What’s Hot:

Santoku knives (eGullet was ahead of the curve on this one). Kyocera has a pink handled white knife where $5 of the purchase price goes towards breast cancer research.

Hyper-Specialized Restaurants – Rice to Riches in NYC that only serves rice pudding; The Stand in L.A. that only serves hot dogs; Sample Conservas in Brooklyn that serves just canned Spanish tapas; Sugar in Chicago that only serves dessert.

Smoked Food – fish, seafood, vegetables and fruit and home stove-top smokers as well as cookbooks on smoking.

Soda for Grown-ups – Again, eG is ahead of the curve on this…all-natural, preservative-free soft drinks for the adult palate, some made with cane sugar. Brands like Fizzy Lizzy (www.fizzylizzy.com), Gus (www.drinkgus.com), Izze (www.izze.com), Steaz Green Tea Soda (www.steazsoda.com), Fentimans (www.fentimans.com) and Boylan’s.

Food Blogs – Hmmm...eGullet seems to be missing from their list. They list www.grocerylists.org (where do all those old grocery lists go?), www.sautewednesday.com (Bay area foodie site), www.sliceny.com (NY pizza blog), www.thefoodsection.com (NY site with “all the news that’s fit to eat”), www.vinography.com (San Francisco wine geek site)

What’s Not – Beds in restaurants(!), the trend towards smaller hotel rooms, gimmicky gadgets that do what other more versatile tools do, Giant Buddhas in restaurant décor.

What’s Next – eGullet leads the crowd again…ta-da…La Caja China!

“Better Eating through Circuitry” by using technology to order a bottle of wine, find directions & reviews, make reservations and get a recipe while shopping.

5 Chefs to Watch – April Bloomfield, Homaro Cantu, Linton Hopkins, Matthew Zappoli and Eric Ziebold

R.S.V.P. – Readers’ Favorite Restaurant Recipes

Recipes: (Cover Recipe) “Toffee Crunch Caramel Cheesecake” (Zoom – Park City, Utah), “Mixed Wild Mushroom Soup” (Ritz – Newport, NJ), “Honeydew Bellini” (Babbo – NY), “Salmon with Skirlie Mash and Dill Cream Sauce” (Crannog – Ft. William, Scotland), “Croque-Monsieur” (Tartine Bakery – San Francisco), “Mussels in Sweet and Spicy Basil Sauce” (Henry’s – Boca Raton, Florida), “Pecan Cinnamon Buns” (The Pineapple Inn – Nantucket Island)

“Table Manners” by Laurie Glenn Buckle

Laurie does a little Q&A with Barney’s New York Creative Director, Simon Doonan, to find out what’s out and what’s going to be in.

At the Market – “Sweet Tarts” by Monica Parcell, with recipes by Cat Cora

Intriguing new vinegars are adding a new dimension of flavor in the kitchen: Banyuls (oak-aged wine vinegar), Fig Balsamic and Saba (“mosto cotto” – cooked grape juice vinegar)

Recipes: “Fig Balsamic-Glazed Duck with Pearl Onion and Pear Hash”, “Lamb Chops with Feta and Banyuls-Cherry Sauce”, “Raspberries with Saba Sabayon”

Wine & Spirits – “My Year in the Drink” by Alan Richman

Alan finds 10 reasons to raise a glass with gusto.

1) Babbo’s “Honeydew Bellini” (see the recipe in the “R.S.V.P.” section)

2) Feudi di San Gregorio’s 2002 bottling, Vermentino and Standing Stone Gewürztraminers

3) Moscato d’ Asti by either La Spinetta or Vignaioli di S. Stefano

4) Chilean wine: Clos Apalta from Casa Lapostolle

5) California Vineyards: Bien Nacido, the 2001 Vine Cliff Proprietress Reserve and the 2001 Vine Cliff Bien Nacido

6) Spain is hot (again, you heard it on eG first): Belondrade y Lurton, Palacio de Menade and Las Brisas

7) Grüner Veltliner from F.X. Pichler. Also Pichler’s 2002 Kellerberg Smaragd

8) Australian Reds: Shiraz 2003 Piping Shrike, a Cab from Wolf Blass Black Label and Grenache from Clarendon Hills

9) A rare white: 1953 Paul Jaboulet Aîné Hermitage la Chapelle

10) Wine of the Year: 2001 Domaine de la Janasse Châteauneuf du Pape Vieilles Vignes

What’s Hot – Classic Cocktails

Vodka takes a backseat to Bourbon.

Recipe: “Montenegro Manhattan”

What’s Not – Say buh-bye to the Cosmopolitan, the Green Apple Martini and anything with chocolate Vodka.

What’s Next – Fizz! Crisp and clean. Traditionally what works best is a mix of sour, sweet, strong and soda water. Some drinks include egg whites like the Silver King and the Ramos Gin Fizz. Leading drinks include Kittichai’s Ginger Lemongrass Highball, WD-50’s Kaffir Collins and 5 Ninth’s Gansevoort Fizz made with rum and Drambuie.

Kitchen Design – “Modular Mania” by Peter McQuaid

Sleek European design and a mix-&-match system with seamless lines highlight the new breed of stylish cooking spaces. Curved counters? Stainless steel reminiscent of a doctor’s office? Go figure…

Restaurants –

The Hot Seat – L’Auberge Carmel at Carmel-by-the-Sea with Chef Walter Manzke and co-owners David and Kathleen Fink

Restaurants Top Tables - The Restaurant Reporter – by Tanya Wenman Steel

Chicago:

Where the Knowing are going – Jacky Pluton’s Pluton

Where to go next – Alinea (eGullet strikes again!)

Don’t believe the hype – Park Grill

New York:

Where the Knowing are going – Thomas Keller’s Per Se

Where to go next – Mario Batali’s Il Posto in Chelsea and then Daniel Boulud’s new joint in the Upper West Side

Don’t believe the hype – Megu

Seattle:

Where the Knowing are going – Tom Douglas’ Lola

Where to go next – Chef-Owner John Howie’s Sport opening in ‘05

Don’t believe the hype – Tutta Bella Pizzeria

Los Angeles:

Where the Knowing are going – Bruce Marder’s Café Capo with Chef Ricky Moreno

Where to go to next – Chef David Lentz’s The Hungry Cat & Chef team Tim and Liza Goodell’s Meson G

Don’t believe the hype – Tamarin

Las Vegas:

Where the Knowing are going – Fix in the Bellagio

Where to go next – Wynn Las Vegas with Daniel Boulud opening in the Spring of ‘05

Don’t believe the hype – Diego in the MGM Grand

Philadelphia:

Where the Knowing are going – Meritage Philadelphia with Chef Grant Brown

Where to go next – Farmicia

Don’t believe the hype – Washington Square

Houston:

Where the Knowing are going – Jefferey Armstrong’s 17

Where to go next – Café Annie and Tony’s

Don’t believe the hype – Julia’s Bistro

Minneapolis & St. Paul:

Where the Knowing are going – Roger Johnsson’s A Rebours

Where to go next – Stewart Woodman’s 5 Restaurant and Street Lounge

Don’t believe the hype – Louis XIII

New Orleans:

Where the Knowing are going – Anton & Diane Shulte’s La Petite Grocery

Where to go next – Donald Link’s new unnamed spot

Don’t believe the hype – La Louisiane

Atlanta:

Where the Knowing are going – Kevin Rathbun’s Rathbun’s

Where to go next – Quinines at Bacchanalia with Chefs Anne Quatrano and Clifford Harrison

Don’t believe the hype – Salt

San Francisco:

Where the Knowing are going – Christopher Hille’s A16

Where to go next – Charles Phan’s new Vietnamese place that isn’t open yet

Don’t believe the hype – Frission

Boston:

Where the Knowing are going – Pino Maffeo’s Restaurant L

Where to go next – Ken Oringer’s La Verdad

Don’t believe the hype – Masala Art’s

Honolulu:

Where the Knowing are going – Chefr Bill Bruhl’s Bluewater Grill

Where to go next – Hiroshi Euarasion Tapas

Don’t believe the hype – Hula Grill Waikiki

San Diego:

Where the Knowing are going – Riko Bartolome’s Asia-Vous in Escondido

Where to go next – Coming soon…Laurel Restaurant & Bar

Don’t believe the hype – Ra Sushi

Miami:

Where the Knowing are going – Mosaico Restaurant

Where to go next – Evolutions by David Bouley at the South Beach Ritz-Carlton in ‘05

Don’t believe the hype – The District

Bon Vivant – “What’s New. What’s Hot. What’s Good” by Laurie Glenn Buckle

Bath products featuring a food spin: soap in pomegranate, fig and olive, pomegranate bath oil and foam (www.morcosmetics.com)

A Kaffir Lime candle by Burn (www.apothia.com)

A stylish Danish wooden bread tray with removable bottom tray (for crumbs) (www.garnethill.com)

A Stainless steel flask shaped like a doughnut (www.target.com)

A CafeSolo drip coffeemaker with neoprene cover zipper included (www.tabletools.com)

Ricci “Via Veneta” Stainless steel flatware by Gump

A sterling silver “dumpling” bracelet (yes, potstickers, etc) (www.paglieicollection.com)

A red pottery casserole by Heath Ceramics. At a cup & a half, it’s kind of small. (www.heathceramics.com)

Riedelenters the espresso market with some odd little cups and saucers (www.riedel.com)

Gorgeous Goat Cheese Monet Torte with edible flowers and herbes be Provence by Harley Farms (www.harleyfarms.com)

Metallic, silver snakeskin ballet slippers for the hostess with the most by Kate Spade (www.katespade.com)

A Chocolate I.Q. Q&A Test (www.wishingfish.com)

Andrée Putman’s Champagne cooler (www.christofle.com)

“What’s Hot, What’s Not and What’s Next” –

What’s Hot - “Dish of the Year” (recipe): Eric Ripert’s “Butter-Poached Lobster with Tarragon and Champagne”

What’s Next: Crudo – raw seafood paired with interesting flavor combinations

What’s Hot – “Top 10 Ingredients” by Bruce Aidells and Nancy Oakes

A dish is only as good as its ingredients. Bruce and Nancy offer up 10 dishes featuring 10 hot “new” ingredients.

Recipes: “Pea Tendrils with Crimini Mushrooms and Leeks”, “Spice Kurobuta Pork Chops”, “Braised Bacon, Pomegranate and Pine nut Relish”, “Roasted Beets and Baby Greens with Coriander Vinaigrette and Cilantro Pesto”, “Meyer Lemon Buttermilk Pudding Cake with Fresh Berries”, “Black Pepper-Crusted Wagyu New York Steaks with Black Truffle Vinaigrette”, “Crushed Heirloom potatoes”, “Roasted Organic Chicken with Moroccan Spices”, “Black Cod with Roasted Sweet-and-Sour Onions”, “Roasted Sweet-and-Sour Onions”, “Burrata Cheese with Shaved Vegetable Salad”,

A side article points out 5 “What’s Not” over-exposed ingredients: Foie Gras, Portobello Mushrooms, Ahi Tuna, White Truffle Oil and last but not least, Lavender.

“What’s Next” ingredients: Kumquats, American Caviar, Greek Yogurt, Smoked Paprika (eGullet strikes again!), Microgreens, Kaffir Lime, White Anchovies, Pink Peppercorns, Guanciale and old World Grains and Beans (Rancho Gordo has been preaching this on eGullet for over a year now).

What’s Hot: “Cusine of the Year: Pan-Asian”

Thailand, Singpore and Vietnam…all fused together for the hottest taste sensations.

Recipes: “Pork Satay with Fresh Vegetable Pickles”, “Fresh vegetable Pickles”, “Cold Sesame Noodles 66”, “Peanut-Sesame Sauce”, “Fried Squid, Papaya and Frisée Salad with Spicy-Sour Dressing”, "Spicy-Sour Dressing”, “Spice-Rubbed Chicken with Kumquat-Lemongrass Dressing”

A side article points out “What’s Not” good which is fusion that goes too far like Columbian Tamales stuffed with Sardinian Lamb and Norwegian lingonberries.

“What’s Next” is anything Peruvian.

What’s Hot: “Desserts of the Year”

Four top dessert trends: exotic chocolate, herb-infused ice cream (see eGullet), roasted fruit and anything “deconstructed”.

Recipes: “Honey-Thyme Ice Cream with Caramelized Pears and Caramel Syrup”, “Deconstructed Black Forest Cake”, “Almond Cake with Roasted Pineapple and Vanilla Cream”, “Black Pearl Layer Cake” (which should have been the cover photo!)

“What’s Not” hot: Cookies served with a shot glass of milk in restaurants. Puh-leeze.

“What’s Next”: Giant cream puffs. [HOMER SIMPSON] Whoo-hoo!! [/HOMER SIMPSON]

What’s Hot: “Spain – State of the Art” by Hugh Garvey

Bon Appetít finally discovers Spain and christens it The Hot Spot and The Cutting Edge. eGullet members have seen it all before including Ferran Adria’s spice cabinet.

“Fast Easy Fresh: Quick Dishes for Every Night Dining” from the Bon Appetít Test Kitchen

Recipes: “Chicken with Green Olives, Orange and Sherry”, “Soft Tacos with Sausage and Feta”, “Thai Tofu with Zucchini, Red Bell Pepper and Lime”, “Fried Egg Sandwiches with Pancetta and Arugula”

“Too Busy to Cook? - Fast and Easy Favorites from Readers”

Recipes from Gemma Sanita Sciabica in California: “Roast Prok Tenderloin with Fresh and Dried Fruit”, “Caponata with Fennel, Olives and Raisins”, “Lentil Soup with Lamb and Mint”

Recipes from Shari Ledwidge of Greenhaven, AZ: “Split Pea Soup with Sausage and Potato”, “Mexican Hot Fudge Sundaes”

Recipes from Evelyn Herring of Laguna Woods, CA: “Sesame-Citrus Crackers”, “Scottish Apple Pie”

Feedback - End Page Q&A with author Mitch Albom

[Jason Perlow]

The February issue of Bon Appetit lists our own Monica Bhide's cooking classes in their "Eastern Insider" Section. Way to go!

[Toliver]

The February issue of Bon Appetit lists our own Monica Bhide's cooking classes in their "Eastern Insider" Section.  Way to go!

←

Thanks for pointing this out, Jason, as I never realized until now that different parts of the country get different versions of the magazine. Since I am on the left coast, we get the "Western Insider" section so there was no mention of Monica in my issue.