2021-03-01_Bon_Appetit.pdf

(56594 KB) Pobierz
25 delicious answers to get you from Monday to Friday ( or whatever day it is )
What’s for Lunch?
AVO - C H E D D A R
SANDWICH
P. 42
whole grain
bread
+
lemony
kale
+
pickled
red onions
+
sliced
cheddar
+
mashed
avocado
Plus!
The Lives of Essential
Workers One Year Later
p . 66
Put Your Spice
Cabinet to Work
p . 72
How to Risk It All
to Start a Food Business
p . 48
A NEW DAWN,
A NEW DAY
Dawn (Powerwash) congratulates Dawn (Davis) as she takes the helm of
Bon Appétit!
When every cleanup is as easy as
spray, wipe, and rinse,
we can all
stay focused on the food that brings us to the table—and the conversations
that keep us coming back for more.
March
VOLUME 66 NUMBER 2
9
Family Meal
Pulao-inspired spiced
coconut and chicken
rice, lentil-mushroom
orecchiette, and
more weeknight-
friendly meals.
21
We’re Into It
Editor in chief
Dawn Davis
on her
kitchen must-haves.
22
The Pour
California’s goes-
with-everything
Mission grape is
making a comeback.
BY ANDRE MACK
24
Sweet Spot
A chocolate
banoffee pie is the
late-winter dessert
of our dreams.
RECIPE BY
MALLORY CAYON
PHOTOGRAPH BY CHONA KASINGER. FOOD STYLING BY MELISSA MIRANDA. PROP STYLING BY CALLIE MEYER.
26
Industry Shifts
Ghost kitchens can
provide a lifeline
to the struggling
restaurant industry—
but at what cost?
BY PRIYA KRISHNA
FEASTING WITH
MELISSA MIRANDA
P. 5 8
29
All on the Table
Part of
Maya L.
Harris’s
inheritance
is finding connection,
comfort, and a
little bit of adventure
in every meal.
32
Person of Interest
Through the Philando
Castile Relief
Foundation,
Valerie
Castile
is fighting
school lunch debt
and keeping her late
son’s legacy alive.
AS TOLD TO
DAWN DAVIS
ON THE COVER
Avo-Cheddar Sandwich
(see p.42). Photograph
by Laura Murray. Food
styling by Susie Theodorou.
March
BRIGHTEN UP
YO U R D AY
WITH NACHOS.
P. 37
34
What’s for Lunch?
A guide to breaking
out of your midday rut.
48
Becoming Your
Own Boss
Isn’t Easy. But
It Just Might Be
the Best Decision
of Your Life
Lessons from women
who turned their
dreams into thriving
food businesses.
58
Filipinx Flavors
for All
Garlic fried rice,
roasted chicken
adobo, and more
Filipinx comfort
food from chef
Melissa Miranda
.
BY ANGELA GARBES
66
The Hands
That Feed Us
Delivery drivers,
cafeteria workers,
grocery store
cashiers, and others
share the realities
of working through
a global pandemic.
BY PATRICIA ESCÁRCEGA
72
A Little Spice
Can Do a
Lot of Things
Spices are some
of the best assets for
a delicious meal.
Here’s what you
need to know about
sourcing, buying,
and, of course,
cooking with them.
AS TOLD TO
ELYSE INAMINE
RECIPES BY
ANDY BARAGHANI
83
Water Works
Yes, the ingredient
that you probably
don’t give a second
thought to deserves
a closer look.
88
Dream
Dinner Party
In our new column,
the legendary
Cicely Tyson
imagines a star-
studded gathering.
BY DAWN DAVIS
IN EVERY ISSUE
6
editor’s letter
86
recipe index
86
sourcebook
PHOTOGRAPH BY LAURA MURRAY. FOOD STYLING BY SUSIE THEODOROU.

Plik z chomika:

Inne pliki z tego folderu:

Inne foldery tego chomika:

Zgłoś jeśli naruszono regulamin