bonappetitmag

bonappetitmag

@bonappetitmag

Dispatches from the BA staff.
bonappetitmag

bonappetitmag

@bonappetitmag


Comment from bonappetitmag:


Total eclipse of the tart 🍅. Head to the link in our profile for chefjosefcenteno's recipe from our September issue. 📷: yungbludlau

15 Hours ago
bonappetitmag

bonappetitmag

@bonappetitmag


Comment from bonappetitmag:


Looks like andybaraghani whipped up the jian dui from BAHot10 restaurant misterjius. They’ve got a crunchy sesame seed-coated exterior with a sweet, apricot-y filling. Head to the link in our profile for the recipe. bastaff

21 Hours ago
bonappetitmag

bonappetitmag

@bonappetitmag


Comment from bonappetitmag:


Sure, corn flakes are good with a splash of milk. But they’re also pretty damn great on top of a brown butter corn cake. Head to the link in our profile for rick_andrew_martinez's recipe. 📷: laurashoots

1 Days ago
bonappetitmag

bonappetitmag

@bonappetitmag


Comment from bonappetitmag:


Here are some lobsters to break up all of the eclipse content in your feed. 📷: ninabolka at fiveislandslobsterco bastaff

1 Days ago
bonappetitmag

bonappetitmag

@bonappetitmag


Comment from bonappetitmag:


Have you guys seen our September restaurants issue? Besides, you know, the list of America’s best new restaurants that we announced last week, it’s got an ode to prime rib (it’s back!), a profile on the spot that’s proving old Chinese is the new Chinese, an unfiltered primer on natural wines, and lots more. If restaurants inspire you—whether it’s how you cook, how you decorate, or what playlist you listen to—you’ll love this issue. Head to the link in our profile to subscribe. Cover photo: pedenmunk / cover dumpling: misterjius

1 Days ago
bonappetitmag

bonappetitmag

@bonappetitmag


Comment from bonappetitmag:


On nights when you’re like “Ugh, I don’t want to cook,” make this salad. Plus, it's great for work lunches because it doesn’t get soggy; in fact, the longer it sits, the better. Head to the link in our profile for the recipe. 📷: laurashoots

1 Days ago
bonappetitmag

bonappetitmag

@bonappetitmag


Comment from bonappetitmag:


Hey andrewoknowlton, can you bring us back a few of these sandwiches from dadsluncheonette? Thanks!!!!!! bastaff

2 Days ago
bonappetitmag

bonappetitmag

@bonappetitmag


Comment from bonappetitmag:


Fifty shades of fried at theclamshack. 📷: brad_leone bastaff

2 Days ago
bonappetitmag

bonappetitmag

@bonappetitmag


Comment from bonappetitmag:


PORK ROLL!!!!!!! Clearly alex_delany is doing Sunday right over at tompkinssquarebagels. bastaff

2 Days ago
bonappetitmag

bonappetitmag

@bonappetitmag


Comment from bonappetitmag:


Toast, mayo, and tomato. On repeat. Until summer is over. empschultz gets it. bastaff

3 Days ago
bonappetitmag

bonappetitmag

@bonappetitmag


Comment from bonappetitmag:


Morning bun, but also afternoon bun or evening bun. 📷: laurashoots at breadalonebakery

3 Days ago
bonappetitmag

bonappetitmag

@bonappetitmag


Comment from bonappetitmag:


Last night in Carmel, andrewoknowlton had tomato and melon with Serrano, Thai basil, tonka bean, and micro shiso from offalchris in partnership with alfaromeousa. Yeah, we're not jealous at all. MCW2017 ad

3 Days ago
bonappetitmag

bonappetitmag

@bonappetitmag


Comment from bonappetitmag:


Lots of blue cheese, pecans, and other goodies under there. Grab this florabarnyc recipe through the link in our profile. 📷: milkkarten bastaff

3 Days ago
bonappetitmag

bonappetitmag

@bonappetitmag


Comment from bonappetitmag:


According to alexandrabeggs, her recent discovery of not-new-at-all tonnato sauce (a creamy Italian sauce made with tuna and anchovies) has been a personal advancement akin to the time she realized the Google Calendar icon has the day’s date in it. So, yeah, pretty big deal. Head to the link in our profile for this charred green beans with spicy tonnato recipe from rick_andrew_martinez. 📷: laurashoots

4 Days ago
bonappetitmag

bonappetitmag

@bonappetitmag


Comment from bonappetitmag:


This is how misterjius takes advantage of tomato season. Silken tofu with chrysanthemum, fermented tea leaves, and, obviously, tomatoes. BAHot10 📷: vincentcross

4 Days ago
bonappetitmag

bonappetitmag

@bonappetitmag


Comment from bonappetitmag:


May your weekend be filled with lots and lots of peel 'n eat shrimp! 📷: mattduckor at leonsoystershop

4 Days ago
bonappetitmag

bonappetitmag

@bonappetitmag


Comment from bonappetitmag:


This year’s BAHot10 restaurants span the country, from Philadelphia to San Francisco to Chicago (our Restaurant City of the Year!). And for one night only, they’ll all be in one place. We’re throwing a party in NYC and we want you to be there. We’re talking bites, drinks, and, most importantly, good vibes. Head to the link in our profile to get your tickets. It all goes down September 6th.

5 Days ago
bonappetitmag

bonappetitmag

@bonappetitmag


Comment from bonappetitmag:


A four-in-one concept that includes a floral shop, brewery, bookstore, and dim sum restaurant? It’s hard enough opening any of those, but four all under one roof? Yeah, we were skeptical of brewerybhavana. But then, a few beers in, we got it. Brewery Bhavana isn’t a concept or even a vision, it's simply an eclectic group of family and friends, each bringing their passions to the table. Best of all, it feels like a community center for like-minded locals who value diversity, open-mindedness, and, yes, crab fried rice covered in an egg crepe (above). Head to the link in our profile to learn more about the number ten restaurant on our BAHot10 list. 📷: keithisaacsphoto

5 Days ago
bonappetitmag

bonappetitmag

@bonappetitmag


Comment from bonappetitmag:


Meet nixtastl, a Mexican restaurant in St. Louis that's anything but normal. For starters, there's the space, a standalone brick building in St. Louis’s Botanical Heights neighborhood. The crew painted the walls in a bold pink-blue-green palette and decked it out with pink Acapulco chairs and a portrait of Frida Kahlo. It’s a room that says: Come on in, hang out, bring your friends, drink as much mezcal as you want! And then there’s the food. Chef Carreon turns out an ambitious menu that doesn't limit itself to any particular region of Mexico. Culinary borders? Irrelevant. Watch above to see how his mole negro comes together, and head to the link in our profile to learn more about the number nine restaurant on our BAHot10 list. 📷: haasandhaas

5 Days ago
bonappetitmag

bonappetitmag

@bonappetitmag


Comment from bonappetitmag:


"Fun. That’s the one word that defined this year’s best new restaurants. Fun food, fun vibe, fun experience,” writes andrewoknowlton. "And at no place did I party more than at kemuritatsu_ya in East Austin.” But, yeah, that’s bound to happen when you combine a raucous izakaya (think Japanese pub) and a smoky Texas BBQ joint with the “keep it weird” mantra of the capital. Go for the Texas ramen with brisket (above), stay for the octopus fritters topped with Texas chili. Learn more about the number eight restaurant on our BAHot10 list through the link in our profile. 📷: wesfrazer

6 Days ago