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Adam Rapoport head shot - Bon Appétit

Adam Rapoport

techniques

Why This Omelet Should Be Your Go-To Dinner Party Dish

Our Editor-in-Chief recounts learning the art of the omelet
Culture

Quite Possibly the Greatest Wine Glass We'll Ever Drink From

Our Editor in Chief visits the newly renovated Le Bernardin and is impressed with more than its new digs
Recipes

Golden-Brown Omelet

Cooking

Adam Rapoport's 5 Most Memorable Restaurant Meals

From a power lunch with Dad to a life-changing experience in the U.K.
techniques

What I'm Grilling

The key to grilling these Flintstonian pieces of meat? Look to the bone.
Cooking

What I'm Grilling

This recipe which Jenny Rosenstrach and Andy Ward wrote about in July's Grilling Issue, has become a go-to dish for our Editor in Chief.
Cooking

Fried Zucchini Blossoms

In Italy, fried zucchini blossoms are the jalapeno poppers of the jet set.
techniques

Up the Bid

Standing outside on a summer night over an open fire with a drink in hand, waiting for the fiery coals to recede to a dusty-orange glow, is about as good as it gets
Cooking

Friday Happy Hour

For the next few months, I plan to shake up the zingy, summery Eastside Fizz, inspired by NYC's Little Branch.
Culture

Get Chef Alain Ducasse's Guide to Paris

At nearly 600 pages, Alain Ducasse's latest book is chockablock with photos and quick essays on his favorite restaurants, bistros, patisseries, and shops in his favorite city in the world.
techniques

BA-Approved Store-Bought Pizza Crust (You Heard Right)

If you don't have time to knead your own pizza dough (does anyone?), head to Whole Foods.
Culture

Our Favorite Ice Cream Scoop

This impulse buy was not something our Editor in Chief Adam Rapoport expected to use very often. But he does.
Culture

Gwyneth Paltrow

Culture

We're Getting Personal

Culture

New Day Rising for BA

About the time we were wrapping up the redesign of this magazine and the website--caught between feelings of "Oh, man, is this thing going to work?" and...
Recipes

Maxine's Latkes

Food writer Adam Rapoport fried these latkes in a combination of vegetable oil and schmaltz (rendered chicken fat), a tactic that apparently gave him the edge over the competition in the James Beard Foundation's Fourth Annual Latke Cook-Off. He won both the People's Choice and the Amateur awards. This recipe has two things going for it, shared by most really good recipes: it's tried and true, and it came from someone's mother, in this case, Rapoport's mom, Maxine.