I think of Robiola as what I always want Brie to be. It’s even more lush than that French imposter, with a smooth, flowing core that’s like pure silk. The very best specimens must be tasted in Italy, where they don’t let unpasteurized milk stand between any man and his cheese. We get very fine imports here, however, and depending on the producer, your Robiola may be fashioned from either goat, sheep, or cow’s milk, or a combination. Because Robiola is so rich, I like to pair it with something tart and jammy, like this easy gooseberry compote. To serve, make sure the compote has cooled completely and the Robiola is at room temperature to allow it to be its runny, best self.
Traditional pâte à choux—cream-puff pastry—gives these addictive cheese puffs their light and airy consistency. The recipe calls for Gruyère and crushed dill seeds, but experiment with different cheeses and seasonings to create your own signature appetizer. The gougères can be made ahead and frozen for up to a week. Simply reheat and serve warm, paired with a flute—or two—of Champagne.
St. John Frizell of Fort Defiance in Red Hook, Brooklyn, created this recipe for a Fourth of July drinks feature—this is the white option in a special red, white, and blue Sangria series. For this Caribbean-inspired pitcher drink, Frizell recommends using good white rum or, even better, a mix of white rum and aged rum. "A funky aged Jamaican rum, like Smith & Cross, will add a profound depth of flavor to the mix," he notes. For the wine, Frizell says to use a young unoaked white, such as a Sauvignon Blanc or a dry Riesling.
From piña coladas to rum and coconut water, the fruit of the coco palm seems a natural pairing with the elixir of the cane reed. Here is a different twist on the rum and coconut theme—one that can be made in a larger quantity and kept on the sideboard or the bar until ready to serve. It only gets better.
DeVonn Francis shares his new spin on a Bombay & Tonic. DeVonn uses pineapple as a nod to his Caribbean roots, celery to complement the herbaceous notes in the gin, and bay leaf to tie all the ingredients in.
Season: August to September. Runner beans are a bit of a love-or-hate vegetable and are often scorned in favor of other green beans. I do sympathize with those who don’t eat them – we’ve all been served rubbery, graying old runners at some time or another and they’re no fun at all. However, young tender green runner beans are altogether different, and this recipe is just perfect for these guys. It has been eaten and enjoyed by nearly everyone who has walked into my kitchen, so I hope that reproducing it here will convert a few more bean haters. I think pickled beans are great alongside cold meats and salads. Use a couple of jars that are at least 5 inches high – taller, if possible – so that the beans can show off their length.
At Cane in D.C., Peter and Jeanine Prime are channeling the communal joy of the beloved Trinidadian hangouts known as limes. It just looks a little different than they thought it would.
Bon Appétit spends a day at Graciela, an Argentinian steakhouse in New York City, where grill master Nicolás Standitchi runs a 12-foot live-fire grill. Trained at the Buenos Aires steakhouse Don Julio, Nicolás breaks down how the team butchers grass-fed Argentinian beef, manages charcoal and open-fire cooking, makes chorizo from scratch, and prepares for a busy dinner service.
Pringles. They're the miraculously not greasy potato chips that come in a tube. They're also the original duck face. Join Claire Saffitz as she attempts to make a gourmet version of Pringles! And lest we forget: once you pop the fun don't stop.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
For Departure chef Gregory Gourdet, Portland signifies more than just a hub for diverse and exceptional cuisine. Discover the inspiration behind his dream-inducing rooftop restaurant and what to expect on this culinary journey.
Tom Cunanan of Washington D.C.'s Bad Saint demonstrates how to make ukoy—a Filipino shredded vegetable fritter. Get the recipe: http://shape-flow.today/recipe/shredded-sweet-potato-and-carrot-fritters-ukoy%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-RIFgn jsPKbl SummaryCollectionGridSummaryItem-ilztYA cpHIzM search_result_item-5e29b8d52d8c5200086f9f3f">
If Chris is the undisputed Test Kitchen super-taster, then Gaby is definitely the jelly bean super-taster. Seriously, how did she guess Dr. Pepper? Impossible! Anyway, join pastry chef Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Jelly Belly jelly beans. This episode is 48 minutes long, so grab a stress ball and tuck in.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
