Posts tagged bon appetit

On the masthead page of many magazines there’s a general question and then different staff members’ answers are displayed by their names. In the June 2013 issue of Bon Appetit, the question is “What summertime dessert do you look forward to?”

Let’s all guess who would be most insufferable as a coworker:

1. “Fresh blueberry pie topped with vanilla bean Haagen-Dazs.” Also known as: I could be a normal and pleasant coworker.

2. “Humphry Slocombe’s recipe for Elvis (The Fat Years) ice cream. I love it partly for the brown sugar-banana combo, partly for the name.” Also known as: I’m going to show up to your morning meeting hungover.

3. “Just-picked strawberries in late June from Wickham’s Fruit Farm on the North Fork of Long Island. Hit ‘em with a dollop of whipped cream…and welcome summer!” Also known as: Let me tell you about how I summer on Long Island.

4. “I love getting yogurt gelato and walking through Tre Fontane when I visit Sicily in the summer.” Also known as: Let me tell you about how I summer in Sicily.

One Night In Phuket*

Makes 4

The addition of chile transports
the lime and coconut from the Copa-
cabana to someplace even more
exotic. Infusing
the vodka couldn’t simpler,
and we love the edge
a little heat
brings to an otherwise sweet
cocktail

July 2012, p. 22

* I would like it to be noted that I did not make up that title.

From today’s horoscope:

Someone you care about becomes feisty. Let that person be.

Subject line of email that I received this morning:

I’m still mad that Bon Appetit was promoting going gluten-free in last month’s issue.

Which, obviously, let to a number of emails on the subject of things that irritate us in Bon Appetit, including, but not limited to: Maldon sea salt, the new Brooklyn hipster dad tone, the “apres-ski dinner for eight with cool people” features, science-free health advice.

It seems like all of us have a story
about a late-night Waffle House 
run or how we ended up 
with a vintage cast-iron
skillet hanging
from our kitchen Peg-Board.

February 2012, p. 10

I.

No fried chicken should suffer
the indignity of a bulky overcoat
with padded shoulders.

II.

The crust is where the men
and the boys
separate.

p. 86 - 87, February 2012

Part of a series in which I translate text from recent issues of Bon Appetit into small, self-important poems.

While the end
of a thin rolling pin
or the bowl end
of a wooden spoon will get the job done,
a handmade wooden muddler
separates the players
from the pretenders.

(October 2011)

Part of a new series in which I translate text from recent issues of Bon Appetit into small, self-important poems.

Edible lichen that Nilsson gathers
from the surrounding forests during his daily walks
is put into that evening’s dishes

Nilsson hams it up
in a 100-year-old wolf pelt
belonging to Faviken’s former owner.

(September 2011, page 92)

Part of a new series in which I translate text from recent issues of Bon Appetit into small, self-important poems.

I.

Avoid supermarket breads
with an overly crumbly crust
or too many
gaping holes.

II.

Grilling gives your bread
that steak-like combination
of a charred exterior and a soft
interior.

(June 2011, page 90)

Part of a new series in which I translate text from recent issues of Bon Appetit into small, self-important poems.

Keeping kosher salt
in a small bowl 
nearby at all times
allows Keller to season
food by feel
developing an intuitive,
tactile sense
of how much salt
he’s adding.

(September 2011, page 125)