This is R.S.V.P., a monthly column in which Bon Appétit publishes recipes, requested by readers, from restaurants all across the country. These are real live readers with real live requests—and sometimes desperate pleas—for recipes, which the real live BA Test Kitchen then tracks down, tests, and tastes, so you know the recipes will work at home (send your request to rsvp@bonappetit.com). Here’s what our readers want to cook this month, straight from the chef’s kitchen to yours:
"Dear Bon Appétit, a tofu rice bowl may not seem like a recipe worthy of the R.S.V.P. deities, but hear me out: The version from World Street Kitchen in Minneapolis is next-level!"—Jonah Dickerman, St. Paul
Sameh Wadi, chef at World Street Kitchen, says: "This dish started as a mistake. The marinade was meant for short ribs, but a cook put it on tofu by accident—and it was delicious. Tofu is a blank canvas, and here we load it up with umami from the chiles, garlic, soy. When carnivorous prep cooks are snacking on tofu, you know this is something really special.”
"Dear Bon Appétit, I had the most delicious lentil croquettes at Bar Tartine in San Francisco: They were like falafel from another planet. Could you please hunt down the recipe?"—Michelle Schifrin, San Francisco
Nick Balla, co-chef at Bar Tartine, says: "Sprouted lentils are totally different from non-sprouted. They keep their texture without turning all hummus-like, as regular lentils do. Find them at supermarkets—and they're so easy to make at home.”
"Dear Bon Appétit, do you want your readers to experience wide-eyed joy with a single bite? Then please procure the recipe for ham and pea hand pies from Craftsman and Wolves in San Francisco."—Dana Cappelloni, San Francisco
William Werner, chef-owner at Craftsman and Wolves, says: "Make the dough ahead and freeze in squares so you can make a new batch each time the seasons change—tomatoes and corn, Thanksgiving leftovers. No matter what you're packing in there, avoid the tendency to overfill. A nice, evenly crimped border is essential for that flaky, crunchy crust."
"Dear Bon Appétit, on a recent visit to Los Angeles, I dined at Hinoki & The Bird, where I discovered miso doughnuts. Would you seek out this unusual recipe for a longtime reader?"—Lydia Ronan, Phoenix
Aaron Robbins, director of culinary operations at Hinoki & The Bird, says: "We use both red and milder white miso for depth of flavor, but you can easily sub in just one or the other.”
Want us to get a restaurant recipe for you? Send your request to rsvp@bonappetit.com.