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, as a fan of Austin's Odd Duck since its food trailer days, I was thrilled to see it open as a brick-and-mortar. Having devoured the lovely beet panna cotta with Meyer lemon mousse in its entirety, I'd love to have the recipe."—Tracie Chan, Austin
Susana Querejazu, the pastry chef at Odd Duck, says: "Earthy, sweet beets are perfect in desserts. They go great with acid, cheese, sugar–it's actually funny to me that they're primarily thought of as savory, because they go so well with sugar. Try swapping the same weight of carrots in for beets—any sweet, starchy vegetable will work just as well.”
"Dear Bon Appétit, My husband loved, loved, loved the pork ribs at Bar La Grassa in Minneapolis. They were so tender, the waiter said forks and knives were not allowed. It would be so great to surprise my husband and make them at home."—Susan Zavadil, Minneapolis
Isaac Baker, chef-owner of Bar La Grassa, says: "When then-sous chef Daniel Del Prado developed this recipe, it was almost an accident that it got on the menu—without a thick sauce, no one thought it was finished. But the ribs are so moist, cooked until they fall off the bone, you don't need anything else but a wedge of lemon. Slow-cook the ribs the day before for even tenderer meat.”
Want us to get a restaurant recipe for you? Send your request to rsvp@bonappetit.com.