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, I wanted to tell you about the carrot-cake loaf from Breads Bakery in New York. It's rich, it's moist, and it would change my life if I could bake it for my friends."—Jeff Cain, Brooklyn
Uri Scheft, chef-owner at Breads Bakery, says: "This is a very light cake, so we put brown sugar on the top because it needs some kind of crust. It would be wise to use room-temperature eggs—it makes the cake much more airy."
"Dear Bon Appétit, First, I love you. I squeal when I see you in the mailbox. Second, I had the Green Goddess Cocktail at A.O.C. in L.A. and need the recipe so I can make it at home."—Joelle May, Los Angeles
Christiaan Röllich, head barman at A.O.C. and Lucques, says: "Depending on the season, jalapeños can get much spicier, so you always have to taste your jalapeño first before you throw it in there—otherwise, you might end up with a really spicy drink. Nobody wants to burn their mouth when they drink a cocktail.”
"Dear Bon Appétit, I would love to have the recipe for the lamb burger from Rioja in Denver—the best I've ever had!"—Jamie Reilly, Denver
Jennifer Jasinski, chef-owner at Rioja, says: "If you can, grind the lamb yourself, or ask your butcher to grind it fresh. But even if you're using preground meat, mixing bacon into the patty keeps it good and juicy."
Want us to get a restaurant recipe for you? Send your request to rsvp@bonappetit.com.