Best of the Year
It was a very good year to be a foodie: Things got simpler, healthier, and even more delicious. Read on for the year's best recipes, ingredients, and destinations.
58/ Dish of the Year: Meatballs
Easy to make and incredibly satisfying, meatballs are bouncing back. Prepare them köfte-style with ground lamb and mint, spiced up with poblano chiles, and other terrific ways.
By Jeanne Thiel Kelley
64/ Cuisine of the Year: New Austrian
A perfect mix of bright flavors and hearty ingredients, Austrian food is the hottest restaurant cuisine this year—and you can make it right at home.
By Andrew Chase and Erwin Schrottner
70/ Ingredient of the Year: Sriracha Hot Sauce
Sriracha is the secret ingredient in dishes served at both four-star restaurants and neighborhood mom-and-pop spots. Daniel Patterson dishes up the story and recipes.
Party of the Year: Modern Vegetarian
A Florida family proves that a no-meat menu can still be fantastic. This party features great drinks, Mediterranean flavors, and a decadent chocolate cake.
Text by Deb Schwartz; Produced by Rebecca Donnelly
84/ Desserts of the Year: All-American Comforts
This year, we took comfort in old-fashioned desserts that look and taste as good as the ones Grandma used to make.
By Julie Richardson
92/ Getaway of the Year: The Foodie Spa Vacation
Whether you need to replenish mind and body, detox from an urban lifestyle, or just relax for a while, we find the top spas to help nourish your spirit.
By Mollie Chen, Dana Dickey, and Maria Russo
Starters®
19/ Smart Buy The all-purpose wineglass.
20/ Tasting The flavors of Spain.
22/ Restaurants Boutique coffee shops.
26/ Travel Navigator: Istanbul, Turkey.
28/ The Conscious Cook The multi-function kitchen table.
30/ Drinks Vermouth cocktails; pocket flasks.
31/ The BA Foodist Our know-it-all answers your foodie questions.
32/ Health Wise Gluten-free pasta cook-off; iPhone apps.
35/ Shopping The List: What to buy now.
16/ R.S.V.P.® Readers' favorite restaurant recipes.
41/ Fast Easy Fresh®
Quick everyday recipes from the Bon Appétit test kitchen.
Learn how this versatile plant can add sweet and savory flavor and velvety texture to dishes.
Text by Amy Albert; Recipes by Ross Dobson
52/ <a href="">Family Style</a>
Sweet crab roasted in a rich, savory cioppino-style tomato broth is a delicious family dinner. Plus, the leftovers make perfect crab cake sandwiches.
By Maria Helm Sinskey
54/ Wine & Spirits
The humble aluminum can is shaking up the artisanal beer revolution: It's lightweight, it preserves freshness, and it protects beer from the sun. And we've got the top cans to pop.
By Heather John
56/ Cooking Life
Molly Wizenberg conquers her fear of phyllo dough with an irresistible recipe for homemade pistachio baklava.
100/ Prep School®
Cutting a fennel bulb; making a Linzertorte; grinding your own beef; and more.
Text by Amy Albert
106/ Feedback
Joshua Bell
The superstar classical violinist loves to feed his creativity with a variety of international foods, including dulce de leche, bananas, and coconut water.
Interview by Amy Albert
IN EVERY ISSUE
10/ bonappetit.com
14/ letter from the editor
14/ contributors
104/ menu guide
104/ sourcebook
105/ recipe index
ABOUT THE COVER
Spaghetti and Meatballs all'Amatriciana from Dish of the Year: Meatballs, page 58/ Recipe by Jeanne Thiel Kelley/ Photograph by Craig Cutler/ Food styling by Victoria Granof/ Prop styling by Matthew Gleason
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Spaghetti and Meatballs all'Amatriciana 60
Deep-Fried Eggs with Sriracha Remoulade 73
Fried Sunchoke Chips with Rosemary Salt 82
Guacamole with Basil and Shallots 82
Liptauer with Rye Toast and Pickled Red Onions 67
Parmesan Toasts with Prosciutto and Fig Jam 53
Poblano Albóndigas with Ancho Chile Soup 62
Cherry Lane 30
Lentil Soup with Spicy Italian Sausage 43
Poblano Albóndigas with Ancho Chile Soup 62
Vegetable Soup with Sriracha, Lemongrass, and Tofu 75
Red Cabbage Salad with Green Apple, Lingonberry Preserves, and Toasted Walnuts 69
Salmon Salad with Fennel, Orange, and Mint 50
Spinach Salad with Almonds and Kumquats 43
Fish, seafood
Cioppino-Style Roasted Crab 53
Crab Cake Sandwiches with Lemon-Parsley Aioli 53
Salmon Salad with Fennel, Orange, and Mint 50
Seafood, Rice Pancake, and Egg Stir-Fry 75
Tilapia and Mashed Yams with Pancetta-Sage Breadcrumbs 42
Meats
Beef Gulasch 67
Grass-Fed Strip Steak with Spicy Hoisin Sauce and Cucumber Relish 99
Indian Lamb Chops with Curried Cauliflower 45
Lamb Köfte with Yogurt Sauce and Muhammara 63
Moroccan Beef Meatball Tagine 63
Poblano Albóndigas with Ancho Chile Soup 62
Pork Tenderloin with Pears and Shallots 42
Spaghetti and Meatballs all'Amatriciana 60
Poultry
Chicken Tagine with Fennel and Olives 51
<a href="">Roast Chicken with Smoky Tomato Sauce</a> 17
Spiced Chicken Breasts with Poblano and Bell Pepper Rajas 45
Sriracha-Soy Fried Chicken in Lettuce Leaves 75
Vegetarian
Pan-Seared Polenta with Spicy Tomato-Basil Sauce 82
Quinoa Risotto with Mushrooms and Thyme 45
Wild Mushroom Cakes with Avocado Pesto and Red Pepper Coulis 16
Pasta
Spaghetti and Meatballs all'Amatriciana 60
Spicy Spaghetti with Fennel and Herbs 51
Crab Cake Sandwiches with Lemon-Parsley Aioli 53
Quick Sautéed Kale with Toasted Pine Nuts 83
Dried Fig, Apricot, and Cherry Slump 91
Pear, Almond, and Dried-Cherry Brown Betty 89
Cakes
Chocolate Cake with Chocolate-Orange Frosting 83
Coconut Cake with Chocolate Chunks and Coconut Drizzle 91
Cookies
Oatmeal, Fig, and Walnut Bars 83
Custard, puddings
Apple and Maple Bread Pudding 90
Caramelized Winter Fruit Custards 90
Greek Yogurt Panna Cotta with Poached Pears 17
Pastries, tarts
Apricot Linzertorte with Quark Whipped Cream 69
Butterscotch Pecan Tart with Scotch-Spiked Whipped Cream 89