the travel issue
This month, we globe-trot far and wide to find the best places to eat, drink, and cook. from parisian bistros to malaysian street vendors, from irish farms to moroccan markets, our findings are tasty, authentic, and out of this world. P. 142
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right bank right now
On the outskirts of Paris, emerging neighborhoods are becoming a melting pot of new flavors, vibrant culture, and youthful energy.
By Clotilde Dusoulier
154/
the new paris bistro
Four recipes that capture the authentic flavor of Le Comptoir, the quintessential modern bistro.
By Dorie Greenspan
160/
ten more things we love about france
From decadent duck-fat fries to the world's most beautiful farmers' markets to the ultimate storehouse for cheeses, we celebrate the reasons to fall in love with France all over again.
164/
an appetite for county cork
Along with the pastoral Irish landscapes and friendly locals, Cork's growing artisanal food scene makes it the next exciting foodie escape.
By Rand Richards Cooper
174/
a marrakech cooking school adventure
LISA ABEND uncovers the spicy, sensuous, and complex flavors of Morocco.
182/
yucatán heat
STEVEnRAICHLEN takes us to Mexico's Yucatán Peninsula, where authentic barbecue reigns. Eleven mouthwatering recipes-just in time for grilling season—bring the flavors home.
192/
entertaining with style
the italian job
On the rooftop of his family's historic Umbrian palazzo, L.A.-based restaurateur Alex Palermo gathers good friends and great ingredients for a rustic dinner for eight.
Produced by Karin Fittante
Text by Nina Elder
202/
kuala lumpur: street food heaven
BRETT MARTIN gets lost in the alleys and markets of Malaysia's famed capital city, where the best dishes are always found on the street.
the quiet charm of county cork
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may/columns
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r.s.v.p.
Readers' favorite restaurant recipes.
Quick everyday recipes from
the Bon Appétit test Kitchen.
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family style
AMY FINLEY's Tuscan citrus chicken cooks up fast, and it's perfect with her creamy polenta.
106/
at the market
Fresh coconut adds sweet, crisp flavor to everything from curry to cake.
Text by Amy Albert;
recipes by Annabel Langbein
117/
bonus pull-out guide: shopping the seasons
Find out which produce is at its peak during spring.
By Amelia Saltsman
122/
cooking life
MOLLY WIZENBERGon the beauty, the simplicity, and, yes, the ease of creating the consummate French soufflé.
134/
health wise
NINA PLANCK investigates the controversy over raw-milk cheese and why some people are championing this forbidden food.
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wine & spirits
During a journey along the Danube River, JAMES HAMILTON-PATERSON discovers Austria's rich heritage of outstanding white wines.
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prep school
Secrets to roasting peppers; how to crack a coconut; soft peaks versus stiff; and more.
Text by Amy Albert
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feedback:
takashi murakami
The international art superstar talks about the lure of fatty fish, the dessert that made him cry, and his Cheetos addiction.
Interview by Eric Steinman
bacon and swiss chard pasta
89
IN EVERY ISSUE
30 contributors
32 letter from the editor
36 bonappetit.com
214 menu guide
216 sourcebook
217 recipe index
About the Cover Steak Frites from "R.S.V.P.," page 38; recipe from LE BISTROT PAUL BERT; photography by CRAIG CUTLER; food styling by SUSAN SUGARMAN; prop styling by MATTHEW GLEASON
47/
starters
47/
tasting/ Hot condiments.
50/
tools/ Japanese fusion knives.
52/
restaurants/ THE DISH Octopus. THE HOT 10 Euro bargains.
56/
q&a/ expert advice from Flavor hunter Greg Drescher.
58/
drinks/ Pisco; Bicicletta cocktail.
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travel/ navigator Milan.
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shopping/ why weloveThe Georg Jensen salad set. THE LIST What to buy now.
70/
buzz/ The hard-knock life of restaurant critic Alan Richman.
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culture/ International foodie Web sites; books; jet-set playlist.
<a name="recipes"></a>
Steak Frites 38
Ground Coriander
and Cilantro
Flatbreads 93
Portobello Mushroom
Satay 40
Rock Shrimp Fritters
with Grapefruit Relish 44
Tuna, Fresh Mozzarella, and Basil Pizza 156
The Bicicletta 58
Capetown Collins 42
Curried Eggplant Soup with Parmesan Cream 152
Ground Coriander
and Cilantro
Flatbreads 93
Hawaiian Seafood
Chowder 38
Pizza Bianca
with Rosemary
and Sea Salt 200
salad dressings
Asian Chicken Salad
with Snap Peas and
Bok Choy 90
Mango-Radicchio
Caprese with
Basil Vinaigrette 89
Poached Eggs
with Arugula and
Polenta Fingers 152
Roasted Pepper,
Cucumber, and
Tomato Salad 179
Romaine with
Parmesan Vinaigrette 99
Buckwheat Crepes
with Goat Cheese
and Honey 162
Coconut and
Ricotta Pancakes
with Ginger Syrup 110
Open-Face Omelet
Arnold Bennett 173
Poached Eggs
with Arugula and
Polenta Fingers 152
Fish, seafood
Char Kway Teow
(Fried Flat Noodles
with Shrimp) 208
Fish and Vegetable
B'stillas 180
New Orleans
Shrimp, Okra, and
Tomato Sauté 95
Open-Face Omelet
Arnold Bennett 173
Squid with Swiss Chard 44
Yucatecan-Style
Grilled Mahi-Mahi 186
meats
Bacon and Swiss Chard Pasta 89
Chicken-Fried Skirt Steak with Country Gravy 89
Fresh Pasta with Favas, Tomatoes, and Sausage 200
Lamb Tagine with Tomatoes and Caramelized
Sweet Onions 179
Pibil-Style Pork 188
Steak Frites 38
Tacos al Pastor 190
Veal Chops with Asparagus
and Morels 156
poultry
Achiote-Grilled Turkey Breast with Tomatoes, Chiles, and Mint 188
Asian Chicken Salad with Snap Peas and Bok Choy 90
Grilled Citrus Chicken Under a Brick 99
Pancetta Roast Chicken with Walnut Stuffing 201
Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika 95
vegetarian
Linguine with Spinach, Snow Peas, Zucchini,
and Gremolata 44
Poached Eggs with Arugula and Polenta Fingers 152
South Indian
Vegetable Curry 109
Bacon and Swiss Chard Pasta 89
Char Kway Teow
(Fried Flat Noodles
with Shrimp) 208
Fresh Pasta with Favas, Tomatoes, and Sausage 200
Linguine with Spinach, Snow Peas, Zucchini,
and Gremolata 44
Pizza Bianca with Rosemary and Sea Salt 200
Tuna, Fresh Mozzarella, and Basil Pizza 156
Chicken Breast Sandwiches with Caramelized Onions, Watercress, and Paprika Aioli 40
side dishes
Baby Carrot Confit
with Orange Juice
and Cumin 156
Creamy Corn-Studded Polenta 99
Peas with Onions
and Guanciale 201
Truffled Potato Puree
with Mascarpone 201
Salsa Mexicana 186
Salsa Verde 191
Smoky Two-Chile Salsa 190
Buckwheat Crepes with Goat Cheese and Honey 162
Crispy Waffles with
Salted Caramel Coulis 158
Pink Peppercorn Pavlova with Strawberries, Vanilla Cream, and Basil Syrup 173
Rhubarb and
Strawberry Compote
with Fresh Mint 90
Spiced Pears with Oranges and Caramel Sauce 180
Zeppole 42
cakes
Coconut Cake with Mascarpone Frosting 110
Strawberry Shortcakes 40
Frozen desserts
tarts
Dark Chocolate and
Pine Nut Crostata 201