the
restaurant issue
we went behind the
scenes of america's
best restaurants to
bring you the most delicious recipes and inspiring stories.
pg. 100
102/
molto americano
A new class of Italian restaurants is blending Old World tradition and New World innovation to perfect effect. And we've got the dishes to prove it.
Text by Camille Hahn
Research by Andrew Knowlton
112/
entertaining with style: gott keller?
Renowned chef Thomas Keller and restaurant owner and winemaker Joel Gott play it casual with friends, family,
and fried chicken for ten.
Text by Phil Barber
Produced by Karin Fittante and
Mara Papatheodorou
120/
tokyo, cocktail capital of the world
Hugh garvey dives into Tokyo's cocktail culture and finds a liquid revolution at every level, from the top of its skyscraper hotels to its subterranean bars.
Warm, delectable treats
from the best neighborhood bakeries around.
Text by Nina Elder
Research by Andrew Knowlton
136/
women chefs:
the next generation
Six of our favorite female chefs dish on what it takes to make
it in the restaurant business. Plus, their signature recipes.
Text by Camille Hahn
Interview by Evan Kleiman
Research by Andrew Knowlton
Before a restaurant's first customer arrives, the staff
cooks and eats what's called family meal. The food's not on the menu, but it's some of the best in the house. Here are
the top-secret recipes.
Text by Nina Elder
Research by Andrew Knowlton
35/
starters
36/
tasting/ Chefs' secret ingredients.
38/
q&a/ EXPERT ADVICE FROM
Parking valet pro Brad Saltzman.
40/
the ba foodist/ New column! Restaurant Editor Andrew Knowlton answers all your questions.
42/
drinks/ The Widow's Touch; Sherry; storing Champagne.
44/
travel/ NAVIGATOR
North Fork, Long Island.
48/
shopping/ WHY WE LOVE
the Cherner Armchair.
50/
culture/ Foodie video games; Momofuku Ko's playlist; books.
A regional guide to restaurants featured in this issue.
28/
r.s.v.p.
Readers' favorite restaurant recipes.
Quick everyday recipes from
the Bon Appétit Test Kitchen.
70/
at the market
The leafy herb adds cool, refreshing flavor to favorites like coconut cake and lobster salad.
Text by Amy Albert; recipes by
Clark Frasier and Mark Gaier
80/
wine & spirits
Sommeliers across the nation
are bringing lesser-known Italian varietals to center stage.
By Heather John
88/
cooking life
With good-quality tomatoes, MOLLY WIZENBERG re-creates
a beloved restaurant appetizer.
93/
health wise
MELISSA CLARK has the skinny on
smart eating without deprivation.
156/
prep school
Deep-frying without fear; washing whole leeks; saucy talk; and more.
Text by Amy Albert
162/
feedback:
alicia keys
The singer-songwriter talks about the joy of Italian food, thinking twice before eating lettuce wraps, and why Starburst candies are so important on tour.
Interview by Bekah Wright
IN EVERY ISSUE
16 letter from the editor
26 contributors
159 menu guide
159 bonappetit.com
160 sourcebook
161 recipe index
<a name="recipes"></a>
Chicken Parmesan 151
Chocolate Cake with Fleur de Sel Caramel Filling 134
Dandelion Salad with Roasted Peppers and Goat Cheese 104
Fresh Artichoke and
White Bean Crostini 108
Fried Polenta Cheese Fritters 62
Grilled Pancetta-Wrapped Shrimp with
Creamy Herb Dressing 118
Leeks Vinaigrette with Burrata Cheese and
Mustard Breadcrumbs 108
Pork, Prune, and
Green Peppercorn Pâté 139
Salt Cod Beignets with Herbed Yogurt 143
Salumi with Grape Mostarda and Whole Wheat Gnocchi Fritti 104
Mini Chocolate and
Peanut Butter Milk Shakes 119
Nueva Vida 30
Banana Bread with Cinnamon Crumble Topping 135
Cheddar and Green Onion Cornbread 119
Salmorejo Cordobés 142
Steamed Chinese Buns 154
salad dressings
Bibb Salad 150
Coleslaw with Cumin, Caraway, and Celery Seeds 118
Dandelion Salad with Roasted Peppers and Goat Cheese 104
Frisée and Apple Salad with Dried Cherries and Walnuts 61
Green Lentil Salad with Bacon and Ham 33
Lobster Salad with
Fresh Mint and Lime 72
Frittata with Potato,
Onion, Piquillo Peppers,
and Chorizo 150
Granola with Cashews, Dried Fruit, and Wheat Germ 33
Fish, seafood
Asian Fish Fry with
Spicy-Sweet Sauce 150
Baked Fish with
Thai Lemon-Mint Sauce 74
Grilled Fish with
Crab-Stuffed Zucchini Blossoms and
White Wine Sauce 141
Herb-Roasted Whole Branzino with Potatoes, Tomatoes,
and Olives 110
Sneads Ferry Clams with Late Summer Squash, Pistou, and Marinated Grape Tomatoes 142
Taglierini with Bay Scallops and Meyer Lemon 109
meats
Angus Meatloaf with Crushed Yukon Gold Potatoes and Bibb Salad 146
Carnitas with Grilled Salsa Verde and Tortillas 155
Frittata with Potato,
Onion, Piquillo Peppers,
and Chorizo 150
Grilled Lamb Skewers with Spiced Mint Marinade 72
Lamb Cacciatore 110
Mac and Cheese
with Pancetta 146
Pork Char Siu with
Steamed Chinese Buns 152
Roasted Pork Chops
with Frisée, Lardons,
and Fried Eggs 110
Semolina Gnocchi with
Oxtail Ragù 109
Slow-Cooked Brisket Sandwiches with
Blue Cheese Coleslaw 154
poultry
Chicken Flautas with Chipotle Crema 32
Chicken Parmesan 151
Chicken Pot Pie 152
Pan-Seared Duck Breast
with Duck Confit and
Collard-Stuffed Crepes 140
Smoked Turkey, Blue Cheese, and Red Onion Sandwiches 56
Thomas Keller's Buttermilk Fried Chicken 118
vegetarian
Quinoa with Black Beans
and Cilantro 64
Tortellini with
Porcini Mushroom Sauce 61
Bigoli with Onion-Anchovy Sauce 30
Cauliflower Ravioli
with Guanciale 108
Mac and Cheese
with Pancetta 146
Pizza with
Figs and Arugula 28
Semolina Gnocchi with
Oxtail Ragù 109
Taglierini with Bay Scallops and Meyer Lemon 109
Tortellini with
Porcini Mushroom Sauce 61
Slow-Cooked Brisket Sandwiches with
Blue Cheese Coleslaw 154
Smoked Turkey, Blue Cheese, and Red Onion Sandwiches 56
side dishes
Blue Cheese Coleslaw 155
Brussels Sprouts
with Pancetta 111
Coleslaw with Cumin, Caraway, and Celery Seeds 118
Crushed Yukon Gold Potatoes 150
Green Lentil Salad with Bacon and Ham 33
Roasted Beets in
Mustard Cream 111
Blue Cheese Coleslaw 155
Grilled Salsa Verde 155
Pomodori al Forno 90
Cheese or Chocolate Sebadas 111
cakes
Banana Bread with Cinnamon Crumble Topping 135
Chocolate Cake with Fleur de Sel Caramel Filling 134
Lemon Custard cakes with Lemon Curd Sauce and Lemon-Thyme Syrup 30
Cookies
Steamed Brownies with
Mini Chocolate and
Peanut Butter Milk Shakes 119
Custards, Puddings
Cuban Espresso Crème BrÃ�»lée 32
Lemon Custard cakes with Lemon Curd Sauce and Lemon-Thyme Syrup 30
Frozen desserts
Iced Maple Cream with Berries 62
Mini Chocolate and
Peanut Butter Milk Shakes 119
Mixed Berries with Chambord and Buttermilk Sorbet 28
pies
Grape Pie with Lemon Verbena Ice Cream 134