How to Cook in 2013
Pan Roasting

For the perfect balance of crisp and tender, start on the stove and finish in the oven.

The Conversation

What can a legendary French chef and a wok-slinging upstart possibly have to talk about? Turns out, a lot. Listen in as
Daniel Boulud and
Danny Bowien swap stories
-By Adam Sachs

Salads

Lose the leaves and don't go green this winter with these bracing shaved-vegetable salads.

Stocks

Make these stocks at home—including a surprisingly tasty vegetable spin—and you might never go store-bought again.

Sauces

Say good-bye to fussy reductions and old-school demi-glaces (sorry, Escoffier), and hello to bright, easy blends.

Braising

Master the ultimate wintertime cooking technique in four (yes, just four!) simple steps.

Tools

Some people say "gadget" like it's a bad thing, but these pro-grade tools pay their rent.

Dessert

It's the dessert trend of the decade: salted sweets. BA breaks it down for you.
STARTERS

The BA 25

Bread is important. Blondies are the new brownies. Chickens, beware. And 22 other things you need to know about the food world in 2013.

THE BA KITCHEN

Fast, Easy, Fresh

Strategy-based recipes that save you time, day in and day out. Recipes from the
Bon Appétit Test Kitchen.

The Party

You don't have to go out for great bibimbap: Here's how to make the Korean classic at home. Recipes by
Kay Chun.
Good Health

It's back! Join our third annual Food Lover's Cleanse.
-By Sara Dickerman

COLUMNS

R.S.V.P.

Reader requests and editor favorites.

The Obsessivore

Sometimes all it takes to embrace vegetable cookery is a little lesson from
René Redzepi.
-By Adam Sachs

Navigator

The Miami food scene grows up.

-By Lee Klein

Prep School

Perfect sunny-side-up eggs, foolproof caramel, and more.

Back of the Napkin

Designer
Christian Louboutin likes shoes, sure. But wait until you hear him talk about fruit.
-By Leah Chernikoff

IN EVERY ISSUE

@bonappetit

editor's letter

recipe index

sourcebook

cover recipe
Pan-Roasted Brined Pork Chop

appetizers
Crab Toast

Fried Pickles with Spicy Mayo

beverages
Moxie's Cold Cure-All

Paloma

breakfast
No-Brainer Pancakes

Tofu Scramble

salads
Carrot Salad with Yogurt and Coriander

Celery Salad with Celery Root and Horseradish

Escarole and Seared Radicchio Salad with Pecan Vinaigrette

Golden Beet and Jicama Salad with Crème Fraîche

Mushroom and Watercress Salad with Breadcrumbs

main courses
fish

Black Cod with Swiss Chard, Olives, and Lemon

Flounder Poached in Fennel-Tomato Sauce

Pan-Roasted Salmon with Fennel Salad

meats

Bibimbap at Home

Braised Lamb Shanks with Fennel and Baby Potatoes

Coffee-Rubbed Rib Eye

Pan-Roasted Brined Pork Chop

Pork Shoulder Braised with Apples

Soy-Braised Short Ribs with Shiitakes

poultry

Indian-Spiced Chicken with Chickpeas and Spinach

Pan-Roasted Chicken Paillard

Thai Chicken Curry

vegetarian

Tofu Scramble

pasta

No-Boil Mac and Cheese

vegetables, side dishes
Garlicky Spinach

Red Quinoa with Pistachios

Sautéed Zucchini

Scallion Slaw

Sesame Carrots

Sesame-Pepper Bean Sprouts

Soy-Glazed Shiitake Mushrooms

Wakame

condiments, sauces
Avocado-Lime Sauce Vierge

Charred Lemon-Shallot Chutney

Chicken Stock

Citrus Vinaigrette

Gochujang-Date Sauce

Green Harissa

Kimchi Relish

Romesco Sauce

Toasted Breadcrumbs

Vegetable Stock

desserts
Almond Bread Pudding with Salted Caramel Sauce

Salted Pistachio Brittle

The BA Biscuit Mix

Winter Shortcakes

cake

Chocolate Buttermilk Cake with Chocolate-Pecan Icing

tart

Lemon-Honey Tart with Salted Shortbread Crust

cookie

Salty Chocolate Chunk Cookies