festivals and events
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the sweet scoop
the sweet scoop
In the past year, thousands of restaurants opened in America—and Bon Appétit scoured the country in a coast-to-coast search to find their favorites. Drumroll, please… America’s Best New Restaurants of 2015 have just been revealed. And if this list doesn’t make your mouth water, I don’t know what will.
The top 10 range from high-end city hot spots to casual Southern charmers, but the one thing they have in common is “that certain inexplicable feeling that one gets when dining out,” explains Bon Appétit Restaurant and Drinks Editor Andrew Knowlton. Really, it’s all about the entire experience—food, drinks, service, ambiance, and every delicious detail in between. Check out the full list of breakout spots here (including straight-off-the-menu recipes!) then start planning on your next culinary adventure. #BAhot10
Image from #5 Parachute in Chicago, courtesy of Bon Appétit
‘Tis the season for temptations. And for gift giving. So if you’re looking for the perfect holiday present, treat your family and friends to some festive handmade candy. As easy to make as they are impressive, these luscious Bourbon–Sea Salt Caramels can make a thoughtful hostess gift and are sure to delight all the sweets lovers on your list.
Special Equipment: A candy thermometer
Lightly coat an 8×8” baking pan with nonstick spray and line with parchment paper, leaving a 2” overhang on 2 sides; spray parchment.
Bring sugar, corn syrup, and ¼ cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally, until mixture turns a deep amber color, 8–10 minutes.
Remove pan from heat and whisk in sweetened condensed milk and butter (mixture will bubble vigorously) until smooth. Fit pan with thermometer and return to medium-low heat. Cook, whisking constantly, until thermometer registers 240°. Remove from heat and whisk in bourbon and kosher salt. Pour into prepared pan; let cool. Sprinkle caramel with sea salt, cut into ¾” pieces, and wrap individually in parchment paper.
Do Ahead: Caramels can be made 2 weeks ahead. Store wrapped tightly in plastic in airtight container at room temperature. Image courtesy of Bon Appétit
This weekend, September 26–28, marks the seventh annual Bon Appétit presents Chicago Gourmet—one of the nation’s premier culinary festivals. To help guide event-goers through the weekend-long epicurean experience in Millennium Park, Bon Appétit Editor-in-Chief Adam Rapoport shares his expert advice on tackling the weekend like a pro.
This year, Adam will be leading the Hamburger Hop burger battle, the official Chicago Gourmet kick-off event, and serve as emcee of three interactive seminars over the weekend: The Mexican Takeover with Rick Bayless; The Whole Fish with Masaharu Morimoto; and Carla’s Comfort Foods with Carla Hall from ABC’s The Chew.
Pack Your Sunscreen. You’re going to be eating, drinking and hanging out in the sun (yes, it’s going to be sunny) all day. Play it safe with SPF.
Explore. Reach beyond your boundaries, meet different chefs and try foods you haven’t tasted before. One of the great things about Chicago Gourmet is that the festival features restaurants from all across the country. So use your afternoon in Millennium Park to try all those restaurants you normally don’t get to.
Be Punctual. Be the nerd who gets there early. That way you can eat everything before everyone arrives, then hit your favorites for a second time.
Learn Something New. Take your wine, beer and spirits cred up a notch by attending the interactive seminars. Your knowledge will dazzle all at your next dinner party.
Hungry for more advice? Follow Adam’s exciting culinary adventures on Twitter and Instagram.
Image and video courtesy of Bon Appétit