Bon Appétit magazine

Take a look at the front of Bon Appétit's May issue, the first to drop under the helm of new Editor in Chief Adam Rapoport. Although the design's slightly updated, the cover — a minimalist plate of pasta al pomodoro — doesn't look like anything too drastic. In a sit-down with WWD, the former GQ editor admitted that the first issue is "not going to change too much" but did share some of what he has in store. The new focus? Solid, tested recipes, classic cooking techniques, and beautiful photography, with a relevance for the present: "We need to tap into popular culture and have a buzziness." The magazine, which hopes to draw more readers in from the food blogs, will not focus on chefs as celebrities, but rather take chef techniques and adapt them for the home cook.

Edgier headlines include "How to drink like an Italian" and "The real baconator." The issue has an excerpt of Prune restaurant owner Gabrielle Hamilton's book, a first look at David Chang's iPad app, and a cooking feature with the style-setting Missoni family. Also new: a back-page feature that asks a celebrity a food-related question that must be answered on a cocktail napkin. Rapoport didn't confirm or deny rumors that Gwyneth Paltrow will be on the cover of the June issue.

What changes would you like to see in the new Bon Appétit?

Source

• Does mise en place really save you time? — The Kitchn
• Bon Appétit is moving to New York, but without editor Barbara Fairchild. — Eater
• Oh no they didn't: cupcake-stuffed cupcakes. — Serious Eats
• Is it wrong to address a waiter as "amigo"? — Chow
• Who knew: Top Chef's Mattin Nobila plans to open a health center. — Inside Scoop
• The Summit, a new restaurant, art gallery, and startup space, hopes to cover all the bases. — Grub Street SF
• Clean your oven the easy and eco way. — CasaSugar

Source: Flickr Users wickenden

Yesterday, Condé Nast announced plans to introduce its first new food magazine since the collapse of Gourmet.

Dash will be a newspaper insert magazine, the result of a collaboration between Parade and Bon Appétit, which are both owned by Condé Nast's parent Advance Publications. It will launch online at dashrecipes.com in September, drop a preview print issue in November, and begin its regular monthly circulation to about eight million readers via 100 different newspapers in February.

With the proposed tagline of "Simple. Fast. Delicious." Dash is meant to appeal to a mainstream audience.

It will contain recipes from Parade and Bon Appétit, as well as content from Epicurious and the Gourmet archives. Unlike Gourmet, it's taken on an unabashedly aggressive approach toward appealing to packaged food companies such as ConAgra and Kraft.

Dash will compete directly with Relish, another food newspaper insert, as well as traditional magazines such as Family Circle. Thus, if you've been hoping for a Condé Nast equivalent of Gourmet, you won't be getting it anytime soon. Will you look out for it?

Source

Summer is not Summer without enjoying a finger-licking good rib dinner where you go through numerous napkins. Although I'm a sucker for traditional ribs covered with barbecue sauce, after seeing the cover of a recent Bon Appetit, I was dying to try their Cambodian rib variation. Rather than the traditional tomato-based sauce, this recipe uses a combination of fish sauce, soy sauce, honey, and a lot of fresh ginger!

The marinade is quick to make, especially if you employ a food processor. I marinated my ribs for six hours, but overnight would be even better. Fresh off the grill and covered with lime juice, the ribs burst with sweet and sour flavor. The ginger glaze is much lighter and more refreshing than a typical barbecue sauce. If you want to sink your teeth into these ginger-glazed ribs, keep reading.