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Adam Rapoport  Editor in chief of Bon Appétit


Close up. Of that sliced rib eye I posted a few weekends ago. I mean, I keep hearing about how there are quality gas grills these days. But I've never used one that delivers the kind of hard sear that charcoal does. And not from flare ups (that's when you slide your steak to the 'cool' side of the grill), but from an intense wall of heat emanating from a pile of glowing orange coals. Unbeatable.

Had one of those nights where I was running late and needed to make a quick dinner. Grabbed a couple sweet Italian sausages at the store, a can of white beans and a bottle of tomato purée, and made this. Turned out real tasty. So I wrote it up for the @bonappetitmag. Recipe link in profile. 📸 @yungbludlau

Medium rare. #charcoal

Whenever I'm feeling run down and head coldy, like I am now--even thought it's June 8 (WTF!?!)--I order this clean, simple soup from a nearby Vietnamese spot, V Café. Rice noodles, greens, broth, chicken, cilantro, and then I hit it up with lots of lime juice and hot sauce. I don't know if it actually makes me better, but it does make me feel better.

When you stop by @8handsfarm to see what they got at the butcher counter for dinner tonight, but then you notice these just-now-in-season strawberries and you can't not pick up a couple of pints. Of course, you also end up grabbing a beautifully tied and seasoned lamb saddle, but that's for later.

So, we hosted a @bonappetitmag grilling party last night, and partnered with @potatorolls, which basically made my year. I mean, I don't mean to sound like some paid spokesperson (if only), but from holiday ham on those little square party rolls to all things everything all summer long on their burger buns, I will always drive the extra mile for some Martin's Potato rolls. Like these ones here, cushioning @leedesrosiers herby lamb burgers with yogurty spread. Not pictured: all the amazing veg and aged porterhouses grilled up by @jjlthedabney, who made the trip from D.C. with his not-messing-around grilling rig. And, as always, thanks to @andrewtarlow and the all-pro team at @reynardnyc. 📸 @liz01

Learning to make some salsa verde with the exceedingly charming @pablo_loza. Char some whole cloves of garlic, three whole tomatillos, some onion and jalapeño, add salt and cilantro, and mash it all up in a molcajete.

Went to @demarianyc and managed to order the one non-healthy thing on the menu. Also: managed to spill turmeric-egg sauce on my white jeans.

Scientific fact: It tastes better peeled. @sangleefarms

Fava bean toast situation by @jj__mc at a party for his new book Six Seasons. At the Vice HQ, which I'm ready to move into. @bonappetitmag x @munchies

While the rest of us were sitting at our desks today, staring at emails, this is what @csaffitz was getting up to. Challah! 🙌🏽

Whenever I manage to find my way into a restaurant kitchen, I always think of the title of Bill Buford's seminal book, Heat. Go behind the line, and the heat is intense and unrelenting. These two knee-high burners, at Mesa Grill in Vegas, are like a pair of jet engines on full blast. A few feet to the left, @bobbyflay was busy making softly-scrambled eggs with goat cheese and romesco for about 20 diners. Not pictured: the plates of pomegranate-glazed bacon, or the well-chilled clementine margaritas. #vegasuncorkd

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