rapo4 rapo4

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Adam Rapoport  Editor in chief of Bon Appétit

http://www.bonappetit.com/story/pork-beans-easy-weeknight-pasta

Posting up all week (and then some) in Santa Monica, doing a TV thing. Hoping to have at least a few meals here.

Pretty sure if I had pesto pasta for dinner every day for the next month and a half, I'd be okay with that.

My girl @simoneshubuck and gallerist (that's a word, right?) Janine Foeller are opening an art-and-food space next week in Brooklyn called Wifey. You can follow em at @wifeybk and dig all sorts of cool stuff, like these handmade mugs by Simone and @j____h_ceramics, chef collaborations, flowers, tepache(!)--all that and then some.

Okay, so we launched this new cooking website today, @basically. And a lot of folks at @bonappetitmag worked really, really hard to make it happen. And, well, it's pretty cool! I hope you like it.

I'm digging on this cover. August issue of @bonappetitmag. On stands this week. 📸 @tedrzz // Design @catsthatattack // Styling @heysueli

Those are pork chops. Really beautiful ones. In my ed letter last month, I wrote about the rise of whole-animal, craft butchers. In NYC alone, we're lucky enough to have joints like @fleishers and @eatmeaty and @themeathook and @whitegoldbutchers. What I love most about them, and their generation, is the pork they sell--rich, flavorful, slicked with fat and, yes, humanely raised. I got these rib chops yesterday from @8handsfarm, seasoned them with salt and grilled them over a medium-hot fire till crispy and med/med-rare. I then sliced the chops and spooned over them a great-on-everything riff on nuoc cham (fish sauce, lime juice, bit of sugar, garlic, ginger and minced cilantro stems). So good.

Artichokes. Always better when crispy.

Still deciding whether to build a pulled pork sandwich or make a taco. Either way, it's nice to have options. Green Eggery courtesy of @notorious17.

Slot canyon. Pretty mind bending. Huge thanks to @_raymondmchee.

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

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