September 6, 2006 |
BON Appetit is 50 years old, and Barbara Fairchild, the magazine's editor in chief, is celebrating. She'll be playing hostess this weekend at a splashy series of events called the Bon Appetit Culinary and Wine Focus Beverly Hills.
April 15, 1991
Rita Leinwand, 64, a widely known food and wine authority who was the first food editor of Bon Appetit magazine. A teacher of gourmet food preparation and wine appreciation, she held the Grande Diplome of Cordon Bleu, was a past president of the California Restaurant Writers Assn. and was a consultant to several wineries in the United States and Europe. On March 31 in Los Angeles, of lymphoma.
May 23, 2013 |
Health experts estimate that as many as a third of us have some level of intolerance to gluten -- a protein found mostly in wheat. And gluten shows up in more than bread and cake -- foods you might not guess, such as sauces and herb mixes. On Thursday, at 11 a.m. Pacific time , we'll talk with Kristine Kidd, who has been gluten free for years and has written a cookbook called "Weeknight Gluten-Free. " She spent two decades as an editor at Bon Appetit magazine. We hope you will join us live, or if you can't, please listen to the archived conversation.
July 19, 2006
"A straight vodka martini is a cocktail with a hole in the middle." ["Flowering of Cool New Gins," July 12.] I couldn't agree more! I am so glad someone is giving this crazy vodka craze a slam. JANET MCCRACKEN Pacific Palisades McCracken is an associate food editor at Bon Appetit magazine. FROM a longtime food writer and bartender (starting at San Francisco Press Club in 1964), thank you for expressing so well what every gin purist should profess. And by the way, call any drink whatever you like, but if the spirits aren't flavored with juniper berries, don't call it a martini.
February 1, 2013 |
I used to buy pizza stones regularly. All too regularly, in fact, as they inevitably seemed to shatter somewhere around the fifth or sixth use. So I switched to terra cotta floor tiles from Home Depot. They shattered, but they were cheap and easy to replace. But I figure nothing, no how, no way, is going to damage my newest pizza "stone. " It's a 15-pound, almost 1/2-inch-thick sheet of solid steel called, appropriately enough, Baking Steel . Andris Lagsdin is the inventor. He also happened to be a former pizza cook who worked for his family's Massachusetts-based steel company.