http://www.bonappetit.com Bon Appétit Magazine Wed, 11 Jun 2014 17:45:28 +0000 en-US hourly 1 http://wordpress.org/?v=3.8.2 http://www.bonappetit.com/restaurants-travel/article/noma-advice-grilled-leeks http://www.bonappetit.com/restaurants-travel/article/noma-advice-grilled-leeks#comments Wed, 11 Jun 2014 16:14:12 +0000 http://www.bonappetit.com?p=1472152&post_type=article&preview_id=1472152 Noma, the world's best restaurant, serves charred leeks that you should totally be making at home. The post From Noma’s Grill to Mine: Adapting a Dish from the World’s Best Restaurant [http://www.bonappetit.com/restaurants-travel/article/noma-advice-grilled-leeks] appeared first on Bon Appétit . ]]> It will astonish no one for me to declare that a meal at Noma —the Copenhagen restaurant that recently reclaimed its ranking as the best restaurant in the world —is a sublime experience. Over 20-something courses, the battalion of international chefs employed by René Redzepi craft astounding dishes that redefine what food can be. From fried moss dusted with porcini powder to beef tartare sprinkled with brightly tart ants, every single plate is meticulously conceived and frankly revolutionary. All this I knew going in one recent sunny day, after having wrangled a lunch reservation for two. My mind was prepared to be blown. What it wasn’t prepared for, however, was to eat a dish that I might be able easily to replicate at home and, even better, present at one of the barbecues I host roughly every couple of weeks all summer long. The dish was, as many at Noma are, deceptively simple: two leeks, each about six or seven inches long, that had been grilled for 45 minutes over hardwood lump charcoal, until the outer layers were burnt, the inner layers meltingly sweet. This itself was reminiscent of one of my cookout standbys—big bundles of scallions, drizzled with olive oil and grilled until soft. But the Noma touch here was to slit open the leeks and drizzle in a sauce made of cod roe and blueberries. The effect was incredible—the richness of the leeks, the deep-sea salinity of the roe, the fresh sugar of the berries. I could eat that stuff all day. I would’ve asked for seconds if there hadn’t been 10 more courses on the way. Once I’d recovered from my allium-induced high, however, I realized I could do almost the same thing at home. Grilling leeks? Not a problem. Slitting them open and drizzling in a flavorful sauce? Got it. Sourcing cod roe and turning into said flavorful sauce? Uh… Instead, I’ll be coming up with other, more barbecue-friendly additions. This lemon-anchovy vinaigrette looks like an excellent candidate, and a Thai-ish coconut green curry sauce would be gorgeous. Since leeks themselves are such simple carriers of flavor, you can go in pretty much any direction you like here. And the best part, of course, is that when your guests say they love the leeks, you can tell them, as I will in my most pretentious voice, that you learned it at Noma. The post From Noma’s Grill to Mine: Adapting a Dish from the World’s Best Restaurant appeared first on Bon Appétit . ]]> http://www.bonappetit.com/restaurants-travel/article/noma-advice-grilled-leeks/feed 0 http://www.bonappetit.com/test-kitchen/cooking-tips/article/fathers-day-cooking-advice http://www.bonappetit.com/test-kitchen/cooking-tips/article/fathers-day-cooking-advice#comments Wed, 11 Jun 2014 14:17:26 +0000 http://www.bonappetit.com?p=1432012&post_type=article&preview_id=1432012 Dad's told us plenty of things over the years. Here are the good ones. The post For Father’s Day, the Best Cooking Tips from Our Own Dads appeared first on Bon Appétit . ]]> Our dads are great for a lot of things, but they’re perhaps most wonderful for the words of wisdom they’ve given us over the years. Wisdom about family and friendship and finances, but also about food. So to let them know their words have actually stuck with us, we’re sharing them with you. From knife care to butter appreciation, here are a few gems from our dads: “Never run out of pasta. Like, ever. You should see my mom’s pantry. There’s got to be 40 pounds of pasta in there. I’m not kidding. And if he sees a sale on DeCecco or Barilla, he’ll buy six more at a time.” — Carla Lalli Music , food & features editor “Butter, butter, and more butter. For example, he’ll put butter on his bagel and then top it with natural peanut or almond butter. “How do you think they got the name ‘peanut butter?’” It’s apparently the secret ingredient to everything according to my pops… And he’s in really good shape for a 65-year-old! Other than that, he only really cooks ‘fried potatoes,’ which include about 1 stick of butter per 4 potatoes… Lord help that man’s heart. Good thing my mother is a health nut.” — Julia Duquette, photo editor “Being an Italian (despite the last name), my dad taught me to always prepare more food than you think you’ll need. The worst thing that could happen? Leftovers—and ultimately, leftovers are the best thing.” — Danielle Walsh , associate web editor “My dad only knew how to cook two things: tuna casserole (with crumbled potato chips on top) and an omelet. Don’t even get me started on the casserole. But he killed it with the omelet. He’d take a well-seasoned carbon-steel skillet, get it smoking hot, add a big knob of butter and wait until it was bubbling and just starting to brown before pouring in the beaten eggs. The whole process would take no longer than a minute, and the omelet would slide out of the pan, nicely browned on the outside and a tender medium rare within. Pretty much perfect.” — Adam Rapoport , editor in chief “Always have a signature dish. My dad doesn’t cook much, but his hot chocolate and pancakes are famous in my family.” — Meryl Rothstein , senior editor “[My dad’s] a great cook and loves BA . With most cooking, less is more…Respect for ingredients and cultures.” — Brad Leone , test kitchen manager “My dad takes impeccable care of his knives. He’s religious about sharpening them—both with a steel and a whetstone—and he always washes, dries, and stores them properly immediately after use. It honestly makes me feel a little guilty about my own lazy knife-care regime—but it also reminds me to be more mindful when I’m working in the kitchen.” — Rochelle Bilow , staff writer “My dad has been giving me the same advice since the day I graduated from college. 1. Bring your own lunch. 2. Make your own coffee. And 3. Make the maximum contribution to your 401k.” — Julia Kramer , associate restaurant editor “Matzo brei, duh. He also made me the best lunches, which always included apple slices tossed with cinnamon and sugar so that by the time I got to school, they were all juicy and awesome. He also taught me from a very early age to appreciate matzo ball soup, and to always have lox and bagels on Sundays. Oh! He also used to make tacos by actually frying the tortillas (so legit), and once they came out of the oil, hung them on a dish rack to shape them like a taco shell.” — Alison Roman , senior associate food editor “I was once relaying an annoying private chef story to my dad: the family I cooked for was curious why I kept putting out mis-matching platters, etc. They had told me they were ‘very informal,’ so I just used what made the most sense size-wise. My dad said, ‘I mean, I’m informal, and I’ll eat off a napkin.’ So basically, lighten up.” — Dawn Perry , senior food editor “My dad and I have a long history of cooking together and he has bestowed much wisdom on me over the years. He taught me how to make everything from matzo brei to a dark roux for shrimp étouffée to chicken adobo to all things grilled. He has a mantra that he adopted from a chef in a cooking class he and my mom took together probably 30 years ago: ‘Cook the flavor into the product.’ I’m not sure he has ever said it about anything other than pasta (like a family classic, linguini and clams), but it still rings true. Sound advice he still repeats when we’re in the kitchen together.” — Claire Saffitz , assistant food editor “Like with anything else in life, when at first you don’t succeed, try, try again. My dad has gotten into gardening the last couple of years. I do the hard labor, like lugging around 60-pound bags of soil; he deals with those ugly, slimy earthworms; and together we enjoy the fruits (and vegetables) of our labor: tomatoes, jalapeños, cucumbers, herbs, etc. All was well until last summer, when heavy rains repeatedly flooded the garden. We lost the entire harvest; it was kinda devastating. I worried he wouldn’t replant this year, as the garden isn’t properly irrigated and it’d cost a fortune to fix the drainage issues. He surprised me though by heading out to the Home Depot and picking up a bunch of raised pots. We dropped rocks in the bottom, poured soil on top, and replanted all the fruit and veg we’d lost the previous year. The tomato flowers are just starting to come in, as is everything else, and this weekend, we’re drilling drainage holes in the bottoms of the planters. Salsa and caprese and cherry tomato vinaigrette, my dad and I are coming for you.” — Ashlea Halpern , special projects editor “The best advice from my dad I’ve acquired by years of observation: Pizza should only be reheated in the toaster oven, it’s good to order your scotch (neat or on the rocks) with a soda back, and leftover chicken cutlets are best eaten cold, with a dash of salt, straight from the Ziploc bag.” — Joanna Sciarrino , assistant editor “If you’re making lasagna, use the artist Ed Giobbi’s recipe . This was my dad’s approach for his annual lasagna-making endeavor—break out the old, stained recipe, published in the New York Times in 1973, and spend countless hours making the creamy, sausage-enriched, mushroom-laden masterpiece. Dad never cooked much, but when he did, he gave it every ounce of his effort, and I swear you could taste the love. I hope my kids taste the same thing when I make it now.” — Matt Gross , editor, bonappetit.com “1) Always make more cookies than you think you need; 2) pre-ground black pepper has no business in your kitchen, or on your food; and 3) at all costs, avoid thumb dogs. (If you’ve ever gotten a hot dog at a baseball stadium and paid attention to the vendor’s fingers as he pulls the dog from the tepid water and puts it on the bun—you know what he means.)” — Belle Cushing , editorial assistant The post For Father’s Day, the Best Cooking Tips from Our Own Dads appeared first on Bon Appétit . ]]> http://www.bonappetit.com/test-kitchen/cooking-tips/article/fathers-day-cooking-advice/feed 0 http://www.bonappetit.com/people/shameless-plugs/article/greenpoint-grub-crawl-preview http://www.bonappetit.com/people/shameless-plugs/article/greenpoint-grub-crawl-preview#comments Wed, 11 Jun 2014 14:05:25 +0000 http://www.bonappetit.com?p=1432032&post_type=article&preview_id=1432032 What to expect from Bon Appétit's Grub Crawl in Greenpoint, Brooklyn, taking place June 21, 2014. Tickets still available—buy one, get one free! The post 5 Things You’ll Learn at Bon Appétit’s Greenpoint Grub Crawl appeared first on Bon Appétit . ]]> If you’re not familiar with our Grub Crawl series , now beginning its third year, it’s time to get wise. It’s like a bar crawl; but instead of questionable Irish pubs, participants hit up some of the best restaurants and bars in cities around the country, one after another, sampling amazing food and drinks. This year’s crawls are taking us—taking you, really—to New York City, Park City, Nashville, and San Francisco. But let’s talk about Greenpoint, Brooklyn, for a minute. Other than being the hottest neighborhood in the city right now (yeah, we said it—and this writer may or may not be biased because she lives there), Greenpoint is jam-packed with awesome places to eat and drink, both old and new. But here’s another reason to get excited for the Greenpoint Grub Crawl: For a limited time, tickets are buy-one-get-one-free ! Yep, that’s right. All of them. Just put in the code BAGCGO when you purchase your tickets and, almost as if by magic, you’ll have a partner-in-crime to try all that amazing food. Speaking of food, the Greenpoint Grub Crawl isn’t just about eating and drinking as much as humanly possible (which, even if it was, would still make for the best time ever). Nope, on this Grub Crawl, you’ll actually be learning things from the chefs, bartenders, and restaurant staff. Here’s a glimpse at a few of the things you’ll see on the crawl. 1. The Best Beers to Pair with Shellfish While you enjoy oysters on the half shell and lobster rolls from the Red Hook Lobster Pound, learn their best beer pairings from the brew geeks at The Diamond . In between games of shuffleboard, of course. 2. A Small Lesson in Butchery It’s not every day you get to eat Glasserie ‘s famed whole rabbit , but it’s even rarer to watch chef Tim Meyers butchering the critter himself. While you sip on a cocktail created specially for the Grub Crawl crowd by bar master Matt Fogarty , Meyers will demonstrate the entire process from start to finish. Afterward, you’ll snack on rabbit liver mousse (appropriate!). 3. How to Eat Crabs, Maryland-Style Manhattan Inn chef Felipe Figueroa is venturing all the way down to Maryland to load up on fresh blue crabs for a bonafide crab boil for the Grub Crawl. Getting all the meat out of those suckers ain’t easy, but with chef Camarillo’s guidance, you’ll get more than your fill. There will be Old Bay. Oh, and live piano. 4. The Secret to the Best Bloody Mary Well, if we told you now, it wouldn’t be a secret, would it? Just know that you’ll be mixing up your own serious Bloody Mary at Coco with the restaurant’s own special blend. And then you will drink it, listening to a rad funk-jazz band and eating a delicious brunch. 5. Learn What Can Grow on Your Rooftop Guess what? There are rooftop farms all over New York City, and Greenpoint is home to one of them! Eagle Street Rooftop Farm supplies lots of produce to Alameda , a restaurant and bar whose Art Deco–inspired design is impossibly cool. I mean, we even want to know what kind of edible plants can grow on a New York City rooftop, and how we can nurture them until they become a salad on our dinner tables. Eagle Street will be on-hand to answer your questions, and talk about how darn cool their own farm is. And, duh, there will be cocktails. So what are you waiting for? Get your buy-one-get-one-free tickets to our Greenpoint Grub Crawl now! The post 5 Things You’ll Learn at Bon Appétit’s Greenpoint Grub Crawl appeared first on Bon Appétit . ]]> http://www.bonappetit.com/people/shameless-plugs/article/greenpoint-grub-crawl-preview/feed 0 http://www.bonappetit.com/columns/seasonal-cooks-columns/article/summer-salad-dressings http://www.bonappetit.com/columns/seasonal-cooks-columns/article/summer-salad-dressings#comments Wed, 11 Jun 2014 14:00:09 +0000 http://www.bonappetit.com?p=1375522&post_type=article&preview_id=1375522 When local lettuces rear their heads, it's time to make summer salads—with a dressing perfectly appropriate for the greens. Here's how, with 4 recipes The post Summer Salads Demand Perfect Dressings, and Dressings Depend on the Lettuce appeared first on Bon Appétit . ]]> Early last month, when the earth had warmed up but the air was still cool, we scattered tiny lettuce seeds in our gardens. Now we’re harvesting the tender leaves, along with the sorrel and wild arugula that come back every year. Add to that the lettuces of every variety that we gather from our local farmstands and markets (not to mention the bunches brought by friends), and we begin to satisfy our annual jones for a good salad. Canal House Classic Vinaigrette The leaves we love offer the trinity of vitality, texture, and flavor. We take care to choose a dressing that complements them, rather than overwhelms. For example, we serve thick, creamy dressings like Green Goddess on hardy, tight-headed lettuces that can hold the weight, and thinner dressings and vinaigrettes on sturdy and delicate leaves alike. Lemon-Anchovy Vinaigrette When it comes to making a basic vinaigrette, these are our building blocks: We like an oil-to-acid ratio of 4:1, and use lemon juice, vinegar (sometimes rice; seldom balsamic), even soy sauce for acid. (As for that ratio, we want the acid to just lift up the vinaigrette from being oily. We don’t want pushback from it!) Experiment to create your own house vinaigrette. Just remember: It’s worth the splurge for top-quality extra-virgin olive oil because it carries the other flavors. Canal House Green Goddess Dressing Also remember that really good dressing can be almost effortless: We make what we’ve come to call our Canal House Classic Vinaigrette right in the bottom of a well-loved wooden bowl. First we grate a clove of garlic into a pungent paste, adding salt and pepper for seasoning and grit. Next, in goes a dollop of Dijon and a splash of red wine vinegar. Then we drizzle in our very best olive oil, whisking until the dressing emulsifies. A taste tells us if it needs more oil or vinegar. Once the balance is right, we cross serving spoons in the bowl and pile the lettuces on top; this holds the greens above the dressing until it’s time to toss it all together. Simplest Asian Dressing A few years ago, we cooked a big-deal meal for an illustrious food writer. At the end of the evening, our knowing guest of honor thanked us, noting, “That salad was simply delicious.” We took it as the highest compliment. Get the Recipes: Canal House Classic Vinaigrette Lemon-Anchovy Vinaigrette Canal House Green Goddess Dressing Simplest Asian Dressing Is your salad flat, limp, and soggy, with all the good stuff sunk at the bottom of the bowl? Check out our advice on the 6 biggest salad mistakes—and how to avoid them . Hungry for more? Here are some great spring salad recipes . The post Summer Salads Demand Perfect Dressings, and Dressings Depend on the Lettuce appeared first on Bon Appétit . ]]> http://www.bonappetit.com/columns/seasonal-cooks-columns/article/summer-salad-dressings/feed 0 http://www.bonappetit.com/recipes/recipe-of-the-day-recipes/article/berries-or-cherries http://www.bonappetit.com/recipes/recipe-of-the-day-recipes/article/berries-or-cherries#comments Wed, 11 Jun 2014 12:00:32 +0000 http://www.bonappetit.com/?post_type=article&p=1400782 A fruit crisp is a summer classic—use cherries or berries in this one. The post Summer Fruit Crisp: A Classic, and It’s Yours appeared first on Bon Appétit . ]]> There’s something so classic, so comforting about a fruit crisp. We particularly like this one, because there’s plenty of room for riffing. Use whatever fruit you like, and start baking—your picnic just won’t do without it. Get the recipe: Summer Fruit Crisp The post Summer Fruit Crisp: A Classic, and It’s Yours appeared first on Bon Appétit . ]]> http://www.bonappetit.com/recipes/recipe-of-the-day-recipes/article/berries-or-cherries/feed 0 http://www.bonappetit.com/entertaining-style/trends-news/article/space-veggies http://www.bonappetit.com/entertaining-style/trends-news/article/space-veggies#comments Tue, 10 Jun 2014 20:00:57 +0000 http://www.bonappetit.com/?post_type=article&p=1472452 A roundup of food news from around the Internet on June 9, 2014. The post Space Vegetables Are a Thing, Chicken Nuggets Remain Marginally Relevant appeared first on Bon Appétit . ]]> It’s the afternoon, and you deserve a break. Sit back, pour yourself a glass, and enjoy these food stories from around the Internet. The Links Here are some folks who take their chicken nuggets very…seriously. [ Serious Eats ] The FDA is pulling the plug on cheese aged on wooden boards because they can’t be properly sanitized. We’ll take the risk. [ Slate ] Ugh: Shrimp sold in Wal-Mart and Costco have been proven to be farmed using slave labor. [ The Guardian ] Um, not cool, Waffle House: A waitress employed there was forced to return a $1,000 tip . (Happily, her benefactor wrote her a personal check for it). [ Gawker ] NASA has a program in the works that will allow astronauts to grow their own salad greens . Far out! [ NPR ] Chef David Chang broke Shake Shack . His partnership with the burger joint caused the longest line in Shack history. [ Eater ] The Drinks If you’re going to wait in line for hours to eat a burger, you might as well have a milkshake to go with it. The post Space Vegetables Are a Thing, Chicken Nuggets Remain Marginally Relevant appeared first on Bon Appétit . ]]> http://www.bonappetit.com/entertaining-style/trends-news/article/space-veggies/feed 0 http://www.bonappetit.com/entertaining-style/trends-news/article/food-hangover http://www.bonappetit.com/entertaining-style/trends-news/article/food-hangover#comments Tue, 10 Jun 2014 16:55:23 +0000 http://www.bonappetit.com?p=1410932&post_type=article&preview_id=1410932 Eating too much fat, sugar, salt, and spice can give you a food hangover the next morning. Here's how to cure the effects of overindulgence The post Yes, Food Hangovers Are Real—and Yes, They Can Be Cured! appeared first on Bon Appétit . ]]> Let’s just lay all our cards on the table: You’ve had food hangovers, and we’ve had food hangovers. Sure, you may call it by another name, but you know the symptoms intimately: bloating, lethargy, maybe a little nausea or stomach upset, with a general feeling of blah thrown in for good measure. And you know the cause: not drinking too much but eating too much—overindulging in food that’s too fatty, salty, spicy, sugary, caffeinated, or simply voluminous for your body to cope with the following morning. For us, it’s an occupational hazard. For you, it’s probably a reminder you had a great night out. But for all of us, it’s something we want to be rid of as quickly as possible. Though we at BA have our drawers full of Pepto, prescription medicines, and home remedies, we thought we’d consult professionals to see what they say the best cures for food hangovers are. The Skinny on Fat You may feel like you’re going to explode after that once-a-year gorging session at the steakhouse, but we have good news for you. “It’s not going to kill you,” says David Levitsky , a professor of nutrition and psychology at Cornell University. What’s likely going on is that your body simply wasn’t prepared to handle such a large amount of fatty food. It’s going to take a little while for your digestive tract to get up to speed and build up the necessary enzymes to process it, causing you that leaden, bloated feeling you’re suffering through, possibly along with indigestion or heartburn. “ If you’re a vegetarian and ate a steak, it’s going to sit there a while ,” Levitsky says. “If you haven’t had a high-fat diet for a while, it’s going to stick around because the necessary enzyme supply simply isn’t in the G.I. tract. It’s just going to take a while before the digestion is complete and moves it into the colon.” Though you’re ultimately going to have to wait it out, Jennifer Stack , assistant professor of nutrition at the Culinary Institute of America, suggests some things might speed the process along a little. “People can try chewing gum—it stimulates saliva, which stimulates the stomach acid and helps move the stomach contents to the small intestine—though it’ll take a while,” she says. “Or they might try an herbal tea that’s caffeine-free, or simply sip some water. It also helps to take a walk. It doesn’t burn off calories but, compared to lying or sitting down, might prompt the digestive tract to keep moving. And since you’re upright, it limits the chance of acid reflux.” Stack advises against chewing or eating anything mint-based after a large meal, however, as she subscribes to the much-debated theory that mint contributes to acid reflux by lowering pressure on the esophageal sphincter. Levitsky, on the other hand, is part of the side of the debate that doesn’t believe mint has any such effect. More Than a Grain of Salt If your poison came in the form of an extra-salty meal, junk food, or processed foods, then your natural instinct is generally your best bet. “This is where water is really helpful,” Stack says. “We need plenty of water to excrete the excess sodium. And a glass of water or fluid can help dilute the stomach acid, which is a preventative way to avoid acid reflux or acid burn.” Stay away from alcohol , which will dehydrate you, and be aware that the natural pairing of alcoholic beverages with salty junk food is going to aggravate your salty-food hangover. But unless you suffer from hypertension or are otherwise salt-sensitive, you’re going to be OK after even an extraordinarily salty dinner, as salt is so rapidly absorbed into the gastrointestinal tract. “There will be some people with a hypertensive attack—the blood pressure goes up, and it’s potentially dangerous if there’s a weak artery that could burst or cause an aneurysm—but it should pretty much ameliorate after a couple hours,” Levitsky says. The day after your overindulgence in salt, try eating high-fiber foods, like vegetables, which will absorb water and get your digestive engines running smoothly again. “The fiber from those foods is going to help form a nice, solid stool with bulk that’s easier for the digestive tract to push along and out,” Stack says. Turn Down the Heat Remember that time you went to that new ethnic restaurant that your more adventurous friends swore by? You sat down to the table, ordered an exotic-sounding chicken dish while surrounded by imported conversation pieces that smelled of teak or sandalwood, and proceeded to unintentionally entertain your friends to no end as you bit into your meal and immediately blew steam out of your ears. And then came the next 24 hours, as you struggled with that feeling . Y’know, that feeling of giving birth to a baby lava monster while a certain Johnny Cash song echoed in your pounding skull. Sadly, once you’ve reached the lava-baby stage, there’s not much you can do. What’s happening is that the spices that made your tongue dance as you chewed and swallowed are still active as they slide down your gullet and, uh, make a dramatic exit. “These spices are really active compounds, stimulating the neurons all along the G.I. tract,” Levitsky says. “It can be a feeling of malaise or not being yourself. Most people don’t feel it, but some individuals are particularly sensitive.” The best thing you can do is to address your spicy-food overdose as or right after you eat, Stack says. First off, don’t lie down or sit—those positions could encourage reflux. And you’ll find that most cultures with a tradition of spicy foods serve their hottest dishes alongside a garnish or side dish that’s intended to cool down the heat—sliced cucumbers or yogurt , for example. Don’t be a hero—take advantage of what you’re offered. And, as nutritionist and New York University adjunct professor Lisa Young notes, spicy dishes often include a ton of hidden salt, so you may additionally feel bloated or get flushed or sweaty. Follow the advice for salty food: Once again, water is your friend, followed by bland, high-fiber foods the next day. Sweet Nothings Like salt, sugar is quickly absorbed and not something you’re likely to feel the effects of the next day, even if you consumed enough cookies, candy, and sweets to have tunneled out of the vaults of the Domino Sugar refinery. Instead, your hangover is more immediate—you probably feel a rush of energy soon after you eat, followed by a so-called sugar crash shortly afterward. But there’s scientific debate about what’s really happening to your body during a sugar rush, and what to do about it. On one side is Stack, whose observations follow probably every parent’s anecdotal evidence of kids bouncing off the walls after the cake at a birthday party. “What can happen is your blood-glucose level is going to rise, which gives you your sugar high, your pancreas responds by pumping out insulin, which lowers your blood-glucose level, and then your body produces too much insulin, and we go from sugar rush to sugar low,” Stack says. “What you really need is a little protein and a little bit of fat with that sugar to slow down digestion with it. Then make sure your next meal or snack is more balanced, with a slower-reacting carb, like a whole-grain starch.” On the other side of the argument, however, is Levitsky. He cites plentiful research that has shown there’s no objective link between blood-glucose levels and hyperactivity. The sugar rush and subsequent sugar crash, he says, are all in our minds. “It’s not the effect of the sugars, but rather the taste of the sugar,” he says. “We associate sweet tastes with being crazy, like going to a birthday party, which is where they have sweets. You really can’t feel blood-sugar changes and have it make a difference in being energetic or not. The taste of sugar has conditioned us to feel as if we have energy. In actuality, it doesn’t, metabolically.” Now, to the five-year-old in us, the solution is obvious: Have cake and ice cream for every meal . What better way to break the psychological link between sugary treats and special occasions, right? But Levitksy suggests that time, not a constant flow of sugary snacks, is your ally. “Kids eventually learn to distinguish these feelings from the actions,” he says. “It doesn’t do any harm to these kids, though it does make the parents feel guilty.” And what about adults who still swear candy and cake make them feel as hyperactive as kids? Maybe this this is a simply a case of a childish thing that you shouldn’t regret putting away. Mugged You’re probably going to get a caffeine hangover from indulging in a beverage, not a food, but the effects can be just as unpleasant, if not worse. “Caffeine is a real drug,” Levitsky says. “It can make you jittery, it causes tremors and hand shakes, and you can get so used to the caffeine that when you don’t have it, it can cause a reaction—many people get headaches if they regularly use it and stop.” And if you’re already on the verge of a food hangover of another sort, that after-dinner coffee probably will only make matters harder, especially since caffeine also lowers esophageal-sphincter pressure, Stack says. Luckily, in most cases, waiting out the effects of too much caffeine—or going without, if you’re dependent—will solve your problems. For the overindulgent, the jitteriness will subside in a couple hours. And for the caffeine addict going cold turkey, the withdrawal symptoms will usually go away within a week or so. In either case, be sure to (surprise!) drink plenty of water and keep well-hydrated. An Immovable Feast But what if you’re suffering from an overall intake of too many calories, rather than too much fat or salt? What if you simply gorged yourself, leaving yourself deep in the distended malaise of the self-hating glutton? “ Time is the greatest healer we have ,” Levistky says. “The G.I. tract will take care of everything. It will absorb all those nutrients, which will be deposited on your body, but you can just eat less for the next week or two. No irreconcilable harm done, even by gorging.” But there are a couple things to be aware of. For one thing, diet sodas aren’t going to help you after a huge meal. “Often, if people overdose on calories, they feel like they can now have a diet soda, because it has no calories,” Young says. “They might think it’ll make them feel better, but it won’t. It will make them feel gassy and not help them very much.” More seriously, if you find yourself popping antacids like an elephant sucks down peanuts, then you should see a doctor to explore potential underlying issues. “If you’re using them several times a week, it could be a sign that something is wrong,” Levitsky says. “They could be masking the effects of a serious G.I. problem.” And—sorry, ancient Romans—it’s never a good idea to intentionally vomit just because you ate too much at dinner. “It’s much wiser to just let that food work its way through the system than to try to purge yourself,” Levitsky says. “That could be dangerous, as you purge yourself of critical ions that can affect the heart muscle.” But we’ve saved the best piece of advice for last. And we’re confident experts everywhere would agree with us that there’s only one surefire method of ending the pain of a food hangover: Don’t overindulge in the first place . Experiencing a food hangover? Perhaps we can interest you in our “ Healthy Tuesday ” recipes. Have a strange desire to induce a food hangover? Try these gooey, cheesy recipes. The post Yes, Food Hangovers Are Real—and Yes, They Can Be Cured! appeared first on Bon Appétit . ]]> http://www.bonappetit.com/entertaining-style/trends-news/article/food-hangover/feed 0 http://www.bonappetit.com/recipes/recipe-of-the-day-recipes/article/eat-more-tacos http://www.bonappetit.com/recipes/recipe-of-the-day-recipes/article/eat-more-tacos#comments Tue, 10 Jun 2014 12:00:36 +0000 http://www.bonappetit.com/?post_type=article&p=1431872 These vegetarian tacos are packed with flavor—and healthy, good-for-you stuff. The post Eat More Tacos—and Make Them Green appeared first on Bon Appétit . ]]> These tacos get their heft from sautéed kale, avocado, and sweet potatoes, and their flavor from garlic and fresh lime juice. Super healthy, super fresh, super could-be-dinner-tonight. Get the recipe: Green Tacos The post Eat More Tacos—and Make Them Green appeared first on Bon Appétit . ]]> http://www.bonappetit.com/recipes/recipe-of-the-day-recipes/article/eat-more-tacos/feed 0 http://www.bonappetit.com/test-kitchen/ingredients/article/pacific-salmon http://www.bonappetit.com/test-kitchen/ingredients/article/pacific-salmon#comments Tue, 10 Jun 2014 12:00:00 +0000 http://www.bonappetit.com?p=1377312&post_type=article&preview_id=1377312 Here are the five types of Pacific salmon—and what to do with them. The post How to Cook the 5 Different Types of Pacific Salmon appeared first on Bon Appétit . ]]> Another reason to choose wild salmon: the wonderful variety available. Here are the five types of Pacific salmon—and what to do with them: Chinook Also known as king, its nicely fatty flesh is ideal for slow-roasting. Sockeye Sometimes called red salmon, it has vibrant red-orange flesh and a profound flavor that stands up well to assertive seasonings. Coho More subtle in flavor and texture than other types, it’s a smaller fish, making it great for roasting or grilling whole. Pink It has a lower fat content and is mostly available canned. If you find fillets, grill them. Chum Sometimes labeled dog or keta salmon, it’s prized for its roe. The comparatively low oil content of its delicately flavored flesh means it’s better for smoking or for quick-cooking methods that won’t dry it out, like pan-searing and grilling. Got it? Now try one of our 14 favorite wild salmon recipes ! The post How to Cook the 5 Different Types of Pacific Salmon appeared first on Bon Appétit . ]]> http://www.bonappetit.com/test-kitchen/ingredients/article/pacific-salmon/feed 0 http://www.bonappetit.com/entertaining-style/pop-culture/article/grilling-scenes-movies-tv http://www.bonappetit.com/entertaining-style/pop-culture/article/grilling-scenes-movies-tv#comments Tue, 10 Jun 2014 12:00:00 +0000 http://www.bonappetit.com?p=1378052&post_type=article&preview_id=1378052 We're suckers for a good barbecue—here are some of our favorite grilling scenes from movies and TV. The post Our Favorite Grilling Scenes from Movies and TV appeared first on Bon Appétit . ]]> We’ve discussed the finer points of food in the movies , but in celebration of 30 Days of Grilling , we’re focusing our obsession even more: We’re talking grilling on the big (and small) screen. There’s something undeniably awesome about grilling scenes in both movies and TV. Maybe it’s the fact that nothing brings people together like a good barbecue. Or maybe it’s just that we like judging the types of grills other people use. Either way, we sure like movies with grilling scenes in ‘em. Here are our seven favorites. 1. Boyz n the Hood One of the very first scenes in this 1991 movie features a barbecue thrown by a tight-knit group of friends —from the get-go, we understand that community is important to these characters—well, community and beer. While the ladies discuss the finer points of Cuba Gooding Jr. ‘s physique, an epic grill feast is being prepared. Once the eats are ready, everybody swarms—like any good barbecue, right?—and Gooding Jr. and Ice Cube step up their chivalry game with an insistence the ladies serve themselves first: “Y’all act like you ain’t been to no barbecue before!” Grilling scene badge of honor: Cuba Gooding Jr.’s shirt outshines any food that could possibly come off any grill. Condiment most likely to be used: Barbecue sauce—homemade, obviously. 2. Sex and the City Oh, New York City in the summer—you are a beast. Carrie Bradshaw and company beat the heat with a rooftop barbecue and “flirtinis” made from vodka, grapefruit, and Champagne. The food situation seems dismal, with Samantha at the grill in Daisy Dukes and a crop top, stabbing sausages with a meat fork. Hey, we’re not ones to judge. We’d gladly attend the party, just so long as we can rename the drink. Grilling scene badge of honor: They created a signature cocktail for the party and named it. The name kinda stinks, but we’ve gotta give ‘em props. Condiment most likely to be used: Vodka. Father of the Bride Steve Martin kills it here, tempering the tension of wedding planning with an old-fashioned family barbecue on the back deck. This scene is entirely believable—after all, how many real-life difficult conversations and brainstorming sessions have happened around the family dinner table? After watching, we’re left with the feeling that, no matter what kind of wedding Annie and Brian end up having, it’ll all turn out just fine. Hope they got enough hot dog buns for us to join, too… Grilling scene badge of honor: White wine to drink with dinner? It’s classy and we like it. Condiment most likely to be used: French’s yellow mustard. 4. Varsity Blues It is awfully dangerous to play football while grilling because, as James Van Der Beek points out, you could “fall on the barbecue.” Instead, his father just gets a football to the face. Tensions are obviously high between the guests as they begin goading and needling each other about their sons’ competing athletic abilities (“Stop it, Dad! This isn’t funny!”). At least there’s beer? Grilling scene badge of honor: This is the most aggressive barbecue we’ve ever had the pleasure of witnessing. Condiment most likely to be used: Heinz ketchup, in a plastic bottle. 5. The Waterboy Nothing says “barbecue” like whole tiny alligators fresh off the grill, right? Almost as stunning: Adam Sandler ‘s day-glo suit, Fairuza Balk ‘s epically red lipstick. We’re going to have to suspend our disbelief a bit for this barbecue, but that doesn’t mean we wouldn’t like to be a part of it all the same. Grilling scene badge of honor: Did we mention the whole tiny alligators? Condiment most likely to be used: Pickled relish. 6. The Fast and the Furious After a minor kerfuffle (something to do with racing opponents, deep familial rifts, maybe vegetarianism, we’re honestly not sure), a well-rounded barbecue gets under way with salad, rolls, corn on the cob, and grilled chicken—way to baste those birds, Vin Diesel . After a short blessing, the crew digs in and deals with any lingering awkwardness the way we all do: Beer. Grilling scene badge of honor: Michelle Rodriguez , referring to the eats as “grub.” Condiment most likely to be used: Limes, for both the grilled corn and the beer. 7. The Simpsons Oh, Homer! You know better than to start your grill with lighter fluid ! Unsurprisingly, a fiery mushroom cloud of smoke engulfs the neighborhood once the match is struck. Bart offers a characteristically unhelpful, “Cool, man.” This is everything we love about the Simpsons: Homer acting like a buffoon, situations that escalate impossibly quickly, and Bart’s running commentary. Grilling scene badge of honor: Foolish though he may be, Homer’s gumption at the grill is something to admire. Condiment most likely to be used: The sweet, subtle taste of lighter fluid. The post Our Favorite Grilling Scenes from Movies and TV appeared first on Bon Appétit . ]]> http://www.bonappetit.com/entertaining-style/pop-culture/article/grilling-scenes-movies-tv/feed 0