Adam Rapoport

@rapo4

Editor in chief of Bon Appétit


  • 7 days ago
    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.
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  • 8 days ago
    I'm digging on this cover. August issue of @bonappetitmag. On stands this week. 📸 @tedrzz // Design @catsthatattack // Styling @heysueli
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  • 9 days ago
    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.
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  • 10 days ago
    Artichokes. Always better when crispy.
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  • 23 days ago
    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.
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  • 28 days ago
    Slot canyon. Pretty mind bending. Huge thanks to @_raymondmchee.
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  • about 1 month ago
    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.
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  • about 1 month ago
    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
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  • about 1 month ago
    Medium rare. #charcoal
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  • about 2 months ago
    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.
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  • about 2 months ago
    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.
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  • about 2 months ago
    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
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