Adam Rapoport


Editor in chief of Bon Appétit

  • 15 days ago
    Speaking of pasta. A special newsstand-only issue of @bonappetitmag, featuring our best-ever pasta recipes, from bolognese to pesto and on down the line. Craftily edited by @b_goutish. Available, like, later this week or so. 📸@graydonpictures @nikoleherriott 🍝@rebeccajurkevich
  • 16 days ago
    Always one of the easiest, and best, pasta sauces you cook up. Basically a version of the sungold sauce from @babboristorante that my wife @simoneshubuck started riffing on years ago when she worked there. Bunch of olive oil in a pan, smashed garlic, med-low heat till caramelly brown. Add a mess of good, peak-season, whole, small tomatoes. Salt. Summer of med-low heat till they start to release their jammy juices. Smash some with the back of a wooden spoon to move things along. A bunch of chopped fresh basil. It's done when it looks like this. To serve add a splash of pasta water and a knob of butter. Pasta straight into the pan. Toss and toss. Some parm at the end wouldn't be the worst. (For step by step, check InstaStories.)
  • 18 days ago
    Riffing on @bonappetitmag's Best Ever Ribs, as I've been doing forever. This time, made a rub of salt, pepper, brown sugar, dried mustard, cayenne, paprika, garlic powder and onion powder. Rubbed up the racks, wrapped each in foil, baked at 300 degrees on a sheet tray for three-plus hours. Let cool. Collected all the juices, cooled, skimmed the fat. Blended with store bought sweet barbecue sauce. Med-hot grill, crisp up the ribs and shellack with the sauce. Turn, turn, turn. Hack up, serve.
  • 19 days ago
    A bunch of end-of-August tomatoes, olive oil, salt, basil. Not much more needed. #Monimade @simoneshubuck
  • 20 days ago
    Man, our pal @bellamancinidesign does *not* mess around with her beach picnics.
  • 22 days ago
    Roasted broccoli. Never not good. 425 degree oven, salt, olive oil, chile flakes, roast on one side only. Finish with lemon juice, some more olive oil, maybe some Maldon.
  • about 1 month ago
    Posting up all week (and then some) in Santa Monica, doing a TV thing. Hoping to have at least a few meals here.
  • about 2 months ago
    Pretty sure if I had pesto pasta for dinner every day for the next month and a half, I'd be okay with that.
  • about 2 months ago
    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.
  • 2 months 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.
  • 2 months ago
    I'm digging on this cover. August issue of @bonappetitmag. On stands this week. 📸 @tedrzz // Design @catsthatattack // Styling @heysueli
  • 2 months 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.