By Erica H.
Did this post go up late? you may be thinking, brow furrowing slightly as you glance at the calendar. Why recap a June food magazine almost a week into August? Because why don't YOU try cooking every single recipe in a Bon Appétit and see how long it takes YOU, huh? HUH? Seriously, you should do that and let me know how it goes, I'd be really interested to hear about it.
All of which is to say: my 60 SUMMER RECIPES project has come to an end at long last. It had its share of misses, but in the spirit of embracing summer I'm just here to report on the hits. I expect to see all of the following in my kitchen again in the future, even as I attempt to shake off the ghosts of their less successful, more traumatic bretheren.
1) Most of the ¡Tacos! ¡Tacos! ¡Tacos! page. I suspected going in that this section would be a winner, and for the most part, I was right.
Taqueria Guacamole: As a Texan, I consider guacamole a staple. As a lazy person, I consider guacamole "avocados mushed up with salsa." This is just as easy and a little more authentic.
Rajas Poblanas: I'm always on the lookout for a good vegetarian taco, and this one definitely fits the bill. Lots of flavor for only a few ingredients.
Fresh chorizo: The flavor of homemade chorizo is well worth the little bit of work it takes to deal with the dried chiles. Also, while it was great in taco form, I can see it working in a variety of dishes. Maybe it would go with, I don't know, eggs? For example.
Cumin and ancho chicken: Simple, beautiful chicken tacos. I would probably just eat a bowl of this chicken. Maybe with some guacamole mixed in. (Topped with an egg.) So if I ever decide to go Paleo, I guess I'm set.
2) Kielbasa with onions and poblanos.
Sausage and veggies is one of my go-to quick and satisfying dinners. This oven packet technique is super simple and the results are hearty and delicious. I also appreciate any excuse to buy sauerkraut, the shining star of the Cabbage is Underappreciated Show.
These are adorable and addictive. It takes a while to roll them in the various coatings, but you could just pick one and keep it simple. Or, if you have a two-year-old hanging around, you could assign some to her while you kick back and relax.
So there you have it. I imagine there are some repeat-worthy recipes in every issue of Bon Appétit, if you just commit and try out every single one. It's really the only way to be sure.
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