Out last week was the new issue of Bon Appetit magazine- The Italy Issue.
This May issue marks the first from their new editor in chief Adam Rapoport who hails from GQ. I was so excited to learn that Rapoport had taken the reins. Of all the editorial out there focused around food I’ve been desperately craving a magazine with some style to it, so hopefully the former style editor of GQ will bring his to the table.
My “art director’s”opinion of the new issue- I really don’t like the art direction of the cover, but I’m loving the revamped design on the inside. I miss the simpler days of Gourmet magazine where the cover was sans-type with merely the Gourmet title and a beautiful photo which let the ingredients truly be the cover models and entice you within.
That said, I’m loving the revamped design inside of BA. Finally we have a food magazine with some spunk! Bold new typefaces and an edge to the layouts, illustration, and photography. The magazine still reads as a voice of authority of food, but in a more relatable way- Thank you BA!
There have been rumors buzzing that the new editor wants to bring more celebrity to the magazine- turning away from celebrity chefs, and leaning more toward Hollywood. You see this already in a few places in the current issue, but the big rumor out there is that the June issue will feature Gwyneth Paltrow on the cover!
I’m not too happy about this- Don’t get me wrong, I’m a big fan of Gwyneth. I love watching her on GLEE, and I’ve seen her in Spain with Batali, she certainly is one Hollywood star with certified culinary chops. I’d love to see her featured in the issue- but save the cover and majority of the content for the true celebrity- the FOOD!
Do any other fellow subscribers out there have thoughts on the new BA design and content?
So enough about the design- Let’s get to the food!
I had a long day of travel yesterday, and after devouring the entire Italy issue on my flight home I was seriously craving some pasta. I didn’t have a lot on hand to throw together an elaborate dish (nor did I feel like standing over the stove long after a long day at the airport), but that need not detour me- one of my favorite pasta dishes has only 3 simple ingredients that all of us keep on hand- butter, pepper and cheese. A similar recipe is also featured in the “Perfect Pasta” section of the new BA pg 138 along side some excellent tips and techniques every at home cook should know when prepping pasta.
1 pound dried spaghetti
3 tbs. butter
4 ounces Pecorino Romano cheese, finely grated (could substitute Parmesan, but I love the saltier-creamy pecorino bite)
1 1/2 teaspoon finely ground black pepper
Salt (optional, the cheese is already pretty salty)
Cook spaghetti in well-salted water till al dente. Drain spaghetti, reserving 1 1/2 cups of pasta cooking water.
Meanwhile, melt 2 tbs butter in a large heavy skillet over medium heat. Add coarsely ground black pepper and cook swirling until toasted. Pour in half a cup of the reserved pasta water and bring to a simmer. Add drained spaghetti and remaining butter. Reduce heat to low and toss in the cheese, stirring and tossing with tongs until the cheese is melted and coats the pasta. Taste, adding more pasta water if it seems dry, cheese, pepper or salt to taste.
Serve immediately, sprinkling with reserved cheese and an extra grind or two of black pepper.