But first, you must see it.
 â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â âÂ
[View this email in your browser](
[bon appetit](
 â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â âÂ
Broc-bolo yolo
Finally made Rapoâs Broccoli Bolognese, shortened to âbroc-boloâ around the office because talking is hard. It was fantastic! Some readers hate that we called this âbologneseâ because itâs not bolognese at all, but I donât take things like âwordsâ and âmeaningsâ so literally. Itâs a catchy name, you see what you get, it tastes good, and it comes together fast. And itâs pretty variable, if you consider yourself a visionary. I used bacon in place of sausage.
So make it, why doncha: [Broccoli Bolognese with Orecchiette](
Oh here we go
I sneezed twice this week so I made Carlaâs famous ginger brew. I like to dilute it on ice with seltzer, swap lemon for lime, and spike it with [a flu shot](.
Brew it: [Lemon-Ginger Brew](
Butt-ernut
Mother Natureâs gifts are vast and varied, but one showed up in the Test Kitchen this week that was cracked and scary. A butternut squash that lived up to its name. âSend me your photos of the butt-ernut,â I asked the staff. What I received will haunt me for the rest of my days.
Hi mom
Do you watch [Healthyishâs weekly Instagram series](, â30 Seconds with Andyâ? If youâre interested in the skincare tips, bulging bicep secrets, and other self-improvement musings from Andy Baraghani, tune in! I know one person who never misses an episode, and thatâs Andyâs mom, who DMs the Healthyish Instagram account with her supportive feedback. The love here is meant for Andy, but itâs received by all, especially our social media editors who could use a break from the snippy messages about why weâre not wearing hairnets (this isnât Lubyâs!). Some of Mama Bâs words of encouragement: âU look amazingâ, âRight on my loveâ, âthis recipe is so good, canât wait to make itâ, and my favorite, âWhy not serum firstâ. ððð
Speaking of Andy
I made his tried-and-terrific lamb meatballs this weekend, and they still bang.
Get the recipe: [Lamb Meatballs with Raisin Pesto](
Snack-ish
The best desk snack is a near 2-pound tub of Goldfish and I wonât take any other answers seriously!
Read it: [All the Snacks Bon Appétit Staffers Stash at Their Desks](
Should I talk about
The [whiskey Tide pods](? You know I hate giving into to trending stories manufactured by marketers in a sterile conference room, but if I have to, I have to. Glenlivet partnered with a swank London restaurant to make limited-edition cocktail âcapsulesâ with a dissolvable seaweed wrapper that looks like a you-know-what. *Whispers Tide Pod.* *Whispers Deathhhhh.* *Whispers condom full of Scotch.* Honestly? Iâd try it. Moving along.
Star Wars x Le Creuset
After I read this article about [super fandom](, I thought about the new [Star Wars Le Creuset]( collection, which targets two intense fan communities. What a genius, moneymaking collaboration. Yes, people love those $300 pots. We used to write about every time Le Creuset announced a new color and the traffic to those stories was bonkers. People would be like, PURPLE POTS? YASSSS. LOVE PURPLE. FAVORITE COLOR. LOVE POTS. COOK IN âEM. Now imagine that level of freak-out for moody [Darth Vader Dutch ovens](. Fans are fah-reaking. Iâm wondering: do they ever even cook, let alone eat, in Star Wars movies? I donât recall Luke braising rabbit in his little seaside hut, slapping out a loaf of sourdough. The cantina scene is a barâdoesnât count. (Cue a million emails to me about food scenes.) Are these pots laced with some kind of âforceâ like a scientifically improved cast iron? In the fan article from the New Yorker, Michael Schulman writes about the power fans have to control, reject, and influence plotlines of the shows/books they adore, and what a dangerous power that is to yield. Iâm probably reading too much into that when it comes to pot-lines. No matter what, I know Iâm going to have to get my brother a [Millennium Falcon trivet](.
Unnecessary lifestyle meme of the week
Unnecessary food feud of the week
We go through a lot of Parmesan cheese around these parts. Iâm not sure if itâs how I was raised, but I default use the wide shreds of the box grater for all cheeses. But it turns out, I am wrong. Thatâs âcoarsely grated,â not âfinely grated.â Nearly everyone at Bon Appétit [microplanes]( their parm into fluffy, salty snowflakes. âWeâve microplaned for many, ever years. The past,â said Carla Lalli Music, as incoherently as I wrote it. Alex Delany uses the star-shaped side of the box grater, which I thought was only intended for ruining the sweaters of your enemies. âFood processor for quantity,â said Sohla El-Waylly, âmicroplane for quality.â Andy took a deep breath and spilled: âWhat are my top three ways to shred parm? Itâs a firm cheese, there are SO many ways! The microplane or food processor for the consistency of shaker parm. Sometimes I shave it with vegetable peeler for pasta, or shave on a mandoline. Or the wide flap of box grater. Sometimes, I take a paring knife and twist it onto cheese for irregular little pieces, good if you want to drizzle oil and pepper on it for a snack, or nuggets for salad.â âHeâs gone fully rogue!â exclaimed Christina Chaey (microplane). âFOOD PRO ALL THE WAY HOME,â said Molly Baz. âItâs the optimal texture and yet it still melts into pasta sauces, and itâs perfect for [cae sal](, so itâs perfect for me.â Side note: You can just buy it pre-grated at the cheese counter, per Carla, but only if itâs at the cheese counter. Everything else âsmells like dead fishesâ and might contain [wood chips](. Thanks for lookinâ out, Carla!!!
Have a fine or great or finely grated weekend,
Alex Beggs
Senior staff writer
[Get the Magazine Want more thoughts from Alex Beggs? SUBSCRIBE NOW](
Follow Us
[Facebook]( [Twitter]( [Instagram]( [Pinterest](
This e-mail was sent to you by Bon Appétit. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, bonappetit@newsletters.bonappetit.com, to your address book.
View our [Privacy Policy]( | [Unsubscribe](
Copyright © Condé Nast 2019. One World Trade Center, New York, NY 10007. All rights reserved.