Recipes <\/p>\n
All products featured on Bon App\u00e9tit are independently selected by our editors. However, we may receive compensation from retailers and\/or from purchases of products through these links.<\/p>\n<\/div>\n
Our team loves sharing recipes and ingredients as much as we love cooking, which is what led us to start Cook With Bon App\u00e9tit<\/a>,<\/em> a subscription box that fuses all those things together. Whether you want to expand your weeknight cooking repertoire or level up your culinary techniques (and kitchen pantry), this box has it all.<\/p>\n In this month\u2019s edition you\u2019ll find Acid League Strawberry Ros\u00e9 Living Vinegar, Minnow Wild Sockeye Salmon, and more products we always have on hand, along with recipes that make the most of them and are sure to get you inspired. Read on for all the details.<\/p>\n Benjamin Edward Birch<\/span><\/p>\n<\/figure>\n Acid League\u2019s concentrated, unpasteurized vinegars are my current secret sauce for balancing out savory dishes, like the bright and sweet glaze in Kendra Vaculin\u2019s Pork Tenderloin With Jam-and-Mustard Glaze<\/a>. The strawberry ros\u00e9 bottle, which tastes like mouth-puckering berries, marries beautifully with the earthy mustard in the glaze coating the caramelized pork. \u2014Joseph Hernandez, associate director of drinks<\/em><\/p>\n This tinned sockeye, straight from Bristol Bay, Alaska, tastes clean and remarkably fresh, like you roasted it just last night. I\u2019ve used Minnow in many iterations; I\u2019ve flaked it over a bed of rice, mixed it into garlicky spaghetti, and my favorite, turned it into cookbook authors Emma Teal Laukitis and Claire Neaton\u2019s Tinned-Salmon Ni\u00e7oise Sandwich<\/a> with the help of crusty bread and pickled veg. It\u2019s a perfect lunchtime pick-me-up. \u2014Nina Moskowitz, associate editor, cooking<\/em><\/p>\n<\/div>\n Ask any test kitchen editor what their favorite cocoa powder is and they will all say the same thing: Guittard Cocoa Rouge. The dutch-processed cocoa powder really is that good, adding an otherworldly chocolate flavor that outshines every other cocoa powder I\u2019ve used before. It has a robust flavor, high cocoa butter content, and boasts an enticing maroon hue that subtly translates into whatever you\u2019re making; hence the name. It\u2019s a no-brainer for amping up brownies, cakes, and cookies\u2014turning them into the best version of themselves\u2014but to experience an even deeper expression of cocoa flavor, I recommend using it to make my Cocoa-Blackened Chicken Thighs With Stone Fruit<\/a>. The cocoa encrusts the chicken in a savory bark that darkens and deepens as it cooks, showing off its complex, earthy flavor. \u2014Jesse Szewczyk, senior test kitchen editor<\/em><\/p>\n No baharat blend is exactly the same (baharat just means spices in Arabic), but the mixture of warm and earthy cinnamon, allspice, cumin, and rose in New York Shuk\u2019s version is exceptional. Use it as an all-purpose seasoning for rice pilafs or braises. A few teaspoons adds fragrant depth to test kitchen editor Kendra Vaculin\u2019s Grilled Arayes With Creamy Cucumber Salad<\/a>, a meat-stuffed pita that makes a knockout dinner. \u2014Wilder Davies, staff writer<\/em><\/p>\n<\/div>\n Nature Nate\u2019s honey won us over with its deep amber color and profound, never cloying flavor\u2014roundly sweet and lightly floral. The taste only intensifies when caramelized, like in senior test kitchen editor Shilpa Uskokovic\u2019s Honey-Glazed Rib-Eye Steaks<\/a>, where a honey-mayonnaise mixture gets brushed over steaks on a hot grill. The magic of the open flame does its thing: You\u2019re left with well-crusted, perfectly cooked steaks every time. \u2014Sam Stone, staff writer<\/em><\/p>\n<\/div>\n<\/div>\nRecipes Acid League Strawberry Ros\u00e9 Living Vinegar<\/a><\/h2>\n
\nRecipes Minnow Wild Sockeye Salmon<\/a><\/h2>\n
\nRecipes Guittard Cocoa Rouge Unsweetened Cocoa Powder<\/a><\/h2>\n
\nRecipes New York Shuk Baharat<\/a><\/h2>\n
\nRecipes Nature Nate\u2019s 100% Pure Raw & Unfiltered Honey<\/a><\/h2>\n