Deviled Eggs with Curry. Flourless Chocolate Cake with Chocolate Glaze. Rib-Eye Steaks with Bearnaise Butter. Orange and Roasted Garlic Shrimp Skewers. Ginger and Vanilla Bean Creme Brulee. What do these irresistible recipes have in common? They are all signature dishes featured in The Flavors of Bon Appetit 2000, a special collection of the magazine’s best recipes. In this delicious look back at 1999, you’ll discover the tastiest trends the year had to offer. Take simple and comforting one-dish suppers, for example. Popular years ago, these easy, all-in-a-pot stews have made a comeback recently, looking and tasting better than ever. Be sure to try the Beef Stew with Herbed Dumplings or the Chicken, Shrimp and Sausage Paella. Convenience is a hot topic as the century turns, specifically top-quality, ready-made ingredients that make dinner a snap. A terrific bottled barbecue sauce works as well as any made-from-scratch sauce in the Kansas City Spareribs, while canned tomatoes with Italian herbs are a great start for a flavorful sauce in Pasta with Roasted Provencal Vegetable Sauce. Another trend that isn’t so much new as it is gaining strength is our curiosity about all things healthful. Good-for-everyone greens, especially, have become almost commonplace of late. If you haven’t yet experimented with robust kale or Swiss chard, be sure to try Spicy Rice and Kale or Orecchiette with Greens, Goat Cheese and Raisins, a delicious pasta dish. That interest in the healthy side of eating hasn’t stopped us from the occasional splurge, ideas for which are in abundance here. If it’s a savory indulgence you had in mind, take a look at the Beef Medallions with Cognac Sauce; if it’s something sweet you’ve been dreaming of, there’s Peanut Butter and White Chocolate Cream Pie, among other temptations. Also included in these pages are delicious souvenirs from Bon Appetit’s journey to sun-kissed Provence, among them Roast Leg of Lamb with Potatoes and Onions, as well as recipes from a special millennium issue called “The American Century in Food.” That decade-by-decade look at the best of American cooking over the past hundred years takes the shape of an add-on section at the end of this book–a bonus that comes with updated versions of everyone’s all-time favorites, including a deliciously modern take on macaroni and cheese: Three-Cheese Pasta Gratin with Almond Crust. In addition, this volume is packed with informational sidebars, useful do-ahead advice, and menus to make meal planning easy, whether you’re cooking for a big party or a weeknight dinner. Add to this the 200-plus recipes and more than 125 luscious photographs that fill every page and you have a book for now and the future.
