This is R.S.V.P., a monthly column in which Bon Appétit publishes recipes, requested by readers, from restaurants all across the country. These are real live readers with real live requests—and sometimes desperate pleas—for recipes, which the real live BA Test Kitchen then tracks down, tests, and tastes, so you know the recipes will work at home (send your request to firstname.lastname@example.org). Here’s what our readers want to cook this month, straight from the chef’s kitchen to yours:
The Recipe: Caponata with Pine Nuts at Ribelle in Brookline, MA
“Dear Bon Appétit, My husband and I celebrated our 44th wedding anniversary at Ribelle in Brookline, MA. The caponata was astounding. Would the chef share the recipe?”–Phyllis Follett, Cambridge, MA
Test Kitchen contributor Rick Martinez says: “We love this caponata because it’s almost jam-like in its sweetness and consistency, but still has that vinegar edge and spicy kick at the end.”
The Recipe: Tecate Skirt-Steak Tacos at The Mission in Scottsdale, AZ
“Dear Bon Appétit, I was in Scottsdale, AZ, recently and had the best skirt-steak tacos I’ve ever had the pleasure of biting into at The Mission. I need to make these tacos, they’re all I think about. Pretty please?”–Jungleen Bae, Winnetka, CA
Matt Carter, chef at The Mission, says: “Tecate is my go-to drinking beer, and it happens to be perfect for marinating steak. I tried other styles and kept coming back to Tecate: It tenderizes a tough cut and imparts a funky flavor.”
The Recipe: Fennel-Honey Granola at The Line Hotel in Los Angeles
“Dear Bon Appétit, The yogurt parfait with spiced granola from The Line Hotel in L.A. is the only dish from our whole California vacation that we still talk about. We want to know how they do it!”–Ben Halpern & Carrie McKnelly, Cambridge, MA
Marian Mar, pastry chef at The Line Hotel, says: “Nutty granola needs a lot of acid and creaminess to cut through. We toast ours a little darker so it has a strong, intense, dark flavor. Passion fruit curd or macerated berries with lemon zest brighten it up.”
The Recipe: Pad Prik King at Thai Fresh in Austin
“Dear Bon Appétit, The pad prik king at Thai Fresh in Austin is out-of-this-world delicious. Can you please get the recipe?”–Camille Mami, Austin
Jam Sanitchat, chef-owner at Thai Fresh, says: “If you can find them, I always like to use [Chinese] long beans, which is what we do in Thailand. They’re very sweet and get very tender when they’re cooked.”
Want us to get a restaurant recipe for you? Send your request to email@example.com.
The post By Reader Request: Recipes From Ribelle, The Line Hotel, and More appeared first on Bon Appétit.
from Bon Appétit http://www.bonappetit.com/recipes/article/rsvp-june-2015