The BA Seal of Approval 2013: The 25 Products We Can't Cook (or Live) Without
Recipes From The Seal
How We Chose
Trust isn’t given; it’s earned. That’s why, for the second year, we’re rewarding the products that have won our loyalty with the Bon Appétit Seal of Approval. Want to know what addictive chips senior food editor Dawn Perry hoards for her midnight snacks? How about the all-American salumi that Ashlea Halpern, our special projects editor, entertains with? We reveal the secret ingredient our famously opinionated restaurant and drinks editor, Andrew Knowlton, uses for Gin and Tonics, and the Japanese spice paste executive editor Christine Muhlke insists on. These are the exceptional ingredients that are inspiring our cooking—and drinking—and solving dinner dilemmas left and right. We can’t live without them, so why should you? **
Michael Hoeweller1/26When it comes to food, whe here at Bon Appétit don't just want good ingredients, we want the absolute best. Our panel of experet tasters grabbed their forks and spoons to determine the 25 products you shouldn't cook (or drink, or snack, or bake) without
Marcus Nilsson2/26The Herbal Tea We Guzzle by the Gallon
Steven Smith Teamaker Big Hibiscus Herbal Infusion: ** I knew I had a full-blown obsession with Steven Smith’s tart, tannic, claret-red hibiscus tea blend when I started buying five boxes at a time. Three for the office, two for home—must not run out. Unlike the slightly dusty-tasting dried hibiscus flowers I can find at Indian and Latin markets, or the muted, kid-friendly version I remember from sipping cups of Red Zinger in my youth, this bold and fresh-tasting mix has some real backbone. I drink it all day at my desk, then go home and steep another sachet before heading to bed. And just like that, it’s time to restock. ($12 for 15 bags) —Carla Lalli Music, food and features editor
Michael Hoeweler3/26The Jam That Transcends Sandwiches
Dalmatia Fig Spread: A friend served this sweet, flavor-rich spread at a party years back, and since then I’ve never put together a cheese plate without it. I also pair this pleasantly seedy jam with fresh ricotta on an everything bagel and use it as the binder in granola bars. ($7 for 8.5 oz.*) —Mike Ley, deputy art director
Michael Hoeweler4/26The New Chile Flake
World Spice Merchants Aleppo Pepper: Very fruity and perfectly spicy, the complex and refined Aleppo is the Maldon salt of chile peppers. I’m always stirring it into yogurt for baked eggs, or throwing a pinch into brown butter to serve with fish. This brand is super fresh and moist, and has the best combination of heat and fruit of any we tried. ($2.25 for 1 oz.*) —Alison Roman, senior associate food editor
Marcus Nilsson5/26The Sugary Shortcut We’re Not Ashamed Of
Carnation Sweetened Condensed Milk: My true life-changing kitchen moment: submerging a can of sweetened condensed milk in water and boiling until it became dulce de leche. The fact that I could transform something so simple—and so ubiquitous—into something so complex made this a go-to ingredient. Carnation is smooth and shiny, with the silkiest texture. I’ve figured out a few other ways to use it, too: puddings, flan, Thai iced tea—and I’m just getting started. ($2.50 for 14 oz.) —Stacey Rivera, managing editor
Try it In: Bourbon-Sea Salt Caramels
Marcus Nilsson6/26Because There’s No Pickle Like a Mini Pickle
Maille Cornichons: Extra Fine Gherkins The Clapp family fridge is never without a jar of these crunchy, tangy little guys—crisper and zingier than the other brands. My husband stuffs them in a split baguette with butter and a hunk of pâté for a luxe Saturday lunch; I chop them up and mix into tuna salad for a solo dinner. They even show up as a snack with drinks. And I do love the little lift-up basket, I won’t deny it. ($6 for 14 oz.) —Allie Lewis Clapp, food editor
Marcus Nilsson7/26Better Than Bread
Martin’s Sandwich Potato Rolls: I’d buy Martin’s potato rolls just for the brilliant, old-timey packaging. But they also happen to be the best burger buns out there. They hold up to the juiciest patty without dominating it like ciabatta or some other imposter. Until recently, the rolls were limited to the East Coast. But Chicago has them now. And next? Well, the world. ($3.75 for 8-pack) —Adam Rapoport, editor in chief
Michael Hoeweler8/26The One-Stop Party Platter Power Player
Creminelli Sopressata Artisan Salami: There’s lots of so-called “artisanal” charcuterie on the market these days, but the ingredient labels don’t always live up to expectations. That’s why I’m partial to the slow-cured, hand-tied salamis from Creminelli, a small operation in Salt Lake City. Their heritage pigs are humanely raised and antibiotic-free; what you see is what you get. I like to saw the expertly spiced soppressata log into coins and serve it with fresh figs, a few olives, and a hunk of salty Pecorino. ($13 for 7 oz.) —Ashlea Halpern, special projects editor
Michael Hoeweler9/26The Chip We’re Not Willing to Share
Stacy’s Simply Naked: Pita Chips If you told me Stacy’s were dusted with opiates, I might actually believe you. (I checked the package—they’re not.) I eat them with guacamole and other dips, crumble them on salads as a crouton alternative, and snack on them straight out of the bag at 11 a.m. (or p.m.), or whenever I need to fill the void. Salty, crunchy, sturdy perfection, and somehow less guilt-inducing than other chips. ($4 for 8 oz.) —Dawn Perry, senior food editor
Michael Hoeweler10/26The Vegan Delight We Selfishly Co-Opted
Red Star Yeast Flakes: Nutritional yeast haters, I was once like you. I thought, "Why would a healthy omnivore mess around with this B6- and B12- loaded, non-leavening yeast?" And then I tried popcorn dusted with the stuff. Eureka! Its Parmesan-y umami flavor seems to go with basically everything. Red Star’s large flakes are the right size and texture for sprinkling over things like kale chips, roasted vegetables, even bowls of pasta. ($6 for 5 oz.) —Alison Roman
Marcus Nilsson11/26The Tiny Pasta Takeover
Rustichella d’Abruzzo Fregola Sarda: I was a line cook in a three-star restaurant the first time I tasted this brand’s pastas; their orecchiette was better than anything we could make in house. But it’s the fregola that I still stock at home. These little beads have a coarse, sauce-catching texture. And unlike regular dried noodles, they’re slowly toasted for a couple of days, giving them a deep, full flavor and chewy texture. I love to toss them with pesto, or with butter and cheese for a lazy-man’s risotto (great dinner party trick). If you’re a linguine-and-clams person, try our version with fregola instead. ($10 for 1.1 lb.) —C.L.M. Try it In: Fregola with Clams
Michael Hoeweler12/26The Electrolyte Beverage We Sweat For
Harmless Harvest 100% Raw Coconut Water: Some coconut waters just taste like milky water, but Harmless Harvest is like sipping straight out of a fresh coconut. It’s the most refreshing, thirst-quenching thing: You could be literally dying of thirst, and then you have one of those and you’re completely sated. They’re about twice the price of other coconut waters on the market—those “harmless” coconuts must be pretty pricey. But, trust me, they’re worth it. I wish I were a banker so I could guzzle one whenever I wanted. ($5 for 16 oz.) —Alex Grossman, creative director
Michael Hoeweler13/26The Butter You Can Believe In
Ancient Organics Ghee: What olive oil is to Italian food, ghee is to Indian cuisine. It’s made by cooking butter until the milk solids separate and are allowed to brown, lending a nutty flavor to the clarified butter that’s left. I spoon it onto steamed rice, use it to grease the griddle for pancakes and French toast, and sub it for oil whenever I make a Thai curry or squash soup. I fell in love with this brand even before I knew it was made in small batches with butter from Straus Family Creamery (a famed producer in California) or that a sacred mantra is played (and chanted) while the butter cooks. But those details make me love it even more. ($18 for 16 oz.) —C.L.M.
Michael Hoeweler14/26The Mixer Any Home Bar Is Naked Without
Campari: I’m in the middle of a long, passionate love affair with Campari. It’s gotten to the point where I won’t order a cocktail unless the bitter ruby-red liqueur is involved. A lot of that has to do with my favorite mixed drink, the Negroni. As my Instagram feed can attest, I’m comfortable ordering it at any bar, anywhere, because of its foolproof ratio: equal parts gin, sweet Vermouth, and, yes, Campari. ($26 for 750 ml) —Matt Duckor, multimedia editor
