
THE INSPIRATION
To complement chef Fermín Núñez’s fish-heavy menu celebrating Mexico’s coastal seafood culture, Flynn wanted to serve refreshing desserts. The semifreddo drew inspiration, in part, from his beloved Good Humor fruit bars. “Some chefs take offense when you describe something they make as ‘lowbrow’ or ‘cheap,’” Flynn says. “But I genuinely take it as a compliment if I’ve put work into something that triggers that memory for someone.”
SEMIFREDDO
Diese Geschichte stammt aus der May 2023-Ausgabe von Bon Appétit.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent ? Anmelden


Diese Geschichte stammt aus der May 2023-Ausgabe von Bon Appétit.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden

The Bargaining Table
To face her toughest critic, chef Michelle Bernstein of Miami's Cafe La Trova empowers her kid with choice

Into the Woods
The only thing standing between me and a perfectly executed faux sick day was...a cake

Built to Last
California design studio Commune outlines sustainable strategies for kitchens

VEGAN FOR EVERYONE
This one's for the vegans, and the sometimes vegans, and the never vegans, and anyone who wants a fast, filling, and delicious weeknight dinner that also happens to be vegan

Trash Talking
At Shuggie's in San Francisco, everything is garbage and that's a good thing

DIGGING AT THE ROOTS
In her latest book, Ever-Green Vietnamese, beloved teacher and food writer Andrea Nguyen takes a closer look at the plant-centric origins of her culinary heritage

DO YOU KNOW YOUR WATER FOOTPRINT?
You’ve heard of a carbon footprint. But hinking about its lesser-known counterpart is becoming ever more urgent

Take It Slow
For Pierce Abernathy and environmental art collective Aerthship, mindful eating is a way of life

Soufflé for Seder
Claire Ptak, owner of London bakery Violet, makes a lofty molten chocolate cloud that's kosher for Passover