Bon Appetit - October 2014 USA

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Chile-Roasted
Pork Shoulder
P. 8 2
Lacquered
Duck Confit
P. 6 5
Frozen
Chocolate Mousse
P. 6 9
How to Throw a Dinner Party,
The return
of the
cheese ball!
P. 1 8
No Table Required
P. 7 6
THE
PARTY
ISSUE!
It’s hip
to be
square
P. 8 6
PIZZA
THE SECRET TO MAKING THE EASIEST
,
CHEESIEST, CRISPIEST PIE AT HOME
BON APPÉTIT • VOLUME 59 NUMBER 10
october
FEATURES
60
PARTY LIKE
YOUR PARENTS
Fuss! Frills! Fancy
dessert! This is the
grown-up dinner
party you’ve always
dreamed of, and
now’s the time to
throw it.
RECIPES BY
NAOMI POMEROY
86
PIZZA PARTY!
Crank up the oven:
Pizza night is back,
and it’s gone full-on
Grandma style.
BY AMIEL STANEK
90
ANY GIVEN
SATURDAY
College football and
gumbo (and pecan
pie and…) collide in
Oxford, MS, where
Brett Martin
finds
the most serious of
tailgating spreads.
70
DRINK NIGHT
Five expert beverage
strategies to keep
things going all night
(no promises about
the morning after).
BY JULIA KRAMER
Capping o a
raucous dinner party with
a cherry on top
P. 7 6
ON THE COVER
Photograph by
Michael Graydon +
Nikole Herriott.
Food styling by
Rebecca Jurkevich.
Prop styling
by Amy Wilson.
76
SERVE
YOURSELF
Seats are
so
overrated.
Vanessa
Traina Snow
gets
us on our feet for a
movable feast.
BY CHRISTINE MUHLKE
COOK
THE
COVER
Want to make the Homemade Grandma Pie with Soppressata and Fennel on our cover? Go to
bonappetit.com/pizza
.
You’ll find the recipe for this pie and more combinations—think kale with ricotta, and roasted cauliflower with breadcrumbs.
For a classic mozzarella pie recipe, see our pizza blowout on page 86.
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