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Bon Appétit Acknowledges Houston Grocery Store

Bon Appétit Acknowledges Houston Grocery Store

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Bon Appétit names Houston’s Central Market as one of the best in the country

Central Market not only offers unique foods from around the world, but also community events.

Bon Appétit has named one of Houston’s markets one of the best in the country. The rankings, done by E.C. Gladstone, were not based on the usual indicators such as efficiency. Instead, these rankings were based on quality and selection, and give more attention to the freshness and experience of shopping at these stores.

Houston’s Central Market was named one of the 8 best in the country. With 9 locations, all in Texas, this store succeeds in blending farmer market freshness with the bulk needed at a large grocery store. The store also features items from around the world to entice cultured shoppers.

When describing what Central Market does better, Gladstone writes: “Almost everything: Huge produce selection? Check. Grass-fed, organic, free-range, sustainable meats and poultry? Check. In-house bakery? Check. Cooking classes with famed local chefs? Check! Plus a salt bar and a fresh guacamole cart. Don't hate.”

The store is also noted for its impressive selection of cheeses as well as cultural events. The store hosts live music events as well as classes like “Sushi 101” and “Wine Workshops”.

For more information on locations and a list of events, visit the store’s website.

Bon Appetit appoints new editor-in-chief after race controversy

Yet another Bon Appétit Test Kitchen star has resigned — but this time in solidarity with colleagues at the controversy-ridden video channel.

Molly Baz, the senior food editor at Bon Appétit, announced her exit Friday to show support for three colleagues who left the channel. Bon Appétit Test Kitchen contributing writer Priya Krishna, assistant food editor Sohla El-Waylly and contributing food editor Rick Martinez — who make up half of the six people of color featured on the site — announced their departures on Thursday.

“Yesterday we lost three valuable members of our video team,” Baz wrote on Instagram. “I support their decisions unequivocally and am extremely disheartened that Condé Nast Entertainment was unable to provide them contracts that they felt were fair and equitable. I wish I had more to share with you after months of silence, as I know you have all been waiting for change along with me. Sadly, I do not. It is for this reason that I’ve asked CNE to release me from the video obligations of my contract. I will no longer appear on the BA YouTube Channel.”

She goes on to say that she will “continue to work at the magazine as it rebuilds,” explaining that it “is a separate entity from CNE.”

See also

3 Bon Appétit Test Kitchen stars of color depart video channel amid controversy

Krishna, El-Waylly and Martinez had been in five weeks of contract negotiations before their exits, reported Business Insider. El-Waylly will continue to write recipes and Krishna and Martinez will do editorial freelance work for the magazine and website.

Krishna posted a long statement on Twitter discussing the outlet’s “public reckoning.”

The Condé Nast publication has been embroiled in controversy as of late, regarding diversity. In June, Bon Appétit’s longtime Editor-in-Chief Adam Rapoport resigned after a photo surfaced that showed him in brownface. Matt Duckor, head of Condé Nast Entertainment’s lifestyle video programming, stepped down that same month amid allegations that he didn’t feature people of color in Bon Appétit Test Kitchen videos and paid them less than their white colleagues.

Teen Vogue taps new top editor after Alexi McCammond blowback

It’s a mass exodus at one of Condé Nast’s most successful endeavors.

Bon Appétit’s Test Kitchen has lost Carla Lalli Music, the food mag’s editor-at-large and one of the video series’ most popular contributors. The chef and cookbook author is the latest staffer to bail on the brand, which workers say is continuing to balk at calls for pay equity, among other things, for its employees of color during new contract negotiations .

“I am leaving Bon Appétit video. I will miss doing something I loved with people I still love,” tweeted Lalli Music, who added that she’ll remain with the company in her editorial role.

Condé Nast Entertainment, or CNE, the company’s arm that runs the video division, has lost six of its video personalities. They rose to celebrity status demonstrating cooking techniques and recipes in Bon Appétit’s airy One World Trade Center kitchen. The video channel, which boasts 6 million subscribers on YouTube, has been one of the few money-making successes for the beleaguered publishing company, New York Magazine reported last year.

The drama began unfolding in June, when Bon Appétit editor-in-chief Adam Rapoport resigned after a photo surfaced that showed him in brownface. Soon after, assistant food editor Sohla El-Waylly publicly addressed her low salary compared to her white colleagues’. That was followed by further allegations that Matt Duckor, head of CNE’s lifestyle video programming, didn’t feature people of color in Test Kitchen videos and paid them less, leading to Duckor’s stepping down.

“Sohla El-Waylly bravely spoke out about her salary and the racist practices that sidelined and tokenized her as a Bon Appétit video host,” Lalli Music wrote in her resignation announcement. “Her statements ushered in a torrent of information about failures at Condé Nast Entertainment.”

Bon Appétit Test Kitchen personalities (from left) Chris Morocco, Claire Saffitz, Priya Krishna, Carla Lalli Music, Brad Leone, Gaby Melian, Sohla El-Waylly, Adam Rapoport, Molly Baz, Andy Baraghani and Christina Chaey Getty Images

Test Kitchen contributing writer Priya Krishna, contributing food editor Rick Martinez and El-Waylly — who make up half of the six people of color featured on the videos — announced their departures last week, followed by Molly Baz, the senior food editor, and Gaby Melian, the Test Kitchen manager, who will remain in that role but will not appear in videos.

See also

3 Bon Appétit Test Kitchen stars of color depart video channel amid controversy

All video production ceased as of about two months ago, as many staffers refused to appear in them until their colleagues were paid fairly.

Krishna, El-Waylly and Martinez had been in five weeks of contract negotiations before their exits, reported Business Insider.

But the added pressure “wasn’t enough,” Lalli Music wrote Wednesday, claiming CNE was “unable or unwilling to articulate specific, measurable goals about diversity and inclusion among BA hosts, crew, show topics or recipe selection.”

In a statement to The Post, a CNE spokesperson said the company studied its video-pay practices and “we fully acknowledge the need to do a better job building understanding and consistency across our video-compensation policies. While we found that everyone was compensated fairly for video through their full-time salaries or other means as part of project or freelance agreements, it’s on us that our lack of open communication about video compensation created confusion. Our recent investigation also has not uncovered evidence that race played a factor in setting compensation for any video-team members.”

The spokesperson added that Bon Appétit is planning to resume video production in September “with some returning talent, in addition to new contributors [whom] we’ll be announcing in the coming weeks … We will be using this time to reset and work with the teams and ensure diversity in front of and behind the camera for BA video,” the statement went on.

“We are sorry to see some of our video contributors part ways, but we feel that we cannot break the standard compensation rates we’ve set across our teams now in order to keep them, as some have been requesting.”

Lalli Music, 46, alluded to her and others’ eventual departures last month in a cryptic tweet, praising the former staff of Deadspin for banding together to form their own publication.

‘Bon Appétit’ Names Four Texas Restaurants to Its Annual Top 50 List

Blood Bros. BBQ, Carpenters Hall, Khao Noodle Shop, and Petra and the Beast are among the magazine’s nominees for the best new restaurants of 2019.

Bon Appétit magazine has just planted a Texas-sized smooch on our culinary scene. Four restaurants in the Lone Star State appear among fifty nominees for the best new restaurants in the country. The list, revealed Tuesday, precedes the magazine’s final choices for the “Hot 10,” to be announced on September 17.

The Texas selections were decidedly on the casual side—as were many of the others nationwide—a trend that has been holding true for “best restaurant” lists in many publications at least during the last two years.

Getting the nod, in alphabetical order, are Blood Bros. BBQ, described as having “stellar Texas ’cue with Chinese and Vietnamese influences,” in Houston (it made Texas Monthly‘s list of the Top 25 new barbecue joints this spring), and Carpenters Hall, in Austin’s Carpenter Hotel, which was cited for its “plate-size cutlet” at a “way-more-than-a hotel restaurant.” (The Bon Appétit article acknowledges that Andrew Knowlton, the magazine’s editor-at-large, is involved in the restaurant).

Two Dallas restaurants were singled out: Khao Noodle Shop, praised for “fun-size Laotian noodles and snacks [that] turn a strip mall into a destination,” and Petra and the Beast: “Misti Norris is the master of cured meats at this charcuterie-and-fresh-pasta haven.” Petra has received praise aplenty from other publications it came in at number seven on Texas Monthly‘s list of best new restaurants, in which we described it as “a beacon for aficionados of foraging, fermenting, and whole-animal cookery.”

To celebrate the announcement of its final list of ten, Bon Appétit is planning a “Best Weekend Ever” of parties, classes, and dinners, October 17-9 in New York. Ticket holders will, depending on how much fun they can afford, get to rub shoulders with the winning chefs and the magazine’s editors and test kitchen cooks. Individual events start at $100 each and access to the entire shindig can be purchased for $1,500.

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This was not very god. Cooked arugula is bitter and stringy and there was way too much of it.

JUst made this for a quick brunch and there was nothing left - not a crumb! It was delicious and so easy to make - I did use the refrigerator crust. It was a little bit salty so I would cut back on the salt next time but otherwise the flavors were great!

Made this for a second time today and it is quickly becoming one of my favorite quiche recipes. Like many others, used store bought pie crust (Trader Joes). The second time around, I used one teaspoon of basalmic because I thought 2 teaspoons was a little strong and used an extra egg. Next time I may take it up to 5 eggs because I prefer more eggs. If you love arugula like me, this is the quiche recipe for you. very delicious and easy (if you skip the homemade crust part).

I made this recipe just as written and it was amazing. The spiciness of the arugula is a key component of this recipe--I'm not sure that replacing the arugula with spinach does the recipe justice. We all agreed that the recipe was too salty--I think the sausage and balsamic add enough zip that the salt can be eliminated completely. We'll try that next time. This is a keeper for sure.

Excellent! Made this with a refrigerator crust, also substituting sausage for bacon because I needed to use it up. I'm on a low FODMAP diet so used green onion tops instead of shallots. It was delicious. The sign of a good recipe when you can tweek to your hearts content and it comes out perfect!

Been baking this for years. I was drawn to it because I love arugula but have substituted other things like spinach depending what is in the frig.

sorry--I mean I subbed sausage for the bacon!!

I never thought I was a quiche person but this is completely delicious, exactly as the recipe directs (I've made this many many times). In the past I've also subbed sausage for the arugula. Almost as good.

Wow, this recipe was delicious! I've paid $8 for a single slice of quiche - not anymore! I made the recipe as is this time but I may sub in spinach and a different cheese next time for cost and ease of time finding at the grocery store.

extremely disappointing. it smelled so good but the taste was just ok. too many better quiche recipes out there to bother with this one. only made one change which was to sub 1/2 and 1/2 for the whipping cream. it certainly did not need to be any richer. it just didn't come together. the parts remained quite layered or separate (as other reviewers noted).

Delicious quiche recipe. I used mushrooms and spinach rather than bacon and arugula. This is my new favorite quiche recipe!

made this for dinner last night and i'm eating it for lunch right now, which prompted this review. i took a couple of previous suggestions and here's what i did: about 10 slices of bacon. poured off most of the grease before cooking the shallots. shredded almost 1/2 lb of gruyere. used heavy cream. store-bought frozen pie shell (deep dish and i did not pre-bake it). two whole eggs and two egg yolks (for a more custard-like texture). poured half the egg/cream/cheese mixture in shell. added wilted spinach/shallot/balsamic. topped w/ remaining cream mixture on top. dusted with nutmeg. amazing. 13 year old boy who refuses to eat any eggs whatsoever devoured it. served w/ fresh fruit and crusty baguette.

Just made this quiche and it was delicious. I followed the recipe as written (with slightly more bacon). Its definitely pretty rich, but very good.


This was a big hit at a family party. I couldn't find the peas without wasabi, so I substituted toasted, lightly salted edamame. Yum! Had to order terra stix from, but they are delicious on their own, so ordering bulk was not a big deal.

Very blah. I never found Terra Stix either, but doubt they could have saved this recipe. We will not be making this one again.

I like most of the other reviews couldn't find either the peas or the terra sticks, I used veggie straws from whole foods crushed a bit. I like it but next time I'm going to increase the quantity of the sauce, because it didn't seem like enough. I also didn't use garlic but garlic powder because I forgot I didn't have any garlic. Seemed to work just fine.

Made a GF version last year for gifts. I modified it, as I had difficulty locating some of the ingredients. I gave up trying to find the Terra stix and just got Terra Sweet Potato and Beet chips (which I love for the color it adds!). Used Glutino pretzel rounds, ditched the peas altogether, and replaced Bugles with 2 c. each Rice and Corn Chex. I used the regular Chex Mix "sauce" but added garlic powder, onion powder, chili powder, paprika and the dijon (omitted the mustard powder). My GF friends all loved it, and I do like the upgrade from usual Chex Mix. PS used salted, roasted peanuts.

It was pretty good but next time Iɽ lay off the garlic.

Tasty, especially the bugles and pretzels, but I think the pepitas and peas might be too small for this assortment. We had kids like the mix. Would make again with some different ingredients.

I liked this. I made 2 batches--gave the first away and served the second before Christmas dinner. The frustrating thing was finding ingredients. Terra chips from whole foods, roasted peas from the asian grocery store (only wasabi peas at whole foods), bugles and pretzels from the grocery store. Its definitely a step up from chef mix. I added extra paprika and salt to the baked mix. I considered adding cayenne pepper but haven't yet. Its a keeper for me.

Agreed with BoredMom on all counts -- this doesn't even rate one fork. In a word - UGH! Stop trying to improve on the classic, some things ought not to be messed with. Party Mix is one of them.

I agree that this was a bit of a wild goose chase to find the ingredients. That being said, it is easy to leave out what you can't find. For me it was the peas, which I don't like anyway. I made this gluten free, using Glutino GF pretzels. They are delicious. I also threw in some corn nuts. Other than that, I really liked it and it was munched on all weekend.

In agreement with boredmom on all counts! We'll be back to the gold standard for party mix next year. I never found the sesame pretzels so substituted sesame sticks from the bulk conatiners of such things found in most stores along with some holiday shaped pretzls. The only thing I may retain are the Terra Sticks- they did add a nice splash of color. Peas did add nice color too but are like rocks. My son spiced up our second batch a bit (had to use all those extra ingredients on hand and it was a definite improvement (Tabasco, more English mustard and Worchestershire)

This is such a refreshing change from the standard "Chex Party Mix" I doubled it so I could make gift bags. Could not find terra stix so I used 2 bags of the Mediterranean Terra Chips (crushed slightly). After baking I added 4 cups of mixed nuts and this made it! Better after it sits a few days.

This should be called Wild Goose Chase snack mix. I finally found the terra stix, Bugles (dollar aisle at Target), never found whole wheat sesame pretzel rounds, and could only find fried green peas, which had the texture of marbles. After shopping at about 8 different stores to get ingredients, all I can say is SAVE YOURSELF A LOT OF TROUBLE AND MAKE YOURSELF SOME CHEX MIX. This was SO not worth the effort, completely unremarkable. Not sure what they were smoking in the test kitchen the day they came up with this disaster.

Ok so I've been the 4 stores and found Terre Stix(Whole Foods), roasted peas (local store called Andersons), so far no luck on the pretzels. Any idea what brand/manufacturer.

i was thrilled to see an alternative to the usual chex mix and the ingredients were a perfect blend of textures, colors and tastes. it was a huge hit at the party i attended and made my kitchen smell great - i'll make this again.

What in the hell has happened to epicurious? Came here this evening hoping to find the holiday recipe inspiration I once did and this BA Party Mix crap is what I find. What a disappointment.

If it helps, I'm searching for the ingredients now, and I found Terra Stix at Whole Foods. I also saw some sesame pretzel rounds there, but the smallish bag was $6.99. They probably have roasted peas too, but I didn't have time to look for them.

I wanted to love this recipe--how nostalgiac are Bugles. Combed ever store in the city for ingredients: Never found Terra Stix, had to order a case online (let me know if you need some). Never found roasted green peas--tried making my own to no avail. Never found whole wheat pretzels with sesame. Used traditional pretzels. Flavor is merely okay. Stick to the basics on this one.

Multiple Bon Appétit Stars Resign From Appearing in Test Kitchen Videos [Updated]

Nearly two months after the beginning of Bon Appétit’s public reckoning with allegations of racism and inequity, multiple members of the food publication’s hugely popular Test Kitchen have announced they will no longer make content for Bon Appétit’s YouTube channel.

Priya Krishna, Rick Martinez, and Sohla El-Waylly announced their departures this morning on their individual Instagram accounts. The Test Kitchen stars — three of a handful of non-white talent to regularly appear on camera — have spoken candidly about being paid less to host videos than their white colleagues, feeling pigeonholed within their respective cultural cuisines, and being tokenized to increase the publication’s appearance of diversity, as detailed in a Business Insider report.

In early June, then-editor-in-chief Adam Rapoport resigned from Bon Appétit after food and drinks writer Tammie Teclemariam — who has recently become a leading voice in demanding better from food media and its gatekeepers — tweeted a photo of Rapoport and his wife, Simone Shubuck, wearing costumes and makeup that stereotyped Puerto Ricans. Condé Nast vice president of video Matt Druckor resigned soon thereafter, following accusations of racism, homophobia, and pay inequity.

Sohla El-Waylly’s statement on Instagram Stories. Screenshot: @sohlae/Instagram

In their social media statements, Krishna and Martinez both pointed to Bon Appétit’s and parent company Condé Nast’s failure to provide concrete updates on broader diversity, equity, and inclusion initiatives within the video department. They also highlighted failed contract negotiations as reasons for their departures. “[A]fter five weeks of contract negotiations, it is clear that I will not get a fair pay rate nor will I get a comparable number of appearances to my colleagues in the test kitchen,” wrote Martinez.

Rick Martinez’s statement on Instagram Stories. Screenshot: @rick_andrew_martinez/Instagram

“I was told I would receive a fair contract with equitable pay and opportunities for growth,” wrote Krishna, who revealed that starting in 2019 she had been paid $300 per video, and before that she wasn’t paid at all. “But it was all lip service. The contract I received was nowhere near equitable, and actually would potentially allow for me to make even less than I do currently.”

I'm leaving Bon Appétit video. Here's what's been happening over the last few months, and some thoughts.

— Priya Krishna (@priyakrishna) August 6, 2020

Business Insider reports that the proposed contracts received by Krishna and Martinez reflect a new pay structure that included a base pay rate of $1,000 per day for hosted videos, $625 for videos with more than one Test Kitchen members, and for videos in which their appearances were under two minutes. Per BI’s Rachel Premack:

The initial contract, which was reviewed by Business Insider, also guaranteed 10 video appearances per year. This differed from the contracts reviewed by Martinez that some of their white peers receive where guaranteed appearances total up to 60, he said.

[. ]

According to Martinez and Krishna, this would have meant a pay cut for Martinez and a very slight bump for Krishna. Ultimately, they said they would still be paid less than their white counterparts.

When reached for comment, a Condé Nast spokesperson provided the following statement to Eater:

Over the last several weeks, the video team has worked individually with each Test Kitchen contributor to address all concerns and communicate equitable compensation structures, including standardized rate cards, in many ways exceeding SAG/AFTRA standards, for freelance and editorial staff who contribute to video. As new leadership at both Condé Nast Entertainment and Bon Appétit join the team in the coming weeks, new video programming with new and returning talent will also be announced.

BI reports that, as of August 6, negotiations are still underway for everyone at the company. Per BI, Martinez is “severing his relationship with the company.” According to El-Waylly’s statement, she will continue as a staffer creating recipes and stories for the magazine. Krishna told Eater that while she will no longer host videos, she will continue to contribute editorially to Bon Appétit.

More video talent resignations followed this initial wave. On the morning of August 7, Test Kitchen star Molly Baz announced on Instagram that she has asked Condé Nast Entertainment to release her from her video obligations and will also no longer appear on Bon Appétit’s YouTube channel, in solidarity with her coworkers of color who alleged unfair and inequitable contracts.

11 Must-Have Items From Trader Joe's

If there's one thing all smart shoppers know, it's this: One does not simply walk into Trader Joe's. To get out of this Mordor of treats alive, you need a strategy, intimate knowledge of your particular TJ's store layout, and perhaps a mouthguard. But on your next trip, let everyone else fight over the last jar of cookie butter and make a beeline for these lesser-loved-but-equally-amazing snacks, frozen goods, and even cat litter. Behold, a cartful of Bon Appétit staffers' favorite Trader Joe's sleeper hits:

Photo courtesy Trader Joe's copyright 2016

  1. "The frozen Mini Beef (or Chicken) Tacos are terrible but also, like, delicious. Especially at 2 A.M. Especially if you happen to be a college student. Or even a nostalgic, drunk adult." –Kurt Soller, features editor

Photo courtesy Trader Joe's copyright 2016

  1. "The frozen Spanakopíta is my JAM. It's what I make every time I have nothing in the fridge. Twenty minutes in the oven and it's flaky puff pastry goodness, with a heavy dose of spinach. Bonus: They aren't thaaaaaaaat bad for you." –Carey Polis, web editor

Photo courtesy Trader Joe's copyright 2016

  1. "The Truly Handmade Flour Tortillas. These are the closest I can get to the lard-made ones my sister ships from the grocery store in Houston for my birthday. They make Mission tortillas look like flour-coated patties of sadness, which THEY ARE. The Trader Joe's versions—even in whole wheat if you're trying to fool yourself—are thin and buttery and great for breakfast tacos, drunk quesadillas, and eating plain, microwaved with cheese—a French technique I picked up from Jacques Pepin*." –Alex Beggs, senior web editor *Lies

Photo courtesy Trader Joe's copyright 2016

  1. "There was a long period of time where I was weirdly into the Frozen Vanilla Greek Yogurt, which is the only flavor they have. And I don't even usually like vanilla! It's just the right ratio of tart-to-sweet." —Emma Wartzman, assistant to the editor in chief

Photo courtesy Trader Joe's copyright 2016

  1. "I went through a HEAVY Mini Ice Cream Cone phase circa 2011. There's no such thing as having just one of them at a time, so I had to cut myself off when a four-cone-a-night problem was developing. But I revisited my love for them late last year, and they were (and still are) at least 100000x better than the TJ's frozen mochi that I chipped a tooth on once." –Elyssa Goldberg, associate web editor

Photo courtesy Trader Joe's copyright 2016

  1. "I survived my senior year of college thanks to the Pork Shu Mai. They're $3 a pack! Hit ɾm with scallions and some soy sauce and you're set. Also, it goes without saying that their Charles Shaw wines are a deal that probably shouldn't be allowed to exist. In college, we used to buy a case of Three Buck Chuck (12 bottles for $36) and bring them to parties. Weɽ then sell the bottles for $6 each and double our initial investment. More shumai for the whole team. The hustle was real." –Alex Delany, assistant production manager

Photo courtesy Trader Joe's copyright 2016

  1. "I buy the Dried Bing Cherries several bags at a time. A couple years ago, I developed what I'll describe as a dried cherry habit—I stir them into oatmeal or yogurt in the morning, add them to salads for lunch, or I'll mix some with toasted pecans to serve the purpose of a lazy woman's granola for all car trips or flights. The unsweetened, unsulfured Bings at TJ's are my dried cherry of choice—plump, with a great sweet-tart balance." –Meryl Rothstein, senior editor

Photo courtesy Trader Joe's copyright 2016

  1. "The Cha Siu Bao Chinese Style Pork Buns. No, they're not as good as your favorite dim sum spot, but for an emergency freezer snack, they cannot be beat." –Lily Freedman, Test Kitchen contributor

Photo courtesy Trader Joe's copyright 2016

"The Chocolate Chip Cookie Dunkers offer a primer in metaphysics: There's chocolate in the cookie, but then that cookie is IN chocolate. How did the universe come about? What is matter? Why are we here?" –Alex Tatusian, designer

"The Chimichurri Rice. You can make chicken or shrimp on the side and mix it in (see: my lunch today). I actually passed it off as my own rice-and-shrimp once at a holiday party." -Brendan Bryant, product manager

"Premium Pine Cat Litter. It's basically Feline Pine, which is a highly absorbent natural pellet litter that smells great and breaks down into sawdust when it's wet, so it's safe and easy to flush. But Trader Joe's version costs a lot less than Pine." -Cristina Martinez, production manager