Stop what you’re doing and make this right now. (I may have said this before, but now I really mean it.)

There’s nothing better than coming home to find a new issue of Bon Appétit. Except when you come home and make something hidden in the pages that blows your mind. In this case, it was the grilled avocado toast that was described in the editor’s letter. Between the picture and Adam Rapoport’s description of this impromptu dish, I knew I had to make it right away. Here’s my take:


Grilled Avocado Toast (or Grill-panned Avocado Toast)

  • Fire up the barbie/grill pan
  • Drizzle rustic bread slices (I used pain au levain) with olive oil
  • Grill bread til charred
  • Rub with cut garlic
  • Top hot bread with avocado (I used half an avocado per serving, which is kind of a lot)
  • Sprinkle with crushed red pepper and sea salt
  • Drizzle with more olive oil
  • Devour and moan about how delicious this is
  • Tweet to editor-in-chief of Bon Appétit about how his editor’s letter changed your life (see below)
  • Eat three times in one week
  • Tell everyone you know about this.



Asparagus to the rescue

Seems like the answer to an easy weeknight dinner is asparagus. As long as you don’t mind the dreaded asparagus pee that results, this is another quick and tasty dinner. Or brunch — thanks Mops!


Frittata with Asparagus, Tomato, and Fontina (Giada De Laurentiis)


  • 6 large eggs
  • 2 tablespoons whipping cream
  • 1/2 teaspoon salt, plus a pinch
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
  • 1 tomato, seeded, diced
  • Salt
  • 3 ounces Fontina, diced


Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

Grill pan night

Badass grill pan to the rescue. As I am writing this from the future, I am happy to say that the bruschetta has become a staple around here. Easy and YUM! (Yeah, that’s right. The future.)


Grilled Artichokes with Parsley and Garlic (Giada De Laurentiis)


  • 6 fresh artichokes
  • 2 lemons halved, plus 1/3 cup freshly squeezed lemon juice
  • 3 tablespoons freshly chopped flat-leaf parsley
  • 1 teaspoon minced garlic
  • Salt and freshly ground black pepper
  • 1/2 cup extra-virgin olive oil


Bring a large pot of salted water to a boil. Preheat grill to medium-high heat.

Trim the stem from each artichoke to 1-inch long, then bend back and snap off dark outer leaves. Cut top inch of artichokes with serrated knife. Using a vegetable peeler, peel dark green areas from stem and base of artichoke. Quarter each artichoke. Using a small, sharp knife, cut out the choke and remove the purple, prickly tipped leaves from the center of each wedge.

Place finished artichokes in a large bowl of cold water and squeeze 2 lemons into the water and stir. Continue with remaining artichokes.

Once finished, drain the artichokes and place into boiling water and cook until crisp-tender, about 12 minutes.

Drain the cooked artichokes and place onto preheated grill. Cook until tender and lightly charred in spots, turning occasionally, about 10 minutes.

Meanwhile, in a medium sized bowl, add remaining lemon juice (1/3 cup) parsley, garlic and salt and pepper, to taste. Gradually drizzle in olive oil.

Toss or drizzle the grill artichokes with the garlic/parsley mixture and serve.


Mediterranean Bruschetta (Giada De Laurentiis)


For the bread:

  • 1 pound ciabatta bread loaf, cut into 1/2-inch wide slices (about 16)
  • 1/4 cup olive oil
  • 1lemon, juiced (about 3 tablespoons)
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper

For the topping:

  • 1 (15-ounce) container whole milk ricotta cheese
  • 2 large tomatoes, seeded and diced (about 2 cups)
  • 3 tablespoons finely chopped fresh mint leaves, plus more for garnish
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

For the bread:


Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the bread slices with olive oil. Grill the bread until golden on both sides, about 2 to 3 minutes per side. Remove the bread, and squeeze the lemon juice over the bread slices. Sprinkle the bread slices with dried oregano, salt, and pepper.

For the topping:

In a medium bowl combine the ricotta, tomatoes, 3 tablespoons mint, salt, and pepper. Gently stir to combine.

To serve, either spoon the cheese topping over the bread and sprinkle more chopped mint over the bruschetta for garnish, or place the cheese topping in a bowl and serve with the grilled bread alongside.