Every Monday night, Bon Appétit editor in chief Adam Rapoport gives us a peek inside his brain by taking over our newsletter. He shares recipes he’s been cooking, restaurants he’s been eating at, and more. It gets better: If you sign up for our newsletter, you’ll get this letter before everyone else.
One weekday morning this past month, my wife announced that she was making French toast. I’m not sure if I told her she was insane, but that’s definitely what I was thinking. Who makes French toast at 7:03 a.m. when you’re hustling to get your kid out the door to school?
Hardly for the first time in our marriage, I was wrong—and glad to have been.
Pretty soon the kitchen smelled of melting butter, and then I heard that tssss…the sizzle of the custard-soaked bread hitting the hot (but not too hot!) cast-iron skillet.
And before we knew it, our son Marlon was sitting down to a couple of griddled, golden-brown slices of country bread, and he was pouring maple syrup all over them and, being the dad that I am, I had to blurt out, “Marlon, not so much syrup!”
Dining and Cooking