Amiel Stanek

New York

Editor at Large at Bon Appetit

SodaStream Supervisor @bonappetit by way of @12Stepsdown and @LittleBabysIC.

Articles

48 Ways to Mix Up Your Martini

1 week ago | bonappetit.com | Amiel Stanek

All products featured on Bon Appétit are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. The martini has always held a special place in the pantheon of classic cocktails.
48 Ways to Mix Up Your Martini

1 week ago | yahoo.com | Amiel Stanek

All products featured on Bon Appétit are independently selected by Bon Appétit editors. However, when you buy something through our retail links, Condé Nast may earn an affiliate commission. Photograph by Gabriel Cabrera, Food Styling by Bri Beaudoin, Prop Styling by Sophia Mackenzie. The martini has always held a special place in the pantheon of classic cocktails.
Yes, You Should Be Using Vermouth In Your Martinis

2 weeks ago | bonappetit.com | Amiel Stanek

In a 20th-century martini, vermouth was an afterthought. (And often spoiled; it should be kept in the fridge, BTW.) But in the last decade or so, Americans have come around to the herbaceous charms of these fortified wines—in spritzes, on the rocks—and liquor store shelves are beginning to reflect the kaleidoscopic range the category has to offer. No matter how wet you like your martini, seeking out quality vermouth will take your favorite cocktail to places you never thought possible. C.
The Best Martini Glasses for Your Home Bar, According to BA Editors

2 weeks ago | bonappetit.com | Amiel Stanek

All products featured on Bon Appétit are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. If the 2010s were all about the bodacious curves of the coupe and the chalice-like Nick & Nora, the martini glass of the moment is—drumroll, please—a classic martini glass. Dramatic, angular, emoji-esque, it is the only vessel as iconic as the drink itself, as much prop as functional glassware.
Using Vermouth Changed How I Make Martinis

2 weeks ago | yahoo.com | Amiel Stanek

In a 20th-century martini, vermouth was an afterthought. (And often spoiled; it should be kept in the fridge, BTW.) But in the last decade or so, Americans have come around to the herbaceous charms of these fortified wines—in spritzes, on the rocks—and liquor store shelves are beginning to reflect the kaleidoscopic range the category has to offer. No matter how wet you like your martini, seeking out quality vermouth will take your favorite cocktail to places you never thought possible. C.
The 11 Best Restaurants in London Right Now

2 months ago | bonappetit.com | Amiel Stanek

Twenty years ago this month, Gourmet magazine devoted an entire issue to what was then a rather audacious claim: That London was, as the all-caps cover line declared, “The Best Place to Eat in the World Right Now.” Over the 180 pages that followed, the case was vigorously made. An A-to-Z celebration of everything from the city’s breakfast culture to its open-air markets. Nigel Slater’s paean to the likes of St. John and the River Café, places that still hold sway today.
The 11 Best Restaurants in London Right Now

2 months ago | yahoo.com | Amiel Stanek

Photo by Bobby BeasleyTwenty years ago this month, Gourmet magazine devoted an entire issue to what was then a rather audacious claim: That London was, as the all-caps cover line declared, “The Best Place to Eat in the World Right Now.” Over the 180 pages that followed, the case was vigorously made. An A-to-Z celebration of everything from the city’s breakfast culture to its open-air markets. Nigel Slater’s paean to the likes of St. John and the River Café, places that still hold sway today.
London's Most Controversial Chef on Spoiled Customers, Communism, and Fantasy

Mar 17, 2025 | bonappetit.com | Amiel Stanek

Almost all of the (many) reviews, think pieces, and posts about the Yellow Bittern, London’s most controversial restaurant, start with these facts. The restaurant has 18 seats. It is only open for lunch, seatings at noon and 2 p.m., and is closed on the weekends. It has no website, no social media presence (save that of its chef, Hugh Corcoran—more on that later), and reservations can only be made by telephone or, famously, by postcard. There’s a lefty bookstore in the basement. Cash only, please.
The Chef of London’s Most Controversial Restaurant Goes on the Record

Mar 17, 2025 | yahoo.com | Amiel Stanek

Photo by Bobby BeasleyAlmost all of the (many) reviews, think pieces, and posts about the Yellow Bittern, London’s most controversial restaurant, start with these facts. The restaurant has 18 seats. It is only open for lunch, seatings at noon and 2 p.m., and is closed on the weekends. It has no website, no social media presence (save that of its chef, Hugh Corcoran—more on that later), and reservations can be made only by telephone or, famously, postcard. There’s a lefty bookstore in the basement.
Chefs Are Falling Back in Love With Steaming. You Should Too

Feb 26, 2025 | bonappetit.com | Amiel Stanek |Jesse Szewczyk

If restaurants of the 2010s were characterized by high-octane live fire theatrics, all-charred everything, and an obsession with some guy named Maillard, chefs right now turning their attention to a quieter technique that is pretty much the polar opposite—steaming. And emerging from those gently wafting clouds of water vapor are dishes that are every bit as arresting as those seared over high heat. In many ways this represents a desire for brighter, more direct flavors.