The premise of RSVP, Bon Appétit’s longest-running column, is simple: Readers write in to request recipes for their favorite restaurant dishes, and the magazine’s test kitchen chefs whip up a version that can be easily tackled at home—no commercial equipment or impossible-to-find ingredients required. Nowadays, the formerly handwritten letters have mostly been replaced by email (and tweets and Facebook posts), but RSVP is still as popular as ever, receiving upwards of 60 requests a week. “Even though it started in 1972, it’s even more relevant now because people have become increasingly obsessed with restaurants and creating restaurant-quality food at home,” said Julia Kramer, the section’s editor. “What’s neat about RSVP is that a lot of restaurants are represented in the magazine that normally wouldn’t be,” added Bon Appétit editor in chief Adam Rapoport. “In the world of food media, everyone wants to know what the cool, new restaurant is, but that means some great neighborhood spots in smaller towns don’t get as much coverage. RSVP gives them their 15 minutes of fame.” For Adweek’s annual Food Issue, we teamed up with Bon Appétit to create our own take on RSVP—with a media twist, of course. Below, you’ll find industry insiders’ favorite lunch eats from Los Angeles to New York, and get the full recipes on Adweek.com, courtesy of Bon Appétit chef de cuisine Mary Nolan. Continue reading at 'AdWeek'
[ AdWeek | 2014-06-16 00:00:00 UTC ]
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Mobile app downloads will increase 117 percent to 17.7 billion worldwide while mobile application store revenue will grow to more than $15.1 billion in 2011, a 190 percent increase, according to Gartner Inc. In 2010, app stores generated an estimated $5.2 billion from both download sales and... Continue reading at Folio Magazine
[ Folio Magazine | 2011-01-28 00:00:00 UTC ]
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Publishers are launching iPhone and iPad apps on a daily basis (unless you're Bonnier, then it seems almost hourly). Many are coming from the usual suspects with deep pockets--Hearst, Conde Nast, Time Inc. etc. Continue reading at Folio Magazine
[ Folio Magazine | 2011-01-19 00:00:00 UTC ]
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