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How Has Your Grocery Shopping Changed?

Every Wednesday, Bon Appétit executive editor Sonia Chopra shares what’s going on at BA—the stories she’s loved reading, the recipes she’s been making, and more. If you sign up for our newsletter , you’ll get her letter before everyone else. Here’s a fun thing about my job: Every so often, I get to test recipes before they go live on our websites or into the pages of the magazine. It’s standard practice at publications like Bon Appétit and Epicurious to have multiple editors cook through recipes before they are published to make sure they will work for, well, people like me: cooking enthusiasts who are not necessarily trained kitchen experts. The first time I volunteered, I was totally in my head about it, afraid I didn’t have the chops to be useful and that I was wasting our food team’s time. But now I like to take on a recipe once a month or so, especially when it sounds particularly delicious (most do!) or will push me to try something new. For example, I don’t fry a lot of thing

Vietnamese Bo Kho


  • 1 roughly chopped onion 
  • 1 pound of beef chuck stew (meat cubes)
  •  2 tablespoons of tomato (paste) 
  • 2-star anise (whole) 
  • 1 tablespoon of lemongrass paste 
  • 1 tablespoon of fresh ginger (minced) 
  • 1 ¾ cups of water 
  • ½ cup of coconut water 
  • 1 teaspoon of black pepper (freshly ground)
  •  ½ teaspoon of powder Chinese five-spice
  •  ½ teaspoon of curry powder 
  • 1 quartered turnip 
  • 2 largely chopped carrots in thick chunks 


1.In the bowl contained in the instant pot, add the beef, star anise, onion, tomato paste, ginger, lemongrass paste, garlic, coconut water, 1 ½ cups of water, Chines five-spice powder, pepper and curry powder. Put trivet on spices and meat. 

2.In a smaller container (heatproof), place the carrots, remaining ¼ cup of water and turnip. Place this on the trivet. 

3.Close the instant pot and choose manual. Set pressure to high and cook for 15 minutes. After cooking is complete, naturally release pressure for 10 minutes and quick- release. Open the instant pot. 

4.Remove the bowl containing vegetable and trivet. Add in the vegetable and its liquid to the soup. 

 Nutrition: calories: 221, carbs: 7g, fiber: 2g, fat: 14g, protein: 16g 

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