Bon Appétit Magazine, October 2012: The Home Entertaining Issue

  • Pan-seared hake with kale and chorizo

    Pan-seared hake with kale and chorizo (page 18)

    from Bon Appétit Magazine, October 2012: The Home Entertaining Issue Bon Appétit Magazine, October 2012

    • Categories: Main course
    • Ingredients: Spanish chorizo sausages; kale; dry white wine; hake; mashed potatoes
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Notes about Recipes in this book

  • Garganelli with fennel and pork shoulder ragu

    • Zosia on January 23, 2021

      The combination of ingredients worked: the pork had a deep, rich flavour slow cooked flavour and the sauce was a meaty gravy that tasted only mildly of fennel and tomatoes. However, I found it very salty made with the ingredients listed.

  • Garlic shrimp and white beans

    • chawkins on February 11, 2016

      Simple, easy and delicious, with a hint of spiciness.

    • clkandel on April 07, 2019

      Easy and delicious! I added some baby spinach right before the tomato paste for some added veg.

  • Creamy tomato soup

    • lueder516 on January 05, 2020

      Too acidic, not sure why.

  • Treviso salad with orange vinaigrette and Manchego

    • peacheater on January 03, 2026

      Made a riff on this using a single head of radicchio that I quite enjoyed. Grilled the radicchio on a hot cast iron pan with a little oil, then added to a bowl with more olive oil, balsamic, toasted walnuts, parsley, Maldon sea salt and a bit of grapefruit juice. Tossed together well and topped with the shaved manchego. Yum, though you have to like bitter flavors.

  • Salted caramel "ding dong" cake

    • Zosia on March 19, 2023

      This cake was a little disappointing. The flavour was good but the salted caramel got lost within the chocolate ganache. The filling was also good and a necessary contrast that prevented chocolate overload. I think an oil based cake would be a better choice as it would remain soft at the cool temperatures required for serving this cake.

  • Yellow layer cake with chocolate-sour cream frosting

    • stef on September 19, 2020

      I made the chocolate sour cream frosting. It's of a very creamy consistancy. Not suited for piping purposes.Comes together easily but takes time.

  • Banana-chocolate chip cake with peanut butter frosting

    • jchavelh on January 05, 2015

      I make half the frosting (otherwise its a bit too much) and spread frosting between the layers and on top, skipping the sides.

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  • Published Oct 01 2012
  • Format Magazine
  • Page Count 138
  • Language English
  • Countries United States

Publishers Text

Bon Appetit is French for "enjoy your meal," and that is exactly what the premise of the magazine is. This publication is one of America's most popular cooking magazines, exploring delicious cuisine from all over the world in every issue. Bon Appetit describes itself as a "food and entertainment magazine," as it also offers editorial content on fine wine, travel, and restaurant ratings. Every recipe in the magazine is accompanied by a beautiful photograph and page layout, which adds an extremely appealing visual aesthetic to the publication.

Bon Appetit offers food ideas that span from simple, 30-minute meals to dishes that require more advanced culinary abilities. The magazine also includes regular columns and articles, such as "cooking life," "family style," "menus," and "health wise."