Bon Appétit Magazine, November 2012

  • Shrimp saganaki

    Shrimp saganaki (page 16)

    from Bon Appétit Magazine, November 2012 Bon Appétit Magazine, November 2012

    • Categories: Appetizers / starters; Greek
    • Ingredients: scallions; canned tomatoes; dry white wine; ouzo; parsley; dill; shrimp; feta cheese
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Parker House rolls

    • spharo00 on November 22, 2012

      I had a hard time getting these rolls started, as my yeast would not proof. I finally ended up using rapid-rise yeast after I depleted my stash of active dry yeast. They did rise after some time, but not by too much. They were a little on the hard and dry side and they did not come out looking as golden as the magazine suggested they would. With all the time I put in to these, I likely would not make them again after seeing the end result.

    • sarahkalsbeek on February 08, 2020

      We loved these. Might try with all butter - no shortening- next time. Pretty easy and we don't often make bread or rolls!

  • Grandma's pumpkin pie

    • spharo00 on November 22, 2012

      I made this pie with homemade butternut squash puree and a pie shell I had in the freezer. It was very easy to make and the pie itself turned out beautiful. It wasn't overly sweet and had a deep pumpkin flavor. The bourbon whipped cream was amazing. I followed a recipe from the Cook's Illustrated Best Recipes cookbook for Brandied Whipped Cream and just substituted bourbon for the brandy. It really set the pie over the top. Everyone loved it.

  • Spinach puffs

  • Turkey and mushroom risotto

    • jumali on November 28, 2012

      This dish just replaced my annual Turkey Tetrazzini. I was really surprised at how flavorful it was. I sautéed the mushrooms separately, and added them towards the end of cooking along with the cooked turkey. It was so good, I'm going to make it again using more turkey stock and meat that I was saving for soup.

  • Make-ahead turkey stock

    • jumali on November 17, 2012

      It only took me two hours, and not the recommended four to reduce the stock. It tastes great, but is cloudy, not clear as in the photo.

    • kitchen_chick on November 26, 2021

      This has been my to-go turkey stock recipe for Thanksgiving gravy for years. It always comes out a nice translucent color, perhaps a touch less clear than the photo. I strain it through a fine mesh strainer to remove tiny bits of meat. The one additional thing I do is lightly brown the carrots in the pot before putting in everything else and the water. (I also take the full four hours at a very low simmer. Boiling results in a muddier stock.)

  • "Simple is best" dressing

    • Rinshin on October 31, 2019

      After making all types of stuffing through the years, I found this years ago and liked it immediately. It is one of my fav stuffing along with chef Prudhomme’s cornbread stuffing.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

Reviews about Recipes in this Book

  • Winter squash with spiced butter

    • Bitten Word

      Does this taste as good as it looks? Answer: Sadly, no. For all the spices packed into that spice butter, we thought the final product seriously lacked flavor.

      Full review

  • Sweet potatoes with bourbon and maple

    • Bitten Word

      ...comforting, familiar flavors with an excellent twist. This glaze ... oh, lordy, this glaze. It is something else. It's the kind of sauce you want to eat on everything. It is divine.

      Full review
  • Published Nov 01 2012
  • Format Magazine
  • Page Count 124
  • 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."