Bon Appétit Magazine, February 2013

  • Jenga ribs

    Jenga ribs (page 18)

    from Bon Appétit Magazine, February 2013 Bon Appétit Magazine, February 2013

    • Categories: Spice / herb blends & rubs; Main course; Cooking ahead
    • Ingredients: garlic powder; paprika; chile powder; ground cumin; onion powder; ground cinnamon; ground coriander; St. Louis-style spareribs; barbecue sauce
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Notes about Recipes in this book

  • Parmesan-roasted cauliflower

    • hillsboroks on October 01, 2015

      This recipe makes cauliflower sing! It is so good and I have made this many times. The past few times I have added slivered sweet red peppers to the mix for more color and added flavor. It is the perfect side dish because it is such a snap to put together and then it just roasts in the oven. I turn the veggies over about half way through the roasting time and add the parmesan cheese about 10 minutes before I take them out of the oven so it gets a bit melted.

    • twoyolks on December 11, 2015

      This was tasty but there wasn't much difference between this and any other roasted cauliflower. The onions, garlic, and thyme don't add any flavor and the parmesan was lost.

    • cilantrolime on September 26, 2025

      This was good but nothing memorable. I added some panko breadcrumbs along with the cheese for some crunch. I feel it needs something sharp like cherry tomatoes or chili or a squeeze of lemon at the end. It would also be better to use minced garlic instead of garlic cloves in skin, which did nothing for the cauliflower

  • Chorizo and white bean stew

    • Nancith on September 15, 2015

      Quick & easy to prepare with a nice combination of flavors & textures. It was easy to halve the recipe for 2, & also to split it between 2 skillets for a meat eaters & a vegetarian version. Very nice with homemade bread to sop up the broth.

    • kari500 on January 26, 2021

      I used TJs soyrizo, and black beans instead of white. Very adjustable recipe. Easy, tasty.

  • Skillet chicken pot pie with butternut squash

    • Cheri on November 07, 2014

      This was quite good. Used a regular onion (what I had), TJ's puff pastry, cast iron skillet. Leftovers reheated quite well, to my surprise. Recommended. Can use leftover turkey in lieu of rotisserie chicken, which I think is superior, if you have it.

    • chawkins on January 19, 2015

      Quite good. I used turkey, turkey broth and pumpkin instead of butternut squash. Comments on epicurious.com indicates that for some, the filling overflows the skillet, so I put everything into a 7X11" pan and rolled out the pastry to fit.

    • peaceoutdesign on October 18, 2020

      Didn't read the ingredients and bought fresh pearl onions which were a pain to peel. Frozen would have been just as good and faster. I added red bell pepper and umami seasoning. Instead of just kale I used TJ kale, cabbage, and Brussels sprout mix. Just kale would have been just as good.

  • Mushroom, leek, and Fontina frittata

    • annieski on April 08, 2015

      Made with sour creme rather than creme fresh.

  • Rigatoni with spicy Calabrese-style pork ragu

    • chawkins on March 06, 2013

      This is okay. I used hot Italian sausages, one 2 1/2" dried red pepper and 2/3 tsp of dried oregano, could be a tad spicier. A stick mixer is used at the end to get the sausage and the ground pork to a finer mince. Next time will use red wine instead of water for the liquid component.

    • billreiland on January 04, 2015

      http://www.bonappetit.com/recipe/rigatoni-with-spicy-calabrese-style-pork-rag

  • Fiorentini with butternut squash

    • twoyolks on October 08, 2014

      This was just bland. The butternut squash didn't add very much flavor and there wasn't really enough fat to make a creamy sauce.

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Reviews about Recipes in this Book

  • Warm shrimp and escarole salad

    • Bitten Word

      But we loved the salad. The anchovy-garlic-caper trifecta gives the dressing a terrific punch of sharp flavors. ... And overall, it's a wonderful diversion from cold winter salads.

      Full review
  • Published Feb 01 2013
  • Format Magazine
  • Page Count 120
  • 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."