Bon Appétit Magazine, April 2013

  • Miso-yaki sea bass

    Miso-yaki sea bass (page 16)

    from Bon Appétit Magazine, April 2013 Bon Appétit Magazine, April 2013

    • Categories: Main course; Japanese
    • Ingredients: mirin; white miso; black sea bass fillets; salad greens; balsamic vinegar
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Notes about this book

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Notes about Recipes in this book

  • Lemony chicken and orzo soup

    • thekitchenchronicles on June 12, 2013

      Will make this recipe again and again. So simple to throw together and such a light and tasty result- don't forget to add a squeeze of lemon to the bowls, it really brightens the whole thing up.

    • dinnermints on October 12, 2022

      I have a chest cold brewing and wanted some chicken soup, but needed something simple. This soup was excellent. I doubled it and added 4 cloves of garlic + two carrots. Shredding chicken always does take longer than I anticipate, so hopefully will remember that next time. Definitely a keeper, especially for cold season.

  • Brown rice and beans with ginger chile salsa

    • joyous on May 07, 2014

      My brown rice was soupy -- maybe because it was short grain? Next time, I would just cook in the rice cooker. Also, the ginger chile salsa was interesting but lost its spice in the leftovers. We added more hot sauce and sour cream.

  • Pressed coppa sandwiches with broccoli rabe pesto

    • AgusiaH on November 16, 2013

      So simple but excellent recipe. The pesto is gorgeous!

  • Mustard-crusted pork with farro and carrot salad

    • sosayi on August 31, 2019

      A nice dish for heading into fall. The salad, while a bit flat on its own (we did add a bit of orange zest and some Aleppo pepper), tastes great when eaten with the heavy mustard coating and we actually added some whole grain mustard to the leftover salad for a bit of oomph. We substituted albacore tuna for the pork loin, which actually was a good fit. I’d make it again with these changes.

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Reviews about this book

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Reviews about Recipes in this Book

  • Chicken tikka masala

    • Bitten Word

      It is very good, and on par with any rendition of the dish we've had... The herb mix here -- especially the cardamom that's in the tomato gravy -- is vividly fragrant and absolutely delicious.

      Full review

  • The New York sour

    • Bitten Word

      The red wine adds a really nice depth to the whiskey sour, almost like a not-too-sweet sangria. It might not sound like it, but it's actually quite refreshing.

      Full review
  • Published Apr 01 2013
  • 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."