Bon Appétit Magazine, January 2008

  • Seared yellowtail sashimi with kumquats, Asian greens, and miso vinaigrette (page 26)

    from Bon Appétit Magazine, January 2008 Bon Appétit Magazine, January 2008

    • Categories: Dressings & marinades; Appetizers / starters; Japanese
    • Ingredients: sake; seasoned rice vinegar; white miso; grapeseed oil; cilantro; sashimi grade yellowtail kingfish; shichimi togarashi; daikon radish sprouts; chives; kumquats
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  • Roasted garbanzo beans and garlic with Swiss chard

    • Zosia on January 02, 2016

      The flavour of the finished dish makes the time-consuming step of first roasting the chickpeas with garlic worth the effort, a step that also produces some delicious garlicky olive oil that can be used in other recipes. I included the chard stems, cooking them with the garlic and shallots before the leaves were added, and saved the stock (which I think can be omitted altogether) to use in soup.

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  • Published Jan 01 2008
  • Format Magazine
  • Page Count 118
  • 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."