Bon Appétit Magazine, October 2007

  • Salmon and scallop soup with caviar (page 68)

    from Bon Appétit Magazine, October 2007 Bon Appétit Magazine, October 2007

    • Categories: Soups
    • Ingredients: shallots; smoked salmon; Champagne wine; bottled clam juice; dill; tarragon; bay leaves; whipping cream; bay scallops; dry vermouth; coriander seeds; salmon fillets; sea scallops; black caviar
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  • Roasted halibut with walnut crust

    • Barb_N on February 23, 2021

      I chose this recipe after sending my SO to the grocery store- always an interesting proposition. Fortunately I saw and responded to his query “what is panko and how badly do you need it?” while he was still shopping. I served this with cauliflower puree (made with chicken stock, imparting great flavor but a muddy appearance) and sautéed spinach, sprinkled with the extra walnut/panko/herb topping.

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  • Published Oct 01 2007
  • Format Magazine
  • Page Count 190
  • 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."