Bon Appétit Magazine, October 2013

  • Miso-tofu ranch dip

    Miso-tofu ranch dip (page 10)

    from Bon Appétit Magazine, October 2013 Bon Appétit Magazine, October 2013

    • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Cooking ahead; Vegetarian
    • Ingredients: soft tofu; white miso; sherry vinegar; garlic powder; onion powder; sour cream; chives; parsley
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Notes about this book

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Notes about Recipes in this book

  • Collard and pecan pesto

    • Christine on August 12, 2014

      I was desperate to find a recipe to use up the second half of a bunch of collards lingering in my fridge and was having trouble finding one calling for this relatively small amount -- and I really didn't want to make it as a side dish either. I should have remembered sooner that just about any green can turned into some version of a pesto, but once I did, I uncovered this recipe and knew right away it was the answer. I thought cider vinegar seemed a little odd for a pesto, but it was actually a really nice touch. I used roasted salted pecans and served this over pasta with Parmesan cheese. It was incredibly delicious, so I ate it two days in a row and froze the remaining sauce in ice cube trays to save for another day.

  • Roast salmon and broccoli with chile-caper vinaigrette

    • Yildiz100 on January 13, 2015

      The vinaigrette was very good on the brocooli, so we'll use it again. However, it just slid off the salmon, and left it tasting pretty bland.

  • Crispy potato cake with garlic and parsley

    • twoyolks on October 02, 2014

      The garlic and duck fat give the potatoes a really nice flavor that's deeper and more savory than regular sauteed potatoes. My "cake" did not stay together after I unmolded it but still looked nice. While cooking the potatoes in the duck fat, if I did not keep the potatoes moving regularly, they began to stick to the bottom of the pan.

  • Poulet Vallée d'Auge

    • twoyolks on October 02, 2014

      This was excellent. The chicken was moist and flavorful. The sauce was deeply flavored and delicious. The apple cider and Calvados (I used applejack) added an interesting note to the sauce. The cooked apples became almost entirely savory after the long cooking. As a word of caution, when I flambeed the alcohol, the flames were much higher than I was initially expecting, so be careful.

    • msmmlee on December 12, 2020

      I found another version of this recipe in an old cookbook of my mother's named "Benson & Hedges 100's Presents 100 of the World's Greatest Recipes" by James Beard. I figured that with James Beard's name on it, this little cookbook may have some really good recipes in it so I went searching online for reviews. This is one I think I will try.

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Reviews about this book

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Reviews about Recipes in this Book

  • Duck confit with spicy pickled raisins

    • Bitten Word

      ...good but not mind-blowing. For whatever reason, ours never got that crackly crispy skin that makes duck so great. And the meat itself was a tad overdone. We believe in this confit method, though.

      Full review

  • Kohlrabi and apple salad with caraway

    • Bitten Word

      This salad is all about the dressing. This Caraway Vinaigrette deserves to be made, and soon. It's essentially a basic mustard vinaigrette, but the addition of caraway seeds is really phenomenal.

      Full review
  • Published Oct 01 2013
  • Format Magazine
  • Page Count 142
  • 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."