Bon Appétit Magazine, July 2012

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  • Marinated kale and green bean salad

    • okcook on September 13, 2014

      We started with farmers' market fresh young kale which I think you really need for this recipe because it is not cooked. The lemon and honey in the dressing really makes the vegetables sing. The Parmesan to finish was perfect.

  • Grilled kale salad with ricotta and plums

    • fprincess on July 26, 2012

      I used white peaches instead of plums, and fresh goat cheese instead of ricotta (both from the farmers' market). The smokiness and slight bitterness of the grilled kale worked great with the peaches and the goat cheese. Picture here:

    • bgood on July 24, 2012

      Great taste and textures. Used goat ricotta thinned with 1/2 & 1/2. Came together faster than I expected.

  • Grilled shrimp with chile, cilantro, and lime

    • twoyolks on September 29, 2014

      The tumeric and the fish sauce tended to over power the flavor of the shrimp. The fish sauce in particular yielded a fishy taste to the shrimp. The dipping sauce was good but was very hot and, again, tended to overwhelm the shrimp flavor.

  • Tres leches cake

    • meggan on November 14, 2018

      A good tres leches. It is very moist and good served with whipped cream (making it cuatro leches).

    • KarinaFrancis on December 26, 2018

      I’m not sure if this was the recipe or user error on my part (although I followed the recipe to the letter). The cake smelled amazing coming out of the oven, but even with all the milk mix it was stodgy not light and wet.

  • Dilly new potato salad with summer sausage

    • meggan on July 16, 2019

      Yum squared.

  • Best-ever barbecued ribs

    • kayanelson on May 26, 2014

      I used to slow grill my ribs but after trying this recipe, I make them in the oven a day ahead and just finish them off on the grill. And if it's winter, I just finish them off in the oven.

  • Cheesecake with ginger-lime candied raspberries

    • Dannausc on May 24, 2020

      Good not great. It has a nice light texture that reminds me of chiffon cheesecake. Didn’t set firmly enough.

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  • Published Jul 01 2012
  • 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."