Bon Appétit Magazine, February 2013

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  • Jenga ribs
    • Categories: Spice / herb blends & rubs; Main course; Cooking ahead
    • Ingredients: garlic powder; paprika; chile powder; ground cumin; onion powder; ground cinnamon; ground coriander; St. Louis-style spareribs; barbecue sauce
    show
  • Calvados omelet
    • Categories: Pancakes, waffles & crêpes; Dessert
    • Ingredients: eggs; heavy cream; Calvados
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  • Parmesan-roasted cauliflower
    • Categories: Side dish; Vegetarian
    • Ingredients: cauliflower; onions; thyme; garlic; Parmesan cheese
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  • Pineapple pork chops
    • Categories: Main course
    • Ingredients: pineapple; cilantro; jalapeño chiles; soy sauce; fish sauce; pork chops
    show
  • Spicy pineapple wedges
    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: pineapple; cotija cheese; ground cayenne pepper
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  • Pineapple-mint vodka
    • Categories: Cocktails / drinks (with alcohol)
    • Ingredients: pineapple; vodka; mint
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  • Chorizo and white bean stew
    • Categories: Stews & one-pot meals; Quick / easy; Main course
    • Ingredients: Mexican chorizo sausages; onions; garlic; thyme; cannellini beans; chicken broth; baby spinach
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  • Skillet chicken pot pie with butternut squash
    • Categories: Quick / easy; Pies, tarts & pastries; Main course
    • Ingredients: frozen pearl onions; garlic; sage; kale; chicken broth; butternut squash; rotisserie chicken; frozen puff pastry
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  • Warm shrimp and escarole salad
    • Categories: Quick / easy; Salads; Main course
    • Ingredients: canned anchovies in oil; capers; radishes; shrimp; escarole; Parmesan cheese
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  • Mushroom, leek, and Fontina frittata
    • Categories: Quick / easy; Egg dishes; Main course; Italian; Vegetarian
    • Ingredients: leeks; crimini mushrooms; eggs; crème fraîche; parsley; Fontina cheese
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  • Hanger steak with spicy lemon couscous
    • Categories: Quick / easy; Main course
    • Ingredients: beef hanger steaks; dried red pepper flakes; carrots; fennel; lemons; chicken broth; couscous; Castelvetrano olives; cilantro
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  • Apple-molasses upside-down cake
    • Categories: Quick / easy; Cakes, large; Dessert
    • Ingredients: all-purpose flour; ground cinnamon; light molasses; fresh ginger; sour cream; apples
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  • Nachos with all the fixings
    • Categories: Main course; Cooking for a crowd; Entertaining & parties; Mexican
    • Ingredients: tortilla chips; canned black beans; white onions; shredded cheese of your choice; cotija cheese; radishes; cilantro; dried New Mexico chiles; pork shoulder; lager beer; garlic
    • Accompaniments: Charred tomatillo salsa; Dried chile salsa
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  • Beer-braised carnitas
    • Categories: Stews & one-pot meals; Main course; Cooking ahead; Mexican
    • Ingredients: dried New Mexico chiles; pork shoulder; lager beer; garlic
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  • Charred tomatillo salsa
    • Categories: Dips, spreads & salsas; Cooking ahead; Mexican; Vegan; Vegetarian
    • Ingredients: tomatillos; white onions; jalapeño chiles; limes
    • Accompaniments: Nachos with all the fixings
    show
    • Categories: Dips, spreads & salsas; Cooking ahead; Mexican; Vegan; Vegetarian
    • Ingredients: dried New Mexico chiles; garlic; apple cider vinegar
    • Accompaniments: Nachos with all the fixings
    show
  • Your very own vinegar
    • Categories: Dressings & marinades; Cooking ahead
    • Ingredients: vinegar mother; red wine
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  • Vinegar-braised chicken and onions
    • Categories: Stews & one-pot meals; Main course
    • Ingredients: cipollines onions; pancetta; garlic; chicken pieces; balsamic vinegar; red wine vinegar; chicken broth; golden raisins; bay leaves
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  • Buttered spinach with vinegar
    • Categories: Side dish; Vegetarian
    • Ingredients: spinach; butter; red wine vinegar
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  • Rigatoni with spicy Calabrese-style pork ragu
    • Categories: Pasta, doughs & sauces; Main course; Italian
    • Ingredients: onions; carrots; celery; garlic; dried oregano; dried red pepper flakes; parsley; canned tomatoes; Italian sausages; ground pork; tomato paste; rigatoni pasta; Parmesan cheese
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  • Ricotta gnudi with pomodoro sauce
    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: ricotta cheese; egg yolks; Parmesan cheese; canned tomatoes
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  • Quick pomodoro sauce
    • Categories: Pasta, doughs & sauces; Quick / easy; Italian; Vegan; Vegetarian
    • Ingredients: canned tomatoes
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  • Orecchiette with kale and breadcrumbs
    • Categories: Pasta, doughs & sauces; Main course
    • Ingredients: Tuscan kale; breadcrumbs; canned anchovies in oil; dried red pepper flakes; orecchiette pasta; Parmesan cheese
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  • Ditalini with chickpeas and garlic-rosemary oil
    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegan; Vegetarian
    • Ingredients: onions; carrots; celery; garlic; parsley; dried red pepper flakes; tomato paste; canned chickpeas; ditalini pasta; rosemary; olive oil
    show
  • Creamy pappardelle with leeks and bacon
    • Categories: Pasta, doughs & sauces; Main course; Italian
    • Ingredients: bacon; leeks; heavy cream; thyme; pappardelle pasta; Parmesan cheese
    show

Notes about this book

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Notes about Recipes in this book

  • Skillet chicken pot pie with butternut squash

    • Cheri on November 07, 2014

      This was quite good. Used a regular onion (what I had), TJ's puff pastry, cast iron skillet. Leftovers reheated quite well, to my surprise. Recommended. Can use leftover turkey in lieu of rotisserie chicken, which I think is superior, if you have it.

    • chawkins on January 19, 2015

      Quite good. I used turkey, turkey broth and pumpkin instead of butternut squash. Comments on epicurious.com indicates that for some, the filling overflows the skillet, so I put everything into a 7X11" pan and rolled out the pastry to fit.

    • peaceoutdesign on October 18, 2020

      Didn't read the ingredients and bought fresh pearl onions which were a pain to peel. Frozen would have been just as good and faster. I added red bell pepper and umami seasoning. Instead of just kale I used TJ kale, cabbage, and Brussels sprout mix. Just kale would have been just as good.

  • Mushroom, leek, and Fontina frittata

    • annieski on April 08, 2015

      Made with sour creme rather than creme fresh.

  • Chorizo and white bean stew

    • kari500 on January 26, 2021

      I used TJs soyrizo, and black beans instead of white. Very adjustable recipe. Easy, tasty.

    • Nancith on September 15, 2015

      Quick & easy to prepare with a nice combination of flavors & textures. It was easy to halve the recipe for 2, & also to split it between 2 skillets for a meat eaters & a vegetarian version. Very nice with homemade bread to sop up the broth.

  • Parmesan-roasted cauliflower

    • twoyolks on December 11, 2015

      This was tasty but there wasn't much difference between this and any other roasted cauliflower. The onions, garlic, and thyme don't add any flavor and the parmesan was lost.

    • hillsboroks on October 01, 2015

      This recipe makes cauliflower sing! It is so good and I have made this many times. The past few times I have added slivered sweet red peppers to the mix for more color and added flavor. It is the perfect side dish because it is such a snap to put together and then it just roasts in the oven. I turn the veggies over about half way through the roasting time and add the parmesan cheese about 10 minutes before I take them out of the oven so it gets a bit melted.

  • Fiorentini with butternut squash

    • twoyolks on October 08, 2014

      This was just bland. The butternut squash didn't add very much flavor and there wasn't really enough fat to make a creamy sauce.

  • Rigatoni with spicy Calabrese-style pork ragu

    • chawkins on March 06, 2013

      This is okay. I used hot Italian sausages, one 2 1/2" dried red pepper and 2/3 tsp of dried oregano, could be a tad spicier. A stick mixer is used at the end to get the sausage and the ground pork to a finer mince. Next time will use red wine instead of water for the liquid component.

    • billreiland on January 04, 2015

      http://www.bonappetit.com/recipe/rigatoni-with-spicy-calabrese-style-pork-rag

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Reviews about Recipes in this Book

  • Published Feb 01 2013
  • Format Magazine
  • Page Count 120
  • 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."