Bon Appétit Magazine, December 2008

  • Wok-fried edamame with garlic and chiles (page 28)

    from Bon Appétit Magazine, December 2008 Bon Appétit Magazine, December 2008

    • Categories: Stir-fries; Appetizers / starters
    • Ingredients: edamame beans; soy sauce; oyster sauce; red jalapeño chillies; chili-flavored sesame oil; roasted peanut oil; fresh ginger
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Wok-fried edamame with garlic and chiles

    • lorloff on September 26, 2021

      This recipe is from Alan Wong’s Pineapple Room in Honolulu and it was great. Super flavorful. The recipe was also published in Gourmet January 2007 and is slightly different. This version uses fresh red jalapeño chiles and the other one uses dried red chili instead. I have great red chili dried flakes from Mexico and I used those. I was having a dinner party with guests coming whose heat tolerance was not that high and I had more control over the heat with the dried Mexican chiles. A keeper.

  • Duck with lentils and bacon-date puree

    • Breadcrumbs on February 28, 2016

      Fabulous recipe, perfect company dish. The sweetness of the dates is lovely with the duck.

  • Roast side of salmon with mustard, tarragon, and chive sauce

    • anya_sf on February 17, 2021

      I love this recipe and have made it several times. Usually I halve the brown sugar. The sauce is flavorful and keeps the salmon very moist. You may or may not want the extra sauce - often we skip it.

    • peaceoutdesign on December 09, 2022

      Easy and pretty good. Maybe the addition of fresh horseradish?

  • Black cod with chanterelle ragout

    • bching on August 26, 2019

      Excellent technique for black cod with mushrooms. I used the chanterelles as called for in the recipe but did not use the parmesan and bread crumb topping--this Italian note does not make sense with chanterelles, IMO. Slivered almonds with chanterelles, and tarragon instead of parsley. But with button mushrooms or maitake, I'd definitely follow the recipe exactly. Instructions and timing resulted in perfectly textured cod.

  • Simple candied orange peel

    • peaceoutdesign on June 30, 2016

      Used 1/4" zester and left whatever pith was still there. brought to a boil, drained and rinsed 3 times to reduce bitterness. Added crushed cardamon seeds to syrup. Did not toss in sugar at the end, just air dried. 1/2 cup sugar: 1/4c H2O for making less.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • Published Dec 01 2008
  • Format Magazine
  • Page Count 170
  • 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."