Bon Appétit Magazine, August 2013: Our Coolest Summer Issue Ever

  • Pickled corn

    Pickled corn (page 10)

    from Bon Appétit Magazine, August 2013: Our Coolest Summer Issue Ever Bon Appétit Magazine, August 2013

    • Categories: Chutneys, pickles & relishes; Cooking ahead; Summer; Vegan; Vegetarian
    • Ingredients: dried chiles; jalapeño chiles; red onions; corn; cilantro; limes
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Notes about Recipes in this book

  • Cherry-bourbon ice cream

    • Rinshin on July 19, 2016

      Made a triple portion of cherry bourbon for other uses such as over cheesecake or angel food cake. I used the 1/3 portion for ice cream and it is excellent! I plan on making more to freeze for later and other uses while cherries are in season.

  • Pickled nectarine salad with burrata

    • ChefSpeno on August 13, 2013

      This is a very refreshing salad! The nectarines were so flavorful after they were marinated with the white wine vinegar and greens from the garden, such as the arugula and other varieties of lettuce greens and mint. We didn't have burrata cheese, but buffalo mozzarella. I would've used more red onions in the recipe though, that will be the next time, for sure!

  • Citrus-marinated chicken thighs

    • veggie va on July 22, 2014

      The link is wrong, here is the correct link. http://www.bonappetit.com/recipe/citrus-marinated-chicken-thighs

  • Raspberry fool with toasted angel food cake

    • Kfaber on January 09, 2014

      A totally delicious dessert. Not too heavy either with the angel food cake and raspberries

  • Cardamom pound cake

    • thekitchenchronicles on July 29, 2013

      Was very happy with this cake- the cardamom gives it a little zing that you're not expecting from a pound cake, and the texture is surprisingly light. Only thing I would change is serving it with unsweetened (or very lightly sweetened) whipped cream instead of creme fraiche- I didn't like the textures together.

  • Tea-poached plums

    • thekitchenchronicles on July 29, 2013

      YUM! I could eat these plums all day. The poaching liquid is absolutely delicious and syrupy, and the spices work so well with each other and the plums. Next time I would either be very careful scoring the plums so that the skin doesn't flap off or just peel them at the very end so the presentation is neater. But so delicious, and wonderful with the cardamom pound cake.

  • Heirloom tomato salad with pickled fennel

    • foodgloriousfood on May 22, 2022

      This is wonderful! The pickled fennel is amazing!

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  • Published Aug 01 2013
  • Format Magazine
  • Page Count 121
  • 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."