Bon Appétit Magazine, September 2013: The Restaurant Issue

  • Clam and bacon pizza

    Clam and bacon pizza (page 24)

    from Bon Appétit Magazine, September 2013: The Restaurant Issue Bon Appétit Magazine, September 2013

    • Categories: Pizza & calzones; Main course
    • Ingredients: garlic; littleneck clams; bacon; pizza dough; pecorino cheese
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Notes about this book

  • AndieG52 on April 22, 2014

    "Eat Like a Pro" insert - Shaved vegetable salad, making nut milk and quick-pickle vegetables

  • AndieG52 on April 22, 2014

    Prep School - Preserved lemons Page 182

  • AndieG52 on April 22, 2014

    Prep School - Tips on using flowers in cooking (borage, yarrow, nasturtium, elderflower and wood sorrel) Page 180

  • AndieG52 on April 22, 2014

    Prep School - Fish Cooking Tips Page 180

Notes about Recipes in this book

  • Hey hey, my my

    • Yildiz100 on November 23, 2018

      Nice balance, not a bad drink. The sherry is a bit weird with the citrus, and I cant decide how I feel about it.

  • Shoyu ramen

    • twoyolks on January 09, 2015

      This was very good. I've made this ramen recipe and the one from the Momofuku cookbook which is rather similar. My preference is still for the Momofuku ramen.

  • Greens with horseradish-crème fraîche dressing

    • vickster on April 10, 2015

      Really delicious dressing

    • Yildiz100 on November 23, 2017

      This dressing was not a hit at our dinner party,. I think it was too savory for lettuces. It didnt make the salad taste fresh, if that makes sense. Seemed more like a sauce for meat.

  • Orecchiette with squash, chiles, and hazelnuts

    • Yildiz100 on February 08, 2015

      This was delicious. I don't like even the slightest resistance in my butternut squash, so I did change the technique a little and roast it in the oven instead of cooking it on the stove top.

  • Celery salad with dates, almonds, and Parmesan

    • dinnermints on May 09, 2022

      My neighbor always brings me her CSA box celery as her family doesn’t like it, so I’m frequently looking for celery recipes - this was fresh & quick, uses 8 stalks! I did not soak the celery; maybe would’ve tried that if I were taking it somewhere. To lighten it a bit, I just used 1 T oil, 1/4 cup toasted almonds, 1 oz Parmesan (but upped the number of dates to six - I had small dates). Think I used 1/2 tsp salt; could maybe use a little more.

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  • Published Sep 01 2013
  • Format Magazine
  • Page Count 202
  • 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."