Bon Appétit Magazine, November 2013

  • Chocolate-caramel cake with sea salt

    Chocolate-caramel cake with sea salt (page 16)

    from Bon Appétit Magazine, November 2013 Bon Appétit Magazine, November 2013

    • Categories: Cakes, large; Frostings & fillings; Dessert; Cooking ahead; Cooking for a crowd
    • Ingredients: all-purpose flour; natural unsweetened cocoa powder; sugar; mayonnaise; vanilla extract; dark chocolate; light corn syrup; heavy cream; Maldon salt
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Notes about Recipes in this book

  • Roasted cauliflower with lemon-parsley dressing

    • imaluckyducky on January 02, 2014

      Used 2 Tsp instead of 6Tsp oil to roast the cauliflower. Bumped up the heat to 450 because I generally like my broccoli more caramelized li n the 20-25 minutes it cooks, so I figured this would be similar. Simple and delicious, which surprised me because before today I truly loathed cooked cauliflower. Next step is to make this and feed it to a blindfolded SO who also loathes cauliflower.

  • Braised turkey legs

    • vickster on January 22, 2016

      Delicious recipe for turkey parts. Resulting sauce is very flavorful and turkey is tender and moist. Great one-pot meal.

  • Pumpkin spoon bread

    • twoyolks on November 15, 2016

      This has pretty good pumpkin flavor while being nicely savory at the same time. It was good; it wasn't great.

  • Brûléed bourbon-maple pumpkin pie

    • meggan on November 29, 2013

      This pie was well liked at Thanksgiving though not the top choice. I did use quatre epice instead of the spices called for which may have thrown some people off. Next time I would use a regular butter crust. Also my attempt to brûlée was a little pathetic.

    • twoyolks on December 07, 2022

      I found this to be a bit light on the pumpkin flavor.

  • Butterscotch pie with curry crust

    • meggan on November 29, 2013

      A runaway favorite this Thanksgiving. The crust was interesting without being too wild. Though there are many steps, this pie is worth the effort.

  • Grilled Brussels sprouts with chanterelles

    • thekitchenchronicles on November 24, 2013

      A keeper of a side dish, great textures and flavor contrasts (I used small creminis cut in half). Plus, who doesn't love bacon in their vegetables. This was a hit.

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  • Published Nov 01 2013
  • Format Magazine
  • Page Count 108
  • 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."