Bon Appétit Magazine, December 2013

  • Bran's dram

    Bran's dram (page 16)

    from Bon Appétit Magazine, December 2013 Bon Appétit Magazine, December 2013

    • Categories: Cocktails / drinks (with alcohol)
    • Ingredients: white rum; honey; berry herbal tea
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Roast trout with lentils and verjus

    • EdM on September 21, 2021

      Lentils should be made ahead if entertaining guests. Follow lentil recipe, but don't boil until dry, they will absorb liquid when set aside and kept warm. Verjus beurre blanc needs good technique, reduce to glace, cold butter off heat, etc., to thicken properly. Finish sauce just when trout/salmon begins cooking.

  • Sweet-and-sour Brussels sprouts

    • wodtke on March 30, 2014

      This is very good. Roasting rather than sauteing frees the cook to work on other things.

  • Herby provolone scones

    • twoyolks on June 13, 2020

      I liked the flavor of these but they are pretty rich. I could only eat one.

  • Soba and maitake mushrooms in soy broth

    • AndieG52 on May 01, 2015

      Instead of an egg yolk I substitute a poached egg.

  • Crispy chicken breasts with chermoula and escarole

    • meggan on May 16, 2017

      Deceptively easy. When I was putting this together it didn't seem like it was going to be great but it was! I would add even more cilantro next time and though the recipe doesn't say to dice it, I think you should.

  • Chewy molasses cookies

    • Barb_N on March 25, 2015

      DO NOT OVERBAKE I made these for a dessert plate of cookies- unbeknownst to me the hostess had made them also. I baked mine for just 8 minutes and they were perfect. Everyone agreed they were the best.

    • puddlemere on December 15, 2018

      Very good and easy to make. As already mentioned, it's very important not to overbake--I pulled them out at 7 minutes. I also read other reviews recommending weighing the flour (120g per cup) to avoid cakey cookies, which worked well.

  • Lamb pot roast with oranges and olives

    • kitchen_chick on April 20, 2022

      Fabulous! Reviewers on the bon appétit site say that it’s better the second day, so I made it the day before. Everyone loved it.

  • Roasted carrots with cumin yogurt

    • twoyolks on November 08, 2016

      This is an Ottolenghi-esque recipe; particularly, the cumin yogurt. I had to turn down the oven temperature as the carrots were starting to burn. I used larger carrots than called for quite successfully.

    • peaceoutdesign on November 26, 2022

      Great with Trader Joe's Le Petites multicolor.

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.

Reviews about Recipes in this Book

  • Published Dec 01 2013
  • Format Magazine
  • Page Count 158
  • 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."