Bon Appétit Magazine, April 2014

  • Grilled hanger steak with cucumber salad

    Grilled hanger steak with cucumber salad (page 16)

    from Bon Appétit Magazine, April 2014 Bon Appétit Magazine, April 2014

    • Categories: Grills & BBQ; Salads; Main course
    • Ingredients: lemongrass; fish sauce; sweet chile sauce; beef hanger steaks; rice vinegar; cucumbers; carrots; daikon radishes; cilantro; dry-roasted peanuts
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Notes about Recipes in this book

  • Fresh ricotta

    • dedosmagicos on April 18, 2015

      do not use ultra-pasteurized milk (the pasteurization denatures the proteins that curdle) -- a lot of organic milk is UHT, so check the label!

  • Green garlic and pea soup with whipped cream

    • hillsboroks on May 02, 2020

      This soup has such a light fresh spring flavor and beautiful bright green color it is a perfect soup for May. The whole family loved it. It was quick to make and used up the green garlic from the CSA box in a delightful way. We skipped the whipped cream and just added a bit of sour cream to each bowl and it was wonderful.

  • Matzo ball soup

    • jzanger on October 12, 2016

      really great. It's worth making or acquiring schmaltz for the flavor. I used some trimmings from the chicken and made it while the stock was simmering. Next time I'd use closer to 3/4 tsp as the matzoh balls were a little too salty. Also, I removed the thighs and legs and picked off the meat shortly after removing the breasts, then added the bones back into the stockpot for the remaining 2-3 hours. There's no reason to throw away all of that good food. Lastly, the matzoh balls took almost ten minutes longer than the recipe indicates.

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  • Published Apr 01 2014
  • Format Magazine
  • Page Count 112
  • 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."