Bon Appétit Magazine, September 2014: The Restaurant Issue

  • Tuna melt

    Tuna melt (page 24)

    from Bon Appétit Magazine, September 2014: The Restaurant Issue Bon Appétit Magazine, September 2014

    • Categories: Sandwiches & burgers; Chutneys, pickles & relishes; Main course
    • Ingredients: cucumbers; habanero chiles; dill; distilled vinegar; dried red pepper flakes; celery salt; mustard seeds; ground coriander; turmeric; canned tuna in water; red onions; whole grain mustard; chives; mayonnaise; challah bread; cheddar cheese; iceberg lettuce
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Notes about Recipes in this book

  • Three onion dip

  • Thai celery salad with peanuts

    • dedosmagicos on June 02, 2015

      much more delicious than anticipated! fresh, crunchy and wonderful flavor combination.

    • sherrib on July 03, 2015

      Easy, delicious and filling. Will definitely make again. Using less oil or peanuts doesn't take that much away from overall flavor profile. Dressed simply with no sugar.

  • Celery soup

    • adrienneyoung on November 09, 2014

      It may grow on me. But, honestly, I made this with great ingredients and it just was... Not even the sum of its parts. Move along folks. There's nothing to see here. :-(

    • manond on January 05, 2016

      We loved this soup! I used half of the amount of butter called for, and we did not miss it at all. Delicious!

    • bktravels on March 01, 2026

      I am on a soft diet for several days after oral surgery, and my husband made this soup for me. I love the fresh taste of celery and this was delicious. Will definitely make it again even when I'm eating solid food again!

  • Pickle-brined fried chicken

    • twoyolks on September 18, 2014

      The brine makes the chicken way too salty and none of the other brine ingredients impart any flavor to the chicken. However, the chicken becomes very crispy and the use of boneless thigh meat means the chicken cooks quickly and evenly.

  • Roasted potato bread

    • twoyolks on November 27, 2015

      This bread didn't really rise well for me. I still baked it and it didn't get much (if any) oven spring. The crust was very firm and the crumb was dense.

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  • Published Sep 01 2014
  • Format Magazine
  • Page Count 180
  • 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."