Bon Appétit Magazine, January 2015

  • Pecan monkey bread

    Pecan monkey bread (page 12)

    from Bon Appétit Magazine, January 2015 Bon Appétit Magazine, January 2015

    • Categories: Bread & buns, sweet; Sauces for desserts; Afternoon tea; Breakfast / brunch; Dessert; French
    • Ingredients: heavy cream; vanilla beans; egg yolks; pecans; ground cinnamon; golden raisins; puff pastry
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Notes about Recipes in this book

  • Brothy poached chicken with mushrooms and fresh chile

    • meggan on January 05, 2015

      I used dried shiitakes. Soup was missing something -maybe citrus?

  • Gochujang-and-sesame-roasted winter squash

    • meggan on January 26, 2015

      My Korean pepper paste was all hard and gross because it has been in the cabinet for a epoch so I free styled and used some Sriracha instead and hey! this was really good. I am not even a lover of squash but with hot sauce and soy on crispy bits, how can you go wrong?

    • KarinaFrancis on January 28, 2015

      Thank you meggan! I read the review, found the recipe and gave it a go. I added a tablespoon of honey as well to up the caramelising. Loved it and will make again for sure, I think that this marinade would work for chicken as well....will try it and report back

    • Yildiz100 on February 08, 2015

      I made this exactly as written, and I thought it needed some tweaking. It tasted a bit burnt and dry where the squash touched the pan, and I had even cooked it for less than the suggested time. The sauce itself tasted pretty one dimensional. After I got bored of the first few bites I added a drop of toasted sesame oil and that definitely helped.

  • Lentils with cucumbers, chard, and poached egg

    • meggan on January 17, 2015

      You really have to use the right lentils. Red lentils just get mushy. I had to switch to Israeli couscous but I wasn't a fan of the whole mess.

  • "Tandoori" carrots with vadouvan spice and yogurt

    • meggan on January 05, 2015

      I really like the vadouvan sauce -I would try it with other veg. In fact i took the rest added olive oil and used it as salad dressing.

    • AndieG52 on April 30, 2015

      Vardouvan - This French-Indian spice formula includes onion, shallots and garlic added to a currylike mix - use it the same way as a curry powder.

  • Roasted and charred broccoli with peanuts

    • meggan on January 05, 2015

      I didn't roast and just charred. It was fine.

  • Seared sweet potatoes with sausage and radicchio

    • meggan on January 02, 2015

      Wow. This is pretty great. We used stokes purple sweet potatoes and they were terrific.

  • Chickpeas and chard with poached eggs

    • meggan on January 05, 2015

      This was pretty delish. I used a little too much liquid. Next time I will use kale as chard is kind of stringy.

  • Pork chops with carrots and toasted buckwheat

    • meggan on January 05, 2015

      I used clementines instead of oranges and the carrots were quite good. I guess I am not a huge fan of kasha though. It smells like socks.

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  • Published Jan 01 2015
  • Format Magazine
  • Page Count 104
  • 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."