Bon Appétit Magazine, June 2015: The Grilling Issue

  • Caponata with pine nuts

    Caponata with pine nuts (page 10)

    from Bon Appétit Magazine, June 2015: The Grilling Issue Bon Appétit Magazine, June 2015

    • Categories: Dips, spreads & salsas; Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: globe eggplants; fennel; vegetable oil; pine nuts; red onions; Fresno chiles; paprika; canned crushed tomatoes; dried cranberries
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Notes about Recipes in this book

  • Fennel-honey granola

    • okmosa on March 25, 2018

      I thought the peanut butter flavor over powered all of the other flavors in this granola, but everyone else said they loved it. Especially the fennel.

  • Blueberry-ginger pie

    • dedosmagicos on June 16, 2015

      crust really is very flaky and wonderful, and cooking "low and slow" yields an amazing result!!

  • Linguine with green olive sauce and zesty breadcrumbs

    • sosayi on April 13, 2019

      Good, slightly amped up, version of green olive pasta (of which I have 3-4 variations of on EYB). I liked the addition of lemon, capers and extra herbs.

  • Potato salad with 7-minute eggs and mustard vinaigrette

    • twoyolks on July 28, 2015

      The dressing didn't really pull the potato salad together as a whole. The eggs were my favorite part.

  • Sweet-and-spicy ribs

    • okcook on October 08, 2015

      Excellent flavour and texture. A nice recipe because you can cook the ribs a day ahead then finish on the grill at meal time. I have to admit I did not follow the rib cooking instructions. Instead I did a variation on Harold McGee's rib method. Put the rub on the ribs, wrapped in foil and baked at 200 for 9 to 10 hours. I like the texture of the ribs done this way....a little bit/chew to them but tender. This resulted in very juicy ribs and so I didn't get all the juice in the required to finish off the sauce so I used a concentrated pork stock.

    • meggan on July 02, 2021

      I also did not get all the juice required and used stock. However if you want to make good ribs with just the oven, this is the way to go.

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  • Published Jun 01 2015
  • Format Magazine
  • Page Count 110
  • 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."