Bon Appétit Magazine, January 2016

  • Andy's Manhattan (page 8)

    from Bon Appétit Magazine, January 2016 Bon Appétit Magazine, January 2016 by Andy Ward and Adam Rapoport

    • Categories: Cocktails / drinks (with alcohol); Cooking for 1 or 2
    • Ingredients: vermouth; bourbon; orange bitters; brandied cherries
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Toasted orecchiette with veal meatballs

    • Jane on August 28, 2021

      I shouldn't really review this as I took shortcuts that I'm sure affected the result. Rather than make the veal meatballs I used frozen meatballs. But even taking that into account I don't feel this was my kind of dish. It felt heavy and rather a slog to eat.

  • Herbed chickpeas

    • AndieG52 on February 20, 2016

      Toss these herbed chickpeas with wilted greens and top with a fried egg.

  • Curried meatballs

  • Wilted chard with shallots and vinegar

    • twoyolks on May 17, 2016

      A simple sauteed Swiss chard recipe. It probably works best with younger, more tender Swiss chard. I liked the flavor but it wasn't particularly special. The small amount of Sherry vinegar added just a hint of acid and a hint of sweetness that went well.

  • Roast chicken with harissa and schmaltz

    • twoyolks on December 20, 2016

      Typically, when a recipe says to brine for 12 hours, I'll brine it overnight as 12 hours. After brining for 18 hours, this was inedibly salty. I had difficulty getting the chicken to brown evenly. The harissa is interesting with the chicken but it tends to overpower the flavor of the chicken.

  • Three-chile harissa

    • twoyolks on December 20, 2016

      The harissa has a nice chile flavor without being too sour. There was almost not heat to the harissa.

  • Garlic confit

    • AndieG52 on February 20, 2016

      Use this in aglio e olio pasta

  • Caramelized shallot yogurt

    • AndieG52 on February 20, 2016

      Can substitute Madras curry powder for vadouvan

  • Salmon teriyaki

    • twoyolks on April 14, 2016

      The teriyaki flavor was mild in comparison to the salmon. This also fully cooks the salmon which is not my preference. I'd only cook this in a non-stick pan as otherwise the clean up would be a mess.

  • Soboro beef

    • twoyolks on March 20, 2016

      Despite being so simple, this was spectacular.

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.

  • Published Jan 01 2016
  • Format Magazine
  • Page Count 100
  • 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."