Bon Appétit Magazine, December 2006

  • Cauliflower soup with curried apple (page 40)

    from Bon Appétit Magazine, December 2006 Bon Appétit Magazine, December 2006

    • Categories: Soups; Cooking ahead; Vegetarian
    • Ingredients: cauliflower; onions; leeks; bay leaves; dry white wine; vegetable broth; whipping cream; ground cayenne pepper; apples; curry powder
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Notes about Recipes in this book

  • Pork tenderloin with cranberry and roasted-garlic sauce

    • hillsboroks on October 23, 2019

      This dish is all about the amazing cranberry roasted garlic sauce. The pork tenderloin is delicious but plays more of a supporting role. The entire dish comes together quickly and makes a nice weeknight meal if you take the time to roast the garlic in advance. The recipe says the sauce is good on turkey and other holiday meats so I am thinking of using up the rest of my package of cranberries on another batch of sauce and freezing it for the holidays for something fun and different this year.

  • Pistachio and cherry Mexican wedding cakes

    • bktravels on December 22, 2020

      The recipe calls for sifted flour, but the sifted amounts were not enough to form a dough that could be handled. I added a small additional amount of both cake flour and AP flour. This worked really well. The recipe can be cut in half.

  • French lentil soup

    • GiselleMarie on March 19, 2025

      This is only OK. I assembled it in my All-Clad slow cooker early this morning and kept it on LOW all day. It was disappointing because the various flavors of the lentils and vegetables didn’t seem to come together. I heated it at 350F degrees in my steam oven for an additional hour, which made it only slightly better. I’m doing an all-plant diet right now, so I’m glad I found this meatless recipe, but I also can’t have oil on the diet and sautéing the onions, garlic, celery, and carrots is crucial to the flavor. In short, I changed the recipe too much!

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  • Published Dec 01 2006
  • Format Magazine
  • Page Count 186
  • 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."