Bon Appétit Magazine, September 2006: The Restaurant Issue

  • Wilted frisée salad with beets and Manchego (page 36)

    from Bon Appétit Magazine, September 2006: The Restaurant Issue Bon Appétit Magazine, September 2006

    • Categories: Salads; Main course; French
    • Ingredients: beets; sherry vinegar; olive oil; bacon; distilled vinegar; eggs; frisée lettuce; Manchego cheese
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  • Braised lamb shanks with prunes

    • chawkins on May 23, 2017

      Fantastic recipe for lamb shanks, simple in ingredients, easy to execute and absolutely delicious. I halved the recipe to serve two. Instead of braising in the oven, I pressure cooked it in the instant pot for 45 minutes, then I had to reduce the sauce for about 5 minutes while skimming off the fat and the lamb was already falling off the bone tender. Next time I'll start off with less liquid if going the IP route again.

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  • Published Sep 01 2006
  • Format Magazine
  • Page Count 170
  • 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."