Bon Appétit Magazine, April 2016

  • Iceberg salad with blue cheese, tomatoes, and bacon

    Iceberg salad with blue cheese, tomatoes, and bacon (page 12)

    from Bon Appétit Magazine, April 2016 Bon Appétit Magazine, April 2016

    • Categories: Dressings & marinades; Salads; Appetizers / starters
    • Ingredients: walnuts; bacon; blue cheese; crème fraîche; mayonnaise; sherry vinegar; hot sauce; iceberg lettuce; celery; cherry tomatoes; tarragon
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Notes about Recipes in this book

  • Coffee-rubbed steak

    • peaceoutdesign on February 25, 2026

      2 tablespoons ancho chile powder 2 tablespoons finely ground coffee beans 5 teaspoons dark brown sugar 1 tablespoon hot smoked Spanish paprika 1½ teaspoons dried oregano 1½ teaspoons freshly ground black pepper 1½ teaspoons ground coriander 1½ teaspoons mustard powder 1 teaspoon chile de árbol powder or ¾ teaspoon finely ground red pepper flakes 1 teaspoon ground ginger 1 tablespoon kosher salt, plus more 2 16-ounce boneless New York strip steaks (about 1 inch thick) 2 tablespoons vegetable oil

  • Savory Dutch baby

    • chawkins on December 13, 2018

      It puffed up real well, I topped mine with prosciutto and avocado.

    • Maryalicem on April 09, 2020

      These are amazing - we made ham/avo and the salmon. Both delicious and yes, they puff up really impressively!

  • Weeknight red curry

    • clcorbi on February 20, 2017

      Made the recipe as written, only subbing a can of chickpeas for the white fish. I really enjoyed this substitution and would try it again in other curries, but this curry was pretty unremarkable (and still took over an hour to cook, making it odd that the word "weeknight" is in the title). There was just too much liquid added, so the curry had to simmer down for very long time to compensate, and ultimately it was still a bit too soupy.

  • Open-face steak sandwich with Parmesan dressing

    • clcorbi on October 29, 2017

      As advertised, this recipe was both fast and good. I had to add a bit more cheese to the dressing to balance it out, as well as slightly more salt than called for. I also didn't bother soaking my slices of red onion in cold water. Otherwise, I followed the recipe as written, and we really enjoyed it. This is a messy sandwich to eat but so worth it.

  • Spiced and grilled steaks with citrus chutney

    • fprincess on September 24, 2017

      I tried the chutney part of the recipe. It's easy to make and super zingy, delicious! Great condiment.

  • Lime-pickled red onion

    • EmilyR on April 21, 2020

      This is such a simple recipe, but it transforms so many dishes. Highly recommended for pops of flavor and color.

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  • Published Apr 01 2016
  • Format Magazine
  • Page Count 124
  • 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."