Bon Appétit Magazine, May 2016: The Travel Issue

  • Buttery roast chicken

    Buttery roast chicken (page 12)

    from Bon Appétit Magazine, May 2016: The Travel Issue Bon Appétit Magazine, May 2016

    • Categories: Main course
    • Ingredients: brioche bread; thyme; butter; whole chicken
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Notes about Recipes in this book

  • Garlic shrimp (Gambas al ajillo)

    • Rinshin on December 11, 2022

      Modified the recipe by using mixture of seafood mix, some shrimp, button mushrooms, zucchini and sweet red and yellow pepper slices much like Japanese style of ajillo. I liked the use of brandy.

  • Siesta

    • peaceoutdesign on February 19, 2021

      Summer fresh and light.

    • anya_sf on March 05, 2021

      Nicely balanced, very tasty cocktail.

  • Mojito

    • twoyolks on June 04, 2016

      This was bland. There wasn't enough mint or lime flavor.

  • BA’s best carrot cake

    • Frogcake on February 12, 2017

      Scrumptious! Will keep this carrot cake recipe in my "best cake" index. I added the rum, which imparted a depth to the taste -no rum taste here per se. I loved the addition of buttermilk which gave the cake a bit of a sour edge and moistness. This was totally in synch with the cream cheese icing. Of course, the texture is great with the usual grated carrot and chopped walnuts. A slice of this cake and a cup of coffee -this is my dream breakfast.

    • thekitchenchronicles on July 25, 2017

      This has now become my go-to carrot cake recipe. It's really delicious- super moist and dense, which I love, and great spice. Cream cheese icing is spot on. Wrote it up here: http://www.thekitchenchronicles.com/2017/05/10/carrot-cake/

  • Roasted tomato–cashew salsa

    • meggan on November 05, 2018

      Made this with pasillas and chipotle de Oaxaca and it was very interesting. It seems like it going to be way too hot but it isn't.

  • Buckwheat crepes with creamy leeks and baked eggs

    • bwehner on August 30, 2016

      This was so delicious. The crepes had a perfect nuttiness. I used creme fraiche instead of cream. Gave it a bit more tang. Froze the extra crepes for future use. I did have to bake the eggs for about 12 min. But, that happens to me every time I try a baked egg recipe. It was still perfectly runny.

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  • Published May 01 2016
  • Format Magazine
  • Page Count 172
  • 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."