Bon Appétit Magazine, July 2016

  • Seared steak tartare with rosemary

    Seared steak tartare with rosemary (page 10)

    from Bon Appétit Magazine, July 2016 Bon Appétit Magazine, July 2016

    • Categories: Main course; Cooking for 1 or 2; American
    • Ingredients: beef New York strip steaks; rosemary sprigs; store-cupboard ingredients
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Notes about Recipes in this book

  • Pineapple-jalapeño relish

    • sqhall on July 22, 2020

      Great tropical relish - and just 3 ingredients! Grilling really makes a difference.

  • Creamy ranch slaw

    • twoyolks on August 29, 2016

      This is just cabbage tossed in ranch dressing. It's a pretty good ranch dressing but not that great as slaw.

  • Blistered green beans with garlic and miso

    • EmilyR on July 25, 2024

      These are pretty incredible! Really packed with flavor and fairly fast to make.

  • Blueberry-buttermilk chess pie

    • meggan on July 08, 2016

      I had enough filling for two pies from this recipe ( not a bad thing). I got overzealous with the blueberries and figured more was better but actually I would stick to the recipe next time.

  • Blueberry and corn crisp

    • kitchen_chick on July 05, 2016

      I used one tablespoon sugar with the blueberries and two tablespoons sugar with the corn crisp topping, and it was plenty sweet. I can't imagine using the full amount (2/3 cup total) called for in the recipe. I think that would make it unbearably sweet. (Note: I eat a low amount of processed sugar compared to the average American, and sweet foods tend to taste sweeter to me than most people.) Coarse polenta creates a very chewy topping that is a bit too "toothy". I would go for a medium or fine grain. I used a food processor to work the butter into the flour and polenta, then used my hands to work the corn into the butter-flour mixture. This recipe is super easy to make, and I love it (with my reduced sugar amounts). It calls for 5 cups blueberries (though I've made it with 4, and it was fine). I used an 8x8 pyrex glass brownie pan.

    • kitchen_chick on July 26, 2025

      Adding a second note: this recipe also calls for lemon zest, lemon juice, corn starch, and sugar.

  • Blueberry-lemon icebox cake

    • narayani_iunahx on May 25, 2026

      So delicious. The only problem I had was making just 1. Next it’ll be 2.

  • Blueberry-chia seed jam

    • lawrencecharcuterie on June 25, 2022

      This is a no-go for us. I've made it twice. As a jam it did set appropriately however I didn't like the texture of the chia seeds. As a mix-in to ice cream, it is icy and unpleasant, freezing in chunks, even when I swirled it into the vanilla base.

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  • Published Jul 01 2016
  • Format Magazine
  • Page Count 110
  • 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."