Bon Appétit Magazine, August 2016: The Cool Issue

  • Polenta budino with plum marmellata

    Polenta budino with plum marmellata (page 10)

    from Bon Appétit Magazine, August 2016: The Cool Issue Bon Appétit Magazine, August 2016 by Mario Batali

    • Categories: Mousses, trifles, custards & creams; Dessert; Italian
    • Ingredients: polenta; egg yolks; heavy cream; granulated sugar; plums; vanilla ice cream
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Notes about Recipes in this book

  • Vegetable kimchi

    • clcorbi on July 25, 2017

      I make jars of this stuff pretty frequently, and it's always delicious. I substitute red pepper flakes for the gochugaru, and don't even bother crushing them up first, and the heat level is to our taste. My favorite veggies to make this with are radishes and carrots. I also always ferment these for at least 4 days.

  • The crunchiest vegetable salad

    • jessncanfield on August 06, 2016

      Loved the technique of putting the veggies in ice water for a good chunk of time. I used a mandolin to cut the radishes and cucumbers which was nice to just get super thin and even slices. The dressing wasn't my favorite, but still a very refreshing summer dish. I would make again, especially adding some more veggies as well as possibly some butter lettuce.

  • Lamb gyros

    • meggan on September 06, 2016

      Made these and served on store-bought naan with tomato-cardamom salad and beet salad from the same bon appetit menu. Big hit at the Labor Day feast.

  • Faux lobster pho

    • meggan on September 06, 2016

      This was really good - only one hour to a very complex and rich broth. Serve with lime and cilantro.

  • Blondie sundaes with fried walnuts and candied fennel

    • meggan on September 06, 2016

      We couldn't get it together to achieve the full complexity of this recipe but we did make the blondies and serve with gelato, husk cherries and sugared walnuts. It was a very adult dessert and felt healthier than I am used to but the husk cherries really make it. I definitely would not eat the blondies unadorned.

  • Braised brisket with hot sauce and mixed chiles

    • Frogcake on August 07, 2016

      This is a fantastic recipe! I followed the recipe as written. It's a wonderful taste bud tantalizer that showcases how diverse and complementary peppers can be. If you love peppers or wish to experiment with various types, this recipe is for you. As suggested in another note, you can substitute other peppers for the chiles -permutations and combinations are endless. I will definitely make this again

    • KarinaFrancis on June 06, 2020

      A lot of flavour from a relatively few ingredients. I used long red chillies and jalapeños and it turned out perfectly and soft as butter. It was wonderful in tacos.

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  • Published Aug 01 2016
  • Format Magazine
  • Page Count 102
  • 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."