Bon Appétit Magazine, Dec 2016/Jan 2017: The Holiday Issue

  • Green curry pork tenderloin

    Green curry pork tenderloin (page 20)

    from Bon Appétit Magazine, Dec 2016/Jan 2017: The Holiday Issue Bon Appétit Magazine, Dec 2016/Jan 2017

    • Categories: Curry; Dressings & marinades; Main course; Cooking ahead
    • Ingredients: soy sauce; oranges; maple syrup; toasted sesame oil; pork tenderloin; grapeseed oil; shallots; green curry paste; limes; canned coconut milk; agave nectar; cilantro; green pumpkin seeds
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Notes about Recipes in this book

  • Navy bean and escarole stew with feta and olives

    • adelina on January 08, 2017

      This was an excellent soup. We did not have navy bean and used canellini beans. We also used olive brine since our feta did not brine.

  • Braised chicken thighs with squash and mustard greens

    • meggan on January 10, 2023

      Used kabocha squash and, though not ideal, boneless skinless chicken. I thought this was a tasty medley.

  • Garlic soup with potatoes and poached eggs

    • meggan on January 25, 2017

      Despite all the garlic, this really ended up tasting like a run of the mill potato leek soup. I would reduce the potatoes and increase the stock. I am not sure if the creme fraiche really adds anything.

  • Nutella-brown butter crispies

    • twoyolks on December 12, 2020

      These are nice and not too sweet but they really could use some salt. They're a little too basic to be great.

  • Broccoli and cheese quiche

    • Veronik on January 06, 2017

      Note that this recipe calls to it to be baked in a 9" springform pan - I didn't pay attention and used a normal quiche dish (10.5") and had a lot of the liquid filling left over.

    • twoyolks on July 06, 2018

      This was a really tasty quiche. The flavor of the Swiss chard was much more prominent than that of the broccoli.

    • EmilyR on February 18, 2020

      I used romanesco, broccoli, and swiss chard for this and it is super rich. Not a bad quiche at all, but a little goes a long way.

  • Green shakshuka

    • lorloff on May 06, 2017

      Really delicious green shakshuka that was a spectacular use of chard from the farmer's market. I added a little extra olive oil to the sauce instead of more ice cubes. I also added two cloves garlic and two whole green garlic with the garlic tops. I did not have fresh cilantro so used dried. Will use fresh next time. Eggs took just about 18-19 minutes to cook. Making the sauce out of part of the chard was brilliant and added amazing layers of flavor to the dish. Will make again - you should too!

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  • Published Dec 01 2016
  • Format Magazine
  • Page Count 180
  • 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."