Bon Appétit Magazine, February 2017: The Healthy-ish Issue

  • Brassicas bowl

    Brassicas bowl (page 10)

    from Bon Appétit Magazine, February 2017: The Healthy-ish Issue Bon Appétit Magazine, February 2017

    • Categories: Breakfast / brunch; Main course; Vegetarian
    • Ingredients: eggs; Broccolini; shallots; apple cider vinegar; whole grain mustard; kale; Brussels sprouts; roasted sunflower seeds; hummus; avocados; chives; toasted sesame seeds
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Brassicas bowl

    • clcorbi on February 03, 2017

      This made a very good, hearty vegetarian dinner! We both went back for seconds, this was so good. The only change made was to fry the eggs rather than poach them. Next time, I'd prefer to roast the brussels along with the broccolini, because I'm not a huge fan of raw brussels.

    • dedosmagicos on June 03, 2019

      This is so good! Seems like a somewhat strange combo but the flavors combined are phenomenal. I saw clcorbi's comment and roasted about half of my brussels with the broccolini - YUM

  • Honeynut squash with radicchio and miso

    • meggan on February 14, 2017

      This was a miss for us. It could have been the dull and lifeless taste of the winter squash but the dressing was also lackluster even though it sounds pretty good. Next time I would eliminate the squash, add some more garlic and acid to the dressing and just make a radicchio and apple farro salad.

    • meggan on October 13, 2022

      Remade with honey nut squash and it was delicious.

  • Chorizo, tomato, and chickpeas with yogurt

    • clcorbi on February 11, 2017

      Nothing earth-shattering here, but this recipe is quick, easy, and good. It is very saucy, though, so much so that I almost think you could use two cans of chickpeas rather than one. Otherwise, definitely plan on serving with naan or pita to sop up the delicious tomato sauce! We used less than the required amount of harissa because our brand is quite hot. The yogurt was still definitely necessary to tame the spiciness!

  • Lamb larb

    • clcorbi on February 03, 2017

      This was pretty good! I really liked the technique of frying the ground meat in a whole patty until it gets ultra-crispy, then breaking it into pieces. This was not the best larb I've ever had but it was quick and tasty.

    • kitchen_chick on June 10, 2026

      I did not do the "flat patty". I stir fried it in a wok, pushed it to the side and added the rest to briefly cook before mixing it to the side. I also didn't have cilantro and substituted mint, which goes great with lamb. Finally I added a small amount of thinly sliced cabbage. So I made quite a few deviations from the recipe, but it was tasty and easy.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • Published Feb 01 2017
  • Format Magazine
  • Page Count 108
  • 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."