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Bon Appétit Magazine, April 2017

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Notes about this book

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Notes about Recipes in this book

  • One-skillet chicken with buttery orzo

    • twoyolks on April 25, 2017

      This was nice. It was rather easy to make as it was all in one pan. I underbaked the chicken a little bit and then let it rest in a 250F oven while I was cooking the vegetables and orzo. The orzo took quite a bit longer to cook and with more liquid than called for in the recipe.

    • clcorbi on August 08, 2017

      We really enjoyed this, and it was very weeknight-friendly to boot. The recipe as written actually uses two skillets, although you can alter your prep to make it all in one. I enjoyed that, with this cooking method, the chicken skin actually stayed crisp. We used homemade chicken stock here and it made the orzo extra rich and delicious, so I'd definitely do that again if possible.

    • bwhip on April 25, 2017

      Very delicious! Much like risotto preparation. Great flavor.

  • One-skillet hot sausage and cabbage stir-fry with chives

    • grindabod on January 07, 2019

      Made this with a fermented hispi cabbage instead of napa cabbage and it was utterly delicious.

  • Cauliflower steaks and purée with walnut-caper salsa

    • Rinshin on June 25, 2017

      3 different preparations that take a little time so best on weekends. Best not to make the puree ahead of time as I did because it gets a little too "cabbage" in aroma and taste. Freshly made it was not like that. Although I liked the cauliflowers, what made this dish was the walnut-caper salsa. It is very good. I had enough so served it with salmon too and it was great drizzled over grilled fish.

  • Jammy soft-boiled eggs

    • eliza on January 26, 2019

      These eggs worked perfectly. I boiled them 6.5 minutes and cooled in ice water as instructed.

  • Pappardelle with chicken ragù, fennel, and peas

    • meggan on January 16, 2018

      This was pretty delish. I saved time by using boneless, skinless thighs.

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  • Published Apr 01 2017
  • Format Magazine
  • Page Count 118
  • 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."