x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Bon Appétit Magazine, April 2017

Search this magazine for Recipes »

Notes about this book

This book does not currently have any notes.

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.

  • Pappardelle with chicken ragù, fennel, and peas

    • meggan on January 16, 2018

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

  • 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.

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 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."