Bon Appétit Magazine, June 2017: The Grilling Issue

  • Grilled scallops with creamed corn (page 10)

    from Bon Appétit Magazine, June 2017: The Grilling Issue Bon Appétit Magazine, June 2017

    • Categories: Grills & BBQ; Main course
    • Ingredients: dried pasilla chiles; dried thyme; dried oregano; ground coriander; ground fennel; ground chipotle chiles; paprika; garlic powder; onion powder; limes; sea scallops; green garlic; shallots; corn
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Notes about Recipes in this book

  • Ramen with steak and sesame-ginger dressing

    • twoyolks on February 22, 2021

      The sauce is quite good and everything works well together. It'd be good with any seared or grilled meat and with a variety of different vegetables. I didn't have any kohlrabi so I used julienned carrots instead.

  • Udon with chicken and garlicky-peanut dressing

    • anya_sf on April 21, 2022

      My rice vinegar was seasoned, so I omitted the honey and used reduced sodium soy sauce, but should have used regular soy sauce as we added more. I liked sriracha on mine as well. I used soba instead of udon, which wasn't a good choice as the thick dressing caused the soba to clump together. Definitely use a thicker, sturdier noodle. There was plenty of dressing for 12 oz noodles. Instead of the crunchier vegetables called for, I just had cooked broccoli florets and edamame; again some crunch would be better. Overall I imagine this is quite good as written, just pretty good with my changes.

  • Summer squash and basil pasta

    • excurvatus on August 03, 2019

      This is good, definitely good. I'm not sure it's great. I'm not a zucchini lover but I can tolerate it. I'd still recommend making it.

    • Astrid5555 on May 09, 2020

      This is a good recipe to have in your zucchini repertoire if you need a quick weeknight dinner, not spectacular though.

    • bktravels on July 17, 2020

      This is fantastic if you add some toasted chopped walnuts. The large tubes are surprisingly easy to eat -- much better than the popular fettucine/zucchini noodle combination. The squeeze of lemon is nice. We've made this multiple times and everyone loves it. Don't forget the walnuts!

    • anya_sf on August 08, 2020

      I agree that this was good, not great, but a little bit different. I used 2.5 lbs squash, 1 lb pasta, juice + zest of 1 lemon, a full cup of pasta water. 1 tsp aleppo pepper was enough to provide warmth without being too spicy.

  • Torn zucchini with mint and Calabrian chiles

    • lawrencecharcuterie on July 20, 2022

      I turned this into a summer bread salad by also grilling some naan. Our yellow squash were small so some or grilled with some char and others were still a little soft.

  • Chile-and-yogurt-marinated grilled chicken

    • meggan on June 25, 2018

      This was big hit a recent birthday party. I had to use arbol chiles and I reduced that a bit to accommodate kids.

  • Soy-basted pork chops with corn and poblano salad

    • jaclynrandolph on July 14, 2020

      Corn and poblano salad link: https://www.bonappetit.com/recipe/grilled-corn-and-poblano-chile-salad

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  • Published Jun 01 2017
  • Format Magazine
  • Page Count 115
  • 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."