Bon Appétit Magazine, July 2017

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  • Shredded chicken salad with creamy miso dressing

    • SACarlson on July 12, 2017

      I liked the dressing more than I liked the salad as a whole. The bacon addition was a bit odd (and I'm generally pro-bacon). I too added the ginger to the dressing raw and it tasted good. Perhaps the bitterness is due to the tahini that clcorbi used. I had really nice tahini on hand it it was great in the dressing. Not bitter at all. I added only a fraction of the sugar that the recipe called for.

    • jecca on September 16, 2017

      I thought the dressing would be too salty, but it was really tasty once I thinned it out with water as recommended and I ended up using it for other dishes too (it's perfect for cold soba noodles). The bacon really isn't essential to the dish, but it doesn't taste out of place either.

    • clcorbi on July 10, 2017

      This recipe was dinner because I happened to have all the ingredients on hand and needed to use some salad greens up. I made the salad dressing in a blender, rather than whisking it by hand, and it emulsified just fine that way. I omitted the final 1/4c of oil because the dressing was already the texture I wanted. Unfortunately, the flavor of the dressing was a bit off to me. It was sort of bitter, which could be because of the tahini--maybe omitting it would solve things. It needed both sweetness and brightness to balance it out, so I added more sugar (maybe 1/2t total) and a few squeezes of lime juice. Even then, it was good but not great. I also decided I didn't want to cut my ginger into matchsticks and blanch them, since that sounded a bit fussy and not to our taste, so after I had re-balanced the dressing, I just diced the ginger and blended it in. Overall, this salad made a fine dinner but I don't need to repeat it.

  • Pasta salad with spring vegetables and tomatoes

    • coryelizabeth on July 27, 2017

      This was unbelievably delicious, even with a few adjustments. I only had one orange, so the amount I added to the tomatoes before roasting was closer to 2 TB (and I wouldn't have wanted more....the final product was just the right level of orange-y). Additionally, I couldn't find spring onions, so I used a regular white onion. It's an Ottolenghi dish, so there are a million little components that eventually come together. With that said, the deliciousness of the final product far surpassed the effort of making this salad.

    • bwhip on July 06, 2017

      Leave it to Ottolenghi to come up with such an interesting, delicious flavor bomb of a pasta salad. We absolutely loved this. The roasted tomatoes had a wonderful orange-ginger flavor that was really special, and the seared snap peas were a revelation as well. Great!

  • Lamb burgers with fennel slaw

    • clcorbi on August 27, 2017

      These burgers were very good, but the recipe had a few editing flaws I want to point out. First, the aioli recipe makes WAY too much! You would end up with 1.5c aioli for 4 burgers. I would only make all that aioli if you want to have extra to serve with fries, or something. We cut the aioli in half and it was still more than we needed per burger. The flavor was delicious though, so it's not like you'll mind having some leftover, but still. Then, the recipe doesn't tell you how much salt to add to the ground lamb. It says salt "to taste", which, for raw meat, I find a bit annoying. I referenced a Melissa Clark burger recipe and decided to use 1.5t salt for the pound of meat. I also added some paprika, fennel, and coriander because I wanted the meat to be a bit more flavorful. I omitted the celery from the slaw and added extra shaved fennel to make up for it. The slaw was delicious. All in all, with adjustments, a very tasty burger recipe.

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  • Published Jul 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."