Bon Appétit Magazine, September 2017: The Restaurant Issue

Search this magazine for Recipes »

Notes about this book

  • clcorbi on October 26, 2017

    SPICY BEEF AND CUCUMBERS WITH BLACK VINEGAR--This was pretty good. I kind of chickened out on actually cooking the cucumbers--instead, I added them at the last minute, so they only got warmed through. I found that I had to increase the sauce ingredients by a third, or the stirfry was going to be too dry. We liked the balance of sweetness and tartness from the black vinegar, but this wasn't so amazing that I'd repeat it. Link here:

Notes about Recipes in this book

  • Tomato-lemon tart

    • SheilaS on September 20, 2017

      The lemon slices made this overwhelmingly bitter. This looked lovely but tasted awful. I'm so sorry I wasted 3 beautiful heirloom tomatoes!

  • Zucchini and Gruyère scones

    • hillsboroks on September 04, 2017

      These scones are the perfect way to use up an over abundance of garden zucchini and this recipe resulted in some of the best scones I have ever made. Yes, they do have you do a lot of the dough prep with your hands and the dough is quite dry and crumbly but these scones bake up nice and crisp on the outside while the inside is flaky and tender. I used a 2 3/4 inch biscuit cutter and got 15 scones. I found that after cutting each scone out it was best to leave the cutter in place and support the dough with the fingers of my other hand while I lifted the scone onto the baking sheet. Then I gently pressed it out of the cutter. My only change would be to cut back on the salt by 1/3 to 1/2. I used the 1 1/2 teas. Morton's Kosher salt called for but with all the salty cheese in the dough and sea salt sprinkled on top they were a bit saltier than we like. But with the fresh thyme, Gruyere cheese and zucchini the flavor was marvelous. They do reheat well in a warm oven the next day.

  • Blackberry-tahini yogurt cake

    • lawrencecharcuterie on July 26, 2021

      This sounds interesting. However it was just a weird mismatch of tahini on top of a berry cake. Don't do this again, even with variations.

  • Radicchio and citrus salad with burrata

    • Hansyhobs on January 21, 2022

      One of the nicer Castelfranco salads I've made and it's 100% due to the burrata. I used blood oranges as they're also in season.

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 Sep 01 2017
  • Format Magazine
  • Page Count 154
  • 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."