Bon Appétit Magazine, December 2017: Holiday Special

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  • Cauliflower soup with hazelnuts and bacon

    • hillsboroks on December 08, 2017

      The roasting of the cauliflower gives this soup an interesting depth of flavor and the toasted hazelnuts and bacon bits add even more flavor plus satisfying crunch. We really liked this for a winter dinner with a salad alongside.

  • Slow-roasted salmon in parchment paper

    • hillsboroks on December 08, 2017

      Slow baking the salmon in parchment resulted in meltingly moist tender salmon. The sauce was fairly simple to put together but has huge flavor. I subbed in green olives and only used half as many as called as I knew their flavor would be stronger than the milder olives called for. All in all this is a very flavorful simple way to cook salmon and we will be making this one again.

  • Curried lentil, tomato, and coconut soup

    • hillsboroks on November 12, 2019

      This is the perfect cold or rainy day soup when you are bored with the usual soups. I used grocery standard curry powder which was flavorful but mild. The coconut flavor is there but subtle, more of a background note. The soup was thick and spicy warm but just right and very comforting on a wet day. I did cut the amount of red pepper flakes in half to suit our tastes but if you want it really spicy you could just double them.

    • Rradishes on December 04, 2017

      So satisfying and flavorful, AND vegetarian!

  • Mamaleh's brisket

    • Frogcake on December 14, 2017

      Delicious! Note to self: don’t omit the schmaltz!

  • Seared scallops with brown butter and lemon pan sauce

    • GiselleMarie on October 11, 2019

      This is very good and very easy! I’m glad I read reviews on the Bon Appetit website before making this. Many cooks complained that the lemon juice and lemon flesh made this dish way too tart, so I used just 3 tablespoons of lemon juice and my husband and I thought it was perfect. It was lemony enough, and the briney flavor of the scallops and the succulence of the browned butter worked together marvelously.

    • Shelmar on May 02, 2020

      I used one lemon for a scant 1/4 cup. Easy, I would make again.

  • Polenta cacio e pepe

    • Skamper on May 09, 2020

      I love this recipe! In the video on the Bon Appetit site, Carla doesn't bring it to a simmer before pressure cooking, so I don't either. Simply combine the cornmeal, water, salt and pepper and set for 9 minutes. Perfect every time. I make a half batch which is more than enough for the two of us. If I'm making this a base for sauce or something to go on top, I use less or no cheese.

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  • Published Dec 01 2017
  • Format Magazine
  • Page Count 138
  • 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."