Bon Appétit Magazine, November 2018: The Thanksgiving Kitchen

Search this magazine for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Cheesy kale and mushroom strata

    • Grywhp on November 30, 2018

      A pleasant dish, easy to make on a weeknight. We don’t like kale in my house, but I tore it up pretty small and that earthy taste you often get wasn’t noticeable. Be sure to thoroughly brown the mushrooms to maximize the flavor. Would make again.

  • Broccoli Caesar

    • jenmacgregor18 on November 20, 2019

      I used the mayo in lieu of egg, and green cabbage that I had on hand, which I wilted for 2 minutes in skillet w/ olive oil. Briefly steamed broccoli florets to soften them slightly; but they still had a bite to them. I may have gotten a little too much lemon in the dressing, as it was a bit tart for me. But I just added a bit more olive oil to the dressed veg & lots of parm. It was still crunchy; but tender - and had a nice lemony flavor from the zest & juice.

  • Pasta with sausage and arugula

    • Popisdead on February 09, 2021

      Super easy weeknight dinner. Really nice and fresh tasting.

    • Kduncan on June 19, 2019

      A good quick recipe. The baking of the vegetables then putting them into the pasta at the end worked better then I thought. I left the heat on at the end so that the greens would wilt.

  • Make-ahead mashed potatoes

    • kbrooks on November 27, 2021

      This came out very soupy, but delicious. Next time I make it I am going to significantly reduce the amount of cream and milk. While the amount of butter seems like a lot, the flavor really makes this dish!

  • Citrus shrimp rice bowls

    • bwhip on November 08, 2018

      This was great, and quite easy for a weeknight. My wife liked it so much she said "once a week, please!"

  • Toasted pecan torte with butterscotch topping

    • emstovall on January 01, 2021

      The whole pecans were difficult to cut on top of a soft cake, next time I might chop the pecans for the topping.

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 Nov 01 2018
  • 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."