Bon Appétit Magazine, Dec 2018/Jan 2019: Holiday Special

Search this magazine for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Steak and eggs with saucy beans

    • chefmichael on January 17, 2019

      This is FABULOUS! One of the best things we’ve made on a weeknight. Bought a small bag of Aleppo pepper just for the occasion and very glad I did because I’m addicted now. Had to use a combo of smoked paprika and hot paprika because I don’t have both in one concoction. Definitely I recommend a more rustic cut of steak like hangar or strip as I think this better suits the recipe. Also think 4 cloves of garlic is a bit much for one can of beans. I now have a new simple way to turn a can of beans into a magic base using just water and butter. Wonderful!

  • Chicken and bacon choucroute with potato salad

    • twoyolks on January 10, 2020

      This was a nice and faster spin on a choucroute garni. There was a lot of potato salad.I also felt that the sauerkraut seemed to disappear and I'd like more of it. But overall tasty.

  • Zebra-striped shortbread cookies

    • puddlemere on December 16, 2018

      I was kind of amazed; these actually looked like zebra stripes when you cut into them! Flavorwise, a good basic vanilla/chocolate shortbread.

  • Snickerdoodle party cookies

    • clcorbi on December 23, 2018

      At the suggestion of a friend, I halved the cardamom and cinnamon in these cookies, because she said that when made as-is she found the spices were a bit overwhelming. I'm happy I did that, because I thought the final flavor balance was perfect. It's hard to go wrong with the combination of brown butter/Skor bars/corn flakes/cardamom! The only thing I will note is that it's very hard to get the cornflakes to adhere to the outside of the cookies--I had to almost press mine into the dough, and I still couldn't get as many to stick as what this photo shows. Still, these are very tasty and I'd definitely make them again, with the adjustment to the spices.

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 Dec 01 2018
  • Format Magazine
  • Page Count 110
  • 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."