Bon Appétit Magazine, November 2019: The Thanksgiving Issue

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  • Applejack sour

    • twoyolks on November 29, 2019

      Very nice seasonal cocktail. Works well on Thasnkgiving.

    • babyfork on January 07, 2021

      I love applejack anyway, so this is a nice change from a whiskey sour. I used Laird's 7-year-old apple brandy which isn't as rough as Laird's basic applejack.

  • Expertly spiced and glazed roast turkey

    • hillsboroks on December 02, 2019

      This was one of the better Thanksgiving turkeys I have made. While cutting a whole turkey into pieces is quite a project in the end it is so much easier to work with when roasting and later carving, not to mention the added bonus of getting each part of the turkey to the perfect doneness. When the wings and legs reach the correct temperature you can remove them to rest and let the breast keep roasting a bit longer to its perfect temperature. The spice rub and glaze are wonderful and my husband loved them.

  • Coconut creamed greens

    • kitchen_chick on December 07, 2019

      I used lacinato kale. Definitely remove the stems. Because I hate food waste, I often blanch kale and collards stems to pre-cook them and use them in recipes that generally call for the stems to be removed (usually chopped fine), and they often turn out just fine. In this recipe, I didn't chop them up finely and they end up being an unpleasant texture to the dish. The 2.5 stars aren't for my stem mishap, but because I found it had an odd bitter after taste that I did not like, though I think the recipe may be worth playing around with.

  • Charred sweet potatoes with hot honey butter and lime

    • kitchen_chick on December 27, 2019

      We loved these! Fantastic alternative on what I think is often the most boring and overly sweet dish on a Thanksgiving menu -- candied sweet potatoes. The hot honey butter is delicious, and a squeeze of lime adds a nice contrast and lifts the dish.

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  • Published Nov 01 2019
  • 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."