Bon Appétit Magazine, March 2020

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    • Categories: Dips, spreads & salsas; Quick / easy; Sauces, general; Vietnamese
    • Ingredients: limes; fish sauce; cilantro
  • Turmeric-coconut curry with pork
    • Categories: Curry; Main course; Asian
    • Ingredients: napa cabbage; ground pork; onions; fresh ginger; serrano chiles; garlic; turmeric; coconut milk; virgin coconut oil
  • Cauliflower rice pilaf
    • Categories: Side dish; Vegetarian
    • Ingredients: cauliflower; scallions; ghee; sliced almonds; dried red pepper flakes; ground cinnamon; golden raisins
  • Spicy chicken katsu sandwiches
    • Categories: Sandwiches & burgers; Main course; American; Japanese
    • Ingredients: mayonnaise; hot sauce; ground cayenne pepper; garlic powder; eggs; panko breadcrumbs; chicken thighs; Japanese milk bread
  • Chickpea bowls with lemony yogurt
    • Categories: Main course; Vegetarian
    • Ingredients: ground coriander; ground cumin; sweet potatoes; canned chickpeas; Greek yogurt; lemons; fennel; serrano chiles; parsley; toasted sesame seeds
    • Categories: Cocktails / drinks (with alcohol)
    • Ingredients: club soda; Averna Amaro; green olives; lemons
  • Spiced baked pasta with cheddar and broccoli rabe
    • Categories: Pasta, baked; Main course; Entertaining & parties; Vegetarian
    • Ingredients: rigatoni pasta; leeks; dried red pepper flakes; broccoli rabe; heavy cream; sharp white cheddar cheese; chives; breadcrumbs
  • Beet tostadas with fried eggs
    • Categories: Egg dishes; Main course; American; Mexican; Vegetarian
    • Ingredients: beets; ground ancho chiles; dried Mexican oregano; paprika; ground cumin; vegetable oil; white onions; serrano chiles; sage; corn tortillas; eggs
    • Accompaniments: Salsa de árbol
  • Salsa de árbol
    • Categories: Dips, spreads & salsas; Mexican; Vegan; Vegetarian
    • Ingredients: dried chiles de arbol; canned fire-roasted tomatoes; limes
    • Accompaniments: Beet tostadas with fried eggs
  • Goat birria tacos with cucumber pico de gallo
    • Categories: Dips, spreads & salsas; Sandwiches & burgers; Main course; Cooking for a crowd; Mexican
    • Ingredients: goat legs; white onions; garlic; guajillo chiles; ancho chiles; dried chiles de arbol; fresh ginger; whole cloves; canned fire-roasted tomatoes; black peppercorns; dried Mexican oregano; ground cumin; Persian cucumbers; red onions; limes; basil; habanero chiles; corn tortillas
  • Pork volcánes al pastor
    • Categories: Sandwiches & burgers; Main course; Mexican
    • Ingredients: pork shoulder; morita chiles; guajillo chiles; garlic; oranges; limes; achiote paste; corn tortillas; quesillo Oaxaca
  • Duck carnitas tacos with radish escabèche
    • Categories: Sandwiches & burgers; Dips, spreads & salsas; Main course; Mexican
    • Ingredients: duck legs; lard; morita chiles; bay leaves; cinnamon sticks; whole cloves; achiote seeds; black peppercorns; dried Mexican oregano; navel oranges; garlic; limes; radishes; mint; tarragon; Fresno chiles; flour tortillas; honey
  • One-pot gingery chicken and rice with peanut sauce
    • Categories: Rice dishes; Stews & one-pot meals; Main course; Chinese
    • Ingredients: chicken thighs; shallots; garlic; fresh ginger; basmati rice; whole star anise; soy sauce; peanut butter; rice vinegar; Sriracha sauce; honey; cucumbers; cilantro
  • Clams arrabbiata
    • Categories: Stews & one-pot meals; Main course; Italian
    • Ingredients: pancetta; onions; garlic; dried red pepper flakes; canned tomatoes; littleneck clams; ditalini pasta; basil
  • Coconut cod chowder with seasoned oyster crackers
    • Categories: Soups; American
    • Ingredients: cod fillets; ghee; leeks; garlic; fresh ginger; turmeric; ground coriander; ground cardamom; serrano chiles; baby potatoes; coconut milk; celery; oyster crackers; paprika; limes
  • Squash au vin
    • Categories: Stews & one-pot meals; Main course; Winter; French; Vegetarian
    • Ingredients: crimini mushrooms; onions; shallots; garlic; dry white wine; farro; red miso; kabocha squash; delicata squash; parsley; lemons
  • Lentil kielbassoulet
    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: wild mushrooms; kielbasa sausages; fennel; onions; carrots; celery; garlic; thyme; hot smoked paprika; dried red pepper flakes; tomato paste; beluga black lentils; baguette bread
  • Crunchy pickle salad
    • Categories: Salads; Side dish; Vegetarian
    • Ingredients: walnuts; pickles; honey; dried red pepper flakes; fennel; dill; Parmesan cheese; pickle brine
  • Tangy vinegar chicken with barberries and orange
    • Categories: Stews & one-pot meals; Main course
    • Ingredients: chicken legs; onions; garlic; dried barberries; turmeric; dried red pepper flakes; white wine vinegar; oranges
  • Pasta with brown butter, whole lemon, and Parmesan
    • Categories: Pasta, doughs & sauces; Main course; Vegetarian
    • Ingredients: paccheri pasta; butter; lemons; Parmesan cheese
  • Grains in herby buttermilk
    • Categories: Side dish; Vegetarian
    • Ingredients: spelt; whole barley; farro; onions; lemons; parsley; dill; buttermilk; yogurt
  • Stuffed cabbage with lemony rice and sumac
    • Categories: Stuffing; Rice dishes; Main course; Vegetarian
    • Ingredients: Savoy cabbage; long grain rice; onions; pine nuts; tender herbs; golden raisins; sumac; lemons; eggs
  • Tamarind-glazed black bass with coconut-herb salad
    • Categories: Salads; Main course
    • Ingredients: unsweetened shredded coconut; virgin coconut oil; shallots; fresh ginger; tomato paste; garlic; tamarind concentrate; honey; soy sauce; whole black sea bass; Thai chiles; mint

Notes about this book

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Notes about Recipes in this book

  • Turmeric-coconut curry with pork

    • meggan on March 16, 2020

      This is an easy weeknight meal with lots of flave.

  • One-pot gingery chicken and rice with peanut sauce

    • meggan on March 07, 2020

      Good. I burned the rice on the bottom.

    • Barb_N on April 21, 2020

      This was so flavorful and delicious. Served with roasted (frozen) broccoli and suggested cucumber and scallion. Skipped the cilantro due to daughter quarantined with us who dislikes it. The peanut sauce unites them all - taste and adjust to balance the sour, spicy and sweet to your taste. ETA - it wasn’t until putting away the leftovers that I noticed the bottom layer of rice had a tahdig consistency. I wish I’d known since it won’t be crunchy for lunch. January 2022- I made this with brown rice since that has always been our preference. I soaked the rice for about 30 minutes, added an extra cup of liquid then brought to a boil before adding the chicken on top and simmering. The rice was perfect.

  • Lentil kielbassoulet

    • katenolan on March 10, 2021

      3/9/21 - Halved the recipe. Great flavor. Pretty involved as written. Next time I would use the processor to chop all of the vegetables since you'll need to pull out the processor to make the breadcrumbs. Speaking of breadcrumbs, my baguette was stale, so I could have just cubed half and added those in the first portion, then processed the second portion to toast and serve on top (instead of baking them into the cassoulet). Lastly, this is my personal preference, but next time we'll dice the sausage instead of cutting it into 1" pieces.

  • Coconut cod chowder with seasoned oyster crackers

    • bwalicki on March 08, 2020

      Very nice soup. Made it twice and subbed tilapia the second time. Very versatile soup base for lot of other ingredients as well. Comes together pretty easily.

  • Tangy vinegar chicken with barberries and orange

    • Kduncan on March 12, 2020

      Pretty easy chicken recipe, that has great sour/tart flavors. Served with rice to pick up the last bits of the sauce.

  • Spiced baked pasta with cheddar and broccoli rabe

    • Maryalicem on March 30, 2020

      This is super delicious, but I did blanch the broccoli rabe before I sautéed it. I've found that this really helps reduce the bitterness of the rabe and enhances the nuttiness. I used spring onions instead of leeks - 'cause that's what I had and I also added garlic to the sauté. I also didn't have chives, but it was still delicious!

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  • Published Mar 01 2020
  • Format Magazine
  • Page Count 96
  • 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."