Bon Appétit Magazine, March 2020

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  • 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.

  • 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."