Bon Appétit Magazine, April 2020

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  • Triple-threat onion galette

    • Astrid5555 on June 06, 2020

      This recipe popped up on my Instagram feed several weeks ago, and when I found some scallions in my crisper drawer, I knew what I wanted to cook. I added half a leftover leek and substituted some leftover Emmenthal cheese for the Parmesan. The dough is a charm to work with and produces a perfectly flaky crust. Despite making everything from scratch the galette took only 75 minutes until we could eat it. Younger son said it tasted like a cheeseburger (mustard underneath the onion mixture - which I had hidden from him). This is going to be a definite repeat.

  • Pork and asparagus stir-fry

    • meggan on May 11, 2020

      Used turkey instead of pork. I think this could have used a little more spice.

  • Sour cream and onion biscuits

    • meggan on June 02, 2020

      Left out the scallions and subbed some greek yogurt for sour cream. I thought they were very good and reasonably flaky.

  • Soy and ginger steamed fish

    • Rinshin on May 23, 2020

      Very similar to Chinese steamed fish with soy sauce, ginger, and scallions with an use of donabe similar to Japanese nabe cooking. This will work really well with moist fish such as black cod or flounder or something similar. I used frozen Pacific cod which was a mistake because the fish texture was too dry. Added pea shoots as well. Made very good tasting broth for rice. The vegetables and mushrooms were very good. Next time I plan to use more softer fish. Had leftover for lunch and served more like gumbo with rice. Broke the fish into smaller pieces and that certainly improved the dry texture of cod I used. Also added a small amount of green yuzu kosho and this really made the taste pop. Try yuzu kosho as an added condiment for brightness.

  • Salty buckwheat chocolate chunk cookies

    • grindabod on September 02, 2020

      Three things I loved about these cookies: (1) so chewy-delicious, (2) the bigger chunks of chocolate, (3) that lovely flaky salt. Actually, make that four: (4) I didn't even make them myself, my boyfriend did!

  • Spaghetti al limone with asparagus

    • emott on June 04, 2020

      I think tagliatelle would be a better pasta choice - more similar to shape of asparagus. I chopped the garlic, ended up adding more grated lemon zest and more basil and serving with salmon.

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  • Published Apr 01 2020
  • Format Magazine
  • Page Count 98
  • 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."