Bon Appétit Magazine, Jun/Jul 2020: The Grilling Issue

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  • Grilled pork shoulder with butter vinegar sauce
    • Categories: Grills & BBQ; Sauces for meat; Main course
    • Ingredients: fennel seeds; dried oregano; pork shoulder; chiles de arbol; apple cider vinegar; butter
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  • Grilled carrots with avocado and mint
    • Categories: Grills & BBQ; Side dish; Summer; Vegetarian
    • Ingredients: cumin seeds; honey; serrano chiles; fresh ginger; carrots; avocados; mint
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  • Miso-glazed salmon with sushi rice
    • Categories: Grills & BBQ; Rice dishes; Main course; Summer; Japanese
    • Ingredients: short-grain rice; rice vinegar; maple syrup; red miso; tamari; salmon fillets; scallions; toasted sesame seeds; dried red pepper flakes
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  • Salad ramen
    • Categories: Salads; Main course; Summer; Japanese; Vegetarian; Vegan
    • Ingredients: seasoned rice vinegar; limes; soy sauce; toasted sesame seeds; Aleppo red pepper flakes; toasted sesame oil; ramen noodles; vegetables of your choice
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  • Lentil burgers
    • Categories: Sandwiches & burgers; Main course; Summer; Gluten-free; Vegetarian
    • Ingredients: French green lentils; Greek yogurt; lemons; crimini mushrooms; white miso; smoked paprika; oat flour
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  • Tiger fruit salad
    • Categories: Salads; Side dish; Summer; Chinese; Vegetarian; Vegan
    • Ingredients: serrano chiles; rice vinegar; cilantro; scallions; celery; toasted sesame oil; soy sauce; limes; toasted sesame seeds; underripe stone fruit
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  • Hasselback short rib bulgogi
    • Categories: Grills & BBQ; Main course; Korean; Swedish
    • Ingredients: scallions; white miso; gochujang; toasted sesame oil; toasted sesame seeds; rice vinegar; fresh ginger; soy sauce; gochugaru; boneless beef short ribs
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  • Lacquered rib eye
    • Categories: Grills & BBQ; Dressings & marinades; Main course
    • Ingredients: sherry vinegar; soy sauce; fish sauce; beef bone-in rib-eye steaks
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  • Skirt steak with BA.1. sauce
    • Categories: Grills & BBQ; Sauces for meat; Main course
    • Ingredients: balsamic vinegar; Worcestershire sauce; tomato ketchup; Frank's RedHot Original Sauce; honey; beef skirt steaks
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  • Pork shoulder steaks with horseradish-mustard sauce
    • Categories: Grills & BBQ; Sauces for meat; Main course; Summer
    • Ingredients: horseradish; whole grain mustard; honey; ground coriander; mustard powder; garlic powder; pork shoulder steaks
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  • Coconut and lemongrass steak skewers
    • Categories: Grills & BBQ; Main course
    • Ingredients: serrano chiles; limes; red onions; honey; lemongrass; fresh ginger; garlic; coconut milk; seasoned rice vinegar; beef hanger steaks
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  • Porterhouse with summer au poivre sauce
    • Categories: Grills & BBQ; Sauces for meat; Main course; Summer; French
    • Ingredients: pickled green peppercorns; basil; mint; beef porterhouse steaks
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  • Red drink
    • Categories: Beverages / drinks (no-alcohol); Entertaining & parties; Summer; African American
    • Ingredients: freeze-dried strawberries; freeze-dried cherries; sugar; powdered citric acid
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  • Creamy shrimp on crackers
    • Categories: Appetizers / starters; Entertaining & parties; Summer; African American
    • Ingredients: shrimp; sour cream; cream cheese; celery; lemons; butter crackers; smoked paprika; chile powder; garlic powder; ground cayenne pepper
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  • Picnic tomatoes
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  • Ruth's lima beans with smoked turkey tail
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  • Potato salad
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  • Beef hot links with chowchow and gold sauce
    • Categories: Chutneys, pickles & relishes; Grills & BBQ; Main course; Entertaining & parties; Summer; African American; American South
    • Ingredients: garlic; apple cider vinegar; cauliflower; red peppers; green peppers; celery; carrots; ground ginger; ground cayenne pepper; chicken broth; Dijon mustard; hot sauce; beef hot links sausages; white bread
    • Accompaniments: Picnic tomatoes; Ruth's lima beans with smoked turkey tail; Potato salad; Sticky barbecue chicken
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  • Sticky barbecue chicken
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  • Barbecue seasoning
    • Categories: Grills & BBQ; Spice / herb blends & rubs
    • Ingredients: smoked paprika; chile powder; garlic powder; ground cayenne pepper
    • Accompaniments: Potato salad
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  • Peach cobbler
    • Categories: Crumbles, cobblers, crisps & bettys; Dessert; Entertaining & parties; Summer; American
    • Ingredients: peaches; ground cinnamon; mace; granulated sugar; butter; all-purpose flour; milk; vanilla extract
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  • Honey-glazed pepper chicken
    • Categories: Grills & BBQ; Main course
    • Ingredients: black peppercorns; pink peppercorns; whole chicken; Fresno chiles; Champagne vinegar; fermented garlic honey
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  • Grilled flatfish with Brad's spoon sauce
    • Categories: Grills & BBQ; Main course
    • Ingredients: flatfish; Aleppo pepper; raw pistachio nuts; prunes; parsley; mint; tarragon; Champagne vinegar; kimchi juice
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  • Brad's spoon sauce
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  • Grilled mushroom antipasto salad
    • Categories: Salads; Grills & BBQ; Appetizers / starters; Side dish; Italian; Vegetarian
    • Ingredients: assorted mushrooms; Champagne vinegar; Aleppo pepper; dried oregano; Parmesan cheese; Castelvetrano olives; pickled peppadew peppers
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Notes about this book

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Notes about Recipes in this book

  • Skirt steak with BA.1. sauce

    • Kjohns101 on July 20, 2020

      We really love this steak sauce recipe. I've used other hot sauce than Frank's - whatever I have on my shelf. Very simple and tastes great.

  • Sticky barbecue chicken

    • twoyolks on August 02, 2020

      Simple grilled chicken thighs with a nice barbecue sauce.

  • Honey-glazed pepper chicken

    • lils74 on June 27, 2020

      Note that from the BA recipe for this you can click through to another on their site for the fermented garlic honey.

    • lils74 on June 27, 2020

      Made this last week--mixed results, but it was my first time brining(overnight) and I also made a lot of substitutions. Didn't realize in time to make the fermented honey, so just tossed in a few garlic gloves when I cooked my mixture up, but I'd love to try again with the fermented. Also didn't have pink peppercorns so used a few pickled green ones, and I'm not sure they added much, also dried chilli flakes for the fresh slices, no problem there. I also grilled it on a rack in the oven which worked well and that I will do again. Verdict? Super flavorful out of the oven, a little salty possibly because I didn't think about the brine and kept rebasting it with the juices from the pan below, which one wouldn't do on the grill obviously. I cook a chicken to eat it for the next few days and while this was fine the next day, I kinda wondered if it was worth the work. I think I would do it again if I had people coming over, but not just for me. Fun to experiment though.

    • Kduncan on July 07, 2020

      Cooked these for the fourth with the miso-y potatoes. We didn't use the fermented honey (as we didn't have any). We didn't find the prep that intensive, as it was create the rub the night before, and then create the basting liquid the day of, and cook the chicken. Overall this was a winner for us. The skin was amazing, and the chicken juicy.

  • Molly Baz's salted blueberry tahini smoothie

    • puddlemere on September 17, 2020

      Delicious. I don't know why I've never thought about adding salt to smoothies before, but it's so smart.

  • Miso-y grilled potatoes

    • Kduncan on July 07, 2020

      Miso butter can do no wrong in our house, and this is another recipe that proves it.

  • Coconut and lemongrass steak skewers

    • Kduncan on July 07, 2020

      These were pretty easy to make, with an overnight marinade. They pack a good amount of punch, with the serrano chiles. Did not get that much of the coconut off of them once grilled.

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  • Published Jun 01 2020
  • Format Magazine
  • Page Count 100
  • 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."