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

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  • 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."