Bon Appétit Magazine, November 2020: The Thanksgiving Issue

Search this magazine for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Mouthwatering turkey with glass noodles

    • kari500 on January 19, 2021

      This is really good. I didn't have any leftover turkey, so I roasted 1 lb skinless/boneless chicken thighs (425 for 25 min) and then shredded that. In addition to the celery, I added 3 small baby bok choi - would add a bit more next time. No basil, so I used cilantro and scallions. Skipped the peanut oil - plenty of oil with just the chili oil and what comes with the chili crisp. Glass noodles are a bit of a pain when serving (everything wants to stay together), but this is delightful. Eta: served warm.

    • sharone7 on May 25, 2021

      I had lots of extra sauce so I put it into a jar and have used it on all kinds of other things.

  • Hibiscus cranberry sauce

    • meggan on November 27, 2020

      I thought this was good but I didn't see anyone else at the table diving in. The hibiscus powder makes it a little more interesting. I also added some orange zest.

  • Grilled leeks with brown butter and spiced hazelnuts

    • bktravels on November 23, 2020

      This was delicious and pretty simple to make. We served it with a grilled salmon fillet.

  • Grilled vinegar turkey with chiles and rosemary

    • kitchen_chick on November 26, 2020

      I adapted this to the oven. I was going to use the broiler for the direct heat portion of the grilling process, but the turkey skin was so blackened that I didn’t bother. This was delicious, and the vinegar dressing on the turkey is fantastic. I will, however, add maybe two tablespoons of butter to the sauce. The full 1/2 cup is too much.

  • Raw and crispy kale salad with ginger and coconut

    • Dannausc on December 20, 2020

      I made this for Thanksgiving. I liked it quite a bit, though it’s time consuming— especially when trying to get everything else ready for Thanksgiving.

  • Pull-apart sour cream and chive rolls

    • Dannausc on December 20, 2020

      I made these for Thanksgiving. They were good but not great — not worth the effort — though my wife really likes them.

  • Squash and caramelized-onion tart

    • patioweather on November 27, 2020

      This was beautiful. If I make it again I would decrease the onion and cheese mixture by a third so that I can fit more squash in, and that it is more of a squash tart than an onion tart.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • Published Nov 01 2020
  • Format Magazine
  • Page Count 88
  • 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."