Bon Appétit Magazine, Jun/Jul 2021

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  • Sheet-pan gnocchi

    • cespitler on June 12, 2021

      Easy, quick, and delicious. It took a little longer in the oven, closer to 40 minutes. Loved the flavors and textures.

    • anya_sf on June 26, 2021

      Very easy and tasty. Based on cespitler's note and a previous attempt at roasting gnocchi, I planned on 40 min and ended up roasting them 45, adding sausage chunks for the last 20 min. Although I doubled the arugula, we would have liked even more greens.

    • hbakke on July 29, 2021

      Yum! This was delicious. I added a lot more arugula than the recipe specified and served this as more of a salad. As with the other reviews, I ended up leaving this in the oven for 45 minutes to get more crispiness on the gnocchi. I would make this again.

  • Ginger-cardamom zucchini bread

    • dedosmagicos on August 24, 2021

      The flavor of this was quite good and it had a good texture (made sure to realllllly drain the zucchini) but the streusel topping was just too fussy for me, it was such a mess to eat that it kind of ruined it for me

  • Corn and sausage pasta

    • anya_sf on August 04, 2021

      I used 1 lb pasta, 1 Tbsp olive oil, 3 ears corn, and stirred in 12 oz cooked romano beans at the end. I liked that ratio of pasta to sausage although 2 ears of corn would have been fine. The green beans really helped lighten the dish and kept it from being too cloying. Fresh tomato would be good too (I added some to my leftovers). Quick, easy and good.

  • Roast chicken with tomatoes

    • anya_sf on August 02, 2021

      With the oil-coated chicken skin, little or no oil was needed in the pan to brown the skin; a lot of fat was rendered. My chicken thighs needed 5 extra minutes to cook through and longer might have been better for the meat to come off the bone more easily. I'm glad my onions were fairly large as they were so tasty. Be sure to serve this with a grain or bread to soak up the delicious juices. Family enjoyed this a lot.

  • Vietnamese tomato salad

    • ripleypickles on July 15, 2021

      Used french's onions in place of fried shallots and shaved green bell pepper, worked perfectly

  • Sesame-lemon pickled cucumbers

    • foodgloriousfood on June 09, 2021

      We are growing pickling cucumbers this summer and looking for some interesting recipes. I have a few other recipes from Andy Baraghani that we have really enjoyed, so I thought I would give these a whirl. We loved them and so did our guests! I used two 1/2 qt jars and the ingredients as written and it fitted perfectly. After finishing the pickles I used the brine as a dressing for a fennel salad with an orange olive oil. Would definitely make these pickles again!

  • Cold shrimp in dill cream sauce

    • sharone7 on July 06, 2021

      I read the comments on bon appetit and took everyone's advice--I added diced tomato and onion to the sauce and a generous amount of hot sauce (think Tabasco or something else on the thinner/vinegary-er side). It was fantastic! So fresh and summery, and the shrimp was perfectly cooked. It was a beautiful and easy way to showcase the very fresh shrimp I had.

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  • Published Jun 01 2021
  • Format Magazine
  • Page Count 88
  • Language English
  • Countries United States
  • Publisher Conde Nast

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."