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Bon Appétit Magazine, February 2011

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  • Striped bass with browned hazelnut butter, lemon, and parsley

    • lucyzoe on June 11, 2011

      Main Dish, Seafood

  • Broccoli soup with leeks and thyme

    • sturlington on November 02, 2013

      I had my doubts about this recipe for Broccoli Soup with Leeks and Thyme from Bon Appétit. It seemed very simple and like it might not be very filling. However, it turned out to have a really creamy texture--amazing because there is no cream or other thickener, like potatoes or flour, in the soup. The flavor is very simple but clean and refreshing. I would recommend using a very good quality chicken broth, or homemade stock, so that the soup has plenty of body, and puree it very well to achieve the creamy texture. You'll end up with a healthy, light dinner entree. This soup cannot carry a meal by itself. I served it with open-faced cheese toasts, broiled with cheddar and a little bacon, to give the meal more heft. I reheated leftovers for lunch the next day, adding cooked rice and crumbled bacon to the pot to make a heartier version of the soup.

  • Cocoa brownies with browned butter and walnuts

    • tmitra on February 12, 2016

      I add a 1/2 teaspoon of ground cardamom for cardamom brownies.

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  • ISSN 0006-6990
  • Published Feb 01 2011
  • Format Magazine
  • Page Count 106
  • Language English
  • Countries United States