Bon Appétit Magazine, September 2011: The Restaurant Issue

  • Skillet-roasted chicken with farro and herb pistou

    Skillet-roasted chicken with farro and herb pistou (page 22)

    from Bon Appétit Magazine, September 2011: The Restaurant Issue Bon Appétit Magazine, September 2011

    • Categories: Sauces, general; Stews & one-pot meals; Main course; French
    • Ingredients: chives; thyme; chervil; parsley; tarragon; whole chicken; acorn squash; kale; farro; dry white wine; vegetable stock; Parmesan cheese
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  • Swedish meatballs

    • MarciK on December 09, 2022

      If you have the time to make fresh breadcrumbs, sauté onions, and fry bacon, this is definitely worth the extra effort. I like my gravy a little thicker so added a slurry at the end to thicken it a bit. I made this for guests with spaetzle, and they devoured it.

  • Baked flounder with tomatoes and basil

    • sharone7 on February 19, 2022

      This was absurdly easy and delicious. Literally 5 minutes of prep and 20 minutes of cook time max.

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  • ISSN 0006-6990
  • Published Sep 01 2011
  • Format Magazine
  • Page Count 140
  • Language English
  • Countries United States