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Entries tagged with 'Bon Appetit'

Serious Heat: Dressing Up Pasta Salad

Serious Eats Andrea Lynn 7 comments

Pasta salad is my absolute favorite summer picnic indulgence. But I wanted a twist to make it a memorable side dish, especially for a picnic potluck. Last year, I found an old Bon Appétit recipe that used an Asian-inspired base for the dressing: a mixture of sesame oil, honey, soy sauce, balsamic vinegar and a kick of cayenne powder. I added a little mayonnaise into the sauce as a personal preference (what's a pasta salad without a hit of mayo?), and additional vegetables on hand. More

Dinner Tonight: Moroccan Chicken with Kumquats and Prunes

Serious Eats Nick Kindelsperger 5 comments

[Photograph: Nick Kindelsperger] Before last night, I don't think I'd ever consciously eaten a raw kumquat. And now I know why. The tiny fruit is aggressively sour, like a lemon, with a slightly bitter aftertaste from the rind. Much like... More

Cook the Book: White Cheddar Puffs with Green Onions

Serious Eats Michele Humes 4 comments

You may also know today's Cook the Book dish, white cheddar puffs with green onions, as gougères. Though they're traditionally made with Swiss gruyère, Bon Appétit's cheddar and scallion variation is distinctly American. Essentially a savory version of the choux... More

Cook the Book: Skewered Shrimp with Apricot-Curry Glaze

Serious Eats Michele Humes Post a comment

Today's Cook the Book dish, skewered shrimp with apricot-curry glaze, uses only pantry ingredients to create a sweet and spicy sauce. Served over rice, the flavorful skewers double as a quick weeknight meal. The recipe calls for three shrimp per... More

Cook the Book: Crabmeat, Corn and Cumin Salad in Endive Spears

Serious Eats Michele Humes 7 comments

Whole endive leaves make beautiful, edible canape cups, and come into peak season just in time for the holidays. In this week's Cook the Book selection, The Bon Appétit Fast Easy Fresh Cookbook, the leaves are filled with a cumin-flavored... More

Pancetta Crisps with Goat Cheese and Pear

Serious Eats Michele Humes Post a comment

The following recipe is from the December 17th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Some recipes are just bacon delivery mechanisms. (Potato skins, hello?) But in this recipe, the bacon... More

Cook the Book: Lamb Kebabs with Pomegranate-Cumin Glaze

Serious Eats Michele Humes 1 comment

Today's Cook the Book recipe, pomegranate-glazed lamb kebabs, uses one of my favorite ingredients, pomegranate molasses. Imported from the Middle East, it's made by boiling down the red juice of the pomegranate to a thick, almost black syrup. With its... More

Buttermilk Biscuits with Green Onions, Black Pepper, and Sea Salt from 'Bon Appétit'

Serious Eats Ed Levine Post a comment

When we talked to Bon Appétit editor in chief Barbara Fairchild about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. These biscuits do sound easy, and I'm intrigued by... More

Dried Cranberry, Apricot, and Fig Stuffing from Bon Appetit

Serious Eats Ed Levine Post a comment

When we talked to Bon Appétit editor in chief Barbara Fairchild about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. I like as many pork products as possible in... More

Cooking from the Glossies: Somewhat Low-Fat Chocolate Chip Cornbread

Serious Eats Lucy Baker 7 comments

Like most people, I prefer to start my day with a healthy meal. My breakfast usually consists of fresh fruit and two rice cakes topped with cottage cheese. It's certainly not as delicious as a bacon-and-pancake feast, but it's full... More

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