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Bon Appetit reviews

mountaincachers Jan 20, 2010 03:11 AM

I was flipping through my January BA last night and thinking that it's sometimes difficult to choose which recipes to make out of an issue, particularly if there are 6 meatball recipes or 6 comfort desserts. Time, money, and weight control will keep me from making many recipes that sound delicious. We all know that the epicurious reviews can be untrustworthy.
Anyway, I was thinking about a post where chowhounds could share if they've made anything exceptional from whatever the current BA is. Maybe such a post exists, but I couldn't find it. So, if I can ask, has anyone made anything delicious from the January issue that I must try?

  1. m
    mountaincachers Jan 28, 2010 04:15 AM

    OK, I jumped to the Feb issue and made the pork and wild mushroom ragu with gnocchi (though again I cheated and used purchased gnocchi). The ragu was very hearty and flavorful. Think I may make it again for our next ski trip. I still need to make the lentil soup from the Jan issue, then may move on to the Feb issue wholeheartedly.

    4 Replies
    1. re: mountaincachers
      buttertart Jan 28, 2010 05:58 AM

      Hmm, those both sound good. Have lentils to use up (in use-uop-food-onhand mode due to upcoming move).

      1. re: buttertart
        mountaincachers Jan 30, 2010 03:24 AM

        I made the lentil soup with Italian sausage (Jan BA) for dinner last night. Actually, I made it the night before (up to the point of adding the spinach) so that dinner would already be done when I returned home from work yesterday evening. I didn't think it was the most fabulous soup ever, but it was hearty and hit the spot on a cold evening. My husband and son particularly liked it and requested that it be made again. I made it with spicy sausage as recommended and it didn't turn out "too spicy". I did make a couple of changes (couldn't help myself)...added garlic, a bit of white wine, and finished each bowl with a tiny splash of golden balsamic vinegar. I did like the parsnips that the recipe called for. Worthy of being made, but I wouldn't say the best thing ever.

        1. re: mountaincachers
          whitneybee Jan 30, 2010 06:13 AM

          I made the lentil soup with Italian sausage as soon as I got the issue. I liked it, but I found myself adding significantly more seasoning than suggested, as I found it was kind of bland. I would definitely make it again.

          1. re: whitneybee
            mountaincachers Jan 31, 2010 04:30 AM

            Agree, whitneybee. I would make it again, but with modification.

    2. b
      beggsy Jan 26, 2010 08:21 PM

      I made the Spaghetti & Meatballs with Bacon Tomato Sauce (All'Amatriciana) from January issue. It was very good; everyone loved it. Meatballs were very flavourful and moist. Love the addition of roasted red peppers to the meatballs.

      1. m
        mountaincachers Jan 26, 2010 02:19 PM

        Last night I made the moroccan meatballs, with a mix of lamb and beef and only one cinnamon stick as per your recommendations, and it was delicious. I was so looking forward to the leftovers, which I anticipated being even better. But they were accidentally left on the counter overnight and my food paranoia made me through them out. So sad. Tonight I made the mushroom cakes. Followed the recipe almost exactly, except for cheating by using bottled roasted red peppers (in the interest of time). They were so good. It's also great to have a new "company worthy" vegetarian dish. Thanks for the ideas. Later this week I plan to make the lentil soup with Italian sausage (Jan BA) and the pork ragu with gnocchi from the Feb issue.

        1 Reply
        1. re: mountaincachers
          mountaincachers Feb 3, 2010 03:11 AM

          I went back and made the quinoa risotto with mushrooms. It was ok, but not great. It was billed as an entree, but really looked more like a side dish. As I guessed, there was really nothing "risotto" about it...more like a pilaf. The mushroom sauce actually would have been better on gnocchi. There are better quinoa recipes out there. The mushroom cakes are a better use for the mushrooms if I were choosing between the two recipes.
          On a positive note, I did decide to use my rice cooker for the quinoa (as per discussion on a different board) and it worked great.

        2. mariacarmen Jan 25, 2010 07:48 AM

          I have made the recipe for wild mushroom cakes with red pepper coulis and avocado pesto three times already from the 1/10 BA - always to rave reviews. It's in the section in the beginning where readers ask for their favorite restaurant recipes. They are delicious; once i made them without the red pepper coulis and they were still great, and the last time, in a highly distracted moment, i made them without the EGGS to bind them and they were STILL fantastic!

          1 Reply
          1. re: mariacarmen
            mountaincachers Jan 25, 2010 12:11 PM

            Thanks Maricacarmen. I bought mushrooms today for the quinoa risotto in the same issue, but maybe I'll make the mushroom cakes instead. These are exactly the kinds of recipe reviews that I was hoping to get. My Feb issue came today, but I still have a few things I want to try from January.

          2. sgogo Jan 24, 2010 04:34 PM

            I haven't tried anything from the Jan/10 BA, but there's always cookbooker.com, I found it recently and it's pretty useful for finding specific recipe reviews. Good luck with the meatballs!

            1. buttertart Jan 22, 2010 05:30 AM

              The new issue has something I've been looking for for ages - milk chocolate dessert recipes. Need them for entertainning a milk only chocaholic friend.

              5 Replies
              1. re: buttertart
                mountaincachers Jan 22, 2010 05:36 AM

                Is that the February issue? I haven't gotten mine yet.

                1. re: mountaincachers
                  buttertart Jan 22, 2010 05:46 AM

                  Got it yesterday. Isn't it nice we're having this private chat ;-) ? Surprised at the apparent lack of interest in this, considering the huge play Gourmet's demise and the substitution of BA for same got on Food Media and News.

                  1. re: buttertart
                    mountaincachers Jan 22, 2010 09:52 AM

                    I'm a little surprised that there wasn't more interest too, but we'll see what happens. In the meantime, I'm enjoying the private chat. :-) I still haven't gotten the new issue.

                    1. re: mountaincachers
                      buttertart Jan 22, 2010 11:59 AM

                      By the way, heated up the meatball thing last night and it was better than when first made, didn't seem as sweet.

                      1. re: buttertart
                        mountaincachers Jan 24, 2010 01:42 PM

                        Good to know about the meatballs. I think I'l try that recipe this week, but will make it with lamb. I'll make a full recipe, anticipating left overs. I made the spicy tomato basil sauce tonight from the Jan BA. Originally planned to make the pan seared polenta that goes with it, but was given fresh pasta so used that instead. The sauce was very good, though don't think I would say exceptional, and was certainly quick and easy.
                        Still waiting for my February issue.

              2. m
                mountaincachers Jan 21, 2010 03:28 PM

                Tonight I made the strip steak with spicy hoisin sauce and cucumber relish. It would have been better if I could have grilled it, but an ice storm forced me to use the broiler instead. Nevertheless, the sauce and relish were both tasty.

                1. buttertart Jan 20, 2010 01:20 PM

                  I had the same intention - something along the lines of "so who is cooking from the BA that we have begrudgingly accepted since Gourmet is no more". I made the Moroccan meatball tagine with carrots last Sunday - used mostly lamb with a bit of beef since that was what was on hand, and uncharacteristically otherwise followed the recipe closely. Quite delicious (would perhaps use only 1 cinnamon stick instead of two and fewer golden raisins, it's a bit sweet but very good nonetheless). We ate it with ww pitas since I had forgotten to buy the couscous for the side dish recipe (accidentally on purpose, we're not that fond of couscous). Makes a BIG potful, would easily serve 6-8.
                  Over the years have been quite satisfied with their recipes - still remember a delicious lentil soup from about 20 years ago. A friend cooks from the magazine all the time.

                  1 Reply
                  1. re: buttertart
                    Beckyleach Jan 26, 2010 08:38 PM

                    Sorry, but I cancelled Bon Appetit in total protest...especially after getting nasty letters from Charles Townsend, the CEO of Conde Nast, after I wrote to him (in a professional capacity, as a culinary historian) explaining why I thought his decision to kill Gourmet was wrong-headed. <eg>

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