FEATURES
Don't fall into the starch-on-starch trap this winter; freshenup with Yotam Ottolenghi's vibrant, vegetable-centric recipes.
We've got nothing but love for the classic Bloody Mary, but it's high time to trick out the drink with some snappy new garnishes.
Exposure to chef Martin Picard's Quebecois sugar shack may cause irresistible urges to add maple syrup to every dish.
-By Oliver Strand
Think Inside the Box
Stale bread may not always be a bad thing (think breadcrumbs), but these stylish bread bins are what you need when you want to keep it fresh.
From Grapefruit Brûlée to a finger-licking dinner of Orange and Soy-Glazed Baby Back Ribs, citrus can brighten every meal.
From Grapefruit Brûlée to a finger-licking dinner of Orange and Soy-Glazed Baby Back Ribs, citrus can brighten every meal.
Pok Pok chef Andy Ricker's guide to mastering the elements of Thai cooking will help you kick the takeout habit for good.
STARTERS
A special edition of Starters kicks off the year with our picks for what to eat and drink in 2012, plus who to watch, how to shop, and where to book a table before everyone else does.
THE BA KITCHEN
Fast, Easy, Fresh
The Bon Appétit Test Kitchen makes sticking to your new diet easy with healthy, satisfying meals.
The Party
Fête the New Year with a Creole-inspired spread. Recipes from the Bon Appétit Test Kitchen
Good Health
Set yourself up to eat well all year by adding a few key staples to your pantry.
-By Ronna Welsh
COLUMNS
Reader recipe requests and contributor favorites.
Melissa Hamilton and Christopher Hirsheimer's cleansing soups are the cure for holiday overindulgence.
Armand Limnander explores Cartagena, Colombia's capital of tropical cool.
Prep School
Say hello to the Scotch Egg and farewell to fallen soufflés.
Back of the Napkin
NBC's Brian Williams is a (hungry) man on the move.
-By Mickey Rapkin
IN EVERY ISSUE
bonappetit.com
editor's letter
recipe index
sourcebook
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Clams Corsini (in-book only)
Shrimp and Hearts of Palm Rémoulade
Long Bean, Cucumber, and Tomato Salad
Quinoa, Fennel, and Pomegranate Salad
Spiced Eggplant with Bulgur Salad
Three-Greens Soup with Spinach Gremolata
Almond-Cranberry Quinoa Cookies
Skillet-Baked Eggs with Spinach, Yogurt, and Chili Oil
fish
Dover Sole with Mustard Sauce and Green Beans (in book only)
Salmon Steaks with Spicy Tomato Sauce
Steamed Fish with Lime and Chile
meats
Flank Steak Salad with Frisée and Charred Pepper Salsa
Orange and Soy-Glazed Baby Back Ribs
poultry
Black Beans and Rice with Chicken and Apple Salsa
Chicken Skewers with Meyer Lemon Salsa
Chicken with Kale and Freekeh-Lentil Pilaf
Creamy Polenta with Sausages and Roasted Grapes
Sautéed Chicken with Wild Mushrooms
vegetarian
Cauliflower Steaks with Olive Relish and Tomato Sauce
Skillet-Baked Eggs with Spinach, Yogurt, and Chili Oil
Broccolini with Spicy Sesame Vinaigrette
Cauliflower Steaks with Olive Relish and Tomato Sauce
Stir-Fried Brussels Sprouts with Garlic and Chile
Linguine with Crab, Lemon, Chile, and Mint
Mustard Sauce (in book only)
Chocolate Soufflés (in book only)
Maple Syrup-Soaked Doughnut Holes
Poached Pears with Cardamom and Saffron
cookies
Almond-Cranberry Quinoa Cookies
tart