How Readers Cooked Recipes from Our January 2014 Issue
For some of you, January was all about cleansing. For others, it was about staying full and warm. But whether you were putting together beautiful winter salads or simmering a big pot of chili, all that matters is that you were in your kitchen making delicious food. Here are some recipes from our January issue, prepared by you.
Have you cooked and photographed a Bon Appétit recipe recently? Show us below in the comments!
1/8Millet-Scallion Pancakes
"I've made a couple of tweaks to their original millet recipe with the use of quinoa, and I cut back a little bit on the salt…They definitely didn't disappoint." Check it out at Tastes So Good
2/8Beet Salad with Miso and Black Sesame
"I'm keenly aware that when I eat well I feel better. So...I'm incorporating lots of super foods into my diet...As I celebrated my 38th year on this Earth, I made myself a promise that I’d add more salads to my repertoire and treat them as meals." Check it out at Sparrows & Spatulas
3/8Toasted Spelt Soup with Escarole and White Beans
"Light and brothy, its texture comes from the chewy toasted spelt, and if spelt sounds like a weird ingredient, rest assured the grain, when simmered in a soup, tastes like the more prosaic barley." Check it out at The Crafty Cook Nook
4/8Pan-Roasted Chicken with Harissa Chickpeas
"Not only was this meal super easy and quick to make, but it was delicious! The spice was intense, so this is certainly not a meal for children or people who can’t handle spicy food. And I highly recommend squeezing a bit of lemon over the chicken to add some zest to the plate." Check it out at Seasons of Wine
5/8Slow-Roasted Salmon with Fennel, Citrus, and Chiles
"Slow roasted salmon with fennel, dill, jalapeno, blood orange, lemon and olive oil-- how can you go wrong with that combo? You can't, so give this one a try. Putting this recipe together was quite easy and once the fragrant mix hits the oven, everything is perfectly tender in about 30 minutes. I served the fish with some basics, jasmine rice and cold beers." Check it out at Fabiola Mejia
6/8Spicy Tamarind Skirt Steak
"The marinade, a mix of a sweet-sour tamarind concentrate, brown sugar and spicy chilies makes for a super tasty steak. Let is rest about 5 minutes on the board before cutting across the grain for a tender, succulent treat." Check it out at Oui, Chef
7/8Black and Wild Rice Salad with Roasted Squash
"A ridiculously delicious black and wild rice salad that gets its creamy notes from roasted butternut squash, its chewiness from the black and wild rice, and its subtle crunch from roasted pistachios." Check it out at The Crafty Cook Nook
Delightful Crumb8/8Chocolate Brownie Cookies
"These cookies are just the right thing for the task at hand because they’re a simple way to put dessert on the table, even when there are a few dietary restrictions in the mix. For my recent birthday gathering, I needed something free of gluten and dairy so that all of my friends could eat. This recipe fits the bill!" Check it out at Delightful Crumb
