How Bon Appétit Readers Cooked Recipes from the March 2014 Issue
Nothing makes us happier than when our readers are in the kitchen cooking away. And just like with those belly-warming pot pies on the cover of our March issue, it seems the rest of the recipes had you doing just that. From some seriously life-changing flat breads to tender, spicy roasted carrots and a bright and tangy fudge, you made them all to near perfection, and we couldn't be prouder. So keep at 'em! And we'll keep checking in to see how they're coming out in your kitchens.
1/10Caraway Cabbage Chips with Dill Yogurt
"Pieces of tender cabbage—you're instructed to use the inner leaves—are roasted in a low oven for a couple of hours. They pass through a slightly stinky phase, when the cabbage wafts a bit of sulphur, and wind up with a sweet, concentrated vegetal flavor and a nice crispy crunch. I devoured these and felt positively virtuous...It's economical and fun to make snacks at home, especially when they are this healthy and delicious. I'm not sure how long these chips last, or how to best store them, because we ate ours up immediately." Check it out at Glutton For Life
Copyright 2014. All rights reserved.2/10Flaky Bread
"Probably THEE most unbelievably amazing flatbread I’ve ever had in my life...It’s just a little extra effort that makes dinner that much more special and enjoyable." Check it out at The Thoughtful Plate
3/10Charred Eggplant and Tahini Spread
"Start your dinner with something simple but impressive that is easy to make but is not your usual slab of cheese." Check it out at Sunday is My Happy Day
4/10Roasted Shrimp with Chile Gremolata
"Parsley and garlic are a match made in heaven, the freshness of the parsley is counterbalanced by the pungent spicy garlic. Gremolata, aka, gremolada (greh-moh-LAH-tah) is a garnish made of minced parsley, lemon zest and garlic. Typically a last touch for many dishes, in the recipe I am sharing today where we add a bit of chili and cilantro, it clearly takes the lead." Check it out at Queen Jeanne's Cuisine
5/10Creamed Swiss Chard with Lemony Breadcrumbs
"Swiss chard, shallots, a little cream and lemony breadcrumbs make up this wholesome and substantial salad. Another fine recipe adapted from my favorite cooking magazine, Bon Appétit." Check it out at Cottage Grove House
6/10Herbed Faux-tisserie Chicken and Potatoes
"We think you're hard-pressed to do better than this Herbed Faux-tisserie Chicken...It's a perfect Sunday afternoon project: The chicken goes in, you take care of a few things around the house, everything smells amazing, and then when it's time for dinner, the chicken is ready to eat. The chicken, smothered in herbs and its own juices after three hours of slow cooking, is insanely tender and flavorful. And the roasted potatoes that cook alongside the chicken in the pan are just killer." Check it out at The Bitten Word
7/10Spice-Crusted Carrots with Harissa Yogurt
"What was so impressive about this Bon Appétit recipe was the crusted texture of the carrots, the flavor of smoked paprika, sweetness from a trace of sugar and a lots of lemon zest. Complex flavor; simple in preparation." Check it out at Cottage Grove House
8/10Chocolate-Coconut Pound Cake
"What caught my attention was the fact that apart from using the usual suspects, coconut flakes and cocoa powder, this recipe also includes the use of coconut oil….This cake also uses buttermilk as an ingredient. Together with the coconut oil it lends a luscious texture that works perfectly with the chocolate flavour. I served it as dessert the day it was made along with a scoop of black cherry gelato and it went down very well." Check it out at A Plate of Good Food
Copyright 2014. All rights reserved.9/10Malted Chocolate Ice Cream with Cocoa-Coffee Crumbs
"Truly, one bite of ice cream topped with this stuff is all at once creamy, crunchy, crumbly, bittersweet, and coffee-y (the best part). Whipped cream might push it over the edge... Bon Appétit magazine featured this recipe along with a recipe for malted chocolate ice cream. Though that sounds wonderful, I just use my favorite good chocolate ice cream. In this case, I feel that ignorance is still chocolatey bliss." Check it out at The Thoughtful Plate
<a href="http://myblog.com>NAME</a>10/10Pecan Buttermilk Fudge
"This buttermilk and pecan fudge was just unusual enough to tempt me into making it. It is unlike any fudge I have ever tasted, it is tangy and bright from the buttermilk. That tang helps fight the rich sweetness of the candy. Well-toasted pecans and some flaky salt round out the flavor. It’s delicious, and surprisingly easy on the arms. Unlike some recipes that have you stirring the cooked fudge for 20 minutes while you exhaust all of the muscles in your arms, you pour this into the bowl of your stand mixer and let it do the work for you. The finished product is also quite good looking, and keeps well for a week or so." Check it out at Lottie + Doof
