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Search Results from November 2019 issue

20 results from Bon Appétit

Cornbread Dressing With Sausage and Corn Nuts
Corn nut “magic dust” delivers a big pop of corn flavor in this savory Thanksgiving side.
Banana Cream Pie
A showstopping peanut-studded banana cream pie with sky-high whipped cream.
Lemon Meringue Pie
A sky-high pie with sharp lemon filling, sweet-and-salty meringue, and a shatteringly crisp crust.
Bulgogi-Style Eggplant
Easy
This easy weeknight pan-fried eggplant is so flavorful and pleasingly chewy, it’s practically meaty. 
Garlic-Ginger Chicken With Cilantro and Mint
Both the marinade and the cooking method (low and sort of slow) have a huge payoff: Charred, spicy, juicy chicken.
Okra Gumbo
This rich, warming stew, punctuated by succulent shrimp, juicy hunks of beef, and crisp-tender okra, is one of our favorites from Toni Tipton-Martin’s new cookbook Jubilee.
Cornbread Stuffing Fried Rice
Think outside the Thanksgiving leftover sandwich box and make this crispy, crunchy, can’t-stop-eating it dish.  
Pecan-Rye Pumpkin Pie
Imagine a pumpkin pie with pecan pie’s best feature—obviously, the candied nut topping. The best of both worlds.
Fancy Jellied Cranberry Sauce
We have a thing for canned cranberry sauce, so we dreamed up a sauce as sliceable and jiggly and fun, with deep fruit flavor and a pretty topping.
Why-Is-It-So-Good Gravy
A make-ahead gravy gets a remarkable depth of flavor from roasted poultry bones and—surprise!—a sprinkle of MSG.
Squash and Radicchio Salad With Pecans
This squash-centric salad has an irresistible pecan dressing and hardy radicchio that refuses to wilt.
Expertly Spiced and Glazed Roast Turkey
The absolute inarguably best way to cook a well-seasoned, juicy turkey is to break it down into parts, dry-brine it, and roast it on a wire rack in a baking sheet.
Brussels Sprouts With Pistachios and Lime
These roasted whole brussels sprouts get so crispy you’ll worry they’re burnt (they’re not!). Then toss ’em in a date molasses–brown butter glaze.
Mashed Potatoes With Crispety Cruncheties
Ridiculously, impossibly creamy mashed potatoes with a patatas bravas-inspired topping.
Blind-Baked Pie Crust
Nobody—nobody!—likes a soggy pie crust. That’s where blind-baking comes in.
Cheesy Cabbage Gratin
Every editor who claimed this cheesy gratin would be “too much!” ended up going back for seconds and thirds. We think you’ll do the same.
Glazed Leeks With Pine Nut Salsa Verde
When cooked until tender, doused in a chile-honey-vinegar sauce, and finished with a nutty, herby salsa verde, humble leeks transform into the in-demand side that no one saw coming.
Chocolate Pudding Pie
A dazzling chocolate pudding pie cloaked in voluminous whipped cream.
Broccolini With Sesame Sauce and Lemon
Steamed broccolini dressed with a salty-sweet sesame sauce is a bright, palate-cleansing side dish.
Applejack Sour
Quick
This is exactly what we want to drink when fall rolls around—an apple brandy cocktail with citrus, maple, and baking spice notes.