Bon Appétit 100
A colleague at work recently told me about a “Top 100” recipes featured at Bon Appétit magazine’s website. I’ve had a love/hate relationship with the magazine for a few years, alongside Gourmet (among my complaints is the amount of advertising, especially that geared towards “lifestyle” and not food), but needless to say, everytime I go to the Fresh Market, I see something so delicious on the covers of their food magazines, and I pick them up, only to be inspired. It will follow with a purchase, an online search, or perhaps some time at the local library where my “browsing” can take a more leisurely pace.
So, let’s take a look at some of these recipes.
Spicy Curry Noodle Soup with Chicken and Sweet Potato (recipe). Hmm. Doesn’t sound that good to me, sweet potato? But what I do like is that the recipe is augmented with procedure videos (how to chop garlic) and guides (how to prepare lemongrass). Not bad for a magazine website.
Their BBQ Ribs (recipe) looks good; this one features a molasses bourbon sauce. I don’t yet own an outdoor grill, so this recipe would likely be something I wouldn’t try (although I’ve found results in the oven can be good). Again, the added features, such as safety tips, a listing of required tools, and the social aspects (comments, ratings) are a good start.
The Bison Short Ribs flavored with coffee (recipe) also looks good. This is one I’d actually try (if I could find bison short ribs). They cook theirs in the oven after an initial browning (I’ve only made mine over the stove top) which looks like it might work-out, and they give instruction on how to do this “ahead” and reheat before your diners arrive.
So, to recap, Bon Appétit is now stepping into Web 2.0 with a new website with social features (podcasts, ratings, blog-like comments, and bonafide blogs). We’ll see how they do at bridging the worlds between magazine and website. For now, they’re offering up feature-enhanced versions of their favorite “Top 100” recipes online.
They also feature a blog devoted to two food fans who are cooking these 100 recipes. Smells like the Julie/Julia Project.
It’s an interesting time in this “web” world. Some folks are leery about following a food blog (say, like this one) and making the recipes we might post. They like the “institutional fortitude” of a food magazine, like Bon Appétit to prescribe some good foods. Some of us like the glossy picture spreads of the magazines. And still others prefer the more permanent calling of a cookbook.
Both Bon Appétit and Gourmet have come out with mega-sized cookbooks. I bought the one from Gourmet but not the Bon Appétit. It’s basically a “Best of the Best” collection of recipes that have appeared in their magazine over a wide span of years. I have not made even 50 recipes yet from my yellow Gourmet cookbook, but every one has been good.
My thanks to reader Renée for the tip on the Bon Appétit 100.
One Response to “Bon Appétit 100”
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Ms. Glaze
Said this on May 25th, 2008 at 7:22pm:I have the same love/hate feelings towards Bon Appetit and Gourmet that you do. The reason Gourmet is in my good graces is that they ship to France and it’s nice receiving packages from home. I’ve been collecting both magazines now for about ten years and I have them all categorized by month. It’s very interesting to see the same recipes printed for the same months throughout my collection. Of course, the photos are different and the recipes updated, but you know, it’s rinse and repeat to some degree. However, I appreciate the well written recipes and stunning photography in each. I like the restaurant updates and new cooking techniques that Gourmet often includes. And, like you, I could do without all the ads.