Posts Tagged ‘Bon Appetit magazine’

LEH: Top 5 (highly debatable) Entertaining Rules


All of us A & O Girls (did you know Sarah and I work with 3 other amazing chefs?) are OBSESSED with the new Bon Appetit magazine. Under Adam Rapoport’s direction the food magazine feels fresh, modern and super useful. I end up dog earring almost every page to save in my “idea” file and we try recipes from the mag all the time at work. Anywho I was inspired by a column in this month’s issue from The Foodist: Top 5 (highly debatable) Entertaining Rules.

Champagne Glasses

His Are:

1. Always serve coconut cake and Papy Van Winkle Bourbon for dessert.

2. Recruit at least one friend to help with the dishes.

3. Invite a fun mix of interesting guests.

4. Tidy up your house but don’t go crazy cleaning it from top to bottom.

5. Serve dishes that accommodate your guests dietary restrictions and your own cooking prowess.


I really like this list but I’m lucky enough to have friends who always help with the dishes unasked (thank you TL/MS/KB/AJ/EO) and I never worry about my guests mingling well together as I only ever invite good pals. So my list is a little different.

cheese platter

Mine Are:

1. Serve at least one store bought course (dessert or appetizers usually).

2. Start the night with a signature drink, people hate making decisions/this makes you look fancy.

3. Always buy one more bottle of wine than you think you need (never fails to get opened).

4. Force guests to play Trivial Pursuit after dinner.

5. Use the dinner party as an excuse to get your husband to tidy up living room and clean the bathroom while you do the fun stuff like setting the table.


What are yours? Maybe the other A & O ladies will share theirs soon? Here is our real dinner party advice.


The Classics: Yogurt-Herb Dressing


We get a lot of requests for vinaigrette recipes from our readers and clients so I wanted to share our latest favorite dressing (other recipes here and here.) Sarah and I are obsessed with this tangy yogurt-herb salad dressing! Adapted from a Bon Appetit recipe for Lemon-Yogurt dressing we added some more herbs and are enjoying it on crunchy salad greens or as a dip for baby spring vegetables.


Salad with Yogurt Dressing


Look for this dressing next week as the star of our Easter Brunch Menu!


Yogurt Herb Dressing
1 cup plain whole-milk yogurt (we use Fage brand Greek yogurt)
1/4 cup avocado or canola oil
1/4 cup fresh lemon juice
1 garlic clove, finely minced
1/3 cup chopped fresh Italian parsley
1.4 cup chopped fresh chives
¼ cup chopped fresh dill
Fine sea salt

Whisk the first 4 ingredients in small bowl. Add in the herbs and season dressing to taste with sea salt and freshly ground black pepper.  Thin with hot water, 1 tablespoon at a time, if necessary.  Serve immediately.




Winter Chopped Salad


I made this salad from Bon Appetit magazine at work yesterday on Sarah’s suggestion and it was excellent. So fresh and crisp from five different winter vegetables sliced thin over juicy romaine leaves. Topped with garbanzo beans, avocado, crunchy sunflowers seeds and tossed in a guilt free creamy Lemon-Yogurt Dressing.


photo courtesy of Bon Appetit

Absolutely satisfying as a dinner salad though some grilled chicken breast would be a delicious addition. You can bring the leftovers (untossed of course) to work the next day for a great healthy lunch. The dressing is excellent, it would make a lovely light dip for crudite as well for you Oscar parties next weekend. Go check out the recipe at Bon and let us know if you make the salad and had any notes.


Pumpkin Cranberry Muffins


Thanksgiving morning I woke up so excited to cook (journey proud) I made these Pumpkin Cranberry Muffins as a breakfast treat for Drew. Earthy, spiced pumpkin muffin body studded with bitter-sweet pops of fresh cranberry. Smeared with soft cream cheese or butter, these make a lovely breakfast for the holiday season, you won’t feel like you are eating dessert.

Pumpkin Cranberry Muffin

This recipes works beautifully with Gluten Free baking mix which I used for the batch photographed above. Canned Pumpkin and fresh cranberries are readily available this time of year so make sure you take advantage of this flavor combination while you can.

Pumpkin Cranberry Muffins– adapted from Bon Appetit

Yields 12 large muffins or 16 small muffins


2 cups all-purpose flour (or Gluten Free Baking Mix)

2 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/8 teaspoon ground allspice

1/8 teaspoon ground cloves

1/2 teaspoon salt

1 stick unsalted butter, melted and cooled

1 cup packed light brown sugar

1 15 oz can of pure pumpkin

1/4 cup well-shaken buttermilk

2 large eggs

1 teaspoon pure vanilla extract

1 cup fresh cranberries, coarsly chopped


Preheat oven to 400°F with rack in middle. Butter a muffin pan or line with muffin papers. Meanwhile, whisk together flour, baking powder, baking soda, spices, and salt in a large bowl.

In a separate bowl, whisk together butter, brown sugar, pumpkin, buttermilk, eggs, and vanilla. Add to dry ingredients and stir until just combined, then stir in the chopped cranberries.

Divide batter among muffin cups. Bake until a wooden pick comes out clean, about 20 minutes. Cool slightly and serve warm or at room temperature.

A & O Weekly Menu: 9.27.10


Veggies for roasting

What we’re making our clients this week.  Inspiration from this month’s Bon Appétit, Food and Wine and our own fall favorites.

Lunch- Carrot soup with half a veggie sandwich (tomato, sprouts, lettuce, avocado, mustard and cheddar) on Whole Foods’ Seeduction bread
Dinner- Mushroom-based individual veggie pot pies with bitter greens and Basic Vinaigrette

Lunch- Grilled ginger soy chicken over mixed greens and miso soup
Dinner- Steamed shrimp dumplings and steamed vegetables with dipping sauce

Lunch-Turkey burger served animal-style with lettuce, tomato, sprouts, avocado and pepper jack cheese
Dinner-Moroccan-style roast salmon with eggplant and golden raisin caponata

Lunch-Grilled chicken fruit & nut salad with apples, grapes and walnuts
Dinner-Beef, shiitake and snow pea stir-fry over black rice

Lunch- Mini chicken soft tacos with a jicama and spinach salad with citrus vinaigrette
Dinner- Roasted fall vegetable and quinoa salad with grilled shrimp skewers


A & O Weekly Menu


Sarah and I are often asked where we come up with the ideas for our weekly private chef menus. The answer is from everywhere. Restaurants, friends, cook books, our own recipe archives and of course the food magazines. I’m trying two new recipes this week inspired from the September issue of Bon Appetit, I linked to the recipes if you want to try them along with me and let us know what you thought!


Lunch- Grilled vegetable salad topped with tuna salad and balsamic vinaigrette
Dinner- Moroccan Chicken with green olives and lemon over red quinoa

Lunch- Southwestern chopped salad with black beans and crisp vegetables
Dinner- Miso glazed cod with charred eggplant in a mirin dipping sauce

Lunch- Caesar salad topped with grilled salmon and roast cherry tomatoes
Dinner- Summer vegetables and white fish in a light carrot curry over brown rice

Lunch-Grilled chicken and fruit and nut salad
Dinner-Mango shrimp tacos on corn tortillas

Lunch-Mache salad with roasted chicken, avocado and tarrgon vinaigrette
Dinner-Baked halibut in a tomato and olive sauce