The April issue of Bon Appétit features a culinary journey exploring global dining destinations, particularly London, and cruise port cities. The highlight recipe, Mar i Muntanya, blends shrimp and beef meatballs in a rich tomato sauce enhanced with chocolate and nuts. Other recipes celebrate travelers' souvenirs, including Sticky Honey-Soy Chicken Legs and a Comté dressing for salad. The magazine also introduces a refreshing Sake-Grapefruit Fizz cocktail. Whether you're traveling or cooking at home, the issue is sure to inspire unique culinary experiences.
This April, Bon Appétit explores global dining destinations and offers recipes that will transport you, like Mar i Muntanya, a Catalan surf-and-turf dish.
Test kitchen editor Kendra Vaculin's Mar i Muntanya features shrimp and beef meatballs in a tomato sauce enriched with dark chocolate and almonds, a delightful fusion.
The issue also includes creative ways to use travel souvenirs in cooking, such as a Sticky Honey-Soy Chicken Legs recipe, highlighting versatility in kitchen adventures.
End your meal with the Sake-Grapefruit Fizz cocktail, a returning favorite in the test kitchen that promises a refreshing citrusy experience.
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