From Bon Appétit · The Bon Appétit and Epicurious Staffs · · 1m 10s
Every recipe from the Bon Appétit Restaurants Issue
Nineteen best new restaurants, plus 14 recipes built for the season ahead.
In brief
Nineteen best new restaurants, plus 14 recipes built for the season ahead. The October issue pairs its Best New Restaurants list with 14 recipes, led by make-ahead salads, a supersized garlic knot, and glazed apple pie fritters. Originally reported by Bon Appétit.
The Restaurants Issue lands
October brings the 19 Best New Restaurants in America, plus 14 recipes for the season ahead.
“One of our most awaited magazines of the year is here: The Restaurants Issue.”
Salads that last the week
Four sturdy salads open the issue: nuoc cham chicken, a no-mayo tuna riff, Green Goddess harvest, and crunchy veg with dates and fried shallots.
“Elegant enough for a dinner party centerpiece, sturdy enough to take the leftovers for lunch tomorrow.”
Tuna without the mayo
Oil-packed tuna, celery, red onion, cannellini and pepperoncini in an olive oil dressing. As the issue puts it, mayo-haters deserve tuna too.
“Mayo-haters deserve tuna, too.”
Cheaper than the salad chain
Green Goddess Harvest Salad stacks seared tofu, roasted sweet potato, Honeycrisp apple and sunflower seeds over kale.
“So much more affordable than ordering from those fast casual salad chains.”
Apple pie, doughnut shaped
Glazed Apple Pie Fritters come from Bon Appétit Bake Club, apple pie flavor in doughnut hole form.
“Apple pie in doughnut hole form? We're in love.”
One head of garlic, braided
The Giant Garlic Knot is a savory babka braided with a whole head of garlic, parsley and Parmesan, built to share.
“This savory babka is braided with a whole head of garlic, fresh parsley, and salty Parmesan.”
In short
The October issue pairs its Best New Restaurants list with 14 recipes, led by make-ahead salads, a supersized garlic knot, and glazed apple pie fritters.
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