Cook the Cover February Bon Appetit


Once again, it’s the recipe from this month’s Bon Appetit magazine, chicken & dumplings with mushrooms.


My changes were minimal.  I used gluten free all purpose flour (Trader Joe’s) instead of wheat flour and used 6 chicken thighs instead of 4 whole legs.

The flavor was UNREAL.  It was sooo rich.  So delicious.  Definitely tasted like it was from a gourmet food mag.

That said, the labor that went into it was also excessive (3+ hours all in).  There are several steps that probably could have been omitted or simplified without affecting the outcome of the meal.  Not going to be repeated due to the intensive kitchen time, but the leftovers will certainly be savored.


Cook the Cover January Bon Appetit


My favorite magazine ever, Bon Appetit, is why I started this blog.

I’m going to try to cook every cover this year.

Here’s the Spicy Pork & Mustard Green Soup from the January 2014 cover.

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Ground pork was on sale this week at Whole Foods ($4.99/lb) so it was practically meant to be.

I used collards instead of mustard greens, but otherwise I left the original recipe alone.  It took a while to track down Sichuan peppercorns!

Best part about the recipe was how easy it was to prepare.  Second best part was the wonderful flavorful broth.   It’s a keeper.