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Recipes From Bon Appétit’s October 2024 Issue

We’ve got restaurant-quality meals and takeout-trend dinners.
Yuzu Chicken Piccata in black cast iron skillet
Photograph by Matthew Keough, food styling by Drew Aichele, prop styling by Emma Ringness

Bon Appétit’s October magazine issue is restaurants, restaurants, restaurants. After touring the country for months, our team is sharing its list of the 20 Best New Restaurants in America—and the thread that weaves them all together: collaboration. Chefs are ideating with cooks, waiters, mentors, and other restaurants to create menus with personality and a strong sense of place.

What’s on the menu for you, readers? Let’s start with this Cá Kho (Fish With Coconut Caramel) from Denver’s Sắp Sửa. Salmon fillets are pan-fried and then finished in a glossy sauce that gets its slight sweetness from coconut water. We also have a recipe for Pineapple Upside-Down Cake hailing from Barbs B Q in Lockhart, TX. In this dessert, plush cake is studded with candied sour cherries and crushed pineapple. And Azizam in Los Angeles shared a recipe with us for Kofteh Tabrizi. These labor-of-love meatballs are made with ground beef, rice, yellow split peas, and dried fruit and braised in a spiced tomato sauce.

If you’re in need of fresh weeknight-friendly recipes, look no further. Our test kitchen has five new dishes that are inspired by the latest restaurant trends: fancied versions of diner classics, yuzu-flavored everything, giving cabbage the hero treatment, modernized TV dinners, and the rise in plant-based meals.

  • Salmon With Fennel Slaw on a white bowl on a white background
    Photograph by Matthew Keough, food styling by Drew Aichele, prop styling by Emma Ringness
    1/15

    Pastrami Salmon With Fennel Slaw

    Salmon is given the weeknight-friendly pastrami treatment with a sugar-and-spice blend that creates a smoky crust reminiscent of the cured meat.

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  • Photograph by Matthew Keough, food styling by Drew Aichele, prop styling by Emma Ringness
    2/15

    Yuzu Chicken Piccata

    Yuzu juice is a heavy-hitting pantry ingredient, imbuing even the simplest chicken cutlet dishes with intense fragrant-sour citrus character.

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  • Photograph by Matthew Keough, food styling by Drew Aichele, prop styling by Emma Ringness
    3/15

    Charred Cabbage With Sausages and Apples

    Roasted alongside sausages until tender and blistered, cabbage is the star of this sheet pan dinner that’s offset with horseradish cream and crunchy apples.

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  • Photograph by Matthew Keough, food styling by Drew Aichele, prop styling by Emma Ringness
    4/15

    Mushroom and Shallot Salisbury Steak

    Our best Salisbury steak recipe takes the nostalgic dish up a notch thanks to caramelized shallots, mushroom gravy, zippy mustard powder, and lots of parsley.

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  • Photograph by Matthew Keough, food styling by Drew Aichele, prop styling by Emma Ringness
    5/15

    Kung Pao Tempeh

    This plant-based twist on the classic Chinese chicken dish swaps in crisped crumbled tempeh and fresh fresno chiles.

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  • Photograph by Isa Zapata, Food Styling by Thu Buser
    6/15

    No-Fail Roast Chicken With Lemon and Garlic

    Only 6 ingredients, and you'll always know when it's done.

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  • Photograph by Isa Zapata, Prop styling by Christina Allen, Food styling by Thu Buser
    7/15

    Linguine With Meyer Lemon

    A simply sunny pasta thanks to both zest and juice.

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  • Photo by Elizabeth Coetzee, Food Styling by Mieko Takahashi, Prop Styling by Alexandra Massillon
    8/15

    Green Apple Martini

    Call it an appletini if you wish, one thing's for certain: This Jolly-Rancher-hued drink, garnished with a candy-red cherry, is as striking as it is delicious.

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  • Photo by Yasara Gunawardena
    13/15

    Kofteh Tabrizi

    These meatballs made of beef, rice, and split peas are stuffed with dried fruit and braised in a flavorful tomato sauce—a hearty, satisfying labor of love.

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  • Photo by Yasara Gunawardena
    14/15

    Shirmal

    This Iranian bread recipe is fluffy and tender, with saffron (and a pinch of turmeric) providing a vibrant color and subtly sweet, honey-like scent.

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  • Photo by Joseph De Leo, Food Styling by Micah Marie Morton
    15/15

    Warm Comfort

    The earthy, floral flavor of chamomile soothes the spice of reposado tequila in this easy, cozy spin on the hot toddy.

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Read More
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Extra-tender cinnamon rolls, everything-bagel quiche, a chorizo and egg crunchwrap, and more ways to show your gratitude.
31 Fourth of July Desserts for Star-Spangled Summer Fun
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23 Fresh Basil Recipes for Pesto and Beyond
Grilled corn with basil butter, pineapple shrimp noodles, slow-cooker pork with zesty basil sauce, and more.
The Most-Saved Recipes in the Epicurious App in May
Like green falafel smash burgers and a crispy rice salad.
The Most-Saved Recipes in the Epicurious App This Week
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Pro Chefs Blind Taste Test Every Frozen Burrito
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The Best Mac and Cheese You'll Ever Make (Restaurant-Quality)
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Pro Chefs Blind Taste Test Every Hot Dog
Chefs Cara Nicoletti, Pat LaFrieda, and Matt Abdoo are used to thinking outside the box when it comes to cooking; however, today on Epicurious, we’ve asked them to give us their unfiltered, honest reviews of some prominent hot dogs found on supermarket shelves. Which hot dogs pack the most bang for your budget, and which should you avoid at all costs?
Our Favorite Carla Hall Recipes
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