Fabulous New "Bon Appetit"

"Bon Appetit," the venerable food magazine that along with "Food and Wine," and "Fine Cooking" ("Gourmet" being no longer with us) has been my go-to source for recipes for many years, has been redesigned by its new editor-in-chief Adam Rapoport.  The verdict -- it's exciting, fresh, hip and gorgeous.  The first issue is dedicated to Italy and is filled with all kinds of Italian-style food inspiration.

I have two three-ring notebooks that are bulging with recipes torn our of "Bon Appetit" that I cook from all the time.   I have been reading this magazine for thirty years at least. These recipes are tried and true, and I know they will always turn out well.  When I heard that the magazine was being redesigned I was excited.  Why not?  Everything can use a little freshening up, and this redesign is a wonderful new interpretation of the format.  As Rappoport says in his first "Letter from the Editor," 

"the core of what has made the magazine so strong for 55 years won't change.  Bon Appetit is still going to be about cooking.  But how we present this information will differ a bit.  We don't want to just tell you what to cook -- we want to tell you how to cook it, and why to cook it, now.  In May, 2011."

Cooking for me is all about comfort and deliciousness.  Being in my kitchen is pure happiness, surrounded by my cookbooks and notebooks full of magazine recipes.  I sit with a cup of coffee and my recipes, and plan a future dinner party.  I love going to my tried and true recipes and I also love trying new things.  I have many cookbooks in my kitchen and I try to use as many as I can, though I frequently rely on just a few.  But every now and then I branch out and cook from the ones that don't get used that often.  It's an adventure.

Here are some of my favorite "Bon Appetit" recipes from years past:

Heirloom Tomato Salad with Blue Cheese

Penne with Tomatoes, Olives and Two Cheese

Butternut Squash and Apple Soup

Sweet Potato and Sausage Soup

Side of Salmon with Tarragon Sauce

Scampi Fra Diavlo

Pistachio, Raspberry, and White Chocolate Biscotti

Candied Espresso Walnuts

Brown Sugar and Chocolate Chip Pound Cake with Maple Espresso Glaze

Bittersweet Molten Chocolate Cakes with Coffee Ice Cream

And now I can't wait to tackle some of the Italian recipes from this new issue.

I will definitely be making the cover recipe for "Pasta Al Pomodoro"