Recipes From Bon Appétit’s October 2024 Issue

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.