What Do You Think of the New Bon Appétit?

published May 24, 2011
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(Image credit: Apartment Therapy)

In late April we wrote about some of the changes coming to Bon Appétit magazine, now that former GQ style editor Adam Rapoport is at the helm. With the release of the second issue since its makeover, we’re wondering: what do you think of the new Bon Appétit?

I have to be honest — I wasn’t really fan of the magazine when Barbara Fairchild was editor-in-chief. The recipes never seemed to excite me and the trend pieces often felt tired, spotlighting stories I had seen on food blogs six months before. I can probably count on one hand the recipes I tried in two years as a subscriber.

Nor did I especially like last month’s issue of Bon Appétit, the first with Rapoport in charge. Like some Kitchn readers, I wondered where the recipes were. I didn’t care about the stylish lives of the Missoni family. And basing a whole issue around Italian food felt overly safe and a little boring in the first place.

But the June issue has captured my heart, making me excited for the future of the magazine. Less than a week after getting my copy, I’ve already made two recipes — strawberry conserve from the Canal House kitchen and some very cool refrigerator pickles which I’ll be sharing later this week — and have a couple more bookmarked. The “Summer Cooking Manifesto” feature and its 21 rules about summer eating (“No. 7: No one is going to improve upon the tomato sandwich”) may have been written just for me, with its no-frills attitude, interesting-yet-unfussy recipes (bright purple basil simple syrup!), gorgeous photography and modern layout.

With this most recent issue, Bon Appétit seems to be doing what it takes to capture the interest of food blog readers and younger cooks, giving us innovative yet straightforward recipes and ideas that feel fresh.

(And yes, Gwyneth is on the cover. But let’s not make that the only thing we talk about.)

What do you think of the new Bon Appétit? Do you like the new issue or does it miss the mark for you?

Related: On Saying Goodbye to Cooking Magazines

(Images: Bon Appetit)