The April issue of Bon Appétit is a celebration of culinary adventures, showcasing destinations like London and recommending dining experiences in cruise port cities. Readers are encouraged to enhance their cooking with vacation souvenirs. Highlights include a rich Catalan dish called Mar i Muntanya that beautifully combines shrimp and beef meatballs, along with innovative recipes utilizing items like Comté cheese. To conclude, a refreshing Sake-Grapefruit Fizz is presented as the ultimate cocktail to complete the dining experience, inviting readers to explore their culinary creativity.
In the April issue of Bon Appétit, we explore enticing dining destinations, delicious travel-inspired recipes, and the joy of cooking with vacation souvenirs.
We're sharing a recipe for Mar i Muntanya, a delectable Catalan dish featuring shrimp and beef meatballs in a rich tomato sauce with dark chocolate.
Discover how to utilize unique souvenirs from your travels in inventive dishes, like Sticky Honey-Soy Chicken Legs that pair perfectly with fluffy rice.
End your culinary adventure with a Sake-Grapefruit Fizz cocktail, a zesty and effervescent experience that promises to be a new favorite.
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