All the Recipes From the ‘Bon Appétit’ Restaurant Issue

We’ve got a crunchy veg salad, cheeseburger fried rice, and apple fritters.Photo by Travis Rainey, Food Styling by Kaitlin Wayne, Prop Styling by Christine KeelyOne of our most awaited magazines of the year is here: The Restaurants Issue. In it you’ll find the 19 Best New Restaurants in America, plus a whole lot of cooking inspiration for the season ahead. Think sturdy salads designed to last you through the week, a shareable supersized garlic knot, and glazed apple fritters from Bon Appétit Bake Club. Are you drooling yet? Keep reading for all the recipes from our October issue.Not a subscriber yet? Subscribe now for Bon Appétit’s gorgeous print issues, delivered right to your door, and digital access to our thousands of easy, reliable, and delicious recipes, all in our Epicurious app.Photo by Travis Rainey, Food Styling by Kaitlin Wayne, Prop Styling by Christine KeelyNuoc Cham Chicken SaladA spicy-funky upgrade for lettuce cups, sandwiches, and more.Photo by Travis Rainey, Food Styling by Kaitlin Wayne, Prop Styling by Christine KeelyNo-Mayo Tuna SaladRiff on the lunchbox staple. Mayo-haters deserve tuna, too.Photo by Travis Rainey, Food Styling by Kaitlin Wayne, Prop Styling by Christine KeelyGreen Goddess Harvest SaladSo much more affordable than ordering from those fast casual salad chains.Photo by Travis Rainey, Food Styling by Kaitlin Wayne, Prop Styling by Christine KeelyCrunchy Veg Salad With Dates and Fried ShallotsElegant enough for a dinner party centerpiece, sturdy enough to take the leftovers for lunch tomorrow.Photograph by Elliott Jerome Brown Jr., Prop Styling by Linden Elstran, Food Styling by Kaitlin WayneGlazed Apple Pie FrittersApple pie in doughnut hole form? We’re in love.Photograph by Elliott Jerome Brown Jr., Prop Styling by Linden Elstran, Food Styling by Kaitlin WayneGiant Garlic KnotThis savory babka is braided with a whole head of garlic, fresh parsley, and salty Parmesan.Photograph by Elliott Jerome Brown Jr., Food Styling by Micah Morton, Prop Styling by Emma RingnessKorean Street Toast Breakfast SandwichVeggie-packed eggs, gooey cheese, and don't skip the sprinkle of sugar.Photograph by Elliott Jerome Brown Jr., Food Styling by Micah Morton, Prop Styling by Emma RingnessPear Tarta De SantiagoJust as great with coffee for breakfast as it is with amaro for dessert.Photograph by Elliott Jerome Brown Jr., Food Styling by Micah Morton, Prop Styling by Emma RingnessCreole Sausage Roll-UpsLeveled-up pigs in a blanket for your next party.Photograph by Elliott Jerome Brown Jr., Food Styling by Micah Morton, Prop Styling by Emma RingnessMussels DijonnaiseGreat for all kinds of dinner dates.Photograph by Arturo OlmosCheeseburger Fried RiceAn immediately familiar and comforting dish from Agnes and Sherman in Houston.Photograph by Michael RainesGooey Butter CookiesThese playful cookies are reminiscent of St. Louis butter cake, with specks of crunchy rice brittle throughout.Photograph by Elliott Jerome Brown Jr.Cry BabySweet, aromatic, and bubblegum pink, this playful cocktail is the utter definition of fun.