All the Recipes From the Bon Appétit Italian American Issue
The latest issue of Bon Appétit magazine is out now, now, now. This time, we cooked up an ode to Italian American food: a red sauce road trip, a spotlight on the American grappa wave, a guide to the best cioppino in San Francisco, and more. Of course this includes lots of stunning recipes.
Start with our cover star, food director Chris Morocco’s one-hour bolognese that uses a pantry shortcut, Chinese black bean sauce, to kick up the umami. Then make his Green Chile Puttanesca Pork Chops where jarred jalapeños and guindillos offer buzzy heat and brightness to counterweight the rich meat.
Senior Test Kitchen editor Shilpa Uskokovic also shared wintry vegetable dishes that can stand on their own. Try this tangled broccoli rabe showered in Pecorino breadcrumbs, or this rigatoni with a homemade radicchio jam. Yes, radicchio jam! Go ahead and double the yield and dollop it atop other meals: toast, risotto, seared chicken breasts.
And it wouldn’t be the Italian American issue without a bevy of maximalist sweets. Giant baba au rhum? A tiramisu panna cotta that wobbles when you look in its direction? And a fabulously green cassata sheet cake? Mangia! Keep reading for all the recipes from our Italian American issue.
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Photograph by Elliott Jerome Brown Jr., Prop Styling by Adrian Ababovic, Food Styling by Mieko Takahashi1/22Lemon Pepper Wings
Photograph by Elliott Jerome Brown Jr., Prop Styling by Gerri Williams, Food Styling by Mieko Takahashi2/22Double-Chocolate Flourless Brownies
Photograph by Elliott Jerome Brown Jr. Prop Styling by Gerri Williams, Food Styling by Mieko Takahashi3/22Gochujang Turkey Sweet Potatoes
Photograph by Elliott Jerome Brown Jr., Food Styling by Drew Aichele, and Prop Styling by Adrian Ababović5/22Beans and Greens With Halloumi Cheese Crumbles
Photograph by Elliott Jerome Brown Jr., Food Styling by Drew Aichele, and Prop Styling by Adrian Ababović6/22Spiced Meatballs With Golden Raisin–Pistachio Pilaf
Photograph by Elliott Jerome Brown Jr., Food Styling by Drew Aichele, and Prop Styling by Adrian Ababović7/22Speedy Chicken Stroganoff
Photograph by Elliott Jerome Brown Jr., Food Styling by Drew Aichele, and Prop Styling by Adrian Ababović8/22Hot Honey–Glazed Salmon
Photograph by Elliott Jerome Brown Jr., Food Styling by Drew Aichele, and Prop Styling by Adrian Ababović10/22Giant Cheesesteak Focaccia
Photograph by Lucia Bell-Epstein, Food Styling by Drew Aichele, Prop Styling by Linden Elstran11/22Broccoli Rabe With Pecorino Crunch
Photograph by Lucia Bell-Epstein, Food Styling by Drew Aichele, Prop Styling by Linden Elstran12/22Melted Fennel Gratin
Photograph by Lucia Bell-Epstein, Food Styling by Drew Aichele, Prop Styling by Linden Elstran13/22Radicchio Jam Rigatoni
Photograph by Lucia Bell-Epstein, Food Styling by Drew Aichele, Prop Styling by Linden Elstran14/22Super Seedy Kale Salad
Photograph by Elliott Jerome Brown Jr., Food Styling by Michelle Gatton, and Prop Styling by Christina Allen15/22Green Chile Puttanesca Pork Chops
Photograph by Elliott Jerome Brown Jr., Food Styling by Michelle Gatton, and Prop Styling by Christina Allen16/22Harissa Scampi
Photograph by Elliott Jerome Brown Jr., Food Styling by Michelle Gatton, and Prop Styling by Christina Allen17/22Black Bean Bolognese
Photograph by Elliott Jerome Brown Jr., Food Styling by Michelle Gatton, and Prop Styling by Christina Allen18/22Buldak Chicken Parm
Photo by Travis Rainey, Food Styling by Kaitlin Wayne, Prop Styling by Maggie DiMarco19/22Almond-Apricot Crostata
Photo by Travis Rainey, Food Styling by Kaitlin Wayne, Prop Styling by Maggie DiMarco20/22Tiramisu Panna Cotta
Photo by Travis Rainey, Food Styling by Kaitlin Wayne, Prop Styling by Maggie DiMarco21/22Cassata Slab Cake
Photo by Travis Rainey, Food Styling by Kaitlin Wayne, Prop Styling by Maggie DiMarco22/22Giant Baba Au Rhum
