FEATURES
Spaghetti and red sauce? Not anymore. Pro tips for making boldly sauced pasta dishes at home.
-Recipes by Sara Jenkins
The ever-busy BA staff never skips the most important meal of the day. Drop that Pop-Tart and let them show you the way.
Cooking for that special someone?
Andrew Knowlton explains how rich, airy chocolate mousse got him hitched.
-Recipe by Mary-Frances Heck
Two ambitious Swedes get behind the world's tastiest lunch counter.
-By Christine Muhlke
Steep in style with boldly designed teapots.
Forget soggy pizza and bland burgers: Ski buffs in Zermatt, Switzerland, tuck into lamb chops and rabbit pâté when they're not plowing through fresh powder.
-By Nick Paumgarten
STARTERS
Quick and delicious roasted cauliflower.
Seen Portlandia? We have, but we're still feeling the Pacific Northwest.
-By Deena Prichep
The Foodist
Andrew Knowlton talks Tater Tots, PBS, and why he doesn't dine out on Valentine's Day.
Bootcamp for breakfast and juice for lunch keep
Kelly Wearstler hungry for success.
-By Alyssa Shelasky
The test kitchen takes a ride on the pineapple express.
Ramen is conquering the world, one bowl at a time.
THE BA KITCHEN
These one-skillet suppers are easy to prepare and even easier to clean up. Recipes from the
Bon Appétit Test Kitchen.
Architecture is the secret to perfect Super Bowl nachos.
-Recipes by Chris Morocco
Good wine vinegar is hard to find, simple to make, and a joy to cook with.
-By Melissa Hamilton and Christopher Hirsheimer
COLUMNS
Reader requests and editor favorites.
A culinary pleasure cruise down the Mekong River.
-By Alexander Lobrano
Tips for buying mussels, picking the right apple>, and more.
Oscar winner
Dustin Hoffman prefers the drive-through to the red carpet any day.
-By Mickey Rapkin
IN EVERY ISSUE
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Sedanini with Spicy Calabrese-Style Pork Ragù
Mango, Berry, and Banana Smoothie
Scrambled Eggs with Spinach and Parmesan
Lettuce Hearts with Shaved Hazelnuts
Warm Shrimp and Escarole Salad
meat
Hanger Steak with Spicy Lemon Couscous
Lamb Chops and Spinach and Turnip Purée
poultry
Skillet Chicken Pot Pie with Butternut Squash
Vinegar-Braised Chicken and Onions
seafood
Spaghetti with Mussels and White Beans
Warm Shrimp and Escarole Salad
vegetarian
Mushroom, Leek, and Fontina Frittata
pastas
Creamy Pappardelle with Leeks and Bacon
Ditalini with Chickpeas and Garlic-Rosemary Oil
Fiorentini with Butternut Squash
Orecchiette with Kale and Breadcrumbs
Ricotta Gnudi with Pomodoro Sauce
Rigatoni with Spicy Calabrese-Style Pork Ragù
Spaghetti with Mussels and White Beans
Dry-Roasted Brown Butter Onions
Charred Pear Sorbet with Goat Cheese "Snow"
cake