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dishes ravioli beet ravioli with poppy seed b utter
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Cooking
In a restaurant? 10 times that, easy.
Ali Francis
techniques
We'll walk you through three ravioli recipes that have endless filling possibilities. Let's do this.
Alex Delany
Culture
The Bon Appétit Test Kitchen
techniques
Some step-by-step instructions to help you shape, fill, and seal your lamb shank ravioli.
Alex Delany
Cooking
It's not often that I take a bite of something I cooked and immediately say "Wow!," right out loud, but that was my reaction to this dish. If you like beets, I suggest you drop everything you're doing and make this dish right now.
Chris Hall
techniques
A step-by-step guide to making ravioli filled with sweet corn, cheese, and an entire egg yolk.
Alex Delany
Cooking
Add or substitute corn on the cob, eggplant slices, or portobellos.
Bon Appétit
Cooking
This dish had so much promise! But in my hands . . . it was just ok. Let me tell you why I came up short.
Bridget Moloney
Cooking
These tender fritters can be eaten any time.
Rituparna Roy
Cooking
In the market for finger food? (Who isn't?) Need a party-friendly starter course? There's an app for that, and every Tuesday we'll bring you one from the BA recipe archives.
Bon Appétit
Culture
That's what Commonwealth chef Jason Fox does
Julia Bainbridge
Culture
A vegetarian falafel feast from the chefs of London favorite Honey & Co.
Christine Muhlke
Cooking
Should you suddenly find yourself cooking for everyone you know, this hands-off recipe is here for you.
Emily Schultz
Cooking
...into a salad with burrata and zingy poppy-seed dressing for a happy Monday meal
Danielle Walsh
Cooking
These are what I make when I'm too tired to prep an appetizer—but not too tired to invite my friends over for dinner.
Sarah Jampel
Culture
Cooking
Summer blazes on, which means we're inviting eggplant, tomatoes, and corn to dinner tonight.
Chris Morocco
Cooking
Like risotto, but lighter, brighter, and topped with sizzled scallions.
Alex Beggs
Cooking
It looks like pesto... it tastes like pesto... but there's a secret ingredient lurking in the green sauce.
Carey Polis
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Use of Aioli." (Great with fried things, as pictured!)
Julia Bainbridge
techniques
Watch the video to learn how to make our new favorite spring salad.
Mallory Stuchin
Culture
You'll be going back for seconds of this caramelized citrus-beet salad.
Rick Martinez
Cooking
Reader Kumi Banerjee shares her own version of the savory Bengali pastries, modeled after her mother's recipe.
Alyse Whitney
sponsored
Chefs are playing with Indian tastes and techniques, bringing natural spices like cinnamon to the heart of their culinary creations. We’re sharing our favorite recipe ideas that bring these vibrant Indian-inspired trends into your home.
Folgers®Simply Gourmet™