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magazine cookingclub individual zucchini lemon and ricotta galettes
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Cooking
We'll tolerate a few crumbs for this one.
Bon Appétit
Cooking
Lemony ricotta. Marinated veg. Crunchy hazelnuts. It’s how I want to eat everything now.
Alyse Whitney
Cooking
Luscious, bright, and vegetal, it's also good straight off the spoon.
Kendra Vaculin
Culture
Cooking
I cook it down 'til it's the best version of itself.
Adam Rapoport
Cooking
In her weekly newsletter, food director Carla Lalli Music talks about the only zucchini recipe she’ll ever make.
Carla Lalli Music
Cooking
Like zucchini risotto and double-tomato focaccia.
The Bon Appétit Staff
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Recipe with Fresh Ricotta."
Julia Bainbridge
Cooking
And it shows up the grilled stuff every time.
Andrew Knowlton
Cooking
Then you're probably looking for new ways to make use of this wonderful cheese. Well, we've got 12 great ideas for you, from dips to desserts
Teri Tsang Barrett
Cooking
If you've never made homemade pasta before, start here.
Sarah Jampel
Lifestyle
Don't tell my mom I stole a trick from her Bengali onion fritters.
Sohla El-Waylly
Cooking
And it'll be yours too pretty soon. Of all the dishes I've been looking forward to these last nine months, this marinated zucchini is number one.
Emily Schultz
Cooking
This savory galette is everything you need leading up to the holidays.
Carla Lalli Music
Cooking
Bon Appétit
Cooking
When the garden’s overrun with squash, it’s mutabbal kousa to the rescue.
Didi Kader
Culture
Lora Zarubin
techniques
The super-indulgent-tasting pasta that is mostly made of zucchini.
Alyse Whitney
Culture
To thank our Facebook fans, every week for a month we'll pick our favorite fan-submitted photo of a Bon Appetit recipe and feature it here.
Diane Chang
Cooking
It took one writer four months to cook through all of the recipes in Bon Appétit's January issue—here's the fried pasta that came out on top.
Tommy Werner
test-kitchen
When all you want is a bowl of creamy pasta, adding a pile of golden-brown mushrooms makes it feel virtuous.
Elizabeth Jaime
Cooking
It’s cheap and it’s everywhere, so you might as well learn to love it.
Sarah Jampel
Culture
Cooking
In Italy, fried zucchini blossoms are the jalapeno poppers of the jet set.
Adam Rapoport