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magazine cookingclub panettone panzanella with pancetta and brussels sprouts
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Cooking
Like a make-ahead lentil salad and baked butter paneer.
The Bon Appétit Staff
Cooking
Like tender sponge cake, and citrusy salad.
Bon Appétit Staff & Contributors
Cooking
A heavenly apple pie and a meaty pork sugo are among the restaurant recipes our readers want to cook at home this month.
Belle Cushing
Cooking
On this episode of Dinner SOS, Chris and panettone expert Roy Shvartzapel help Brad overcome his many panettone making fails.
Cooking
Lettuce need not apply.
Carey Polis
Cooking
A new recipe + tips for how to make the crispiest possible brussels sprouts in the oven.
Alex Beggs
Cooking
Sure, roasted brussels sprouts are great, but these sauce-doused babies are a dealmaker.
Erika Owen
Shopping
Because who doesn’t love fluffy, soft Italian bread chock full of candied orange peel and chocolate?
Carina Finn
Cooking
Stop staring down your staling loaf and do something about it.
Molly Baz
Culture
Pastry chefs view panettone as the Everest of confections. Making it happen is terribly hard.
Tienlon Ho
Cooking
When else can you eat fried bread and call it a salad?
Amanda Shapiro
Cooking
This Thanksgiving, save your oven for turkey and pie.
Amanda Shapiro
Cooking
With this new technique, you can have creamy, perfectly cooked polenta without ruining your cooking arm.
Alyse Whitney
Cooking
Like a crackly chocolate cake, and plenty of cookies.
Bon Appétit Staff & Contributors
Shopping
Plus, it saves me time in the kitchen later.
Callie Sumlin
Cooking
Like masa pancakes and miso-glazed eggplant grain bowls.
The Bon Appétit Staff
Panzanella is essentially a salad full of croutons. And that's why we like it.
Rochelle Bilow
Culture
We gave you a sneak peek at three photos from Mixt Salads. You voted for your favorite, and now we're ready to reveal the winning recipe!
Julia Bainbridge
Cooking
Because it's crazy good
Emily Fleischaker
Cooking
Tomatoes, pickled shallots, and grilled bread make this green panzanella a great way to say buon giorno to the week
Sam Dean
Cooking
Like zucchini risotto and double-tomato focaccia.
The Bon Appétit Staff
Cooking
Looking for a silky, ultra-creamy pasta sauce with a solid serving of vegetables? Start peeling some winter squash!
Elaheh Nozari
Cooking
A good side needs to do two things: Be low-effort and offer something new, just like these guys.
Alex Beggs
Culture
Yes, there is such a thing as delicious delivery cake.
Claire Saffitz