Search results for
magazine fasteasyfresh 2008 05 bacon and swiss chard pasta
Filter Results
Sort By:
Articles
(183)
This hearty dish boasts fresh veggies, plus a little bacon and cheese—make sure you get a little bit of everything in each bite.
Rochelle Bilow
Restaurants
The bacon mania of the 2010s may have calmed down, but concepts like a new 24/7 bacon-themed restaurant in Vegas prove everyone's favorite protein is never, ever going away.
Ali Francis
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
Creamed swiss chard is so decadently silky you'll want to make a meal of it.
Ann Mah
Culture
A roundup of food news from around the Internet on March 6, 2014.
Ann Mah
Culture
When we relaunched the magazine this month, we asked you to cook the cover recipe and tell us what you thought.
Joanna Sciarrino
Restaurants
It's pasta, made to order in under three minutes.
Aliza Abarbanel
Cooking
Sometimes, everyone should get a dinner they like.
Adam Rapoport
Restaurants
Prepare to be entranced by pasta.
Elyse Inamine
Where to eat
From gravy-soaked classics to delightful new spins, Chicago’s iconic Italian beef is alive and well. Here’s where to find the very best versions, according to a local.
Ximena N. Beltran Quan Kiu
Culture
A roundup of food news from around the Internet on July 18, 2014.
Rochelle Bilow
Cooking
She may look plain, but she's got a chile kick
Cameron Berkman
Culture
Today's recommended links from BA editors...
Emily Fleischaker
Andrew Knowlton
Culture
We gave you a sneak peek at three photos taken of recipes from Uchi, The Cookbook. You voted for your favorite, and now we're ready to reveal the winning recipe: Shiitake Bacon.
Julia Bainbridge
Cooking
They're smoky, salty, and ready to be sprinkled on everything.
Alyse Whitney
best-new-restaurants
Is it possible that L.A.'s best new Italian restaurant doesn't serve pasta? When Nancy Silverton's involved, anything is possible
Andrew Knowlton
Where to eat
Lee Marshall
Culture
Spaghetti, rigatoni, gnudi--whatever! We love pasta so much we put it on our cover. Now show us you feel the same
Joanna Sciarrino
Restaurants
Check out Seattle Weekly's fun illustration on the history of bacon, from inexpensive and delicious protein source to campy domineering meme.
Michael Singer
Culture
Massive pasta shapes take your classic dishes to new, unexplored heights.
Alex Delany
Culture
Why stock up on imported pancetta and Pecorino--even pasta--when some of the best artisanal Italian pantry staples are made in the U.S.A.?
Guest
Culture
There's a Pizza Hut perfume, an $825 bottle of tequila, and a TV show about bacon--all in our daily roundup of food news
Danielle Walsh