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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
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
Prepare to be entranced by pasta.
Elyse Inamine
Creamed swiss chard is so decadently silky you'll want to make a meal of it.
Ann Mah
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
Culture
A roundup of food news from around the Internet on March 6, 2014.
Ann Mah
Restaurants
It's pasta, made to order in under three minutes.
Aliza Abarbanel
Cooking
On this episode of “Dinner SOS,” Chris and “The Sporkful” host Dan Pashman share their pasta cooking tips and tricks.
Bon Appétit Staff & Contributors
Cooking
Sometimes, everyone should get a dinner they like.
Adam Rapoport
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
Restaurants
The Hudson, New York restaurant is an anti-trend rebuttal to social media–driven cooking.
Elazar Sontag
Culture
Today's recommended links from BA editors...
Emily Fleischaker
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
Cooking
They're smoky, salty, and ready to be sprinkled on everything.
Alyse Whitney
Culture
Bacon so thick, you can measure it with a ruler.
Rachel Tepper Paley
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
Cooking
Including Oscar Mayer, Smithfield, Whole Foods, and more
Sam Stone
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
Cooking
Right now is a good time to draw outside the lines.
Adam Rapoport
Culture
When we relaunched the magazine this month, we asked you to cook the cover recipe and tell us what you thought.
Joanna Sciarrino
Cooking
Here’s how to make the classic stacked Italian sandwich at home, courtesy of our editor in chief Adam Rapoport, the hero of heros.
Adam Rapoport
Culture
On this episode of Food People, comedian Matteo Lane discussed his new book, traveling to Rome, and more.
Joseph Hernandez
Cooking
Misshapen they may be, these Swiss-chard malfatti with sage brown butter are beautiful going down
Julia Bainbridge