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magazine sausage risotto with spring greens
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Because this risotto has everything you love about spring in it: fava beans, mushrooms, and spinach. So what if it takes a bit of stirring?
Sam Dean
Culture
Bon Appétit
Cooking
All whipped into a creamy risotto
Bon Appétit
Cooking
It just takes two to make it happen.
Adam Rapoport
Restaurants
It is not fancy. It is not ambitious. It’s just salty, fatty, stick-to-your-bones good.
Alex Delany
Culture
Sausage and greens are a match made in weeknight dinner heaven.
Brad Leone
Cooking
We've got a fast, light spin on an Italian classic that will last you until tomorrow's lunch
Bon Appétit
Culture
Show us what you got! Cook our June cover recipe and send us your pics
Joanna Sciarrino
Culture
Chris Hall
Culture
They are like Slim Jims but wayyyyyyyy better.
Rachel Karten
Cooking
The lightning-fast weeknight dinner that doubles as meal prep—and is an excuse to stuff things into tortillas.
Alyse Whitney
Cooking
Hold the beef. With summer produce, it’s unneeded.
Emma Laperruque
Culture
Here's a recipe from April Bloomfield's new cookbook
Julia Bainbridge
Restaurants
Sorry, but it’s true.
Alex Delany
Parsnips get tossed with a chile honey butter for a spicy-sweet side dish
Rochelle Bilow
Cooking
Welcome to Meatless Monday, a column in which we feature vegetarian recipes to help reverse the carnivorous sins of the weekend.
Bon Appétit
techniques
Filling your own sausages with red-curry-scented pork isn't impossible. All you need, says chef Kris Yenbamroong, is a spoon
Culture
Cooking
Crowd-pleasing sausages, spicy blistered edamame, and the easiest risotto to add to your weeknight dinner roster.
Bon Appétit
Cooking
Have 30 minutes? Then this soup is yours.
Claire Saffitz
Cooking
Hard-boiled eggs and a feta- and olive-rich green bean slaw combine to make this awesome egg sandwich
Sam Dean
Cooking
Introducing: epic garlic bread, juicy pork cutlets, Creamsicle-inspired sundaes, and more inspiration for your weeknight dinners.
Claire Saffitz
Cooking
Our Quinoa and Spring Vegetable Pilaf is at once hearty and light: hearty because it could serve as a meal and light because of its fresh spring flavors.
Guest
Cooking
As in, eggs into broth, along with the best of spring vegetables (asparagus, peas, garlic). Soooooooooooooup!
Danielle Walsh