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magazine semolina gnocchi with oxtail ragu
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Culture
Portland chef Jenn Louis came by the BA test kitchen to drop some serious Italian-dumpling knowledge on our plates
Sam Dean
Cooking
If you've never made homemade pasta before, start here.
Sarah Jampel
Cooking
This do-ahead cocktail party appetizer gives you time to primp.
Bon Appétit
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
Restaurants
Nixtamalized corn is getting its due across the U.S., thanks to newly available heirloom maíz from Mexico and a mighty little grinder called a Molinito.
Leslie Brenner
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 pasta in 2015.
Dawn Perry
Culture
Show us what you got! Cook our June cover recipe and send us your pics
Joanna Sciarrino
Cooking
Bon Appétit
Culture
Cooking
It’s two ingredients and totally foolproof.
Kendra Vaculin
Culture
The Bon Appétit Test Kitchen
Culture
We've got the recipe for Little Quinoa Patties from Heidi Swanson's new cookbook, Super Natural Every Day.
Julia Bainbridge
Cooking
Or is it this month, at least. And we have no idea why
Guest
Restaurants
It's pasta, made to order in under three minutes.
Aliza Abarbanel
Cooking
I cook it down 'til it's the best version of itself.
Adam Rapoport
techniques
Light and pillowy dumplings, in half the time, every time. Seriously, you cannot screw these up
Chris Morocco
Cooking
We're reinventing pasta primavera—back to what it should have been in the first place.
Dawn Perry
Cooking
Whatever your reasons for skipping wheat, your gluten-free spaghetti and meatballs can still taste delicious with our top three pasta picks.
Nina Elder
Cooking
It’s Gourmet Makes, but in YOUR home…
The Bon Appétit Staff
Cooking
Who doesn't need a bodysuit with red onions on it?
Hannah Sullivan
Cooking
Cheesy, squash-y, mushroom-y, DELICIOUS
Danielle Walsh
Culture
Chefs are really into this chewy, gluten-free grain—and soon you will be, too.
Marguerite Preston
techniques
Watch and learn how to make one of our favorite spring dishes of all time.
Mallory Stuchin