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(129)

Cooking

Sorrel Frittata Recipe from Eat Your Vegetables Cookbook

It's a springtime thing from Arthur Potts Dawson's new cookbook, Eat Your Vegetables

Julia Bainbridge

Shopping

The March Cook With Bon Appétit Box Is a Dinner Game Changer

Sweet-and-sour braised chicken thighs, our favorite vegan tacos, ginger-garlic cod, and more

Bon Appétit Staff & Contributors

Cooking

Holy Moly, Make Pasta e Fagioli and Fried Bread Tonight

Carla Lalli Music proclaims it’s make-soup-and-nap season in her weekly newsletter.

Carla Lalli Music

Cooking

Easy Rustic Spanish Recipes

You won't find any foam in these quick and easy recipes

Bon Appétit

Restaurants

To Understand Pittsburgh, You Have to Understand Greens and Beans

One city’s humble, but indisputable, iconic dish.

Melissa McCart

Culture

12 Things the Internet Taught Us to Make With Avocados (There's Pasta! And Pie!)

You know about avocado toast, but avocado...pie?

Christina Chaey

Cooking

This Recipe Will Turn All You Dinner Frittata Skeptics Into Total Converts

BONUS: Cabbage slaw to snack on while cooking.

Rachel Karten

Cooking

By Reader Request: Recipes from Oiji, Cofax, and The Publican

A cooling iced horchata latte, a spicy gochujang chicken, and more of the restaurant recipes our readers requested this month.

Belle Cushing

Cooking

BA's Best: All the Recipes You Need to Know

Bon Appétit

Cooking

When I Want Falafel But Don’t Want to Fry, I Bake a Falafel Cake

My lazy shortcut turned into a go-to weeknight meal.

Kendra Vaculin

Cooking

A Frittata Recipe For Everything That's Been Sitting In Your Fridge

Cooked grains? Throw them in there. Wilted herbs? Absolutely.

Meryl Rothstein

Cooking

6 Spanish Ingredients to Keep in Your Pantry

Give us all the jamón and anchovies.

Ashley Mason

Cooking

Easy Fridge-Cleaning Recipes that Can Use Up All Your Leftover Ingredients

From frittatas to stir-frys, clear out your fridge with these easily adaptable, put-anything-in-it recipes

Danielle Walsh

Cooking

Don't Throw Out Those Fennel Fronds! They're Tasty!

You can use fennel fronds like any tender herb. And if you already bought the fennel, they're free!

Alex Delany

Cooking

These Cheesy Green Pea Fritters Are Delightfully Cheap

Less than $2 a serving—and great for breakfast, lunch, or dinner.

Shilpa Uskokovic

techniques

How to Make Pasta with Greens Without a Recipe

Got greens, garlic, and cheese? That's all you need, says Carla Lalli Music, to improvise a stellar dish you'll want to eat every night

Carla Lalli Music

Cooking

This Chickpeas and Greens Frittata is All You Need for Dinner

Who says one frittata can't have it all?

Sarah Jampel

Cooking

How to Master Frittata for a Crowd

Editor in chief Adam Rapoport shares his frittata game plan for entertaining in his weekly newsletter.

Adam Rapoport

Say Hello to the Everything Frittata

Hearty Swiss chard and chorizo come together in this easy-to-make frittata.

Rochelle Bilow

Culture

José Andrés’ New Cookbook Has Me Daydreaming About Spain

Everyone’s favorite humanitarian chef shares his home cooking in Spain My Way

Jamila Robinson

Cooking

This Crispy Rice Frittata Is Where Leftover Rice Goes To Heaven

A very good excuse for always making a little extra rice.

Emma Wartzman

Culture

Food of Galicia Menu for 6

Culture

Chicken Paillards with Clementine Salsa

If you happen to have a box of clementines lying around and a few chicken breasts in the freezer, consider making our bright and flavorful Chicken Paillards with Clementine Salsa.

Joanna Sciarrino

Cooking

This Is the Only Homemade Pasta I Will Ever Make

It’s two ingredients and totally foolproof.

Kendra Vaculin

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