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dishes pesto index index 20080418
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A version of this recipe helped chef Danny Bowien win the Pesto World Championship in Italy in 2008. He was kind enough to let us adapt it a bit.
4.0
(3.8)
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The most vibrant pesto isn’t just about the ingredients; it’s also about the order in which you blend them.
4.6
(4.6)
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A laid-back risotto (not an oxymoron!) in a summer state of mind.
4.5
(4.48)
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There’s so much more you can do with your farmers’ market basil than making pesto!
5.0
(4.9)
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Not all food is ready to withstand hungry hordes and sit outside in the hot, hot heat.
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A quicker take on risotto featuring bright peas and your favorite pesto.
5.0
(4.83)
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What do we mean by “pesto vibes”? A lemony, crunchy nut dressing, fresh basil leaves, and lots of shaved Parmesan.
4.3
(4.31)
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These ceramic dishes are our top picks of the season.
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Built of toasted nuts, creamy ricotta, and salty Parmesan, you don’t even need a food processor to make this riff on the normal pesto you know and love.
4.4
(4.38)
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A can of refried beans disappears into the broth of this simple soup, adding body and luscious texture, while chipotle chiles in adobo add smoky heat.
4.4
(4.4)
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Shrimp, fennel, and mushrooms make for an impeccable version of this light and crispy Italian starter.
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The no-cook sauce that will never let you down.
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The chefs at these 18 restaurants are working with designers to make gorgeous custom dishware, from chargers and carafes to fondue pots and tortilla warmers
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This red pesto tastes like a mash-up of your favorite spicy arrabbiata sauce and the anchovy-garlic dip bagna cauda. All of which is to say, it’s delicious.
4.6
(4.61)
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Your New Go-To, Easy Weeknight Dinner
2.0
(1.91)
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Obe Ata is a Nigerian sauce that incorporates floral habanero chiles and bell peppers. This recipe uses obe ata as the base for a spicy, warming chicken and sweet potato stew.
4.6
(4.56)
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This warm, melty, cheesy version of classic seven-layer dip marries the best of refried beans and queso for game day and beyond.
5.0
(4.87)
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In Portland, OR, Luce's rustic dishes transport you to restaurants in Italy
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This chopped pesto requires nothing more than a cutting board and a knife.
5.0
(5)
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Jaew is a tart, smoky dipping sauce from Thailand, usually served with grilled meats and sausages. Hot Joy chef Quealy Watson takes it to a Tex-Mex place in this eggy, cheesy rice dish that might remind you of nachos (it works). Watch the step-by-step video here.
4.0
(3.85)
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This weekend, Bon Appétit crawled around Los Angeles, eating everything in sight—i.e., these 3 dozen dishes from the best restaurants in town
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Chefs request the recipes of their most memorable meals
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Cemita Milanesa de Pollo is the sandwich sold—by almost every vendor—at the Mercado in Puebla for breakfast, lunch, dinner and late night snacks. Needless to say, the competition over who makes the best is fierce. A generous portion of crispy fried chicken hangs over a sesame seed bun, which also cradles a generous amount of shredded Oaxacan cheese, avocado, and escabeche de verdura, pickled vegetables that take on a spicy, smoky heat from chiles in adobo.
3.6
(3.6)
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These easier-than-easy shrimp tacos are packed with flavor, and ideal for busy weeknights.
5.0
(4.93)