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magazine fasteasyfresh grilled olive and feta stuffed focaccia
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This no-knead knockout gets its punch from tomatoes in two different ways.
4.7
(4.67)
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Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.
4.3
(4.33)
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Bursting with creamed spinach and cheese, and dressed with a glossy coat of ketchup, this is meatloaf 2.0.
5.0
(5)
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A chili from the ’90s, all the cookies, and, yes, *that* focaccia.
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A speedy take on a focaccia-based pizza (only 40 minutes of rest required!) with Calabrian chile–spiked sauce and salty cured olives.
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(4)
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In January 2010, the owners of Perbacco in the city's Financial District transformed a nearby deli into Barbacco Eno Trattoria, a casual spot inspired by a trattoria on Italy's Ligurian coast. Order a glass of wine and these incredible stuffed olives at the marble bar—and prepare to be transported.
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(5)
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Bon Appétit has teamed up with Field Roast, the makers of artisanal plant-based meats and cheeses, to explore the great tastes of the holiday season. Readers submitted their favorite Field Roast holiday recipe's for the chance to be featured in this December’s Bon Appétit magazine! Our winning recipe, submitted by Nadine Lockitch, is a must-have at the end of a winter day. This hearty on-pan recipe featuring Field Roast Plant-Based Italian Sausage, vegetables, and spices, packs bold flavor. It's guaranteed to become a weeknight mainstay.
Find more recipe inspiration from Bon Appétit and Field Roast's Gather What's Good recipe series.
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This recipe requires exactly zero skill and provides ample opportunity to be amazed by yourself and the wonders of yeast.
4.7
(4.74)
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For these baked empanadas, Gaby Melian says the addition of green olives and raisins in the filling is essential.
4.3
(4.31)
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Zucchini is one of summer’s most abundant offerings; here it stars on a pesto pizza alongside ricotta-stuffed squash blossoms and a showering of mint.
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Fresh fennel adds crunch against thinly sliced steak and pillowy focaccia.
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The salty, springy bread that looks like the surface of a distant planet. Take us there.
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(4.76)
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Tangy vodka sauce and grilled chicken make a savory base for this pizza, which gets topped with a bright arugula salad and pickled red onions after it’s baked.
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This crispy-but-tender fried tuna is reminiscent of its porky namesake—particularly when paired with rich refried beans and bright pickled onions.
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(5)
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Jock Zonfrillo of Orana restaurant came to the BA Night Kitchen to make us some rather interesting Australian fare
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This focaccia gets twice the tomato goodness through the combination of fresh cherry tomatoes and slowly sautéed and simmered sauce in the topping.
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(5)
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For the cook who loves breakfast for dinner.
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(5)
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Visit an Italian deli and splurge on the cold cuts, but hit the supermarket for everything else, including the not-too-crusty rolls that are usually loaded into bins in the bakery section.
4.3
(4.33)
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This recipe takes all the right shortcuts and none of the wrong ones.
4.7
(4.68)
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The quickest, most fuss-free and delicious meatball recipe that ever was or will be.
5.0
(4.86)
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Your answer to the age-old question "What can I make ahead of time and throw in my bag to feed myself (and, okay, my friends) when we finally make it to the beach/park/festival/fireworks?"
5.0
(4.82)
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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 steak, with lentils, squash, pesto, almonds, and marinated feta, will be unlike anything you've ever tried before. In a good way.