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magazine 2008 06 capellini with fresh ricotta roasted garlic corn and herbs
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Easy
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This weeknight pizza introduces the topping you didn’t know you were missing: creamed corn. Blitzing raw corn kernels with ricotta, Parmesan, heavy cream, and olive oil creates a quick and lush creamed-corn sauce. Spicy, salty, and smoky pepperoni complements the creamy sauce, while smoked mozzarella brings an even deeper dimension to the pizza (but regular mozzarella also works). Be sure to top the finished pizza with plenty of bright basil for a super-fresh hit. Although this recipe works best with fresh corn, thawed frozen corn is a fine substitute.
4.7
(4.67)
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If you’ve ever been intimidated by the thought of making fresh pasta at home, look no further. Ricotta gnocchi is simple to make, and it’s faster and more foolproof than its potato counterparts. The only tricky part is adding enough flour so that your dough is easy to work with, but not so much that it becomes stodgy or tough. If you don't want to make the buttery herb and pea sauce, use whatever you'd prefer, be it marinara, pesto, or sage and brown butter.
5.0
(4.83)
Quick
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With vibrant spice, this classic Italian tomato sauce gets richness from cured pork and Pecorino.
4.3
(4.32)
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The Calabrian pepper in the sauce, along with roasted red bell pepper and pepperoncini, add spicy, sweet, and pickled flavors that complement this creamy, warm ricotta dip.
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No more fighting for those corner slices of lasagna—each serving of this skillet lasagna delivers that coveted mix of crispy and cheesy.
4.0
(3.9)
Vegan
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Might you mistake this vegan cream for actual alfredo sauce? Maybe. Maybe not. It’s delicious either way.
4.0
(3.94)
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You can make the sauce the day before, then cook the pasta and seafood the next day to put it all together.
4.3
(4.27)
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Crispy roasted broccoli proves it works just as well as an appetizer as it does a side dish.
4.6
(4.56)
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This will take you back to the flavor of all those canned cream-of-mushroom-soup-based casseroles, but without all the weird ingredients!
4.3
(4.33)
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Charring then steaming the peppers ensures that the romesco will reach a saucy, juicy consistency.
4.5
(4.5)
Articles
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Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
Cooking
This Canarian sauce can wake up nearly any bland ingredient.
Valerio Farris
Cooking
Put a few ingredients in a jar, and just let it go—aka, the easiest way to start fermenting at home.
Elyssa Goldberg
Cooking
Then you're probably looking for new ways to make use of this wonderful cheese. Well, we've got 12 great ideas for you, from dips to desserts
Teri Tsang Barrett
Cooking
This soup has just three other ingredients, but garlic is the one that matters.
Chris Morocco
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Plus, it saves me time in the kitchen later.
Callie Sumlin
Videos
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Produced by Bon Appétit with FarmToFork™ | Replicate the flavors of Sicily with this one-pot recipe featuring FarmToFork™ Caramelized Onion and Roasted Garlic Sauce
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Join Chris Morocco as he makes chicken and corn stir-fry, a recipe where oyster sauce adds layers of depth without ever becoming overpowering. No ripe corn at the market? Swap in peppers, peas, mushrooms, or summer squash.
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This creamy mushroom carbonara is a must try!
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Produced by Bon Appétit with FarmToFork™ | Kick up the heat with FarmToFork™ Spicy Marinara Sauce topping layers of bubbly baked cheese and roasted red bell peppers.
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Need something sweet and cheesy? These red peppers will do the trick!
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Bon Appétit joins Chef Mattia Moliterni of Roscioli NYC, the legendary Roman restaurant’s New York outpost, as he makes their award-winning Burro e Parmigiano (Buttered Noodles). Made with just three high-quality ingredients–pasta, creamy butter, and Parmigiano Reggiano–these buttered noodles come together in mere minutes and deliver an irresistibly rich, velvety flavor. A simple yet delicious meal, discover why Roscioli’s version is considered one of the best buttered noodles dishes in the world.