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magazine fasteasyfresh 2008 02 leek and asparagus frittata
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This just-charred-enough asparagus begs to be dragged through a swoosh of cool, creamy labneh mixed with bright, fiery harissa.
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This low-waste, no-flip asparagus frittata recipe uses a whole bunch of those bright green spring stalks, woody tough ends and all.
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With lots of olive oil and parm, this asparagus pasta recipe comes from L.A.’s Evan Funke.
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In this Pakistani classic with a springtime twist, rice gets cooked to fluffy perfection in an aromatic broth.
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Unlock spring with stalks of tender charred asparagus splayed on lemony tahini.
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The humble leek gets dressed up with a bright tarragon vinaigrette, a boiled egg, and toasted hazelnuts.
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Savory cashew chicken meets tender asparagus in this lightning-fast dinner.
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Snappy asparagus gets tucked under a rich velvety blanket of Parmesan cheese—a cozy dish for still-cold spring nights.
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This comforting, richly spiced Indian mushroom gravy is great for casual weeknight meals and dressed-up dinner parties alike.
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You don’t have to peel asparagus (unless you really want to!); just leave any thicker spears in the pan for an extra minute.
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An elegant, satisfying dinner in under 30 minutes.
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(4.83)
Articles
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Shopping
Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
Culture
But it's probably not what you think
Bon Appétit
Culture
Lazy afternoon eating is king.
Adam Rapoport
Culture
You have like, mere weeks of peak asparagus season. You need to spend it wisely.
Adam Rapoport
Cooking
'Tis the season for asparagus. Here's how to buy, cook, and store these little green (or white, or sometimes purple) stalks
Bon Appétit
Culture
Steamy broths, Dutch oven dinners, and potlikkers galore.
Dawn Davis
Videos
(198)
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How to make a frittata with mushrooms, leeks, and fontina cheese.
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Produced by Bon Appétit with Rao's | This spinach and sausage frittata is a savory solution to all-day eats, using Rao’s Homemade Arrabbiata sauce
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Senior Food Editor Andy Baraghani teaches us how to make these perfect, handmade ricotta dumplings paired with asparagus and green garlic. Once you get the hang of it, forming these dumplings is easy, but it may take a little practice at first.
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Join pro chefs Brad Leone, Tiana Gee, Chris Morocco, Harold Villarosa, DeVonn Francis, and Kendra Vaculin as they pull back the curtain and reveal their secret weapon recipe ingredients from the Bon Appétit Test Kitchen. Learn how they incorporate these spice blends and flavor building bases into their favorite recipes and why, maybe picking up a bit of inspiration for your own creations along the way.
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Acid League Garden Heat Living Vinegar https://amzn.to/3MmEMJd
When you buy something through our retail links, we earn an affiliate commission.
Eager to try these secret weapons for yourself? Shop for them here!
Mang Tomas All Purpose Sauce https://amzn.to/3hBHz2Q
Za'atar by Z&Z https://amzn.to/35mZkAG
Lee Kum Kee Black Bean Garlic Sauce https://amzn.to/3MlVQyM
Red Boat Premium Fish Sauce https://amzn.to/3HCjQKv
(Similar) Tamarind Concentrate https://amzn.to/3MhiVTj
Acid League Garden Heat Living Vinegar https://amzn.to/3MmEMJd
When you buy something through our retail links, we earn an affiliate commission.
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Join Sohla El-Waylly in the Bon Appétit Test Kitchen as she makes red lentil zucchini. These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chili powder.
Check out the recipe here: https://weightloss-tricks.today/recipe/zucchini-lentil-fritters-with-lemony-yogurt
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Today, Bon Appétit joins Lucas Sin at Big JJ Seafood Hotpot in Hong Kong to try their hotpot. This no-frills restaurant opened quietly during the pandemic and has since become a cult favorite for Hong Kong locals.