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magazine fasteasyfresh 2008 05 bacon and swiss chard pasta
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Made with just a few ingredients, this is the ideal fancy-but-easy dinner.
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For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.
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Who doesn't love a little bacon in their pasta?
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Swiss chard is one of our favorite greens—make a few of these recipes with Swiss chard and it'll soon be one of yours, too.
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This easy 5-ingredient pasta uses Vegemite to achieve phenomenally rich and savory flavor, with plenty of aged cheddar along for the ride as well.
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Are filled pastas still good at room temperature? This tortellini recipe proves that they are; if you don’t have tortellini or ravioli on hand, use any short, ridged pasta, such as fusilli or penne rigate.
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If you love hummus or baba ganoush, this dairy-free dip will become a new favorite.
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Swiss chard, bitsy ditalini, salty feta, toasted pistachios, and sage take your average pasta salad into winter territory.
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A nice steak plus this simple pan sauce will fulfill all your 10 p.m. Parisian dinner dreams.
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Articles
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Restaurants
The bacon mania of the 2010s may have calmed down, but concepts like a new 24/7 bacon-themed restaurant in Vegas prove everyone's favorite protein is never, ever going away.
Ali Francis
This hearty dish boasts fresh veggies, plus a little bacon and cheese—make sure you get a little bit of everything in each bite.
Rochelle Bilow
Cooking
It took one writer four months to cook through all of the recipes in Bon Appétit's January issue—here's the fried pasta that came out on top.
Tommy Werner
Where to eat
From gravy-soaked classics to delightful new spins, Chicago’s iconic Italian beef is alive and well. Here’s where to find the very best versions, according to a local.
Ximena N. Beltran Quan Kiu
Creamed swiss chard is so decadently silky you'll want to make a meal of it.
Ann Mah
Culture
A roundup of food news from around the Internet on March 6, 2014.
Ann Mah
Videos
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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.
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We sent Elazar Sontag, Restaurant Editor for Bon Appétit, on a mission to find the best Philly Cheesesteak in Philadelphia. The most famous sandwich in Philly, cheesesteaks comprise thinly sliced beef and melted cheese on a long hoagie roll–join Sontag as he eats 19 of the city’s most recommended cheesesteaks in a single day to crown a winner.
Director: Ian Stroud
Director of Photography: Kevin Dynia
Editor: Kristopher Knight
Host: Elazar Sontag
Director of Culinary Production: Kelly Janke
Creative Producer: Christie Garcia
Line Producer: Joe Buscemi
Associate Producer: Amy Haskour
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davila
Camera Operator: Rob Marish
Assistant Camera: Eli Martine
Audio Engineer: Andy Wenrich
Production Assistant: Caleb Clark
Staff Editorial Consultant: Ryan Harrington
Researcher: Madeline Scheier
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
Animation: Lea Kichler
Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming : Jon Wise
VP, Head of Video: June Kim
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Bricket, bacon, and beans are the culinary trifecta you’ve been waiting for.
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Join Claire Saffitz, Brad Leone, Chris Morocco, Gaby Melian, Andy Baraghani, Sohla El-Waylly, Amiel Stanek, Alex Delany, Carla Lalli Music, Priya Krishna, Rick Martinez, Christina Chaey and Molly Baz as they make their best pantry pasta.
Get our recipes:
Pasta al Limone (Lemon Pasta)
Creamy Pumpkin Pasta
Pantry Pasta With Garlic and Anchovies
Vegan Pantry Pasta
Filmed on 3/19 and 3/25/20.
Get our recipes:
Pasta al Limone (Lemon Pasta)
Creamy Pumpkin Pasta
Pantry Pasta With Garlic and Anchovies
Vegan Pantry Pasta
Filmed on 3/19 and 3/25/20.
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Jon Chris Morocco in the Bon Appétit Test Kitchen as he prepares a rich mushroom ragù. Whereas a classic Italian meat ragù may bubble away all afternoon so that the meat can tenderize along with aromatics, Chris's mushroom ragù recipe can accommodate a tight weeknight schedule.
See the full recipe here: Mushroom Ragù
See the full recipe here: Mushroom Ragù
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Warm up these winter months with our incredible beef and bacon stew recipe!