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Who doesn't love a little bacon in their pasta?
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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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Made with just a few ingredients, this is the ideal fancy-but-easy dinner.
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Selling skeptics on the idea of a vegetarian dinner is easy when it’s in pie form. Maitake mushrooms add heft.
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(4.01)
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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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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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If you love hummus or baba ganoush, this dairy-free dip will become a new favorite.
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To make this vegetarian, omit bacon and add 4 Tbsp. olive oil for browning mushrooms.
4.0
(4.17)
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
Creamed swiss chard is so decadently silky you'll want to make a meal of it.
Ann Mah
Restaurants
Prepare to be entranced by pasta.
Elyse Inamine
Culture
A roundup of food news from around the Internet on March 6, 2014.
Ann Mah
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
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’re throwing this pantry pasta all-star a “Welcome to Summer” party with peas and mint. This dish was inspired by Rolf and Daughters in Nashville, where chef Philip Krajeck makes a fermented pasta cloaked in a tangy whey and butter sauce. We use store-bought buttermilk to mimic whey’s acidic flavor. It’s a perfect foil for the rich butter and cheese in this glossy sauce.
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Join Harold Villarosa (and special guest Hip Hop Philanthropist A$AP Twelvvy) at The Bronx Brewery as he makes steak okonomiyaki, a Japanese-style savory pancake. Okonomiyaki begins with dashi, a flavorful stock that Harold makes with locally-sourced kelp and dried mushrooms. While the dashi simmers, you can work on the steak and sauce. Harold uses NY strip steak for this recipe, but feel free to use whichever cut your heart desires. When it actually comes to making the okonomiyaki, mix the dashi into the batter followed by cabbage and scallion and then start making pancakes!
Check out Hip Hop Philanthropist A$AP Twelvyy's new album here: https://noonyung.com/
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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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Bon Appétit joins Chef TJ Hoy, Chef de Cuisine at Gage & Tollner in Brooklyn, to make their famous Beef Wellington. From seasoning and searing prime filet mignon to preparing mushroom duxelles and pâté brisée pastry, learn essential techniques for preventing soggy pastry, controlling moisture, and achieving a perfectly medium-rare center.