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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.
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Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.
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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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A chili from the ’90s, all the cookies, and, yes, *that* focaccia.
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Bursting with creamed spinach and cheese, and dressed with a glossy coat of ketchup, this is meatloaf 2.0.
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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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Serve this small plate (or meze) with two others—Zucchini Patties with Feta and Fresh Spinach with Garlic-Yogurt Sauce—to begin the meal, and then proceed with Tomato and Mint Salad with Pomegranate Dressing and Spicy Lamb with Charred Eggplant Puree and Pita. Don't forget the Cognac-Glazed Dried Apricots with Cinnamon-Spiced Yogurt to top it all off.
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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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The salty, springy bread that looks like the surface of a distant planet. Take us there.
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Fresh fennel adds crunch against thinly sliced steak and pillowy focaccia.
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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
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There’s nothing more important about my trips to L.A. than my proximity to All Time.
Amanda Shapiro
Danielle Walsh
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Bonus: It makes enough for lunch, too
Joanna Sciarrino
Culture
Culture
Have you resolved to be a more adventurous eater in 2010? Are you looking for the perfect accompaniment for that fantastic bottle of Champagne? Either way, I have one word for you: Foietella.
Nina Elder
techniques
Focaccia with cherries and almonds and sugar--oh my
Julia Bainbridge
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Today, Bon Appétit joins Chef Kelly Mencin, owner of NYC’s Radio Bakery, to make focaccia. Radio Bakery is one of New York’s hottest bakeries and was named one of the best in America by The New York Times.
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Bon Appétit’s Brad Leone is back for episode 47 of “It’s Alive,” and this time he’s making focaccia bread with Samin Nosrat, author and host of “Salt, Fat, Acid, Heat.” Join Brad and Samin as they bake bread, explore alternate show titles, and agree that you can never have too much olive oil.
Edited by Matt Hunziker
Get our recipe: Shockingly Easy No-Knead Focaccia
Edited by Matt Hunziker
Get our recipe: Shockingly Easy No-Knead Focaccia
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This Barilla® Vero Gusto Tomato & Basil 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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Today, Bon Appétit spends a day on the line with Chef William Joo, owner of Pizzeria Sei in Los Angeles. Serving Neapolitan pizza with a Japanese twist, Pizzeria Sei offers an 11-course pizza omakase once a month, a style of dining traditionally used for sushi.
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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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Produced by Bon Appétit for Element Hotels | This is Carla's go-to snack recipe that she makes when she’s on the go.