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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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Bursting with creamed spinach and cheese, and dressed with a glossy coat of ketchup, this is meatloaf 2.0.
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A chili from the ’90s, all the cookies, and, yes, *that* focaccia.
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A speedy take on a focaccia-based pizza (only 40 minutes of rest required!) with Calabrian chile–spiked sauce and salty cured olives.
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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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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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This recipe requires exactly zero skill and provides ample opportunity to be amazed by yourself and the wonders of yeast.
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For these baked empanadas, Gaby Melian says the addition of green olives and raisins in the filling is essential.
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Zucchini is one of summer’s most abundant offerings; here it stars on a pesto pizza alongside ricotta-stuffed squash blossoms and a showering of mint.
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Fresh fennel adds crunch against thinly sliced steak and pillowy focaccia.
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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
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Even the easiest homemade bread will make a store-bought spread sing.
Amiel Stanek
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On this episode of Dinner SOS, Chris and Dan Pelosi help caller Liliana find filling meals that her whole family can enjoy.
Bon Appétit Staff & Contributors
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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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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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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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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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Join Bon Appétit associate food editor and chef Rachel Gurjar as she makes grilled boneless chicken breasts in a "tadka-ish" scallion sauce. Skin-on, boneless breasts are ideal for grilling since they cook faster, are easier to carve than bone-in, and the skin protects the delicate cut from the heat.