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magazine fasteasyfresh sausage fontina and bell pepper strata
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Quick
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Sweet-sour peppers meet crispy chickpeas, torn croutons, and a creamy swoosh.
5.0
(5)
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A hands-off recipe you can use a thousand ways. Approximately.
5.0
(5)
Easy
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A quick sausage ragù with sweet-spicy gochujang and lots of butter. Excellent with handmade or store-bought noodles.
5.0
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5.0
(5)
Easy
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Upgrade store-bought dough with spicy sausage, torn hardy greens, and dollops of ricotta. Presto: “homemade” pizza night.
3.5
(3.5)
Easy
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Ain't no party like a sandwich party.
4.0
(4.2)
Easy
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Big shells aren’t just for stuffed pasta. Here they hold strong against punchy sauce, spicy sausage, and bracing broccoli rabe.
3.0
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Quick
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Use your favorite low-fat turkey or chicken sausage in this slimmed-down version of the Italian sandwich classic.
3.3
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Vegan
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Like it hot? Sub a Fresno chile for the red bell pepper for some extra kick.
Recipes
While this cooking project requires effort and some special equipment, even a novice can achieve pro results.
3.7
(3.71)
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For the cook who loves breakfast for dinner.
5.0
(5)
Quick
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Dark and moody in color but surprisingly bright and light to eat, this satisfying dish comes together in just 30 minutes.
4.5
(4.54)
Articles
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Culture
They are like Slim Jims but wayyyyyyyy better.
Rachel Karten
Restaurants
It is not fancy. It is not ambitious. It’s just salty, fatty, stick-to-your-bones good.
Alex Delany
Culture
I snuck it out of an Andy Baraghani recipe. Thanks Andy!
Alex Beggs
Cooking
We've got a fast, light spin on an Italian classic that will last you until tomorrow's lunch
Bon Appétit
Shopping
Cannoli charms! Shrimp cocktail earrings! Shroomie necklaces!
MacKenzie Chung Fegan
Cooking
The old school was cool as hell. These aren't going out of style any time soon.
Alex Delany
Videos
(258)
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Molly from the BA Test Kitchen is showing us her secret to feeding a crowd fast. (First step: get a lot of eggs. A lot.)
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Produced by Bon Appétit for Element Hotels | Meet Carla's favorite pasta recipe to make for her family and friends.
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Looking for a hearty lunch? Try this sub!
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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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Join Carla Music in the Bon Appétit Test Kitchen as she makes meatball subs! We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like—merguez or chorizo would work.
Check out the recipe here: https://weightloss-tricks.today/recipe/sausage-meatball-sandwiches
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“When I first got the pizzeria in 2017, I’d never made pizza before in my life–it was a learning process.” Today Bon Appétit spends a day on the line with Massimo Laveglia, chef and co-owner of L’Industrie Pizzeria in Brooklyn. Blending Italian craftsmanship with the tastes of NYC, L’Industrie is reinventing the classic New York slice.