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magazine fasteasyfresh sausage fontina and bell pepper strata
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Upgrade store-bought dough with spicy sausage, torn hardy greens, and dollops of ricotta. Presto: “homemade” pizza night.
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A hands-off recipe you can use a thousand ways. Approximately.
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Ain't no party like a sandwich party.
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Sweet-sour peppers meet crispy chickpeas, torn croutons, and a creamy swoosh.
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Use your favorite low-fat turkey or chicken sausage in this slimmed-down version of the Italian sandwich classic.
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While this cooking project requires effort and some special equipment, even a novice can achieve pro results.
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A quick sausage ragù with sweet-spicy gochujang and lots of butter. Excellent with handmade or store-bought noodles.
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Although native to Japan, Manila clams are becoming increasingly popular in the United States and can be found in the seafood section of most supermarkets. Pacific littleneck clams are a good substitute.
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Like it hot? Sub a Fresno chile for the red bell pepper for some extra kick.
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Articles
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Culture
They are like Slim Jims but wayyyyyyyy better.
Rachel Karten
Cooking
We've got a fast, light spin on an Italian classic that will last you until tomorrow's lunch
Bon Appétit
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
The old school was cool as hell. These aren't going out of style any time soon.
Alex Delany
Shopping
Cannoli charms! Shrimp cocktail earrings! Shroomie necklaces!
MacKenzie Chung Fegan
Videos
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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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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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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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The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn’t your thing, sub in any fresh sausage you like.
http://weightloss-tricks.today/recipe/sausage-greens-and-beans-pasta%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">