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magazine frittata with potato onion piquillo peppers and chorizo
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Easy
This bean and mushroom chili would be great on its own. It’s even better with corn chips and cheese.
Easy
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The star of this potato frittata is the golden strips of shallow-fried russets suspended in the creamy, peppery, quiche-like filling.
5.0
(5)
Quick
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A simple frittata packed with sweet red peppers, potatoes, and onions.
4.3
(4.25)
Recipes
Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.
Recipes
For the cook who loves breakfast for dinner.
5.0
(5)
Quick
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Chorizo adds smoky flavor to this vegetable-heavy frittata; use bacon if you prefer.
4.0
(3.87)
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This recipe for melty, cheesy, spicy comfort in a bowl is one of the best sellers on the menu at San Francisco’s Tacolicious. Don’t skimp on the chips—trust us, you’ll need them.
Easy
4.0
(4)
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This paprika- and chile-spiked potato salad is equally delicious served warm or room temperature.
5.0
(5)
Easy
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Quick, spicy, filling, and made mostly of pantry ingredients, this chili/tortilla soup/frito pie mash-up is calling your name. (Shhh. Listen closely.)
4.7
(4.7)
Articles
(240)
test-kitchen
Apparently BA readers really wanted to make our March cover Pimiento Mac and Cheese recipe (understandably), but some of you had trouble tracking down the peppadew peppers it called for.
Janet McCracken
Cooking
Enjoy it warm, cold, or at room temp.
Hana Asbrink
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Chili Pepper Recipe."
Bon Appétit
Cooking
Editor in chief Adam Rapoport shares his frittata game plan for entertaining in his weekly newsletter.
Adam Rapoport
Cooking
I’ll slather this vibrant, smoky-spicy magic on just about everything.
Jesse Sparks
Cooking
The old school was cool as hell. These aren't going out of style any time soon.
Alex Delany
Videos
(254)
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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 Kendra Vaculin from the Bon Appétit Test Kitchen as she prepares her skillet cheesesteak recipe. Pickled peppers are the secret star of this one-skillet dish, lending acidity and just the right amount of heat to compliment the pleasantly bitter broccoli rabe.
See the full recipe here: https://weightloss-tricks.today/recipe/skillet-cheesesteak-with-broccoli-rabe%3Cbr%3E%3Cbr%3ELooking for more cooking inspiration? Gain unlimited access to over 50,000 recipes across Bon Appétit and Epicurious.
See the full recipe here: https://weightloss-tricks.today/recipe/skillet-cheesesteak-with-broccoli-rabe%3Cbr%3E%3Cbr%3ELooking for more cooking inspiration? Gain unlimited access to over 50,000 recipes across Bon Appétit and Epicurious.
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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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Produced by Bon Appétit with FarmToFork™ | Kick up the heat with FarmToFork™ Spicy Marinara Sauce topping layers of bubbly baked cheese and roasted red bell peppers.
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Need something sweet and cheesy? These red peppers will do the trick!
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How to make a frittata with mushrooms, leeks, and fontina cheese.