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magazine ramp and sausage risotto
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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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Classic Italian risotto gets a fresh fall twist with the addition of naturally sweet butternut squash and earthy mushrooms.
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The path to perfect risotto is all about treating the rice right, but the added umami from torn mushrooms and thyme sure doesn’t hurt.
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We've got a lotta love for links.
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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.
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A few skewers and a hot grill turn this short list of ingredients (Italian sausage! fresh fennel! olives!) into a quick, punchy meal.
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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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It’s a wrap griddled in sausage fat until the outside is crispy and warm. Need we say more?
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Garlicky, pungent ramps set off pesto pyrotechnics.
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This burger was inspired by one of the many punny burgers from the TV show Bob's Burgers. If you’re feeling really “ritzy,” ask your butcher to grind a couple of well marbled cuts for you and make a signature burger blend: we like a 50/50 mix of untrimmed brisket and boneless short rib.
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Plus, Dunkin’s new Ice Spice Munchkins drink requires 26 steps to make and McDonald’s ends self-serve soda fountains.
Li Goldstein
Restaurants
It is not fancy. It is not ambitious. It’s just salty, fatty, stick-to-your-bones good.
Alex Delany
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Because the shortest season of the year is ramp season.
Adam Rapoport
Cooking
It just takes two to make it happen.
Adam Rapoport
Culture
Bon Appétit
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When the temperature rises, so do these harbingers of spring. But they won’t last long, so get ’em while you can.
Kelly Vaughan
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“Heavy Metal Sausage Co…is a combination of more than just what the typical person would think of coming into a deli and overall just helping build a community around locally sourced products.” Bon Appétit spends a day on the line with Pat Alfiero, chef and co-owner of Heavy Metal Sausage Co. in Philadelphia. This exciting new deli is serving up forgotten meats from around the world and even turns into a restaurant, Trattoria, at the weekends–most importantly, they pride themselves on using predominantly locally sourced products.
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Welcome back to It's Alive with Brad Leone for episode 87 and the final installment of Brad’s special backyard grilling series. This week our guy is joined by friend and colleague Chrissy Tracey for a forest excursion focused on finding ramps - edible wild leeks that grow in shaded, woody areas.
Read More: What Even Are Ramps, Anyway and Our Best Recipes for Ramps
Read More: What Even Are Ramps, Anyway and Our Best Recipes for Ramps
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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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Ever wonder what it's like to work a shift behind the counter at a legendary Chicago sandwich shop? Join chef and comedian Cody Reiss as he gets a crash course on what it takes to keep the operation on track at Al’s #1 Italian Beef, courtesy of owner Chris “Bones” Pacelli.
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Ever wonder what it's like to work a shift at a high-traffic pizzeria in New York City? Step behind the counter with Brad Leone as he's given a crash course in everything from mixing mountains of dough to prepping pies for the oven by Nino Coniglio, owner of Williamsburg Pizza.
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Ever wonder what it's like to work a shift behind the counter at a famous Chicago deep dish pizzeria? Join chef and comedian Cody Reiss as he gets a crash course on what it takes to keep the pies coming out of the oven piping hot and perfectly charred at Pequod's Pizza, courtesy of GM Sean Asbra.