Search results for
magazine semolina gnocchi with oxtail ragu
Filter Results
Sort By:
Recipes
(16)
Recipes
This recipe makes a lot of ragù, but it freezes well and is worth having around. If making the gnocchi feels like a project, serve over polenta instead.
4.3
(4.27)
Easy
4.0
(4.09)
3.7
(3.7)
Recipes
This oxtail recipe is hearty and perfect on pasta.
4.3
(4.34)
Easy
Recipes
Richly flavored oxtail cooks down to a fabulously silky texture, but other braising cuts, like bone-in short ribs, would work here too.
4.0
(4.07)
Recipes
This mushroom gnocchi gets its savory flavor from dried porcini mushrooms, which are ground into powder and mixed into the dough.
4.0
(4.13)
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.
Easy
5.0
(5)
Easy
Recipes
The epitome of low effort, high reward.
4.3
(4.29)
Articles
(194)
Culture
Portland chef Jenn Louis came by the BA test kitchen to drop some serious Italian-dumpling knowledge on our plates
Sam Dean
Cooking
If you've never made homemade pasta before, start here.
Sarah Jampel
Cooking
This do-ahead cocktail party appetizer gives you time to primp.
Bon Appétit
Culture
To thank our Facebook fans, every week for a month we'll pick our favorite fan-submitted photo of a Bon Appetit recipe and feature it here.
Diane Chang
Restaurants
Nixtamalized corn is getting its due across the U.S., thanks to newly available heirloom maíz from Mexico and a mighty little grinder called a Molinito.
Leslie Brenner
Culture
When we relaunched the magazine this month, we asked you to cook the cover recipe and tell us what you thought.
Joanna Sciarrino
Videos
(205)
icon
Jon Chris Morocco in the Bon Appétit Test Kitchen as he prepares a rich mushroom ragù. Whereas a classic Italian meat ragù may bubble away all afternoon so that the meat can tenderize along with aromatics, Chris's mushroom ragù recipe can accommodate a tight weeknight schedule.
See the full recipe here: Mushroom Ragù
See the full recipe here: Mushroom Ragù
icon
How can you improve gnocchi? Well, make it with ricotta and then toss in a bunch of seasonal ingredients.
icon
Join Tiana Gee AKA Tee as she makes sweet potato gnocchi with caulilini and mushrooms served with pistou. Pistou is a cold, olive oil-based basil sauce from France that closely resembles pesto, except it is usually made without pine nuts and sometimes without cheese.
icon
Presented by Rioja
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes skirt steak with Romesco sauce. This thick Spanish sauce, made with roasted red peppers and almonds, is also delicious on grilled or roasted scallions, chicken, and fish.
icon
Today, one of NYC’s best Italian chefs, Stefano Secchi, demonstrates how he cooks the perfect Ragu. Secchi has mastered the art of Italian cooking as Executive Chef at Massara in NYC, but even top chefs still love the classic dishes you can make at home.
icon
Andrew Chuang, CEO of Xing Fu Tang USA, demonstrates how to make three of the delightful kinds of Taiwanese boba milk served at his stores: Brown Sugar Boba Milk, Ube Boba Milk with Taro Boba, and Matcha Boba Milk with Strawberry Boba.