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magazine semolina gnocchi with oxtail ragu
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(16)
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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.
4.0
(4.17)
Easy
4.0
(4.09)
Easy
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The epitome of low effort, high reward.
4.0
(4)
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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)
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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
This foolproof recipe for ricotta gnocchi turns out pillowy dumplings with a delicate chew. The lemon-cream butter sauce is just right for any occasion.
5.0
(5)
Easy
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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)
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This oxtail recipe is hearty and perfect on pasta.
4.3
(4.34)
3.7
(3.7)
Easy
5.0
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Articles
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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
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
Cooking
It’s two ingredients and totally foolproof.
Kendra Vaculin
Cooking
This do-ahead cocktail party appetizer gives you time to primp.
Bon Appétit
Cooking
Like zucchini risotto and double-tomato focaccia.
The Bon Appétit Staff
Videos
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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
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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.
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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.
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How can you improve gnocchi? Well, make it with ricotta and then toss in a bunch of seasonal ingredients.
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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.
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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.