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magazine sneads ferry clams with late summer squash pistou and marinated grape tomatoes
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Juicy Sungold tomatoes add a pop of acidity to these saucy noodles and fresh clams. Don’t be shy with the basil—it makes the dish taste like summer in a bowl.
4.0
(4)
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A steak dinner that’s more about the sauce than the meat.
4.0
(4)
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Remember: If the shells are perfectly cooked in the first step, they’ll be mushy and flabby after baking. This recipe is from Palizzi Social Club in Philadelphia, PA.
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Toss tomatoes in a simple preserved lemon, soy sauce, and chile marinade while you sear a well-marbled steak for a dinner for two in no time.
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Make this easy recipe for Marinated mozzarella balls at the last minute or up to two days in advance. It’s the perfect appetizer to pair with an antipasto platter or charcuterie board.
4.7
(4.67)
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A combination of cheeses and a dash of port form the base of this appetizer inspired by Hickory Farms’ iconic cheese ball.
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This creamy summer squash casserole with its buttery, crushed cracker topping counts as eating your veggies, right?
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Using frozen puff pastry is the shortcut that makes this tart a new summer weeknight favorite recipe.
3.6
(3.57)
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Every Christmas Eve, chef Renee Erickson goes crabbing with her family and friends—then they make this simple and decadent pasta.
5.0
(4.86)
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With stretchy mozzarella inside and a coating of crunchy breadcrumbs, these squash blossoms get the creamy-crispy ratio just right.
4.0
(4.06)
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This cioppino recipe uses bottled clam juice, a smart shortcut to a robust broth. Recipe by Tom Moorman and Larry McGuire, Clark’s Oyster Bar, Austin
4.0
(4.06)
Articles
(178)
Cooking
Sail away on little boats of cheese-filled noodles in a sea of marinara sauce.
Sarah Jampel
Cooking
When summer is technically over but it's still pretty hot outside, I'll be here eating chilled noodles.
Aliza Abarbanel
Culture
This low-ABV, fizzy wine is what’s getting me through summer.
Emily Schultz
Lifestyle
Sparkling, low ABV piquette is made for lazy summer sipping
Marissa A. Ross
Cooking
Serve it hot, cold, or at room temp, for any meal of the day.
Maddy Sweitzer-Lamme
Cooking
BA Bake Club is back with August’s recipe: Shilpa’s Peach-Blueberry Crumb Pie.
Videos
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Join Melissa Miranda as she makes Lumpiang Sariwa, Filipino spring rolls packed full of fresh vegetables and tofu. While this dish isn't always vegetarian, this medley of veggies bring a beautiful color and snap to the spring rolls. And instead of using store-bought wrappers, Melissa makes her own that consist of just five ingredients, but are packed with flavor.
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Need something sweet and cheesy? These red peppers will do the trick!
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Our spicy steak lettuce wraps are a summer favorite!
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Layers of ricotta, garlic, lemon, and jalapeño make this simple dip a party favorite. Perfect when paired with either Stacy’s ® Parmesan Garlic & Herb or Multigrain Pita Chips. Enter for your chance to win the Stacy’s® Summer Dip-Off at stacyssnacks.com/summerdipoff and have your own dip recipe featured here on Bon Appétit!
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Join Melissa Miranda as she makes pork tenderloin sandwiches with a fish sauce salsa verde on Hawaiian rolls. Don't be intimidated by the tenderloin cut -- it's your friend! It cooks extremely quickly and comes out beautifully tender, as long as you don't overcook it.
Click here to learn how to clean your cast iron: https://youtu.be/JZ4p6anpy0s
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It’s just the way Rao’s intended it to be.