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magazine spinach porcini stuffing
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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.
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A bowl of comfort with ricotta “meatballs,” tiny pasta, and lots of greens.
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At L.A.'s Chi Spacca, chef Chad Colby loves grass-fed, a.k.a. red, veal for its marbling and color, but regular milk-fed veal will work well. He often brines his meat, too: Here is his go-to basic brine recipe.
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Smart shortcuts like store-bought fresh noodles, frozen spinach, and a sheet pan deliver big lasagna flavor in a fraction of the time.
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These peppers stuffed with beef and pork take a page from Italian American grandmothers. They are delightfully old-school—and we wouldn’t want them any other way.
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Mature spinach has a stronger flavor than baby spinach and holds up better to this creamy dressing.
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To make this vegetarian, omit bacon and add 4 Tbsp. olive oil for browning mushrooms.
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Dress up this humble cut of meat by rolling it around a stuffing of mushrooms and greens.
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Kendra Vaculin gives this old-school steakhouse side a much-needed makeover.
Kendra Vaculin
Shopping
Plus, it saves me time in the kitchen later.
Callie Sumlin
Cooking
The old school was cool as hell. These aren't going out of style any time soon.
Alex Delany
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Pearl & Ash's crispy potatoes are the woodsy cousin of patatas bravas--and we're obsessed with them
Matt Duckor
Cooking
…this one actually works!
Sarah Jampel
Cooking
Yes, you can make homemade pasta on a weeknight.
Ella Quittner
Videos
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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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Try our spinach lasagna recipe! It's easy to make and super healthy!
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Spice up your Italian menu with our Pork Meatballs recipe with a pickly twist!
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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 Claudette Zepeda as she makes frijoles charros and flour tortillas. Frijoles charros are from the Northern part of Mexico and are named for the Mexican horseman or cowboy called a charro. Claudette adds bacon, smoked sausage, Spanish chorizo and smoked ham to the pinto bean base to guarantee you're getting meat in every bite. Pro tip: save some of the rendered fat from the bacon to put in the tortillas. You won't regret it.
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Join chef Harold Villarosa at the Kingsbridge Social Club in the Bronx as he makes chicken adobo grilled cheese with pickled butternut squash. Chicken adobo is a traditional Filipino dish that Harold likes to cook entirely on a pancake griddle, though a regular skillet and pot work too.
Artwork by Tracy 168 (Michael Tracy)