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magazine tomato basil and ricotta gelati
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A silky, balanced, cling-to-the-pasta tomato sauce with little to get in the way.
4.7
(4.67)
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If you’ve ever been intimidated by the thought of making fresh pasta at home, look no further. Ricotta gnocchi is simple to make, and it’s faster and more foolproof than its potato counterparts. The only tricky part is adding enough flour so that your dough is easy to work with, but not so much that it becomes stodgy or tough. If you don't want to make the buttery herb and pea sauce, use whatever you'd prefer, be it marinara, pesto, or sage and brown butter.
5.0
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5.0
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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.
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With its creamy Parmesan béchamel and tangy pancetta-enriched marinara sauce, this baked ziti recipe is one of our favorite uses for a casserole dish.
3.3
(3.29)
Easy
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Lean on the oven for a hands-off approach to Sicilian-style caponata goodness.
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Let your summer eggplant and basil shine in this classic Sicilian pasta.
4.7
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Simple to make, packed with flavor, and adaptable to whatever vegetables you have on hand, ratatouille belongs in your summer cooking rotation.
3.3
(3.26)
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Wondering what to do with that tub of ricotta? The answer is anything.
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No more fighting for those corner slices of lasagna—each serving of this skillet lasagna delivers that coveted mix of crispy and cheesy.
4.0
(3.9)
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With vibrant spice, this classic Italian tomato sauce gets richness from cured pork and Pecorino.
4.3
(4.32)
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A dollop of this romesco sauce improves everything from steak to roasted cauliflower.
3.6
(3.59)
Articles
(195)
Shopping
Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
Cooking
If you've never made homemade pasta before, start here.
Sarah Jampel
Cooking
This Canarian sauce can wake up nearly any bland ingredient.
Valerio Farris
Cooking
Make it for stuffed peppers, baked eggs, weeknight chicken, and more.
Kendra Vaculin
Culture
When we relaunched the magazine this month, we asked you to cook the cover recipe and tell us what you thought.
Joanna Sciarrino
Cooking
Tomatoes and basil, meet Fresno chiles and chewy, tender rice noodles.
Elyse Inamine
Videos
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Join Molly in the Test Kitchen as she makes Pasta al Limone. This classic lemon sauce recipe has a lot of fat and a lot of acidity, so don’t be shy with adding salt and taste as you go. It will likely require more than you think to strike that perfect balance.
Get our recipe: Pasta al Limone
Get our recipe: Pasta al Limone
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This creamy mushroom carbonara is a must try!
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Need something sweet and cheesy? These red peppers will do the trick!
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Produced by Bon Appétit with Mutti® | There’s no denying that Italian summers are the stuff of dreams. We’ve crafted simple weeknight recipes that transport the flavors of Parma right to your table using Italy’s favorite tomato: Mutti®.
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Produced by Bon Appétit with Mutti® | There’s no denying that Italian summers are the stuff of dreams. We’ve crafted simple weeknight recipes that transport the flavors of Parma right to your table using Italy’s favorite tomato: Mutti®. Recipe created by Chef Joanne Weir
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Brad Leone joins Chrissy Tracey at her cabin to make vegan cacio e pepe with grilled mushrooms. This recipes use cashews for the base of the sauce. Blending them with miso helps to mimic the creaminess and cheesiness of the original. And if you can't forage your own maitake and lion's mane mushrooms, store-bought is just fine.
Note: While some types of pasta are made with eggs, traditional cacio e pepe is often made with just an emulsion of cheese, pepper, and pasta water.
Note: While some types of pasta are made with eggs, traditional cacio e pepe is often made with just an emulsion of cheese, pepper, and pasta water.