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Recipes
(143)
This bean and mushroom chili would be great on its own. It’s even better with corn chips and cheese.
Recipes
Shrimp, fennel, and mushrooms make for an impeccable version of this light and crispy Italian starter.
Easy
Recipes
The star of this potato frittata is the golden strips of shallow-fried russets suspended in the creamy, peppery, quiche-like filling.
5.0
(5)
Quick
Recipes
A simple frittata packed with sweet red peppers, potatoes, and onions.
4.3
(4.25)
Easy
Recipes
We remixed pasta e fagioli, turning the brothy pasta into a welcome party for our favorite seasonal triumvirate: peas, mint, and ricotta.
3.6
(3.6)
Quick
Recipes
Quick
Recipes
This riff on the Italian classic comfort food gets its verdant color from kale two ways: blended into the base, and wilted among the pasta and white beans.
4.0
(4)
Easy
Recipes
For this dessert recipe, the dough for fregolotta, an Italian cookie, is broken up into small pieces, then baked.
Vegan
Recipes
Soaked, dried chickpeas, blended with a flurry of herbs and spices, are key to the best homemade falafel.
4.6
(4.55)
Quick
Recipes
You can put whatever you want in it, and you don’t even need to turn on your oven.
4.7
(4.68)
Quick
Recipes
The easiest—and most delicious—homemade falafel recipe that ever was.
4.7
(4.65)
Easy
Recipes
This tomatoey vegetarian pasta from Southern Italy makes the most of green beans.
5.0
(5)
Articles
(129)
Cooking
It's a springtime thing from Arthur Potts Dawson's new cookbook, Eat Your Vegetables
Julia Bainbridge
Shopping
Sweet-and-sour braised chicken thighs, our favorite vegan tacos, ginger-garlic cod, and more
Bon Appétit Staff & Contributors
Cooking
Carla Lalli Music proclaims it’s make-soup-and-nap season in her weekly newsletter.
Carla Lalli Music
Cooking
You won't find any foam in these quick and easy recipes
Bon Appétit
Restaurants
One city’s humble, but indisputable, iconic dish.
Melissa McCart
Culture
You know about avocado toast, but avocado...pie?
Christina Chaey
Videos
(243)
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Make something delicious with all your leftovers!
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Of all the canned beans, the humble chickpea takes top marks in our book. Even though it’s packed in liquid, the little legumes still get manage to get brown and crisp when fried, giving these fritters a crunchy exterior and a soft, creamy interior.
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Join Carla in the Test Kitchen as she make pasta e fagioli! The key to a soup with fully developed savory flavor starts with the soffritto—a mix of aromatic vegetables that are slowly cooked in the first stage of cooking. Take your time sweating down the vegetables until they are completely softened before letting them take on any color.
Check out the recipe here: https://weightloss-tricks.today/recipe/pasta-e-fagioli%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS hTaTuO SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
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Chef Eric Greenspan reinvents the late night snack with the ultimate chili cheese dog recipe. ’s Kitchen Lab host Jimmy Wong finds out how its done.
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Once you make this falafel recipe, you'll never impulse buy it on the street again. A coarse texture is absolutely key; if the chickpeas are too finely chopped, the falafel will be dense.
Get the recipe: Falafel
Get the recipe: Falafel
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Join Rick Martinez in the Bon Appétit Test Kitchen as he makes pupusas filled with refried red beans and cheese. Once you taste this classic Salvadoran dish, you’ll definitely want to experiment with the fillings -- carnitas, beef, anything (but not literally anything)!
Check out the recipe here: https://weightloss-tricks.today/recipe/pupusas%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">