In our new entrees, veggies and grains co-star, meat makes a cameo, and the bright flavors of the Eastern Mediterranean take the lead. Chef Sara Kramer of L.A.'s Madcapra shows us how it's done.
Produced by Bon Appétit with FarmToFork™ | Replicate the flavors of Sicily with this one-pot recipe featuring FarmToFork™ Caramelized Onion and Roasted Garlic Sauce
Today, Bon Appétit spends a day on the line with Chef Arturo Rojas, chef de cuisine at Antico Nuovo in Los Angeles. Antico Nuovo is redefining Italian dining by reaching back—way back. From handmade pastas to wood-fired dishes, this acclaimed restaurant blends age-old cooking techniques inspired by the Italian countryside with modern dining, offering a culinary experience that feels both ancient and elevated.
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
Marinated olives are insanely easy to make at home and go great next to cured meats and cheeses on any antipasti platter. That's why they're in our recipe arsenal and should be in yours as well.
Kale and spaghetti, a combination we didn't know we needed, presented by Brizo.
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