This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Crisp winter greens and tender slices of steak get the restaurant treatment with a punchy peppercorn dressing, crisp bacon bits, chives, and blue cheese.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn’t your thing, sub in any fresh sausage you like.
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You really can't go wrong with a grilled cheese sandwich, whether it's a diner-style classic or stuffed with sardines. Join Claire Saffitz, Brad Leone, Chris Morocco, Sohla El-Waylly, Carla Lalli Music, Priya Krishna, Molly Baz, and Amiel Stanek at home as they make eight riffs on the perennial favorite.
Join Carla Music in the Bon Appétit Test Kitchen as she makes meatball subs! We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like—merguez or chorizo would work.
Check out the recipe here: https://weightloss-tricks.today/recipe/sausage-meatball-sandwiches
Although we're pretty partial to this particular salad, the combo of crunchy veg + lettuce + creamy cheese + pulled protein + crispy topping is universally delicious. Make it your own by swapping in your favorite cheese or any leftover protein, or go ahead and use the all-purpose vinaigrette on just about any salad you can dream up.
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