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(127)
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.
Recipes
This tasty and easy casserole is a wonderful way to enjoy homemade fregola and makes a great accompaniment to braised chicken or veal. If I have not convinced you to make your own, use packaged dried fregola, available at specialty stores or online. Commercial fregola is usually a bit larger than the homemade, so follow the package guidelines for cooking the pasta al dente.
Easy
Recipes
This recipe was created by chef Lachlan Mackinnon Patterson of Frasca Food and Wine in Boulder, Colorado. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.
Frico caldo are Italian cheese crisps. Chef Mackinnon Patterson's version includes potatoes and onions and makes for a slightly thicker crisp, similar to a potato pancake. Start making this recipe a day before you plan to serve it. The pickled shallots and cilantro vinaigrette are best if prepared 24 hours in advance.
Quick
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Quick
Recipes
A simple frittata packed with sweet red peppers, potatoes, and onions.
4.3
(4.25)
Recipes
Fritto misto means mixed fry, and in Italy, where it is a great way to use up odds and ends from the kitchen, it might contain meat, cheese, fish—anything that can be breaded and fried (and what can’t, really?). My favorite part of any fritto misto is always the veggies, and this version is nothing but. It has the added surprise of fried garbanzos, which get crunchy on the outside and creamy within, and lemon slices, which are crispy and delicious.
Easy
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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)
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)
Recipes
A good fritto misto crust is light and crunchy (thanks, cornstarch!). If the batter thickens as you work, thin it with a bit of soda water as needed.
Recipes
For this dessert recipe, the dough for fregolotta, an Italian cookie, is broken up into small pieces, then baked. And you may end up with some extra. Save it in an airtight container at room temperature for up to three days. It’s great over ice cream and Nutella.
Recipes
At Captiva Art Cafe on Captiva Island, Florida, chef Matthew Mitchell offers imaginative pasta and egg dishes as his meatless selections. We reduced the yolks in his frittata, but all the wonderful flavor is still there. Mitchell accompanies the frittata with toasted focaccia.
Articles
(127)
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
(220)
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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://shape-flow.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-fGiLaV iGDxYx SummaryCollectionGridSummaryItem-ilztYA heRZco 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://shape-flow.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-jZgIDA eNtNee">