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This sheetcake version of Italian cassata houses a booze-soaked spongecake and sweet ricotta under a blanket of green marzipan dotted with candied fruit.
4.5
(4.5)
Recipes
Layers of cheese, chunky tomatoes, and earthy greens make this one of the best vegetarian lasagnas you’ll try.
Recipes
Make this dish once and you will make it over and over. Everything about it is good. It requires only one big pan, and that one will contain a complete supper of meat, potatoes, and vegetable for at least eight and likely a dozen people. Best of all, everybody loves every bit that comes out of the pan. Socca, as this is called in Valle d’Aosta, is exactly what the English recipe name says: a big casserole with layers of sliced beef, sliced potatoes, and shredded cabbage (all nicely seasoned). It bakes for several hours, until all the layers are fork-tender, then it’s covered with a final layer of fontina, which bakes into an irresistibly crusty cheese topping. (Though it is unlikely you will have much left over, the dish will keep well for several days in the refrigerator; reheat it either on top of the stove or in the oven.) In Valle d’Aosta, the meat of choice in socca is beef or game; in my recipe, it’s a top-blade roast from the beef chuck (or shoulder). Since I am sure you will make this again, I suggest you try it with slices of pork shoulder (the butt roast) or lamb shoulder or lamb leg. These meats will be delicious in the casserole, too.
Recipes
This lasagna version of carbonara includes mild Fontina, pancetta-studded ricotta, and eggs baked right in, toad-in-the-hole style.
4.0
(4)
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This dish was inspired by one of my favorite Italian meals, bistecca fiorentina, a huge, rare grilled steak dressed simply with salt and lemon juice. Instead of the traditional T-bone steak served in a Tuscan ristorante, I opted for tri-tip, a less expensive but super-flavorful cut from the triangular end of the sirloin, popular in the central coast region of California.
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Yuca Bread with Queso Fresco
The ratio of flour to cheese seems crazy, but it works. Serve the bread hot (for a spongy texture) or warm (for a denser interior with the dough settling more and forming air pockets).
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Cachaça is a potent sugarcane liquor. If you can’t find it, use light rum instead.
Quick
3.6
(3.56)
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It’s not much different from an American steak, but the combination of cut (almost always a T-bone, though occasionally you’ll see ribeye), olive oil, and lemon juice marks this preparation as distinctly Tuscan. If you can find a piece of dry-aged prime meat, go for it. I love the combination of steak and bread, and of course tomato or other salad, but you can use any typical steak side dishes you like—even in Italy they might serve this with French fries.
4.3
(4.27)
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Yuca, also called cassava or manioc, is a staple of many Latin American cuisines. This traditional Cuban preparation brings together yuca's mild flavor and starchy texture with a piquant citrusy garlic sauce. Simple and delicious, it will quickly become a staple of your kitchen as well.
Recipes
If you don’t enjoy very rare meat, keep these steaks on the grill until they reach 120°; they’ll still be rare, but less aggressively so.
4.0
(3.89)
Articles
(121)
Shopping
And it might just be better than a carbon steel pan or a clad stainless steel skillet.
Wilder Davies
Cooking
It handles everything from brownies to enchiladas without fail.
Alex Delany
Culture
Fred Plotkin
Culture
The world wide web of steaks, whole chickens, and ground chuck awaits you.
MacKenzie Chung Fegan
Culture
Breezy Aussie chic meets industrial downtown Manhattan sleek—here's how it's done.
Elyssa Goldberg
Culture
On February 9 Bon Appétit hosted a tailgate with MGM Rewards with food vendors from San Francisco and Kansas City.
Bon Appétit Staff & Contributors
Videos
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We challenged three of our esteemed chefs - Carla Lalli Music, Chris Morocco and Sohla El-Waylly -- to each make different versions of the same dish: pasta carbonara. While each variant has to be similar in some ways (porky, cheesy, salty, etc.), each chef was assigned a different interpretation to cook up: traditional, modern and experimental. Which one would you want to try? FYI you're allowed to say all three.
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Spaghetti Carbonara
Rigatoni Carbonara With Pancetta
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These pork chops require just three ingredients to get dinner on the table.
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The best pasta only has 3 ingredients.
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Here's how to make a full steak dinner with just 3 simple ingredients.
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Every year, Condé Nast Traveler reveals its annual Hot List spotlighting the best new hotels, restaurants, and more around the world. In our first edition of 2023, we’re visiting NoMad in the city that never sleeps to check into The Ritz-Carlton, heading west to California wine country for a stop at The Madrona in Healdsburg, and finishing up with a sophisticated urban stay in Colorado at Thompson Denver.
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You won't believe the flavor that this dish packs from just 3 ingredients.