European
Salt-As-You-Go Pasta
The combination of salty water and salty Parmesan puts this pasta at risk of becoming oversalted. If that happens, throw in a knob of unsalted butter at the end to mellow it and add a smooth finish.
Pantry Pasta
You probably already have everything you need to make this pasta in your pantry.
Crispy Gnocchi With Littleneck Clams
Don’t be tempted to disturb the gnocchi when browning—the hands-off approach is key to letting them develop a deep brown color on one side. This recipe is from Oberlin, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
Goat Cheese Croquettes With Spiced Membrillo
We’ll be spreading membrillo (quince paste) inside bread for grilled cheese from now on. This recipe is from Morcilla, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
How Cooking Pasta in Less Water Can Save the Planet
Or at least save you a few bucks on your energy bill.
A Guide to German and Eastern European Sausages
Can't tell your knackwurst from your bockwurst? We're here to help.
Spanish-Style Fried Chicken with Grilled Avocado
This fried chicken from chef Suzanne Goin of LA’s A.O.C. gets a spicy boost in both the marinade and the breading.
Jamón-Wrapped Spanish Tortilla With Piquillo Relish
Use prosciutto if Serrano is unavailable, and make sure the relish is nice and acidic to stand up to the richness of the ham and eggs. This recipe is from Morcilla, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
Grits Aligot
Like cheesy grits? These are really, really, really, really cheesy grits. This recipe is from Buxton Hall, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
Chicken Caesar Salad With Crispy Kale
Forget croutons: crispy kale adds all the satisfying crunch you need to Caesar salad.
Marinated Manchego With Orange Preserve
Set this up on Sunday and have tapas at home when you get back from work, all week long. This recipe is from Morcilla, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
3-Ingredient Creamy Pumpkin Pasta
The key to balancing the richness of the cream and the sweetness of the pumpkin in this simple sauce is salty, starchy pasta water. Remember, it should taste "salty like the sea."
The Three-Ingredient Spanish Snack That's Better Than Tomato Toast
In Catalonia, Pan Con Tomate is a tomato-toast-dream come true.
Polenta Budino With Plum Marmellata
Budino is what Italians ask for when they want pudding. Sub in any stone fruit for the plums.
Mussels With Spicy Tomato Oil and Grilled Bread
Mussels steam in the same saucepan as chili-and-fennel-spiced tomato sauce in this effortless supper.
How to Buy the Best Eggplant
Sweet and silky? Or seedy and bitter? Knowing how to pick this late-summer vegetable makes all the difference.
How to Take Worcestershire Sauce Beyond the Bloody Mary
This age-old British condiment is an umami bomb. Why aren't we using it more?
Our Best New Pizza Recipes
Around the world in eight slices.
Grilled Steak Panzanella Salad
Make the most of ripe summer tomatoes by turning their juices into a dressing for this grilled bread and hanger steak salad.
Roast Lobster with Pink Butter Sauce (Langouste Rôtie au Beurre Rose Hostelleries Saint-Roch)
This French-inspired decadent lobster features a buttery pink sauce and herbes à tortue (a combination of dried thyme, oregano, basil, and marjoram).