Blog Posts by bon appétit magazine

Photo by Romulo YanesBy Bon Appétit

Ricotta and Sage Fried Meatballs
Recipe by The Bon Appétit Test Kitchen Makes 24

We never much understood the concept of "semi-formal." That is, until we saw these golden, meaty orbs. These pop-able pork meatballs are fried in a panko coating, but baked before serving, eliminating the need to wipe those oily fingers on your slacks (or jeans?). You can dress them up, you can dress them down--consider them the tuxedo tee of appetizers.

Read More: 25 Ways to Use Sriracha

Ingredients
1/3 cup whole-milk ricotta
2 tablespoons vegetable oil plus more for frying
3 garlic cloves, minced
2 teaspoons fennel seeds, toasted, lightly crushed
1 1/4 teaspoons dried sage
1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces ground pork
24 fresh sage leaves
3/4 cup all-purpose flour
1 large egg, beaten to blend
2 cups panko (Japanese breadcrumbs)
Marinara sauce, warmed (optional)

Special Equipment
A deep-fry

By Meryl Rothstein, Bon Appétit

You know the feeling. You've been planning a dinner party for days...and then come the requests. From a friend who can't eat gluten. A co-worker who gave up meat. His wife, who doesn't eat anything that wasn't grown organically on a rooftop in Brooklyn. The upswing in restrictive diets means it's more likely than ever that a dinner guest will ask you to skip the fill-in-the-blank delicious ingredient.

But being a good host means making everyone feel like you cooked the meal just for them. So instead of fussing with substitutes like brown rice pasta or BBQ tempeh, pick something that satisfies their requests more discreetly. Like this shepherd's pie. It's vegetarian and gluten-free, but still has the decadence, the heartiness--and the deliciousness--to please all those meat-eating, gluten-tolerating guests you invited, too. Check out below to see our menu and get advice from a chef whose specialty is diet restrictions.

Read More: 25 Ways to Use Sriracha

Photo by Maria del Mar Sacasa/Ennis, Inc.By Jeanne Kelley, Bon Appétit

Stews are misunderstood. Their name implies that they need to sit on the stove and, well, stew for hours before they're ready for the dinner table. But not this Moroccan-inspired dish: it's ready in under 30 minutes. So don't stew over it. Just make it tonight.





Moroccan Chicken Stew with Artichoke Hearts and Carrots
Recipe by Jeanne Kelley
6-8 servings

Read More: 25 Ways to Use Sriracha

Ingredients
3 tablespoons olive oil
2 onions, chopped
6 garlic cloves, minced
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon paprika 1 teaspoon turmeric
4 cups low-salt chicken broth
1 teaspoon finely grated lemon zest
2 1/2 pounds skinless, boneless chicken breasts, cut into 1 inch cubes
1 pound frozen baby artichoke hearts
1 pound carrots, peeled, sliced
Kosher salt and freshly ground black pepper
Steamed couscous
Chopped flat-leaf parsley


Read More: Bon Appétit's Mediterranean Favorites

Preparation
Heat oil in a large heavy pot

By Sarah Dickerman, Bon Appétit

The beauty of a whole-chicken dinner, whether you've roasted the bird yourself or picked up one at the grocery store on your way home from work, is that there are almost always leftovers. And those tidbits can be turned into any number of brilliant second-day meals. Here are ten ideas for easy (and delicious) dishes.

A couple of notes: If you're using leftover chicken in a hot dish, you won't want to cook it again; add it to the dish close to the last minute of cooking, just so it has time to warm through. And don't throw out the bones. You can always use them to make stock.

Sara Dickerman is an award-winning food writer based in Seattle. Her work can be found in publications like Slate, Saveur, and The New York Times.

More from Bon Appétit:

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Bon Appétit's Guide to the Ultimate Burger

Junk Food Makeover: Tater Tots

25 Ways to Use Sriracha

Photo by Romulo YanesBy Bon Appétit

What's that from the hall? The sound of castanets, the Mediterranean lapping against the beach, and the smoky smell of chorizo? No, it couldn't be. Not on a Thursday evening?!

Believe your senses, sailor; Spain has come to your weeknight kitchen.




Weeknight Chorizo and Clam Paella
Recipe by Bon Appetit Test Kitchen
4 servings
Active: 25 minutes
Total: 50 minutes

Read More: Bon Appétit's Mediterranean Favorites

Ingredients
2 cups low-sodium chicken broth
Pinch of saffron threads (optional)
8 scrubbed littleneck clams
2 tablespoons olive oil
2 ounces cured Spanish chorizo, sliced into 1/8-inch-thick rounds
1/2 cup minced onion
3 garlic cloves, thinly sliced
1 teaspoon smoked paprika
1 1/2 cups arborio rice
Kosher salt and freshly ground black pepper
1/3 cup dry white wine
1 large roasted red pepper from a jar, drained, cut into 1/4-inch-wide strips
1/2 cup frozen peas, thawed

Ingredient Info
Cured Spanish chorizo is available at Spanish markets,

By Alex Van Buren, Bon Appétit

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10 Snacks You Thought Were Healthy But Really Aren't

25 Ways to Use Sriracha

17 Delicious Fall Salads to Try

Junk Food Makeover: Tater Tots

Photograph by Tuukka Koski

Photograph by Tuukka KoskiBy Bon Appétit

State Bird Provisions chef Stuart Brioza uses this foolproof two-step method: He bakes the ribs in a foil packet with lemon and rosemary to infuse the meat, then reduces the pork juices into a thick sauce for lacquering.


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Glazed Pork Ribs with Shichimi Togarashi
Recipe by State Bird Provisions in San Francisco, CA
8 servings

Ingredients:
2 racks St. Louis-style pork ribs (about 4 lb.)
1 1/2 tablespoons kosher salt plus more
Freshly ground black pepper
1 lemon, very thinly sliced
2 sprigs rosemary plus 1 Tbsp. minced
1 garlic clove, thinly sliced, plus 1 tsp. finely grated
2 tablespoons (or more) fresh lemon juice
1 teaspoon finely grated lemon zest
1 tablespoon cornstarch
1/2 cup thinly sliced scallions
Shichimi togarashi

Ingredient Info:
Shichimi togarashi, a Japanese red-pepper seasoning mix, can be found at Japanese markets and in the Asian foods section of some supermarkets.

Read More: 25 Ways to Use

Courtesy of Bon AppétitBy Teri Tsang-Barrett, Bon Appétit

Look in your pantry. Seriously, go poke around. Odds are that just behind than can of plum tomatoes and in front of that dusty jar of chutney there's a can of black beans. It's okay; we've all got one. And that's why we've come up with twelve ways to put it to use--so you can go buy another one (and not keep it around quite so long).


1. Baked Chipotle-Black Bean Taquitos
Sauté minced garlic in olive oil until fragrant. Add rinsed black beans and cook, mashing, until soft (the texture should resemble refried beans; add a splash of liquid if too dry). Stir in 1 or 2 chopped canned chipotle chiles in adobo sauce and a good handful of shredded Monterey Jack. Roll up the black bean mixture in corn tortillas, then arrange seam side down on a baking sheet. Bake in a 350° oven until the tortillas are crisp and heated through. Stir a spoonful of adobo sauce, fresh lime juice, and chopped cilantro into sour cream or Greek yogurt for a dipping sauce.

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