Recipes
The latest issue of Bon Appétit magazine is out now, now, now. This time, we cooked up an ode to Italian American food: a red sauce road trip, a spotlight on the American grappa wave, a guide to the best cioppino in San Francisco, and more. Of course this includes lots of stunning recipes.
Start with our cover star, food director Chris Morocco’s one-hour bolognese that uses a pantry shortcut, Chinese black bean sauce, to kick up the umami. Then make his Green Chile Puttanesca Pork Chops where jarred jalapeños and guindillos offer buzzy heat and brightness to counterweight the rich meat.
Senior Test Kitchen editor Shilpa Uskokovic also shared wintry vegetable dishes that can stand on their own. Try this tangled broccoli rabe showered in Pecorino breadcrumbs, or this rigatoni with a homemade radicchio jam. Yes, radicchio jam! Go ahead and double the yield and dollop it atop other meals: toast, risotto, seared chicken breasts.
And it wouldn’t be the Italian American issue without a bevy of maximalist sweets. Giant baba au rhum? A tiramisu panna cotta that wobbles when you look in its direction? And a fabulously green cassata sheet cake? Mangia! Keep reading for all the recipes from our Italian American issue.
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