Italian-American Stars
The February 2026 Bon Appétit issue shines a spotlight on the beloved flavors of Italian-American cooking, presenting a curated collection of recipes designed
to delight and inspire. Food director Chris Morocco leads the charge with his innovative take on a classic, leveraging a pantry staple for an intensified umami experience. He also introduces a dish where the zing of jarred jalapeños and guindillos cuts through the richness of the meat, adding a vibrant layer of heat and brightness. These recipes exemplify the issue's commitment to both authenticity and approachable culinary techniques, encouraging readers to recreate restaurant-quality meals in their own kitchens. The focus is on accessible ingredients and clever shortcuts that elevate everyday cooking.
Vegetable Delights
Senior Test Kitchen editor Shilpa Uskokovic contributes a series of inventive vegetable-centric dishes that are robust enough to be main courses. Among these is a standout preparation of broccoli rabe, elevated with a crunchy, Pecorino-infused breadcrumb topping that adds texture and savory depth. Another highlight is a surprisingly versatile radicchio jam. This condiment, with its unique sweet and slightly bitter profile, can be generously spooned over toast, stirred into risotto, or served alongside seared chicken breasts, showcasing its adaptability. These recipes demonstrate a thoughtful approach to seasonal produce, transforming humble greens into exciting culinary experiences that are both satisfying and memorable.
Desserts & Breads
No Italian-American feast is complete without decadent desserts and comforting baked goods, and this issue delivers in spades. Prepare to be amazed by a Cassata Slab Cake, offering a layered indulgence that is both visually striking and deliciously satisfying. Alongside this, a Tiramisu Panna Cotta reimagines the beloved Italian dessert with a silky smooth texture. The issue also features a remarkably easy No-Knead Focaccia, a testament to the idea that impressive breads can be achieved with minimal effort. These recipes encapsulate the spirit of shared meals and joyful celebrations, providing sweet endings and warm welcomes to every gathering.
Hearty Main Courses
Beyond the vegetable dishes and sweets, the February issue presents a selection of substantial main courses designed to become weeknight staples and weekend showstoppers. Explore a unique take on Bolognese featuring black beans for a vegetarian twist. For meat lovers, Green Chile Puttanesca Pork Chops offer a flavorful fusion of smoky pork and zesty puttanesca. Additionally, discover a recipe for Beans and Greens With Halloumi Cheese Crumbles, where chickpeas and greens are bathed in a flavorful broth, topped with toasted halloumi for a salty, textural contrast. These dishes are crafted for both comfort and culinary exploration, ensuring a satisfying dining experience for all.
