Epicurious

Arrow Jump To RecipeSave Story Save this storyPrint Carnitas—literally “little meats”—are one of Mexico’s most iconic pork dishes, and this double-pork carnitas recipe (belly and shoulder) delivers a flavorful, unfussy take built around two things: great meat and patience. This streamlined recipe strips out the citrus, spices, and other aromatics typical of many carnitas recipes, keeping the braise intentionally simple.

Keep reading for all the recipes from our travel issue. Not a subscriber yet? Subscribe now for Bon Appétit’s gorgeous print issues, delivered right to your door, and digital access to our thousands of easy, reliable, and delicious recipes, all in our Epicurious app. Photo by Travis Rainey, Food Styling by Rebecca Jurkevich, Prop Styling by Alexandra Massillon Broken Lasagna Noodle Soup With Spinach This lasagna soup delivers rich, baked-pasta flavor without an oven.

[Narrator] We've gathered three tomato sauce experts to blind taste test every brand of tomato sauce we could get our hands on to see which ones meet their standards. Because eating these sauces cold would be miserable, [jar cap clacking] [sauce sloshing] Ragu Old World Style Marinara Sauce. It looks super smooth, almost like a baby food to me. Like it came from a puree or from tomato paste. It's really dark red. It's really dense. This actually smells pretty good.

Arrow Jump To RecipeSave Story Save this storyPrint The Kentucky hot brown—an open-face sandwich of toasted bread, roast turkey, crisp bacon, and tomato, blanketed in a velvety cheese sauce—was first served in the 1920s at Louisville’s Brown Hotel. Created by chef Fred Schmidt, it was intended to be a late-night bite for dancing guests: something rich, savory, and just indulgent enough to keep the party going.

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Dana Bonagura Oven Risotto With Crispy Roasted Mushrooms Finally, a creamy, buttery risotto without all of the stirring. Just pop it in the oven and roast some mushrooms alongside to top off the finished dish.

Arrow Jump To RecipeSave Story Save this storyPrint Popular across Southeast Asia, black rice pudding is sweet, satisfying, and—thanks to the rice’s intact bran layer—nutrient-rich. The result is a pudding that feels indulgent yet substantial. Plus, as one reader put it, “The color is amazing and the taste even better.” The finished pudding should be creamy and thick, with rice that’s tender but pleasantly chewy, never crunchy or soupy.

Arrow Jump To RecipeSave Story Save this storyPrint Wondering how to cook amaranth for breakfast? This simple, nourishing amaranth recipe turns the naturally gluten-free seed into a tender porridge with a subtle nuttiness. Amaranth holds its texture even if slightly overcooked, making it a forgiving choice for busy mornings; instead of going completely soft (like oatmeal), the seeds retain a pleasant pop.

You’re saving beef recipes left, right, and center. Well, let it be known protein fiends: We’re here for you. And we’ve come prepared with hearty offerings from the top recipes this February. Start with sliders sandwiched with molten provolone and jammy balsamic onions. Then make warmly spiced meatballs and rice dotted with pistachios, golden raisins, and feta.

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. Not a subscriber yet?

Arrow Jump To RecipeSave Story Save this storyPrint French vinaigrette recipes traditionally use a 3:1 ratio of oil to vinegar, plus Dijon mustard, minced shallot, and salt and pepper. If you’ve been relying on store-bought dressings, that blend is the perfect place to start for greener, brighter salads at home. It’s delicious as written, but also designed as a flexible template you can adapt with different vinegars, herbs, and seasonings. Modern vinaigrettes often adjust the ratio to 2:1.