Friends and subscriber strangers, this is our slightly deranged weekly newsletter from BonAppetit.com senior editor Alex Beggs. He wouldn’t stop talking about it. The Cheese Thing. Our boss, Bon Appétit
A hearty salad with rye berries, tender carrots, onions, cilantro, celery, and toasted Marcona almonds in a simple olive oil vinaigrette. Note: Wheat berries or barley can be used in place of rye berries.
Roasted fennel and arugula meet chewy, nutty grains in a warm salad accented with prosciutto and cheese. Why this recipe works: Roasting the fennel brings out its sweetness, providing a good counterpoint
A simple salad of chickpeas dressed in a light vinaigrette is flavored with cumin, shallots, and olive oil. Crunchy celery and parsley finish it off. This is the kind of salad that gets better as it sits—make
This simple seven-ingredient salad is packed with flavor thanks to a vinaigrette made from warm bacon fat, shallots, hazelnuts, honey, and sherry vinegar, with just a touch of extra-virgin olive oil. Brussels
You could say I've been on a bit of a chickpea kick recently, but only because they're so easy to love! They make the kind of dishes that are not just delicious when first thrown together, but actually