Sheet-Pan Feta With Tomatoes and Chickpeas Bon Appétit sent this email to their subscribers on February 22, 2024. “Rich, colorful, and delicious. Will make this one often,” writes one reviewer.\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0View in browser |Manage preferencesTomatoes and Feta With ChickpeasThis sheet-pan dinner has it all: roasted tomatoes, crisp chickpeas, melty feta, and minimal dirty dishes. Pita makes a great vessel for scooping—if you don’t eat it straight from the pan with a fork, that is. All power to you if so.\xa0Read More →\xa0\u200aTHIS JUST INThe Bon Appétit 56Since we printed our first issue in 1956, the Bon Appétit test kitchen has published tens of thousands of recipes. It would take literal decades to cook them all. So we combed our enormous archive and curated the 56 recipes you must make this year.START COOKINGWhen you buy something through our retail links, we may earn an affiliate commission.\u200aThis Is Best Thing to Do With Broccoli StemsYou just need one more ingredient, and some time in the fridge.\xa0Read More →\xa0\u200aThe Best Coffee Grinder for Pourovers, Espresso, and MoreIt’s arguably the most important piece of coffee gear you will buy.\xa0Read More →\xa0\u200aCan You Eat Sprouted Potatoes?Sometimes they’re salvageable, sometimes they’re not.\xa0Read More →\xa0\u200aBerbere Kabocha With Brown Butter Peanuts and LimeSquash is generously seasoned with berbere, then baked until golden and tender. Serve these wedges over tangy yogurt, then top it all off with brown butter peanuts and a jolt of lime juice.\xa0Get the Recipe →\xa0Swimming in SquashSquash and Radicchio Salad With Pecans\xa0Get the Recipe →\xa0Winter Squash and Kale Pasta With Pecan Breadcrumbs\xa0Get the Recipe →\xa0Yellow Squash Casserole With Easy Cheesy Cream Sauce\xa0Get the Recipe →\xa0Butternut Squash Coffee Cake\xa0Get the Recipe →\xa0Find your new favorite recipes with access to Bon Appétit and Epicurious.Get unlimited digital access for just\\$6\\$3/mo for 1 yearGET DIGITAL ACCESSThis e-mail was sent to you by\xa0Bon Appétit. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address,bonappetit@newsletters.bonappetit.com, to your address book.View ourPrivacy PolicyUnsubscribe|Manage Newsletter PreferencesCopyright © Condé Nast 2024. One World Trade Center, New York, NY 10007. All rights reserved.
