Search results for
magazine caper rosemary tuna with herb salad
Filter Results
Sort By:
Articles
(141)
Cooking
Think fresh fish chunks in a spicy vinaigrette, with briny olives, snappy beans, creamy flageolets, and ripe tomatoes
Bon Appétit
Cooking
Like tuna spaghetti, furikake rice bowls, and a potato chip sandwich.
Nina Moskowitz
Cooking
100% pantry-friendly and 100% delicious
Carla Lalli Music
techniques
Culture
Five top chefs take this pantry staple to the next level.
Andrew Knowlton
Lifestyle
And it's perfect on roasted salmon (or vegetables, or fried eggs, or garlicky yogurt...)
Emily Fiffer and Heather Sperling
techniques
With aromatic herbs always on hand, you can use less cream, oil, and salt in marinades and sauces. Here's how to keep these natural flavor boosters at the ready.
Elisa Huang
Cooking
You're a goddess, so eat like one.
Andy Baraghani
Cooking
And it's a righteous excuse to use all those aging herbs in your fridge.
Alex Delany
Cooking
Garlic and spice make everything nice. (Is that how it goes?)
Alex Beggs
Cooking
One can only handle so much tuna salad.
Alex Beggs
Cooking
In Australia, they toss tuna. Here, we eat it as a hearty (yet, light!) entree
Bon Appétit
Cooking
This Canarian sauce can wake up nearly any bland ingredient.
Valerio Farris
Cooking
Like pesto, this Peruvian green sauce is low in effort and high in reward.
Alexis Montoya
Lifestyle
An herb that can reinvigorate your cooking--and your health
Meryl Rothstein
Restaurants
Fat anchovy + briny olive + sharp guindilla pepper = perfection.
Elyse Inamine
Culture
Hidden anchovies, spicy chili paste, and artisanal pasta, of course.
Alyse Whitney
Cooking
Have more fresh herbs than you know what to do with? From big green salads to compound butter to simple syrup, here are 11 great ideas.
Rochelle Bilow
Cooking
Cooking
It's awesome on fish—but we've thrown it on chicken, rice, crackers, straight from the spoon...
Alex Delany
Cooking
Strong to the fin-ich, if you eat your spin-ach
Bon Appétit
techniques
Eight ways to transform fresh herbs from mere garnishes into main attractions
Bon Appétit
Culture
Bon Appétit Test Kitchen
Cooking
You know you’re one of those people.
Aliza Abarbanel