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magazine cookingclub 2008 04 fried trout with sweet pork and green mango salad
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Radishes, crispy-skinned trout, and citrus make for an exciting dinner salad.
Rochelle Bilow
Culture
Culture
Cooking
A ginger and lemongrass marinade provides a weeknight-friendly last hurrah of summer flavor.
Chris Morocco
Culture
Here's a new and unexpected way to serve greens at your next BBQ.
Joanna Sciarrino
techniques
The cutlets you should make this summer, and then the rest of the year as well.
Alison Roman
Culture
Our readers asked us to whip up a healthy fish dish—and here's what our test kitchen whipped up
Rochelle Bilow
Cooking
It's hot out, but we're staying cool with lemony dressings, quick seafood dishes, and grilled everything.
Chris Morocco
Grab a bagel and get ready for a fantastic schmear: We're topping it with smoked trout salad.
Rochelle Bilow
Culture
The real fireworks this Fourth of July are in the picnic basket. Let chef Ari Kolender of Leon’s Oyster Shop take care of the menu.
Claire Saffitz and Belle Cushing
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Recipe with Citrus and Olives."
Julia Bainbridge
Culture
Culture
This fish is ready for its photo op
Rachel Sanders
Culture
Culture
Restaurants
At the Beach Plum Restaurant on Martha's Vineyard, chef Chris Fischer harvests, fishes, and butchers his way to the best food the island has to offer
Cooking
Last night Bon Appetit Senior Food Editor Sarah Tenaglia dropped by FOX's Hell's Kitchen as a judge of the "entree salads" challenge. Get the winning recipe here.
Emily Fleischaker
Cooking
This swordfish recipe brought me to dinner nirvana in six ingredients and an hour flat.
Amanda Shapiro
Cooking
July 4th is all about freedom, so feel free to cook whatever you like! Here's 101 (yes, 101!) recipes worthy of Independence Day
Danielle Walsh