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magazine cookingclub couscous with fennel and pine nuts
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techniques
Turns out, most people royally screw up couscous. Except you, because you know these tricks.
Rochelle Bilow
Cooking
Don’t toss your corncobs—boil them into liquid gold.
Melina Hammer
Shopping
Turns out his favorite things are our favorite things too.
Alaina Chou
Cooking
Here's how to buy, store, and cook with fennel, in season in October.
Rochelle Bilow
Cooking
Definitely not you, if you're making these Spicy Pineapple Wedges
Sam Dean
Cooking
And more January finds reviewed, like chewy tteok and bland ginger beer.
Alex Beggs
Cooking
This humble ingredient utterly transforms wheat-less recipes, especially bread.
Shilpa Uskokovic
Cooking
It’s the greatest pineapple we’ve never had.
Christina Chaey
techniques
A comprehensive guide to buying, grilling, and zhuzhing your summer bounty.
Ali Francis
Cooking
Spicy, tangy, toasty, crispy, sweet fennel? And a bowl of steaming white rice? Yeah, that sounds good.
Alex Delany
Cooking
Think pumpkin spice, but even better.
Shilpa Uskokovic
promotions
In our live Facebook chat, our test kitchen expert covered everything from fresh green soybeans to fennel to ceviche
Laura Loesch-Quintin
Need a quick weeknight dinner? Millet stands in for couscous while roasted carrots add some crunch.
Rochelle Bilow
Cooking
Ring in the real start of summer with a bright cucumber salad, a juicy stone fruit crumble, and a light pasta with no-cook olive sauce.
Chris Morocco
Culture
A Southern chef's trick to easy, homemade Grape Nuts for breakfast (and they won't break your teeth).
Elyssa Goldberg
Cooking
Should you suddenly find yourself cooking for everyone you know, this hands-off recipe is here for you.
Emily Schultz
Culture
Couscous, tuna, and whatever you find in the pantry—this five-minute dinner is a lifesaver.
Bon Appétit Executive Chef Mary Nolan
Cooking
Chris Morocco and Shilpa Uskokovic help a caller with a nut allergy recreate and enjoy her most beloved restaurant dishes at home—while also staying safe.
Bon Appétit Staff & Contributors
Restaurants
Spice rub one night, pasta or fish or salad the next. We're all about that versatility.
Emma Wartzman
Culture
Joe is either trying to kill me or marry me with these crispy fried habaneros. Plus more reviews!
Alex Beggs
With hazelnuts, herbs, and spicy onions, this recipe from Dan Kluger is roasted squash like you've never had it before.
Belle Cushing
Cooking
You can use fennel fronds like any tender herb. And if you already bought the fennel, they're free!
Alex Delany
Cooking
Pine Mouth makes your entire tongue taste like pennies. For weeks.
Alex Delany
Cooking
Right this way to the stuff you should actually be keeping around—and exactly how to use them.
Carla Lalli Music