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magazine cookingclub 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
techniques
The cutlets you should make this summer, and then the rest of the year as well.
Alison Roman
Cooking
A ginger and lemongrass marinade provides a weeknight-friendly last hurrah of summer flavor.
Chris Morocco
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
Cooking
On this episode of Dinner SOS, Chris and Shilpa answer listener questions on all things summer cooking.
Bon Appétit Staff & Contributors
Culture
Here's a new and unexpected way to serve greens at your next BBQ.
Joanna Sciarrino
Cooking
On this episode of Dinner SOS, Chris and Shilpa chat with the chef-owners of one of Bon Appétit’s Best New Restaurants of 2024.
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
Culture
Cooking
Crispy chicken thighs, an elegant semifreddo, and a very green salad—your weeknight meals are about to get a whole lot brighter.
Alison Roman
Cooking
This swordfish recipe brought me to dinner nirvana in six ingredients and an hour flat.
Amanda Shapiro
techniques
Pierce Davis won a copy of our Grilling Book a few weeks ago, and yesterday he used it to serve up a meaty feast for 20
Julia Bainbridge
Cooking
Salads, stone fruit, and charred veggies.
Bon Appétit Staff & Contributors
Culture
Our readers asked us to whip up a healthy fish dish—and here's what our test kitchen whipped up
Rochelle Bilow
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Cooking
It's the sustainable, home-cook-friendly seafood we’re seeing everywhere right now.
Priya Krishna
Culture
Cooking
These weekend menu ideas pair some of our best spring recipes with our favorite drinks. Bon Appétit!
Rochelle Bilow
We set out on a quest to create the best Buffalo wing recipe. Here's what we came up with
Dawn Perry
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
Cooking
One can only handle so much tuna salad.
Alex Beggs