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magazine fasteasyfresh mixed greens with tangerines and shaved fennel
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Bon Appétit Test Kitchen
Lifestyle
This is a tasty, simple salad that can easily be added to a weeknight repertoire. Yet somehow I managed to mess it up.
Chris Hall
Cooking
They’re buttery, smoky, and speedy as can be.
Kendra Vaculin
Cooking
Another salad? Hardly. This one hits your palate with the force of citrus and jalapenos, and the soothing richness of avocados
Bon Appétit
Cooking
Or fruit—it’s that flexible.
Olia Hercules
Cooking
These tangy-sweet pickled strawberries improve everything from oysters to ice cream.
Bon Appétit
Culture
What are you gonna do with all those tangerines? I have a few ideas. (Eat them.)
Alex Beggs
techniques
Running out of thyme (and chervil)? Here are some other options, straight from the crisper drawer
Janet McCracken
Lifestyle
Occasionally such serendipitous things occur that one can't help but feel that the Universe is, indeed, compassionate. Making this salad inspired that feeling. (I'm easy to please.)
Bridget Moloney
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In our live Facebook chat, our test kitchen expert covered everything from fresh green soybeans to fennel to ceviche
Laura Loesch-Quintin
Cooking
Think pumpkin spice, but even better.
Shilpa Uskokovic
Cooking
Bitter lettuce, crunchy breadcrumbs, and creamy dressing form the ultimate winter salad trifecta.
Emma Wartzman
Cooking
Not too sweet or too vegetal, this is what a green smoothie should taste like.
Emma Laperruque
Restaurants
One city’s humble, but indisputable, iconic dish.
Melissa McCart
techniques
How to prep the crunchy veg--stem, fronds, and all
Bon Appétit
techniques
The Bon Appétit Test Kitchen
Cooking
Here's how to buy, store, and cook with fennel, in season in October.
Rochelle Bilow
Cooking
I’ll slather this vibrant, smoky-spicy magic on just about everything.
Jesse Sparks
techniques
Amy Albert
Cooking
You can use fennel fronds like any tender herb. And if you already bought the fennel, they're free!
Alex Delany
Culture
Our January-issue Quinoa, Fennel, and Pomegranate Salad tastes too good to believe it--but it is!
Joanna Sciarrino
Cooking
On this episode of Dinner SOS, Chris and Kendra help caller Natalie tackle leafy greens!
Cooking
Introducing: epic garlic bread, juicy pork cutlets, Creamsicle-inspired sundaes, and more inspiration for your weeknight dinners.
Claire Saffitz
Lora Zarubin