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magazine fasteasyfresh mixed greens with tangerines and shaved fennel
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Cooking
They’re buttery, smoky, and speedy as can be.
Kendra Vaculin
Culture
Bon Appétit Test Kitchen
Cooking
Or fruit—it’s that flexible.
Olia Hercules
Culture
What are you gonna do with all those tangerines? I have a few ideas. (Eat them.)
Alex Beggs
Cooking
Think pumpkin spice, but even better.
Shilpa Uskokovic
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
Not too sweet or too vegetal, this is what a green smoothie should taste like.
Emma Laperruque
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
These tangy-sweet pickled strawberries improve everything from oysters to ice cream.
Bon Appétit
Cooking
On this episode of Dinner SOS, Chris and Kendra help caller Natalie tackle leafy greens!
Cooking
Bitter lettuce, crunchy breadcrumbs, and creamy dressing form the ultimate winter salad trifecta.
Emma Wartzman
Restaurants
One city’s humble, but indisputable, iconic dish.
Melissa McCart
Cooking
Like zingy salad dressing and peanutty tofu.
Bon Appétit Staff & Contributors
techniques
Running out of thyme (and chervil)? Here are some other options, straight from the crisper drawer
Janet McCracken
Shopping
All the best gifts to help your friends enjoy little moments of calm all year long.
Kate Kassin
Cooking
Like beans on toast, hefty salads, and weeknight quesadillas.
Nina Moskowitz
promotions
In our live Facebook chat, our test kitchen expert covered everything from fresh green soybeans to fennel to ceviche
Laura Loesch-Quintin
Cooking
I’ll slather this vibrant, smoky-spicy magic on just about everything.
Jesse Sparks
Cooking
It also works for tender herbs and hardy greens.
Shilpa Uskokovic
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
Cooking
You can use fennel fronds like any tender herb. And if you already bought the fennel, they're free!
Alex Delany
Cooking
It's three ingredients and comes together in minutes.
Antara Sinha
Cooking
There’s a whole wide world beyond herbs.
Sarah Jampel
Cooking
Here's how to buy, store, and cook with fennel, in season in October.
Rochelle Bilow