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magazine fennel and coriander spiced salmon fillets
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Lifestyle
This weeknight recipe comes together effortlessly in one skillet.
Aliza Abarbanel
Cooking
It’s the secret behind these crackly-skinned salmon bites.
Li Goldstein
Cooking
You can use fennel fronds like any tender herb. And if you already bought the fennel, they're free!
Alex Delany
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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
There's more to this spread than it may let on
Danielle Walsh
Cooking
This week on the Dinner SOS podcast, Chris and Shilpa help two salmon lovers add some new fish recipes to their repertoire.
Bon Appétit Staff & Contributors
Cooking
These ones are real lookers...
Joanna Sciarrino
Cooking
Those actually aren't cigars
Bon Appétit
Cooking
Crunchy, spicy, and so very simple.
Ashley Mason
Culture
From saffron to heirloom corn tortillas and really, really good grits—we've got just the place.
Mari Uyehara
Cooking
Right this way to the stuff you should actually be keeping around—and exactly how to use them.
Carla Lalli Music
test-kitchen
And how does this affect your bagel life?
Chris Morocco
Cooking
Here's how to buy, store, and cook with fennel, in season in October.
Rochelle Bilow
Culture
...and even their kids liked them!
Joanna Sciarrino
techniques
Like Panko on Steroids
Matt Duckor
Culture
Brooklyn Delhi’s tomato achaar is a little spicy, a lot of awesome.
Carey Polis
Cooking
Hamburgers, meet your match.
Andy Baraghani
Culture
The Bon Appétit Test Kitchen
Cooking
You most likely have everything you need in your pantry.
Rebecca Firkser
Cooking
Here's a quick and easy appetizer to serve at a late spring cocktail party.
Bon Appétit
techniques
techniques
Forget dry salmon. Nobody needs that.
Rick Martinez
Cooking
Is it safe to eat? Or nah?
Alex Delany