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magazine grilled salmon with basil aioli
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Cooking
And it comes with a killer whole-lemon sauce.
Aliza Abarbanel
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Use of Aioli." (Great with fried things, as pictured!)
Julia Bainbridge
Culture
See how bloggers cooked up our Pan-Seared Salmon with Pumpkin Seed-Cilantro Pesto
Joanna Sciarrino
Culture
Lora Zarubin
Restaurants
At chef Ori Menashe’s temple to hummus and pita, this tender, smoky meat dish steals the show.
Aliza Abarbanel
Culture
This fish is ready for its photo op
Rachel Sanders
Culture
We can only imagine that those who didn't snap a photo of this fish were too busy eating it
Rachel Sanders
Culture
That's what Commonwealth chef Jason Fox does
Julia Bainbridge
Cooking
It’s the secret behind these crackly-skinned salmon bites.
Li Goldstein
Cooking
Cook it in a parchment paper packet and never look back.
Emily Schultz
Culture
The sheer volume of readers who cooked our June cover recipe proves how awesome this pasta truly is
Joanna Sciarrino
Cooking
Our readers are craving grilled kale salads, pasta loaded with tomatoes and shrimp, and juicy hanger steak this month.
Belle Cushing
Cooking
This swordfish recipe brought me to dinner nirvana in six ingredients and an hour flat.
Amanda Shapiro
Cooking
It took one writer four months to cook through all of the recipes in Bon Appétit's January issue—here's the fried pasta that came out on top.
Tommy Werner
Cooking
But I'll also just settle for that bowl of aioli, TBH.
Emily Schultz
Culture
Cooking
Then use it as a crudités dip, sandwich spread, or a sauce for crispy smashed potatoes.
Alyse Whitney
techniques
This ain't your average mayo
Carla Lalli Music
Culture
Cooking
Make this olive oil-doused, citrus-dotted dish, and prepare to be converted to Team Salmon.
Elyse Inamine
Cooking
We're talking layers of flavor without homemade stock and all-day prep.
Andy Baraghani
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
Culture
In our "What People Are Cooking" column, see how our recipes turned out in other cooks' kitchens.
Diane Chang
Cooking
The daikon is Asian, the yogurt Greek, the collards Southern, and the salmon... Irish? Norwegian? Doesn't matter: This dish is out of this world
Bon Appétit