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magazine herbed tuna burgers with tapenade and tomatoes
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Cooking
Remember that can in the back of your pantry? It’s dinner.
Sheela Prakash
Cooking
Hold the beef. With summer produce, it’s unneeded.
Emma Laperruque
Cooking
Like tuna spaghetti, furikake rice bowls, and a potato chip sandwich.
Nina Moskowitz
Culture
Five top chefs take this pantry staple to the next level.
Andrew Knowlton
Culture
Because a snack plate is an acceptable dinner
MacKenzie Chung Fegan
Cooking
Soda’s acidity tenderizes meat like chicken, while its sugar boosts caramelization.
Jesse Szewczyk
Culture
We tasted and tasted (and tasted)
Bon Appétit
Cooking
Seriously, you can make the sauce in the time it takes to boil pasta.
Amanda Shapiro
Cooking
100% pantry-friendly and 100% delicious
Carla Lalli Music
promotions
Our editor in chief, Adam Rapoport, went on KCRW to talk alterna-burgers, from chicken to fish to veggie. The takeaway: Think recipe, not burger; and don't press that patty!
Bon Appétit
Cooking
Beer-marinated skirt-steak tacos and a perfect caponata are among the restaurant recipes our readers want to cook at home this month.
Belle Cushing
techniques
And only one is a pressed sandwich
Bon Appétit
Cooking
Use the pantry staple to make everything from an easy salsa fresca to a creamy—yet vegan!—tomato soup.
Alyse Whitney
Cooking
July 4th is all about freedom, so feel free to cook whatever you like! Here's 101 (yes, 101!) recipes worthy of Independence Day
Danielle Walsh
Cooking
You gotta get the good stuff. The best canned tuna is always packed in olive oil, sometimes a little pricey, and 100% worth it.
Amanda Shapiro
Culture
Yes, that's a meat grinder. Look away if you're squeamish!
Matt Duckor
Cooking
Welcome to Meatless Monday, a column in which we feature vegetarian recipes to help reverse the carnivorous sins of the weekend.
Bon Appétit
techniques
A super easy creamy sauce that goes on salads, roast veg, and spread on sandwiches for best results.
Alex Beggs
Cooking
What do our readers want in July? Steak svizzerina, pickled strawberries, and miso corn soup.
Bon Appétit
Restaurants
Filled with mushrooms, sweet potatoes, carrots, farro, and quinoa, it’s nothing like most plant-based fast food burgers.
Li Goldstein
techniques
Jill Silverman Hough
Culture