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magazine linguine with ramp pesto and seared salmon
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Culture
In our "What People Are Cooking" column, see how our recipes turned out in other cooks' kitchens.
Diane Chang
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
It’s the secret behind these crackly-skinned salmon bites.
Li Goldstein
Drinks
From sardines to tuna, here’s our non-comprehensive guide to effortless wine pairings with canned fish.
Kristin Braswell
Culture
See how bloggers cooked up our Pan-Seared Salmon with Pumpkin Seed-Cilantro Pesto
Joanna Sciarrino
Coronavirus
Stock up on salmon, swordfish, and shrimp from the comfort of your own home.
MacKenzie Chung Fegan
Cooking
Those actually aren't cigars
Bon Appétit
Cooking
You're tired of cooking salmon three times of a week, right?
Amiel Stanek
Cooking
Make this olive oil-doused, citrus-dotted dish, and prepare to be converted to Team Salmon.
Elyse Inamine
Restaurants
Oh hello, purple daikon. Lovely to see you aren't ramps.
Ashley Mason
sponsored
Princess Cruises
Cooking
Cook it in a parchment paper packet and never look back.
Emily Schultz
Culture
That's what Commonwealth chef Jason Fox does
Julia Bainbridge
Cooking
These ones are real lookers...
Joanna Sciarrino
Culture
We can only imagine that those who didn't snap a photo of this fish were too busy eating it
Rachel Sanders
techniques
Like Panko on Steroids
Matt Duckor
Culture
This fish is ready for its photo op
Rachel Sanders
Culture
...and even their kids liked them!
Joanna Sciarrino
test-kitchen
Mmmm...responsibly harvested salmon
Cameron Berkman
Cooking
This should help reverse the carnivorous sins of the weekend.
Bon Appétit
Culture
Restaurants
Peter Meehan traveled all the way to Hokkaido, Japan for his favorite food: uni (sea urchin), and learned about a unique food culture in the process
Peter Meehan
Culture
The Bon Appétit Test Kitchen
Cooking
There's more to this spread than it may let on
Danielle Walsh