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magazine salmon with peas pea tendrils and dill cucumber sauce
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The Bon Appétit Test Kitchen
Cooking
Hallelujah, the weekend is in sight, and you need a no-brainer dinner tonight to make Friday come faster. Quick Main Thursdays has you covered.
Guest
techniques
Watch the video to learn how to make our new favorite spring salad.
Mallory Stuchin
Cooking
This is delicious served either warm or at room temperature.
Bon Appétit
Culture
Amy Albert
Culture
Here's a recipe from April Bloomfield's new cookbook
Julia Bainbridge
Cooking
Not all sandwiches are worthy of gracing the dinner table, but this one is.
Bon Appétit
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
There's more to this spread than it may let on
Danielle Walsh
Culture
From gorgeous spring soups to spicy radishes, the most droolworthy images from chef April Bloomfield's takeover of the BA Instagram feed
Laura Loesch-Quintin
Cooking
Sugar snap peas are so tender and fresh this time of the year, we like ‘em raw with a tangy, creamy dressing.
Carla Lalli Music
Cooking
Hamburgers, meet your match.
Andy Baraghani
Cooking
It’s the secret behind these crackly-skinned salmon bites.
Li Goldstein
Cooking
Our Green Pea Soup with Tarragon and Pea Sprouts is easy enough to serve at a weeknight family supper and festive enough to blow away guests at a dinner party.
Guest
Culture
Dana Dickey
Culture
Pecans, in salad dressing, are you crazy? Yes and yes.
Alex Beggs
Culture
Culture
See how bloggers cooked up our Pan-Seared Salmon with Pumpkin Seed-Cilantro Pesto
Joanna Sciarrino
Culture
Seriously, this book is better than Google.
Alex Beggs
Cooking
These ones are real lookers...
Joanna Sciarrino
Culture
Dr. Nathan Myhrvold, the former CTO of Microsoft, fits the bill, and is putting his phenomenal discoveries in a 2,438 page, $625 cookbook called Modernist Cuisine.
Michael Singer
Cooking
Sugar snap peas pair with ricotta salata, mint, and radishes for a killer spring salad
Danielle Walsh