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magazine shaved fennel and arugula salad
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Cooking
With love (and lots of fresh ingredients)
Bon Appétit
Cooking
It's peppery, it's horseradish-y, and you can use it in everything.
Alyse Whitney
Lifestyle
Occasionally such serendipitous things occur that one can't help but feel that the Universe is, indeed, compassionate. Making this salad inspired that feeling. (I'm easy to please.)
Bridget Moloney
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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
techniques
techniques
Today's hottest restaurants are making crisp, vibrant shaved-vegetable salads without a mesclun green in sight. Here's how you can, too
Bon Appétit
Watch today's Instagram video showing you how to shave vegetables super-thin, great for salads or garnishes
Sam Dean
Lifestyle
This is a tasty, simple salad that can easily be added to a weeknight repertoire. Yet somehow I managed to mess it up.
Chris Hall
Culture
Our January-issue Quinoa, Fennel, and Pomegranate Salad tastes too good to believe it--but it is!
Joanna Sciarrino
The Bon Appétit Test Kitchen
Cooking
Or fruit—it’s that flexible.
Olia Hercules
Culture
This salad brings the sunshine, not the other way around.
Emma Wartzman
techniques
Advice on pairing salad greens with dressings, from hearty endive and kale to tender summer mâche mixes
Rochelle Bilow
techniques
Amy Albert
techniques
Running out of thyme (and chervil)? Here are some other options, straight from the crisper drawer
Janet McCracken
Cooking
These tangy-sweet pickled strawberries improve everything from oysters to ice cream.
Bon Appétit
techniques
The Bon Appétit Test Kitchen
Cooking
Here's how to buy, store, and cook with fennel, in season in October.
Rochelle Bilow
Parmesan crisps make this radicchio and arugula salad additionally appealing.
Lucy Madison
Cooking
Last night Bon Appetit Senior Food Editor Sarah Tenaglia dropped by FOX's Hell's Kitchen as a judge of the "entree salads" challenge. Get the winning recipe here.
Emily Fleischaker
techniques
How to prep the crunchy veg--stem, fronds, and all
Bon Appétit
Shopping
Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
Culture
Chef Ignacio Mattos taught Bon Appétit editor Adam Rapoport how to make a salad. Finally.
Adam Rapoport