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magazine tasmanian ocena trout with sauteed mushrooms and hollandaise sauce
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Drinks
From sardines to tuna, here’s our non-comprehensive guide to effortless wine pairings with canned fish.
Kristin Braswell
Cooking
Four fishy flavor-boosters that will umami-fy your food—where to find them, how to use them
Amiel Stanek
Cooking
You most likely have everything you need in your pantry.
Rebecca Firkser
Cooking
I’ll slather this vibrant, smoky-spicy magic on just about everything.
Jesse Sparks
Shopping
If you think you hate canned tuna, you haven’t had the right canned tuna.
MacKenzie Chung Fegan
Cooking
Like pesto, this Peruvian green sauce is low in effort and high in reward.
Alexis Montoya
Cooking
You've fallen in love with sriracha, but you should be cooking with sambal
Rick Martinez
Cooking
It‘s creamy, it’s cheesy, it’s garlicky, and just as can’t-stop-eating-it delicious as the OG basil-based one.
Emma Wartzman
Culture
Cooking
On this episode of Dinner SOS, Chris and Tanya Holland guide caller Michelle to achieve delicious French cooking without allium.
Bon Appétit Staff & Contributors
Cooking
Miami, here we come!
Caroline Lange
Shopping
Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
Shopping
Bring on that umami razzle-dazzle.
Alex Beggs
Culture
It's...lit.
David Walters
Shopping
No matter your spice preference, these sauces bring on the flavor and heat.
Li Goldstein
Shopping
Strip steaks with tangy butter sauce, a quick miso-curry stir fry, our favorite tuna melt, and more recipes to level up your cooking.
Bon Appétit Staff & Contributors
Cooking
Like a cross between savory bagna cauda and spicy arrabbiata, this one’s total dynamite.
Emma Wartzman
techniques
Is it time to bring back Bon Appetit's herring-tastic midsummer smorgasbord from 1965? (Yes.)
Julia Kramer
Culture
Spanish conservas brand Güeyu Mar is finally (!) available in the States. Buy many tins. Serve them with everything.
Benjamin Kemper
sponsored
The secret is in the sauce.
Rao’s Homemade®
Cooking
Its summery sweetness balances spicy mustard and smoky chipotles.
Ali Francis
Cooking
On this episode of Dinner SOS, Chris and caller Leah take a trip to Mushroom Queens to help her feel less intimidated about cooking with mushrooms.
Cooking
Inspired by the spreads at Hayden in L.A.
Karen Palmer
Julia Kramer finds out what happens when you've never made lobster before, and then you try a recipe created in 1978.
Julia Kramer