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magazine tasmanian ocena trout with sauteed mushrooms and hollandaise sauce
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Cooking
Four fishy flavor-boosters that will umami-fy your food—where to find them, how to use them
Amiel Stanek
Cooking
I’ll slather this vibrant, smoky-spicy magic on just about everything.
Jesse Sparks
Drinks
From sardines to tuna, here’s our non-comprehensive guide to effortless wine pairings with canned fish.
Kristin Braswell
Cooking
You most likely have everything you need in your pantry.
Rebecca Firkser
Culture
Cooking
You've fallen in love with sriracha, but you should be cooking with sambal
Rick Martinez
Shopping
If you think you hate canned tuna, you haven’t had the right canned tuna.
MacKenzie Chung Fegan
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
Cooking
Like pesto, this Peruvian green sauce is low in effort and high in reward.
Alexis Montoya
techniques
Is it time to bring back Bon Appetit's herring-tastic midsummer smorgasbord from 1965? (Yes.)
Julia Kramer
Cooking
Miami, here we come!
Caroline Lange
Culture
It's...lit.
David Walters
Culture
Cooking
Because it's crazy good
Emily Fleischaker
Shopping
Bring on that umami razzle-dazzle.
Alex Beggs
Shopping
Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
promotions
You voted for your favorite photo from the Food of Spain, and now we're ready to reveal the winning recipe.
Julia Bainbridge
Julia Kramer finds out what happens when you've never made lobster before, and then you try a recipe created in 1978.
Julia Kramer
Culture
Cooking
Like a cross between savory bagna cauda and spicy arrabbiata, this one’s total dynamite.
Emma Wartzman
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
Restaurants
In Las Vegas, star chefs cooked up a dinner featuring the weirdest, ugliest--and absolutely tastiest--seafood around, to highlight the potential of "trash fish"
E.C. Gladstone
sponsored
The secret is in the sauce.
Rao’s Homemade®
Cooking
It took one writer four months to cook through all of the recipes in Bon Appétit's January issue—here's the fried pasta that came out on top.
Tommy Werner