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magazine tuna asparagus and new potato salad with chive vinaigrette and fried capers
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Cooking
Enjoy it warm, cold, or at room temp.
Hana Asbrink
Cooking
One can only handle so much tuna salad.
Alex Beggs
Cooking
Think fresh fish chunks in a spicy vinaigrette, with briny olives, snappy beans, creamy flageolets, and ripe tomatoes
Bon Appétit
Cooking
100% pantry-friendly and 100% delicious
Carla Lalli Music
Culture
The Bon Appétit Test Kitchen
techniques
To use chives in just about everything you're cooking right now. Here's a few ideas, from eggs en cocotte to veal stew
Bon Appétit
Cooking
You're gonna want to lick it off the plate.
Amelia Rampe
Culture
Culture
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See how our Restaurant Issue recipes turned out in bloggers' kitchens
Joanna Sciarrino
Culture
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Pearl & Ash's crispy potatoes are the woodsy cousin of patatas bravas--and we're obsessed with them
Matt Duckor
Culture
You can do better than a salad the ‘Friends’ star doesn't even eat.
Ali Francis
Cooking
In Australia, they toss tuna. Here, we eat it as a hearty (yet, light!) entree
Bon Appétit
Culture
Culture
Cooking
Like Hainanese chicken and vanilla berry pudding.
Bon Appétit Staff & Contributors
Cooking
With leftover rice and a riffable formula, it takes 10 minutes tops.
Ali Rosen
Culture