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Cooking
Whether you snagged a tuna steak, a side of salmon, or a whole red snapper, we have tips.
Li Goldstein
Cooking
And it comes with a killer whole-lemon sauce.
Aliza Abarbanel
Cooking
This swordfish recipe brought me to dinner nirvana in six ingredients and an hour flat.
Amanda Shapiro
techniques
Don't be scared to grill fish. This is the only method you need to know.
Christina Chaey
Cooking
Seamus Mullen found the secret to perfectly cooked fish steaks.
Seamus Mullen
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
This recipe is hands-on, finger-licking drinking food par excellence.
Amiel Stanek
Drinks
From sardines to tuna, here’s our non-comprehensive guide to effortless wine pairings with canned fish.
Kristin Braswell
techniques
Our editor in chief, Adam Rapoport, hit the 'Today' show to give Matt Lauer and Savannah Guthrie a lesson in grilling seafood
Sam Dean
Cooking
I overcame my fear of cooking whole fish by—you guessed it!—making this whole fish recipe. Wow!
Alex Beggs
promotions
You voted for your favorite photo from the new Camping Cookbook, which was the tomato-drizzled Fish Baked in Newspaper. Now we'll reveal the recipe.
Julia Bainbridge
Cooking
Not using a cold non-stick pan? Let us help you out.
Carla Lalli Music
test-kitchen
Why slap a whole fish on the grill? Because it tastes better. Here's how to do it.
Bon Appétit
Culture
This fish is ready for its photo op
Rachel Sanders
Cooking
It’s meaty, versatile, and super forgiving. What are you waiting for?
Kendra Vaculin
techniques
A whole grilled fish looks (and tastes) impressive--assuming you can neatly dispatch it into fillets. Follow these steps, and pretty soon you'll be showing off at the table
Bon Appétit
techniques
Every day this week, we're posting 10 BBQ tips from grilling guru Steven Raichlen and the Bon Appetit Test Kitchen.
Guest
test-kitchen
That's a cake tester poking in the side, there
Chris Morocco
Cooking
No stinky kitchen. No splattering oil. No razor-thin edge between over- and under-cooked.
Molly Baz
Culture
Ready, set, grill. We can't wait another minute to make these recipes, from whole fish to salad to fruit.
Rochelle Bilow
Cooking
Movie night. The Super Bowl. The end of days. This creamy trout-avocado dip is an all-occasion stunner.
Hilary Cadigan
Cooking
You’ve got fish. You’ve got beans. You’ve got olives. You’ve got: dinner!
Rachel Karten
Cooking
Shellfish, desserts, veggies, and more
Bon Appétit
Culture
I have to confess that I had never cooked striped bass before—in fact, I don't think I had ever eaten it prior to this recipe.
Chris Hall