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recipes 2004 09 roasted red bell pepper and fennel salad
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Cooking
It’s a shortcut to toppings, sauces, braises, and more
Kendra Vaculin
Cooking
Like beans on toast, hefty salads, and weeknight quesadillas.
Nina Moskowitz
Cooking
It’s packed with jammy, sweet bell peppers and topped with ricotta salata and hazelnuts.
Alex Beggs
Cooking
Here's how to buy, store, and cook with fennel, in season in October.
Rochelle Bilow
Cooking
Ditch the expensive ones from the antipasti bar—you're roasting peppers at home now.
Alex Delany
Cooking
Open a few jars, crank the blender, and dinner is served.
Ali Francis
Cooking
You can use fennel fronds like any tender herb. And if you already bought the fennel, they're free!
Alex Delany
promotions
In our live Facebook chat, our test kitchen expert covered everything from fresh green soybeans to fennel to ceviche
Laura Loesch-Quintin
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
Restaurants
One city’s humble, but indisputable, iconic dish.
Melissa McCart
Cooking
There’s a whole wide world beyond herbs.
Sarah Jampel
Cooking
We asked the Bon Appétit test kitchen cooks to name their top 5 favorite spices. Here's what they said.
Rochelle Bilow
techniques
How to prep the crunchy veg--stem, fronds, and all
Bon Appétit
Cooking
Or fruit—it’s that flexible.
Olia Hercules
Cooking
Plus there's a very impressive harissa-yogurt swoosh.
Aliza Abarbanel
Cooking
Out with the canned beans, in with the fresh.
Emma Wartzman
Cooking
A mildly spicy chile flake that we sprinkle on pizza, pasta, popcorn—okay, everything.
Christine Muhlke
Cooking
Spicy, tangy, toasty, crispy, sweet fennel? And a bowl of steaming white rice? Yeah, that sounds good.
Alex Delany
test-kitchen
You definitely need to play with some mustard seeds.
Alyse Whitney
Culture
Chef Ignacio Mattos taught Bon Appétit editor Adam Rapoport how to make a salad. Finally.
Adam Rapoport
Culture
Culture
Culture
Our January-issue Quinoa, Fennel, and Pomegranate Salad tastes too good to believe it--but it is!
Joanna Sciarrino