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magazine 2008 06 salmon bulgogi with bok choy
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This simple bok choy recipe, flavored with shallot, garlic, and soy sauce, is ideal for when you’re short on time and ingredients.
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Steamed bok choy is taken to another level with this veganized take on oyster sauce that packs a big umami punch.
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Bouncy rice cakes turn this spicy Korean classic into a perfect weeknight dinner.
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Leaner fish like wild salmon become tender and butter soft when poached in this fragrant Thai-style curry, where full-fat coconut milk adds richness and flavor.
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The homemade stock makes all the difference in this flavorful, savory, perfectly smooth chowder.
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This phenomenally satisfying open-faced sandwich is a creamy, smoky, cheesy, hearty experience perfectly primed for breakfast, lunch, or brunch.
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This easy bulgogi recipe with its sweet-salty marinade works well with beef, pork, or chicken—and delivers dinner in under an hour.
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Articles
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Cooking
We've subbed in salmon for the usual beef bulgogi.
Bon Appétit
Cooking
Yeahhhh boiiiiii
Julia Bainbridge
Culture
This fish is ready for its photo op
Rachel Sanders
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My Bokksu subscription delivers the best Japanese snacks right to my door.
MacKenzie Chung Fegan
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Savory and sweet, with a jolt of heat, it’s an instant staff favorite.
Nina Moskowitz
Culture
Don’t think too hard about it.
Alex Beggs
Videos
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Bon Appétit joins Chef Eric Ripert, owner of NYC’s Le Bernardin, to make his perfect version of salmon fillet. With three Michelin Stars, Le Bernardin is a renowned seafood destination in Manhattan, using only the best produce and ingredients cooked by master chefs–including their barely cooked salmon with coconut curry sauce.
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Michelin-starred Chef Daniel Boulud joins Bon Appétit to show how to make the iconic Chobster at Café Boulud at Maison Barnes. A luxurious fusion of roast chicken and lobster inspired by classic French cuisine, this dish is the next level of surf and turf. Watch as Boulud demonstrates professional techniques such as trussing a chicken, poaching a lobster, and building a rich sauce Américaine for an unforgettable fine dining experience.
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Senior Editor Chris Morocco shows us how to cure salmon with kombu, and then serves it up with a fresh yuzu kosho.
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Learn how to make perfectly crispy-skinned pan-seared salmon at home with chef Ed Szymanski in the Bon Appétit Test Kitchen. Learn how to choose the freshest salmon and master getting ultra-crispy skin without overcooking your fish. Served with a rich lemon caper brown butter sauce and Dijon spinach, this easy salmon recipe is a foolproof weeknight dinner that's ready in about 20 minutes.
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We show you how to make sizzle pan salmon.
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French chef Daniel Boulud challenges amateur cook Jessica to keep up with him as they try to make Tunisian brik pastry in 15 minutes with their backs to each other. Without the benefit of visual aids, Jessica must keep up with chef Boulud's hurried audio instructions (and accent).
An updated version of Daniel Boulud’s book "Letters to a Young Chef" came out on October 3. In it, he shares the story of his career and the lessons he has learned along the way.