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magazine fasteasyfresh 2008 02 roasted shellfish with coriander fennel and meyer lemon
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This flavorful and quick cod and cabbage sheet-pan meal owes its flavor to a punchy green marinade featuring fish sauce and black pepper.
3.3
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This is an antidote to every side salad that ever was. Instead of meh greens, it’s got shavings of fennel that bend and twist but keep their refreshing crunch.
5.0
(4.95)
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A punch fish stew with scallops and mussels and all the good things.
4.4
(4.4)
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This shellfish boil is a one-pot seafood feast that would take hours on a regular stovetop burner.
4.7
(4.67)
Quick
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Can’t find Meyer lemons? Mimic their flavor by mixing half lemon zest and juice, and half orange zest and juice.
Easy
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Caramelized fennel is a revelation, especially when tossed with hot pasta and lots of Parmesan.
5.0
(4.89)
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The addition of homemade confit garlic—a 20-minute set-it-and-forget-it move—takes this fennel-forward pizza to the next level.
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Delicate scallops need only a brief marinade before a short stint on the grill, meaning you can have this summery slam dunk on the table in 35 minutes.
5.0
(5)
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Citrus and fennel play very nicely together, particularly with seared scallops and mini, al dente pasta.
3.5
(3.5)
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Every Christmas Eve, chef Renee Erickson goes crabbing with her family and friends—then they make this simple and decadent pasta.
5.0
(4.86)
Articles
(265)
Cooking
Chile lime clams and a back-pocket pasta.
Dawn Davis
Culture
Plus, Magnolia Bakery is entering the edibles arena, and we tried the green bean casserole flavor seltzer.
Li Goldstein
Shopping
A few seafood delivery services are a close second to living on a coast.
Emily Farris
Cooking
Here are 22 of our best shellfish recipes--just remember to make enough to share
Sam Dean
Cooking
I'm sad to report that for me, this dish was "meh." How was it for you?
Bridget Moloney
Culture
Maria Helm Sinskey
Videos
(373)
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Bricket, bacon, and beans are the culinary trifecta you’ve been waiting for.
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Bon Appétit spends a day on the line with Chef Nino Coniglio, owner of Lucky Charlie in Brooklyn. A world champion pizza maker, Coniglio's newest venture focuses on making New York-style pizza in the city’s oldest coal oven from the 1890s.
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“I never know entirely what my menu’s going to look like when I wake up. We change the menu every day–it’s a reflection of what’s coming out of our local waters and local farms.” Today Bon Appetit spends a day on the line with James London, chef and owner of Chubby Fish in Charleston, South Carolina. This dock-to-table restaurant serves some of the freshest seafood in the city and revolves its menu around whatever comes out of the waters and farms each day.
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Join pro chefs Brad Leone, Tiana Gee, Chris Morocco, Harold Villarosa, DeVonn Francis, and Kendra Vaculin as they pull back the curtain and reveal their secret weapon recipe ingredients from the Bon Appétit Test Kitchen. Learn how they incorporate these spice blends and flavor building bases into their favorite recipes and why, maybe picking up a bit of inspiration for your own creations along the way.
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When you buy something through our retail links, we earn an affiliate commission.
Eager to try these secret weapons for yourself? Shop for them here!
Mang Tomas All Purpose Sauce https://amzn.to/3hBHz2Q
Za'atar by Z&Z https://amzn.to/35mZkAG
Lee Kum Kee Black Bean Garlic Sauce https://amzn.to/3MlVQyM
Red Boat Premium Fish Sauce https://amzn.to/3HCjQKv
(Similar) Tamarind Concentrate https://amzn.to/3MhiVTj
Acid League Garden Heat Living Vinegar https://amzn.to/3MmEMJd
When you buy something through our retail links, we earn an affiliate commission.
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“Truth BBQ is very traditional central Texas-style BBQ to a tee.” Today, Bon Appétit spends a day on the line with pitmaster Leonard Botello at Truth BBQ. Serving up some of the finest barbecue in Texas, Truth BBQ has secured a spot in Texas Monthly’s top 3 BBQ joints.
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Bon Appétit’s Brad Leone is back for episode 71 of It’s Alive and this time he’s making fermented mushrooms! Join Brad as he shows you how to…oh dear, he broke the jar. Ok, well I think we can all agree you shouldn’t eat mushrooms filled with glass. You don’t have to fact check that one.