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magazine mussel and fennel bisque
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From raw slaws to cozy pastas, these dishes prove fennel’s prowess.
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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.
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(4.95)
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Plus mayo bread, because we can.
4.3
(4.29)
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De Laurentiis uses Peroni, an Italian beer, for this 20-minute dish, but any light-bodied lager will work and make a perfect drink pairing as well.
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(4.5)
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Fresh fennel adds crunch against thinly sliced steak and pillowy focaccia.
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Caramelized fennel is a revelation, especially when tossed with hot pasta and lots of Parmesan.
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(4.89)
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Mussels steam in the same saucepan as chili-and-fennel-spiced tomato sauce in this effortless supper.
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Tinned sardines add briney flavor (and protein!)—leave them whole or break them up and fold them into the soup.
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Customize the flavor profile of the finished dish by stirring some curry powder or Dijon mustard into the cooking liquid. This is part of BA's Best, a collection of our essential recipes.
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(3.82)
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Pulling mussels from the shell is a delightfully hands-on way to get your lean protein. The little black shellfish are easy to cook; the only trick is to sort them carefully beforehand. Toss out any cracked shelled mussels, as well as any open ones that don’t close up tight when you squeeze them. The beards are the tough little fibers that help mussels cling to rocks; to remove them, just pinch the hairy fibers with a clean kitchen towel and pull. Don’t do this much before cooking, though, becau.…
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Even though we could devour every last one of these hearty stuffed mussels on our own, we recommend making this feast a group activity.
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Articles
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Cooking
Mussels are quick-cooking, inexpensive, and party-friendly. Avoid these common mistakes, and get them right, every time.
Rochelle Bilow
Shopping
Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
techniques
This tasty shellfish is easy to find, affordable, sustainable, and easy to prepare--so what are you waiting for?
Janet McCracken
Cooking
If you're standing in the frozen foods aisle: RUN!
Alex Delany
best-new-restaurants
Who knew Portland, Oregon's take on classic Russian cooking could be so much damn fun. The more than 60 vodkas don't hurt, either.
Andrew Knowlton and Julia Kramer
Culture
One part service journalism, one part ethnography of culinary cultures, and one part art project, Swallow magazine reads as intimately as a backpacker's diary but thrives on experimental aesthetics.
Diane Chang
Videos
(153)
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Today on It's Alive, our very own Brad Leone returns to bust out his patented fermentation moves on our bivalve buddy the mussel, pickling them alongside some leeks and shallots. Perfect for topping a cracker, mixing into pasta, or serving with rice, these pickled mussels pack lots of flavor into a petite package.
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Cooking mussels don't have to be a pain. Try something different for dinner tonight with this simple and flavorful recipe!
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No need to prep everything ahead: Get your chopping in while the fennel cooks. Just keep an eye on the pot!
Recipe: http://weightloss-tricks.today/recipe/clams-in-white-bean-sauce%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS ddFpqJ SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
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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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“Russ & Daughters has been on the market almost 110 years. The work here differs from what I did back in Ukraine–everything is on a bigger scale.” Today Bon Appétit spends a day on the line with baker Vita Sechin at Russ & Daughters in New York. One of the oldest bagel shops in NYC and producing about 400 dozen bagels a day, Russ & Daughters is one of the city’s most popular spots.
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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.