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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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Plus mayo bread, because we can.
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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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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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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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Mussels steam in the same saucepan as chili-and-fennel-spiced tomato sauce in this effortless supper.
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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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Fresh fennel adds crunch against thinly sliced steak and pillowy focaccia.
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When gooseberries are in season, Redzepi juices them to flavor this dish. Verjus (a tart bottled juice made from unripe grapes) or a combination of white grape juice and cider vinegar make great substitutes.
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
techniques
This tasty shellfish is easy to find, affordable, sustainable, and easy to prepare--so what are you waiting for?
Janet McCracken
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
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
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If you're standing in the frozen foods aisle: RUN!
Alex Delany
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Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
Videos
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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 hTaTuO SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
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Bon Appétit joins Chef TJ Hoy, Chef de Cuisine at Gage & Tollner in Brooklyn, to make their famous Beef Wellington. From seasoning and searing prime filet mignon to preparing mushroom duxelles and pâté brisée pastry, learn essential techniques for preventing soggy pastry, controlling moisture, and achieving a perfectly medium-rare center.
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Drag Queen and pickle expert Miz Cracker is back in the Bon Appétit Test Kitchen AGAIN. This time Carla teaches her how to make pickles and what her family calls 'friendly sandwiches,' a pickle-heavy grilled cheese with ham.
Read more: 23 Recipes With Pickles, for Pickles, and by Pickles
Read more: 23 Recipes With Pickles, for Pickles, and by Pickles
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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.