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magazine shaved fennel and arugula salad
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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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It’s all in the details with this fennel salad recipe. Taste after each step to reach the perfect balance between salt and acid.
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Show off peak season citrus in this bright and tangy salad that makes a great counterpoint to some of winter’s dark, rich foods.
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A beautifully simple salad.
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From raw slaws to cozy pastas, these dishes prove fennel’s prowess.
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Toss the peppery greens with Italian plums and Parmesan, roasted Meyer lemons and avocado, grilled broccoli and herbs, and more.
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A savory fruit salad that’s best with ripe, in-season peaches or nectarines. And we’ve got a whole breakfast menu to go with it.
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Dress just before serving so that the fennel will still be crunchy and the melon retains its juices.
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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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Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.
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With love (and lots of fresh ingredients)
Bon Appétit
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It's peppery, it's horseradish-y, and you can use it in everything.
Alyse Whitney
Cooking
Or fruit—it’s that flexible.
Olia Hercules
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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
techniques
Today's hottest restaurants are making crisp, vibrant shaved-vegetable salads without a mesclun green in sight. Here's how you can, too
Bon Appétit
Videos
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Shave the cauliflower for this salad recipe within an hour of serving so that it won’t have time to discolor, and make quick work of that task by using a mandoline.
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Produced by Bon Appétit with Thrive®️ Algae Oil | We all need that go-to autumn dish that packs fall flavors without leaving you overly-stuffed. Made with Thrive Algae Oil, your new favorite oil for taste, good-for-you fats, and a high smoke point.
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Yeah, that's right - 'Alex Eats It All' is now an international phenomenon. Join Associate Web Editor Alex Delany in Montreal, Canada to try 11 different poutines in 12 hours. And in case you don't know, poutine is the divine combination of french fries, cheese curds and gravy and it's about as Canadian as it gets.
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This creamy mushroom carbonara is a must try!
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Join super friends Andy Baraghani and DeVonn Francis as they make two different salads: torn burrata and persimmon salad and langoustine and melon with herb salad. These may not be every night of the week salads, but everybody deserves to treat themselves now and then.
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Today, Bon Appétit joins Chef Kelly Mencin, owner of NYC’s Radio Bakery, to make focaccia. Radio Bakery is one of New York’s hottest bakeries and was named one of the best in America by The New York Times.