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magazine tasmanian ocena trout with sauteed mushrooms and hollandaise sauce
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A steak dinner that’s more about the sauce than the meat.
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Don’t be fooled by the short ingredient list: Jammy sliced lemons, sizzled garlic, and mild Aleppo-style pepper make this speedy fish dinner one to remember.
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This speedy Spanish dish of shrimp cooked in olive oil and garlic can be a main or appetizer. It all depends on how you dress it up.
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This bright and creamy dip is RSVP’ing yes to your next cookout.
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This fiery red broth is a labor of love, but it’s worth it—your hot pot spread depends on a rich, flavorful base.
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You need this spicy and deeply umami tiger bite sauce in your life.
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If you have any doubts about your fish-cooking skills, put an end to them by using a nonstick skillet.
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Yes, there is butter in the sauce of this roast trout with lentils, but the key ingredient is verjus. If you can’t find it, use half white wine and half unseasoned rice vinegar.
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Drinks
From sardines to tuna, here’s our non-comprehensive guide to effortless wine pairings with canned fish.
Kristin Braswell
Cooking
Four fishy flavor-boosters that will umami-fy your food—where to find them, how to use them
Amiel Stanek
Cooking
You most likely have everything you need in your pantry.
Rebecca Firkser
Cooking
I’ll slather this vibrant, smoky-spicy magic on just about everything.
Jesse Sparks
Shopping
If you think you hate canned tuna, you haven’t had the right canned tuna.
MacKenzie Chung Fegan
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Like pesto, this Peruvian green sauce is low in effort and high in reward.
Alexis Montoya
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Produced by Bon Appétit with Campbell's® | Bon Appétit executive chef Mary Nolan knows a creamy mushroom sauce is the perfect way to coat farfalle pasta, especially when paired with juicy, seared steak! This quick and easy meal is made with Campbell's® Cream of Mushroom Soup.
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“Yess is a casual izakaya-style restaurant. I like dealing with direct fire and the philosophical idea of buying a whole fish and then processing it.” Today, Bon Appétit spends a day on the line with Junya Yamasaki, head chef at Yess in Los Angeles. Yamasaki follows the philosophy of buying a whole fish and using every part throughout the menu making sure nothing goes to waste.
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This incredibly easy recipe has everything you need for a weeknight dinner delight. Indulge in this flavorful seafood and pasta dish where the key ingredient is our personal favorite: butter!
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Produced by Bon Appétit with Rao's | This spinach and sausage frittata is a savory solution to all-day eats, using Rao’s Homemade Arrabbiata sauce
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Produced by Bon Appétit with Campbell's® | Join Christina Chaey as she makes creamy lasagna. Layers of lush goodness mixed with your favorite all-star roster of butter-sauteed crimini, miatake, chantrelle and king trumpet mushrooms to warm your heart and soul.
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Join Chris Morocco in the Bon Appétit Test Kitchen as he prepares his 15-minute recipe for crispy mushroom quesadillas. When cooked whole and left to brown, the mushrooms’ edges get lacy and crisp, while their interiors relax and tenderize—they’re almost akin to braised and shredded meat.