I love crunchy fennel and peppery arugula dressed with a slightly sweet dressing made from Meyer lemons—a fresh-tasting pick-me-up. Meyer lemons are only available in the wintertime, so if you can’t find them, use regular lemon juice and replace a third of it with fresh orange juice.
Any fish on the bone works here—whole red snapper or salmon steaks would also be good choices—but I especially love just-caught sea bass. Set on a bed of fennel and smothered with tart-sweet Meyer lemons and cherry tomatoes, the fish absorbs all those flavors while it steam-roasts in dry white wine. I love the distinctive citrus aroma of Meyer lemons, but you can use regular lemons here, too.
This is the recipe I used in the Barbecue Championship Series to get my team to the semifinals. The lime and chili go very well with the lobster for something a little different.
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.
Bon Appétit meets Chef Lucas Sin at Singapore’s busiest seafood restaurant, KEK Seafood, to see how the city's iconic chili crab is made. Fresh Sri Lankan mud crab is transformed into a sweet, tangy dish served to hundreds of diners every night.
Bon Appétit test kitchen manager, Brad Leone, is back with episode 10 of It's Alive. Brad uses the multi-zone campfire he built in the previous episode to whip up a delicious seafood feast for him and Vinny, with salmon, shrimp, oysters, langoustines, and more!
This is the second in a four part camping edition of It's Alive.
Roast chicken is the perfect dish for a crowd. Contributing Editor Allison Roman recommends slow-roasting with fennel and fingerling potatoes. Castelvetrano olives and oranges add a slightly briny and bright citrus flavor.
No need to prep everything ahead: Get your chopping in while the fennel cooks. Just keep an eye on the pot!
Recipe: http://slim-weight.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="StackedRatingsCardWrapper-RIFgn jsPKbl SummaryCollectionGridSummaryItem-ilztYA cpHIzM search_result_item-692d77979901655a706b0d46">
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.
