Bon Appetit’s latest issue is all about restaurants—the 20 best new ones in the country, to start, and recipes to cook directly from their menus. There’s also fresh recipes nodding to recent restaurant trends, like charred cabbage with sausages and yuzu-flavored chicken piccata. |
In this recipe, salmon is given the pastrami treatment with a sugar-and-spice blend that creates a smoky crust reminiscent of the cured meat, balanced well against a crunchy fennel slaw. |
