BROCCOLI SPOON SALAD WITH WARM VINAIGRETTE
Since printing our first issue in 1956, Bon Appétit has published tens of thousands of recipes. It would take literal decades to cook them all. So our editors combed our humongous archive and curated the 56 recipes you must make this year, from upgraded s
—Kate Kassin
The Bon Appétit 56 Table Talk
WHY WE LOVE IT
This hearty chopped broccoli salad from chef Beverly Kim, co-owner of Parachute and Anelya in Chicago, is meant to be made ahead; it just gets better as the ingredients mingle over time. Each texture-filled forkful is an adventure. Your...
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