May’s Cook With Bon Appétit Box Will Get You Ready for Summer Cooking

Our team loves sharing recipes and ingredients as much as we love cooking, which is what led us to start Cook With Bon Appétit, a subscription box that fuses all those things together. Whether you want to expand your weeknight cooking repertoire or level up your culinary techniques (and kitchen pantry), this box has it all.

In this month’s edition you’ll find Acid League Strawberry Rosé Living Vinegar, Minnow Wild Sockeye Salmon, and more products we always have on hand, along with recipes that make the most of them and are sure to get you inspired. Read on for all the details.

Acid League’s concentrated, unpasteurized vinegars are my current secret sauce for balancing out savory dishes, like the bright and sweet glaze in Kendra Vaculin’s Pork Tenderloin With Jam-and-Mustard Glaze. The strawberry rosé bottle, which tastes like mouth-puckering berries, marries beautifully with the earthy mustard in the glaze coating the caramelized pork. —Joseph Hernandez, associate director of drinks

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This tinned sockeye, straight from Bristol Bay, Alaska, tastes clean and remarkably fresh, like you roasted it just last night. I’ve used Minnow in many iterations; I’ve flaked it over a bed of rice, mixed it into garlicky spaghetti, and my favorite, turned it into cookbook authors Emma Teal Laukitis and Claire Neaton’s Tinned-Salmon Niçoise Sandwich with the help of crusty bread and pickled veg. It’s a perfect lunchtime pick-me-up. —Nina Moskowitz, associate editor, cooking