Cabbage is perfect for fermenting because the cell walls are easily broken down with salt, and the juices that are released quite easily make the brine. While you are chopping and grating your cabbage,...
Author: Sharon Flynn
Author: Jean Anderson
Author: Ian Knauer
Author: Ian Knauer
Author: Nigella Lawson
Author: Patrice Bedrosian
Author: Bon Appétit Test Kitchen
Author: Carmen Scott
Author: Aglaia Kremezi
Harissa, the basic flavoring agent in Tunisian cuisine, is extremely versatile. Use it as a condiment for grilled meat or fish, add it to roasted vegetables, or stir into stews and soups. We particularly...
Author: Yotam Ottolenghi
An extra chile for this harissa recipe will play up the heat, and if you're feeling confident, you can customize the mix of spices as well.
Author: Andrew Tarlow
Lightly spiced and flavored with caraway seeds and crystals of sea salt, these yeast-bread muffins are satisfying without being heavy.
A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Jean Anderson
Author: Paul Grimes
Author: Bobby Flay
Author: Molly Wizenberg
Author: Rori Trovato
This Flintstonian cut is impressive, and the bone lends flavor as the meat braises. But if you prefer, a boneless tied leg of lamb is a little more manageable and cooks more quickly.
Author: Jon Shook
Author: Ed Lee
Say that three times fast! Watch closely toward the end of the cooking time and remove from oven when the eggs have plenty of wobble left in them.
Author: Victoria Granof
Author: Alison Roman
Author: Chris Morocco