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....
Author: Sharon Flynn
Author: Jean Anderson
Author: Ian Knauer
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,...
Author: Yotam Ottolenghi
Author: Ian Knauer
Author: Bon Appétit Test Kitchen
Author: Nigella Lawson
Author: Aglaia Kremezi
Lightly spiced and flavored with caraway seeds and crystals of sea salt, these yeast-bread muffins are satisfying without being heavy.
Author: Carmen Scott
Author: Paul Grimes
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: Patrice Bedrosian
Author: Rori Trovato
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
Author: Jean Anderson
Author: Kay Rentschler
Author: Bon Appétit Test Kitchen
Author: Alison Roman
Author: Molly Wizenberg
Author: Alan Kistler
Author: Ed Lee
Author: Chris Morocco
Author: Bobby Flay
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...
Author: Jon Shook
Author: Victoria Granof