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magazine 2008 06 lamb shoulder chops with tomatoes
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techniques
Watch the video and follow Mullen’s easy steps to make the most of the whole animal.
Mallory Stuchin
Restaurants
At chef Ori Menashe’s temple to hummus and pita, this tender, smoky meat dish steals the show.
Aliza Abarbanel
techniques
It’s also stuffed with garlicky Parmesan breadcrumbs, which you won’t be mad about.
Alyse Whitney
Cooking
Canned tomatoes, you will not claim the life of another t-shirt.
Alex Delany
Cooking
Forget your resolutions. Forget Dry January. Just focus on making lamb chops.
Carla Lalli Music
Culture
You voted for this photo from the Montreal restaurant's new cookbook. Now we'll give you the recipe.
Julia Bainbridge
techniques
Cooking
Lessons learned through a perfect meal.
Adam Rapoport
techniques
In 1978, Bon Appetit paid a visit to Suzanne Somers's home for a cooking lesson. Today we revisit her insane stuffed lamb chops "en croute"
Julia Kramer
Culture
Y'all pulled some MOVES
Rachel Sanders
Cooking
Nah. No such thing
Bon Appétit
Culture
You voted for this photo from Odd Bits. Now we'll reveal the recipe.
Julia Bainbridge
test-kitchen
Doctor up that Campbell's!
Janet McCracken
Cooking
No blanching, shocking, or finger burning.
Mehreen Karim
techniques
Cooking
Use the pantry staple to make everything from an easy salsa fresca to a creamy—yet vegan!—tomato soup.
Alyse Whitney
Culture
We gave you a sneak peek at three photos from The Frankies Spuntino Kitchen Companion & Cooking Manual. You voted for your favorite, and now we're ready to reveal the winning recipe: meatballs!
Julia Bainbridge
Cooking
Cheap? Yes. Tasty? Yes. Easy? Yes. Simple? Yes. Versatile? Yes. Should we start? Again, yes.
Alex Delany
Cooking
Got a jar of tomato sauce in the pantry? It doesn't just have to be for pasta: Here's 10 other brilliant uses to put it to
Teri Tsang Barrett
Cooking
This recipe will change your mind about it.
Carla Lalli Music
techniques
Cooking
Roast 'em hard-and-fast on a single sheet-pan and drizzle with zippy salsa verde for dinner success.
Aliza Abarbanel
Cooking
Chef Angie Rito shares her pro moves for chicken parm, from her favorite type of canned tomatoes to how she likes to season the breading for the chicken cutlets.
Sam Stone