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magazine 2008 06 lamb shoulder chops with tomatoes
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At chef Ori Menashe’s temple to hummus and pita, this tender, smoky meat dish steals the show.
Aliza Abarbanel
techniques
Watch the video and follow Mullen’s easy steps to make the most of the whole animal.
Mallory Stuchin
techniques
It’s also stuffed with garlicky Parmesan breadcrumbs, which you won’t be mad about.
Alyse Whitney
Cooking
Forget your resolutions. Forget Dry January. Just focus on making lamb chops.
Carla Lalli Music
Cooking
Canned tomatoes, you will not claim the life of another t-shirt.
Alex Delany
Culture
You voted for this photo from the Montreal restaurant's new cookbook. Now we'll give you the recipe.
Julia Bainbridge
Cooking
Lessons learned through a perfect meal.
Adam Rapoport
Cooking
No blanching, shocking, or finger burning.
Mehreen Karim
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
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
techniques
Cooking
Use the pantry staple to make everything from an easy salsa fresca to a creamy—yet vegan!—tomato soup.
Alyse Whitney
Culture
Y'all pulled some MOVES
Rachel Sanders
Cooking
Nah. No such thing
Bon Appétit
Cooking
You say you love tomatoes. Now prove it.
Sarah Jampel
Cooking
Cheap? Yes. Tasty? Yes. Easy? Yes. Simple? Yes. Versatile? Yes. Should we start? Again, yes.
Alex Delany
Cooking
This recipe will change your mind about it.
Carla Lalli Music
Cooking
Roast 'em hard-and-fast on a single sheet-pan and drizzle with zippy salsa verde for dinner success.
Aliza Abarbanel
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
It’s twice as delicious and half as expensive as any pork chop you have had or ever will have.
Amiel Stanek
Culture
The world wide web of steaks, whole chickens, and ground chuck awaits you.
MacKenzie Chung Fegan
Cooking
We're talking layers of flavor without homemade stock and all-day prep.
Andy Baraghani
Cooking
This barely cooked version has way more flavor, and it clings to pasta just right.
Kendra Vaculin