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magazine cookingclub sun dried tomato and garlic crusted rack of lamb
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Cooking
Like cornbread breakfast casserole and lamb burgers.
The Bon Appétit Staff
Restaurants
At chef Ori Menashe’s temple to hummus and pita, this tender, smoky meat dish steals the show.
Aliza Abarbanel
Cooking
Forget your resolutions. Forget Dry January. Just focus on making lamb chops.
Carla Lalli Music
Rack of lamb makes for a stunning main meal on Sunday.
Rochelle Bilow
Culture
You voted for this photo from Odd Bits. Now we'll reveal the recipe.
Julia Bainbridge
Culture
You voted for this photo from the Montreal restaurant's new cookbook. Now we'll give you the recipe.
Julia Bainbridge
best-new-restaurants
At Seatlle's The Whale Wins, lamb gets the French bistro treatment and is served with a shingled stack of toasted bread.
Andrew Knowlton
Cooking
We're talking layers of flavor without homemade stock and all-day prep.
Andy Baraghani
Culture
We gave you a sneak peek at three photos taken of recipes from Harvest to Heat. You voted for your favorite, and now we're ready to reveal the winning recipe: Lamb Saddle with Caramelized Fennel and Wild Mushrooms.
Julia Bainbridge
Cooking
This recipe will change your mind about it.
Carla Lalli Music
Culture
In our What People Are Cooking column, see how our recipes turned out in other cooks' kitchens
Joanna Sciarrino
Cooking
Slightly sweet, deeply savory, and yep, you can make it in a Dutch oven.
Alex Beggs
Cooking
Lessons learned through a perfect meal.
Adam Rapoport
Culture
It's not just for show—it's what's for dinner.
Christina Chaey
Culture
From beef tenderloin to venison, these showstopping centerpieces are holiday-worthy
Bon Appétit
Culture
You can order a beautiful holiday dinner, and no, we don't mean from the pizza place down the street.
Ashlea Halpern
Culture
Cooking
Like brothy udon and squishy rice rolls.
Bon Appétit Staff & Contributors
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
The Bon Appétit Test Kitchen
Cooking
Put a few ingredients in a jar, and just let it go—aka, the easiest way to start fermenting at home.
Elyssa Goldberg