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magazine lamb cacciatore
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Cooking
Forget your resolutions. Forget Dry January. Just focus on making lamb chops.
Carla Lalli Music
Cooking
This recipe will change your mind about it.
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
Restaurants
At chef Ori Menashe’s temple to hummus and pita, this tender, smoky meat dish steals the show.
Aliza Abarbanel
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
We're talking layers of flavor without homemade stock and all-day prep.
Andy Baraghani
Braised lamb shoulder is a Sunday classic—orange and fennel just sweeten the deal
Rochelle Bilow
Culture
Editor in chief Dawn Davis looks ahead at some of the exciting changes to come from BA.
Dawn Davis
Culture
Today's recommended links from BA editors...
Emily Fleischaker
Culture
It's not just for show—it's what's for dinner.
Christina Chaey
techniques
Watch the video and follow Mullen’s easy steps to make the most of the whole animal.
Mallory Stuchin
Culture
A roundup of food news from around the Internet on May 14, 2014.
Rochelle Bilow
Lifestyle
Ladies and gentlemen, meet our new wine columnist.
Sam Dean
Culture
You voted for this photo from Odd Bits. Now we'll reveal the recipe.
Julia Bainbridge
Lamb shoulder gets fancied up with some classic accoutrements—it's a perfect Sunday supper.
Rochelle Bilow
Cooking
Lamb has long been overshadowed by its bigger, beefier competition at the butcher counter.
Elisa Huang
Culture
Cooking
Lessons learned through a perfect meal.
Adam Rapoport
Culture
The world wide web of steaks, whole chickens, and ground chuck awaits you.
MacKenzie Chung Fegan
Cooking
Enough with the stuffy platters and “pass the potatoes” formality. Let’s eat this rosemary-garlic roast beef on buns and party!
Alex Beggs
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
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
techniques
It’s also stuffed with garlicky Parmesan breadcrumbs, which you won’t be mad about.
Alyse Whitney
Culture
Bon Appétit