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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

Culture
You voted for this photo from the Montreal restaurant's new cookbook. Now we'll give you the recipe.
Julia Bainbridge

Cooking
This recipe will change your mind about it.
Carla Lalli Music

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

Restaurants
At chef Ori Menashe’s temple to hummus and pita, this tender, smoky meat dish steals the show.
Aliza Abarbanel

Braised lamb shoulder is a Sunday classic—orange and fennel just sweeten the deal
Rochelle Bilow

Culture
Today's recommended links from BA editors...
Emily Fleischaker

Cooking
We're talking layers of flavor without homemade stock and all-day prep.
Andy Baraghani

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

techniques
Watch the video and follow Mullen’s easy steps to make the most of the whole animal.
Mallory Stuchin

Culture
It's not just for show—it's what's for dinner.
Christina Chaey

Culture

Cooking
Lamb has long been overshadowed by its bigger, beefier competition at the butcher counter.
Elisa Huang

Culture
A roundup of food news from around the Internet on May 14, 2014.
Rochelle Bilow

Lamb shoulder gets fancied up with some classic accoutrements—it's a perfect Sunday supper.
Rochelle Bilow

Culture
Bon Appétit Test Kitchen

Culture
The Bon Appétit Test Kitchen

Cooking
Give your slow cooker repertoire a nutritious makeover. Today, Jaden Hair of Steamy Kitchen shares her favorite Moroccan lamb recipe for the slow cooker.
Guest

techniques

Culture
Editor in chief Dawn Davis looks ahead at some of the exciting changes to come from BA.
Dawn Davis

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

Culture
The Bon Appétit Test Kitchen