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magazine moroccan lamb kebabs with golden couscous
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Culture
The Bon Appétit Test Kitchen
techniques
If you're like me and you still have to work while the kids are out of school, Summer is hectic. That's when recipes like this come in handy.
Chris Hall
Restaurants
Parisian life is fueled by endless combinations of fire-grilled meat, crisp vegetables, and bright sauce folded into pliable bread. These versions are a cut above the rest.
Lindsey Tramuta
Cooking
All you need are three ingredients to take store-bought ketchup from good to glorious.
Ali Francis
Restaurants
At chef Ori Menashe’s temple to hummus and pita, this tender, smoky meat dish steals the show.
Aliza Abarbanel
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 Quiches, Kugels, and Couscous. You voted for your favorite, and now we're ready to reveal the winning recipe: Moroccan Chicken with Olives and Preserved Lemons.
Julia Bainbridge
techniques
I had purchased a mini Weber, received permission from my landlords to grill in the driveway, and invited my entire book club over to enjoy the fruits of my labor. And then, L.A. weather did the unthinkable.
Bridget Moloney
Culture
In anticipation of this year's World Cup, we're celebrating our favorite sausages from the competing countries
Rochelle Bilow
Culture
Bon Appétit
Culture
Check out what bloggers thought of our October issue's Lamb Tagine with Chickpeas and Apricots
Joanna Sciarrino
Culture
Plus, the Critic’s Choice Awards served bagged pizza as sustenance (Oprah declined), Gisele released a Giselderberry Boost smoothie with Erewhon, and more.
Li Goldstein
Culture
You can order a beautiful holiday dinner, and no, we don't mean from the pizza place down the street.
Ashlea Halpern
Culture
After Anissa Helou tried a camel meatball in Syria, she had to find it again.
Anissa Helou
Cooking
You’ll definitely want leftovers.
Rachel Gurjar
promotions
There is no greater celebration of the porcine muse than Cochon 555, a traveling snout-to-tail cooking competition in its third season.
Jason Kessler
Restaurants
Sorry, but it’s true.
Alex Delany
Restaurants
It is not fancy. It is not ambitious. It’s just salty, fatty, stick-to-your-bones good.
Alex Delany
Culture
Headed to your local butcher shop? Here’s what’s for sale (besides dinner).
Lilli Sherman
Culture
Cooking
The crowd always goes wild for this sweet-salty, fall-apart-tender roasted pork shoulder, and it's basically impossible to mess up.
Meryl Rothstein
Culture
Each month we ask you to Cook the Cover. We'll share them in a Facebook album, and feature our favorites here on The Feed.
Rachel Sanders
Culture
You voted for this photo from the Montreal restaurant's new cookbook. Now we'll give you the recipe.
Julia Bainbridge
Cooking
Because couscous is technically a pasta. Well, whatever you call it, this summer salad, with tomatoes, cucumbers, and herbs, is just plain awesome
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