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magazine pork and lamb kebabs with dried apricots and onions
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Culture
Check out what bloggers thought of our October issue's Lamb Tagine with Chickpeas and Apricots
Joanna Sciarrino
Culture
The Bon Appétit Test Kitchen
Cooking
Like coconut tempeh larb and mochi pancakes.
The Bon Appétit Staff
Culture
It also did the onion chips thing, the spicy lemonade thing, and the elote dip thing.
Alex Beggs
Cooking
Beet panna cotta with Meyer lemon mousse and meltingly tender grilled pork ribs requested by you, the readers.
Belle Cushing
Culture
In our series, "Win a Cookbook," we give you a preview of a cookbook we love, then let you vote for the recipe you most want us a reveal. This week: Good Meat by Deborah Krasner.
Julia Bainbridge
Cooking
And how to save your chops from dreaded dryness.
Meryl Rothstein
Culture
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
Cooking
Food director Carla Lalli Music makes a case for double-pork carnitas in August.
Carla Lalli Music
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
Everyone in my family loved these garlic-miso pork chops from the June issue, and that's really saying something.
Chris Hall
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
This week, we're going deep on vegetables with two Southern chefs who know 'em best.
Christina Chaey
Culture
We're sharing the best home cook-submitted recipes from food52's latest contests. This week, the themes were "Best Cucumber Recipe" and "Best Use of Lemon, Thyme, and a Grill."
Julia Bainbridge
Cooking
This party-friendly pork with potatoes, leeks, and kale is an entire holiday feast in a pan.
Alex Beggs
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
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
You and 14 of your closest friends.
Alex Beggs
techniques
Culture
These spicy chicken kebabs were on our July cover, and now we want you to grill them up this weekend and tell (and show) us how they turn out
Bon Appétit