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magazine roast leg of lamb with tarragon mint butter
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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
Restaurants
At chef Ori Menashe’s temple to hummus and pita, this tender, smoky meat dish steals the show.
Aliza Abarbanel
Chestnuts are the holiday's most famous appetizer, but butter, salt, and herbs bring them to a whole new delicious level.
Danielle Walsh
Cooking
This recipe will change your mind about it.
Carla Lalli Music
Culture
You voted for this photo from Odd Bits. Now we'll reveal the recipe.
Julia Bainbridge
Cooking
On this episode of Dinner SOS, Chris and barbecue experts Dave Yasuda and Tuffy Stone share how to prepare the most tender of barbecue meats
Bon Appétit Staff & Contributors
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
Culture
The Bon Appétit Test Kitchen
Culture
techniques
Lamb shoulder gets fancied up with some classic accoutrements—it's a perfect Sunday supper.
Rochelle Bilow
Cooking
Slightly sweet, deeply savory, and yep, you can make it in a Dutch oven.
Alex Beggs
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
Forget about every canapé or thing-on-a-stick that you were planning to serve at your party. All you need is a smoked bone-in ham. Order a good one, score, glaze, and bake it.
Julia Kramer
Culture
From beef tenderloin to venison, these showstopping centerpieces are holiday-worthy
Bon Appétit
Culture
We love innovation, but honestly, the Christmas table isn't complete without an extraordinary hunk of meat
Danielle Walsh
techniques
Yesterday our Web editor, Matt Gross, barbecued an entire 30-pound lamb. Here's how he did it
Matt Gross
Culture
You voted for this photo from the Montreal restaurant's new cookbook. Now we'll give you the recipe.
Julia Bainbridge
Culture
The Bon Appétit Test Kitchen
Culture
How to throw a party for 10 (or 20, or 30) of your closest friends
Bon Appétit
techniques
Your oven is about to do a happy dance...if that were possible.
Sam Kim
techniques
It’s also stuffed with garlicky Parmesan breadcrumbs, which you won’t be mad about.
Alyse Whitney