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slideshows how to trim a boneless leg of lamb
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techniques
techniques
Watch the video and follow Mullen’s easy steps to make the most of the whole animal.
Mallory Stuchin
techniques
techniques
Hunter Lewis
Cooking
Watch two professional butchers as they share their best tips on turkey carving, from post-oven rest to festive presentation.
Julie Harans
test-kitchen
You might need an anatomy lesson to properly carve a whole bone-in ham. Here goes
Hunter Lewis
Cooking
Break out your kitchen shears—we're doing some (light) butchery.
Kate Kassin
Culture
You voted for this photo from the Montreal restaurant's new cookbook. Now we'll give you the recipe.
Julia Bainbridge
Culture
You voted for this photo from Odd Bits. Now we'll reveal the recipe.
Julia Bainbridge
Culture
In season three of The Bear, chef Thomas Keller shows one quick way to prep your chicken like a pro.
Sam Stone
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
techniques
Culture
The Bon Appétit Test Kitchen
techniques
Chris's Recipe Review: Grilled Butterflied Leg of Lamb with Tomato-Fennel Vinaigrette
Chris Hall
Culture
Cooking
Forget your resolutions. Forget Dry January. Just focus on making lamb chops.
Carla Lalli Music
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
techniques
techniques
Hold off on the holly sprigs. The only centerpiece your table needs is this showstopping crown roast of pork that's fit for a queen—and a crowd.
Claire Saffitz
techniques
Yesterday our Web editor, Matt Gross, barbecued an entire 30-pound lamb. Here's how he did it
Matt Gross
Cooking
This recipe will change your mind about it.
Carla Lalli Music
Cooking
Why editor in chief Adam Rapoport would rather make braised turkey legs.
Adam Rapoport
Restaurants
At chef Ori Menashe’s temple to hummus and pita, this tender, smoky meat dish steals the show.
Aliza Abarbanel