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magazine lamb shanks in guinness with country vegetables
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Where most chefs used to just reach for kosher salt, there are now many paths to savory goodness.
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Add the vegetables partway through braising to ensure they will have enough time to be infused with meaty flavor without overcooking. Serve with a loaf of your favorite crusty bread for sopping up the juices.
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This lamb shank recipe calls for cooking them uncovered in their broth. It simultaneously browns and braises them, adding richness and color. Braise them a day ahead; the flavor will deepen overnight in the fridge.
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A roundup of food news from around the Internet on May 14, 2014.
Rochelle Bilow
Culture
The Bon Appétit Test Kitchen
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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
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The complete menu for Day 2 of the Food Lover's Cleanse 2016.
Bon Appétit
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An illustrator renders Star Wars characters as fruits and veggies. Plus, horse meat in your Cool Ranch Doritos taco and more in today's roundup of food news
Danielle Walsh
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Join Sohla El-Waylly in the Bon Appétit Test Kitchen as she makes red lentil zucchini. These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chili powder.
Check out the recipe here: https://weightloss-tricks.today/recipe/zucchini-lentil-fritters-with-lemony-yogurt
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Bon Appétit joins Chef Joel Chidensee Watthanawongwat of Soothr to make his perfect pad thai recipe. Soothr is one of New York City’s hottest Thai restaurants, focusing on Yaowarat cuisine. Learn how Watthanawongwat elevates this traditional Thai street food dish, from the importance of using fish sauce (not soy sauce!) to making his signature egg net.
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Produced by Bon Appétit with FarmToFork™ | A blend of spices and FarmToFork™ Tomato Basil Sauce set all the right vibes.
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Produced by Bon Appétit with Swanson® | Join Sohla El-Waylly as she makes Turkey Tikka Masala. A melody of rich spices, ginger and garlic simmered in Swanson® Chicken Broth bring big flavor to turkey. Pairs perfectly with rice, yogurt and fresh, crunchy veggies.
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Join Jason Wang, CEO of Xi'an Famous Foods, in the Bon Appétit Test Kitchen as he prepares hand-ripped noodles with Pork Zha Jiang meat sauce. A specialty from his hometown of Xi’an, China these handcrafted noodles paired with pork sauce and finished off with a dash of chili oil are one of the signature dishes on the menu at Xi’an Famous Foods.
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Today, Bon Appétit meets Chef Lucas Sin in Hong Kong to try Bamboo-pressed Noodles. These noodles are rare and an iconic part of Hong Kong’s street food legacy, with only a handful of places still making them the traditional way by hand. Using nothing but eggs and flour, these springy noodles are pressed with a 40-year-old bamboo pole and then transformed into the perfect bowl of wonton noodle soup.