Search results for
magazine lamb shanks in guinness with country vegetables
Filter Results
Sort By:
Recipes
(29)
Recipes
This rustic French soup is perfect cold weather comfort food—best made a day in advance and reheated to serve.
Recipes
Where most chefs used to just reach for kosher salt, there are now many paths to savory goodness.
5.0
(5)
3.0
(3)
Recipes
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.
3.6
(3.64)
4.0
(4)
Recipes
We've flavored the lamb shanks with North African spices and woken up the rich meat and vegetables with a handful of pomegranate seeds and fresh mint leaves sprinkled on just before serving.
4.6
(4.56)
Recipes
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.
4.0
(3.98)
4.0
(3.8)
Recipes
You don’t need a tagine, a conical earthenware pot typically from Morocco, to make this warming, fragrant, tender lamb stew.
4.3
(4.33)
Easy
3.5
(3.5)
Articles
(162)
Culture
A roundup of food news from around the Internet on May 14, 2014.
Rochelle Bilow
Culture
The Bon Appétit Test Kitchen
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
.jpg)
Cooking
Sounds like the punchline to a joke about vegetarianism. Actually a showstopping main dish.
Kendra Vaculin
Culture
Culture
The complete menu for Day 2 of the Food Lover's Cleanse 2016.
Bon Appétit
Videos
(250)
icon
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
icon
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.
icon
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.
icon
Produced by Bon Appétit with FarmToFork™ | A blend of spices and FarmToFork™ Tomato Basil Sauce set all the right vibes.
icon
Bon Appétit meets Chef Lucas Sin in Hong Kong to try curry fish balls. This snack is one of Hong Kong’s defining street food snacks, and it’s becoming increasingly rare to find a shop handmaking them the traditional way. Fortunately, Lam Law Ping is keeping the craft alive at his shop, Tak Hing Fish Ball Company, and has even been dubbed the ‘Fish Ball King.’
icon
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.