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magazine moroccan lamb kebabs with golden couscous
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At Lafayette restaurant in New York City, the lamb is served with cooked quinoa that’s folded into couscous, but you could simply choose one or the other as a side dish.
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Steam, fluff; steam, fluff. This couscous recipe is time-consuming but worth it.
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A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.
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Fresh herbs, spicy fresno chiles, and roasted pistachios add a bold punch of flavor and texture contrast to this fluffy couscous.
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Lentils and fresh and dried mushrooms give this vegetarian casserole its meaty character. You can prepare most of it in advance and bake it just before your guests arrive.
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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
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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
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All you need are three ingredients to take store-bought ketchup from good to glorious.
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At chef Ori Menashe’s temple to hummus and pita, this tender, smoky meat dish steals the show.
Aliza Abarbanel
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This recipe will change your mind about it.
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Join Bon Appétit associate food editor Rachel Gurjar as she makes lamb keema tacos. Keema, a ground meat stew originating on the Indian subcontinent, is traditionally served solo or used to stuff samosas and naan. In this recipe it's used as a taco filling - fragrant with ground lamb, tomatoes, onions, garlic, and spices.
Read more: 31 Lamb Recipes That Aren’t Just for Special Occasions
Read more: 31 Lamb Recipes That Aren’t Just for Special Occasions
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Spiced lamb roast with crunchy jewel relish gets its festive flavor from chopped apricots, dill, pomegranate seeds, almonds, and scallions, mixed with lemon and plated atop creamy labneh for a zesty finish. Served on tableware from the Textured Neutrals collection by Lenox, this dish is the centerpiece of the season.
To learn more, visit lenox.com.
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Throw out the instant cous cous and learn how to make it the traditional way with senior food editor Andy Baraghani. Cous cous is a staple dish in Northern Africa, and it takes a lot of love and patience to make it the right way. Spiced broth and brown butter pull together this fluffy cous cous that can stand alone or be part of a salad or dish.
Check out the full recipe here: http://weightloss-tricks.today/recipe/spiced-and-steamed-couscous-with-brown-butter%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS ddFpqJ SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
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We're back with a smokin' new episode of It's Alive and Brad Leone is bringing the beef straight from his own kitchen (and backyard.) From brining and spice rubs to the smoker and oven, Brad takes this beef on a transformative journey you won't want to miss.
A disclaimer: Although we all enjoy the discoveries that come with Brad's unique experiments in the kitchen, if you’re inspired to create your own version at home be sure to follow a tried and tested recipe so your preparations line up with food safety standards.
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Bon Appétit joins Lucas Sin at Sun Kwai Heung in Hong Kong to try their Chinese BBQ pork called Char Siu. This Cantonese dish is famous for its delicious smoky glaze and is a staple in Chinese cooking.
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Produced by Bon Appétit with Campbell's® | Join Rick Martinez as he makes Turkey Stuffed Poblanos. These savory, creamy poblanos are paking heat from the fresh chorizo and jalapeño. To counterbalance, he brings in a cooling cream sauce, hominy and dried cranberries. It's the perfect Mexican twist on traditional holiday ingredients!