Cabbage is perfect for fermenting because the cell walls are easily broken down with salt, and the juices that are released quite easily make the brine. While you are chopping and grating your cabbage,...
Author: Sharon Flynn
Author: Jean Anderson
Author: Ian Knauer
Author: Aglaia Kremezi
Author: Bon Appétit Test Kitchen
Author: Patrice Bedrosian
Author: Ian Knauer
Author: Jean Anderson
An extra chile for this harissa recipe will play up the heat, and if you're feeling confident, you can customize the mix of spices as well.
Author: Andrew Tarlow
Author: Nigella Lawson
Lightly spiced and flavored with caraway seeds and crystals of sea salt, these yeast-bread muffins are satisfying without being heavy.
Author: Rori Trovato
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.
Author: Chris Morocco
Author: Molly Wizenberg
Author: Ed Lee
Author: Carmen Scott
Author: Paul Grimes
Author: Kay Rentschler
Author: Bon Appétit Test Kitchen
Author: Alan Kistler
Say that three times fast! Watch closely toward the end of the cooking time and remove from oven when the eggs have plenty of wobble left in them.
Harissa, the basic flavoring agent in Tunisian cuisine, is extremely versatile. Use it as a condiment for grilled meat or fish, add it to roasted vegetables, or stir into stews and soups. We particularly...
Author: Yotam Ottolenghi
Author: Bobby Flay
Author: Chris Morocco
Author: Victoria Granof