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....
Author: Sharon Flynn
Author: Jean Anderson
Author: Ian Knauer
Author: Bon Appétit Test Kitchen
Author: Aglaia Kremezi
Author: Ian Knauer
Author: Nigella Lawson
Author: Patrice Bedrosian
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
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: Rori Trovato
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,...
Author: Yotam Ottolenghi
Lightly spiced and flavored with caraway seeds and crystals of sea salt, these yeast-bread muffins are satisfying without being heavy.
Author: Carmen Scott
Author: Molly Wizenberg
Author: Paul Grimes
Author: Ed Lee
Author: Bon Appétit Test Kitchen
Author: Kay Rentschler
Author: Alan Kistler
Author: Bobby Flay
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.
Author: Alison Roman
Author: Victoria Granof
Author: Bon Appétit Test Kitchen