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Traditional Sauerkraut with Caraway

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

Rye Bread Stuffing

Author: Ian Knauer

Beet Pickled Deviled Eggs

Author: Ian Knauer

Tabil Spice Blend

Author: Bon Appétit Test Kitchen

Liptauer

Author: Nigella Lawson

Roasted Red Pepper Harissa

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

Sauerkraut with Gin and Caraway

Author: Molly Wizenberg

Harissa

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

Cumin Chile Lamb Kebabs with Garlic Yogurt

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

Bavarian Sausage Hot Pot

Author: Jean Anderson

Harissa Crusted Tri Tip Roast

Author: Bon Appétit Test Kitchen

Winterfell Black Bread

Author: Alan Kistler

Onion and Bacon Tart

Author: Kay Rentschler

Green Shakshuka

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.