This whole leg of lamb is roasted in a pan filled with potatoes at the bottom to catch the fat drippings as the lamb cooks. The result is not only an impressive entrée but a flavorful side dish as well.
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This tasty pizza is covered with flavorful, crumbled homemade lamb merguez sausage, fragrant confit tomatoes, shallots and garlic, shaved fennel and cheese and can be made in the oven or on a grill.
Right after the New Year is a great time to experiment with new recipes or new ingredients! This recipe is inspired by a dish I had at a restaurant in NYC last winter called Flex Mussels.
Prepare to be amazed – you can sous-vide your turkey cuts as far as a month in advance by chilling, then freezing the bags. On Thanksgiving Day, reheat the turkey in the sous-vide water bath and then sear the pieces to complete the process just before serving.
Cinnamon sticks and thyme in the braised dish add a warm aroma while sliced onions add a sweet flavor and when braised have a jam-like consistency. Carrots, celery and chunks of butternut squash accompany the lamb.
Nothing says summer gatherings like meals that can be easily made in large quantities and set out on a big table for a laid back dinner party.
In this recipe a whole chicken is broken down and arranged on a sheet pan with an assortment of spring vegetables and lemon.
The racks of lamb are seasoned with salt and pepper and coated in a garlicky pistachio crust and then roasted and finished with a drizzle of homemade pomegranate glaze.
For the longest time I wasn’t a fan of spicy foods, I couldn’t handle the heat. Pepperoni was even too spicy for me, but I have some a long way since then. Now I enjoy the depth a spice mixture like harissa adds to a dish. The spicy North African condiment livens up the lentils without overpowering the other flavors. If you aren’t a big fan of spicy foods add a little harissa at a time.