Entries tagged with 'lamb'
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Giada de Laurentiis' recipe for prosciutto lamb burgers isn't a recipe for a burger as much as a patty—she suggests serving it carb-free—but you can just stick it in your bun of choice to make a sandwich. The patty is...
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Today's Cook the Book recipe, pomegranate-glazed lamb kebabs, uses one of my favorite ingredients, pomegranate molasses. Imported from the Middle East, it's made by boiling down the red juice of the pomegranate to a thick, almost black syrup. With its...
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While most vegetables are never as good frozen as they are fresh (who hasn't defrosted a box of broccoli, only to find it limp, mushy, and bordering on brown?) peas are an exception. It's true that frozen peas are...
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Iron chef champion Cat Cora features one burger recipe in her book of simple recipes, Cooking from the Hip, for Greek lamb and olive burgers with garlic "sauce." She describes the burger as having an "incredible texture" due to the...
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Here in America we love to argue about food, from chili (should it have beans?), to macaroni and cheese (creamy or crusty?), to bagels (to toast or not to toast?). In France, they like to argue about cassoulet, the classic...
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Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by the book coauthored by the two, Almost Meatless, due out in spring...
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I was taking a look back at what I've accomplished this grilling season, and through all the fond memories came a horrifying reality: I had failed to cook any lamb! Though totally not intentional, I could not come to...
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I realized while eating this dish that I don't cook nearly enough lamb. I've always considered it too expensive (lamb chops), or more suited for a crowd (the whole leg). I've had great success braising lamb shanks, but that's...
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Traditional osso buco is made with veal shanks and served sprinkled with a simple gremolata made from parsley, lemon zest, and garlic. In today's Cook the Book recipe, excerpted from A Platter of Figs, chef and author David Tanis substitutes...
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Lamb might not be the first meat that comes to mind when considering Chinese food, but this red-cooked Beijing Lamb Stew, excerpted from The Shun Lee Cookbook, is wholly authentic. Lamb breast yields the best results, but it can be...
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