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Mastering the art of leg of Lamb

Mastering Leg of Lamb

Mastering Leg of Lamb: A Stress-Free Technique for a Stunning Feast

Olive-Stuffed Leg of Lamb

Olive-Stuffed Leg of Lamb

Olive Stuffed Leg of Lamb: It might look like there’s not enough stuffing, but really—there is. The ingredients are all very intense, so a little goes a long way, and if you overstuff the leg, it will become impossible to roll up.

Отбивные из баранины с йогуртом с полным ломтиками и нутом / Фотографии Чарльза Мастера, стиль питания Сью Ли

Отбивные из баранины с йогуртом с полным ломтиками и нутом / Фотографии Чарльза Мастера, стиль питания Сью Ли

NYT Cooking: This wet-roasted leg of lamb doesn’t contain a ton of liquid — this is about roasting, not braising, and if you add enough liquid to a cut of meat, you’re not roasting any more. Instead, the lamb is moistened with a yogurt-based marinade laced with fresh mint, orange zest and cardamom. The yogurt keeps the surface of the lamb from drying out and — if you let th...

Yogurt-Marinated Leg of Lamb With Cardamom and Orange

#Korean Beef Stew [beef ribs or brisket, leeks, soy sauce, brown sugar, sesame oil, star anise, whole garlic, cayenne, chilies, red onion, toasted sesame seeds]

Korean Beef Stew is a sweet, savoury and spicy stew of beef ribs in soy sauce and sesame oil broth base usually served with freshly steamed rice.

Quick Chili Recipe | Fresh Tastes Blog | PBS Food

Quick Chili Recipe

Have weeknight Quick Chili with caramelized onions and homemade chili powder from PBS Food.

Cubed, soaked in milk and mixed with seasonal fruit or vegetables, yesterday’s loaf takes on a whole new identity.

Savory Bread Pudding With Swiss Chard and Red Pepper

Flavorful Lamb Kofta served with toasted pita's and herbed Tzatziki

Lamb Kofta with Herbed Tzatziki

Recipe: Grilled Leg of Lamb With Spicy Lime Yogurt Sauce by Melissa Clark || Photo: Andrew Scrivani for The New York Times

Grilled Leg of Lamb With Spicy Lime Yogurt Sauce

Butterflied Leg of Lamb Melissa Clark hosts a backyard barbecue with leg of lamb and garlicky yogurt sauce, and a punch made by the cocktail expert Dave Wondrich.

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