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Get Pot Au Feu Recipe from Food Network
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The Romans make a classic dish in the spring with very young milk-fed lamb Such meat is hard to find in American supermarkets, but the technique, which involves a short braise in vinegar and water with a boost of anchovy at the end, works fine with chunks of lamb cut from a leg or roast of any young lamb This recipe is built on the precise technique for abbacchio alla cacciatora that Marcella Hazan offered in "The Classic Italian Cookbook," with some freshening up
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This easy and flavourful salad is perfect for a hearty lunch or a light dinner.
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Get Beef and Noodles Recipe from Food Network
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A recipe for making your own cured salmon at home.
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Dipped in melted chocolate morsels and decorated with a variety of spookalicious candies, these festive treats are a frightfully fun way to celebrate the haunting night ahead.
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Get Rack of Lamb with Apple-Mint Puree Recipe from Food Network
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This recipe is by Melissa Clark and takes About 15 minutes, plus up to 5 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Lamb patties flavored with mint, parsley, and onion are topped with a cool yogurt-cucumber relish.
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This grilled lamb kebab recipe is marinated in yogurt, cumin, and a touch of vinegar for flavor and tenderness when grilled.
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Get Lamb Kebabs with Tamarind Sauce Recipe from Food Network