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Get Wild Alaskan Salmon with Lamb Sausage, Manila Clams, Sugar Snap Peas, Fingerling Potatoes and Salsa Verde Recipe from Food Network
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Spiced with cinnamon, cumin, and coriander, and served with a minty yogurt dipping sauce, these meatballs are an impressive appetizer.
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This recipe is by David Tanis and takes About 1 1/2 hours plus marinating time. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Nigella Lawson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Here is a recipe from the Los Angeles chef Suzanne Goin that plays to children as well as to the most sophisticated of palates It is for crisp lamb meatballs cooked through in a fragrant, vaguely North African sauce of tomato sauce zipped up with orange juice and warm spices, then topped with feta and mint Ms
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Taking a cue from the hot-weather regions of the world, John Willoughby and Chris Schlesinger go heavy with the seasoning here, but the key is when that happens Instead of a marinade, or a spice rub, they grill the lamb and season it after with garlic, basil, vinegar and Tabasco sauce It’s a great way to add big flavor without spending all day in the kitchen.
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This recipe is by Moira Hodgson and takes 2 1/2 to 3 hours, overnight marinating. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Jacques Pepin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.