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cooking.nytimes.com
This lamb recipe comes from a feast that Mark Bittman and Sam Sifton prepared in Charleston, S.C They found good lamb and decided to cook it two different ways, braised and grilled, to bring different textures and flavors to the plate — and also to nod to the tradition of the paschal lamb in Jewish and Christian springtime traditions.
Ingredients: cloves, rosemary, olive oil, lamb, pecan
www.chowhound.com
This is a super simple preparation of lamb, that yields very tasty results. The Hazelnuts complement and elevate the flavor of the lamb quite nicely. For a meal...
cooking.nytimes.com
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.
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Get Turkish Braised Lamb Shanks with Roasted Plums Recipe from Food Network
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Get Creole Lamb Chops with Port Wine Demi Recipe from Food Network
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Get Seared Rack of Lamb with Pistachio Tapenade Recipe from Food Network
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Get Seared Rack of Lamb with Pistachio Tapenade Recipe from Food Network
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Get Fried Chicken Recipe from Food Network
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Enjoy this light lunch with a chilled glass of your favorite white wine and good friends. Developed by California Grown. See more recipes at http://californiagrown...
www.allrecipes.com
Chicken and cheese are mixed with rigatoni pasta and broccoli rabe.
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A generous amount of oregano offers a musky note to chicken basted with a tart lemon-Worcestershire-soy sauce blend.
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Shredded chicken is baked with a creamy poppy seed sauce and topped with a crunchy, melty crust of buttery crackers.