Search Results (107 found)
cooking.nytimes.com
Here is a fairly basic recipe for stew, a low-and-slow variety that calls for simmering lamb (though you could use beef) with barley and root vegetables, then adding some kale at the end so that it doesn’t entirely collapse It’s a simple equation that takes in whatever ingredients you have on hand Start with meat, sturdy root vegetables (potatoes, sweet potatoes, turnips, rutabaga, parsnip, carrots) and grains (barley, wheat berries, farro), add water and simmer away
cooking.nytimes.com
Lamb shoulder is an extremely versatile cut of meat, useful for everything from stews to kebabs Steamed lamb shoulder is wonderfully succulent and tender, well worth the several hours it takes to cook This recipe is inspired by one in Paula Wolfert’s "Couscous and Other Good Food from Morocco," published in 1973.
www.foodnetwork.com
Get Bubble and Squeak with Sausages and Onion Gravy Recipe from Food Network
www.foodnetwork.com
Get Rabbit and Dumplings Recipe from Food Network
www.foodnetwork.com
Get Poule au Pot Recipe from Food Network
www.foodnetwork.com
Get Crisp Seared Skate Wing on Sweet Pea Shoots, Slivered Almonds and Lemongrass Vinaigrette Recipe from Food Network
www.foodnetwork.com
Get Family-Style Chicken "Pot" Pie Recipe from Food Network
www.foodnetwork.com
Get Moroccan Couscous with Meat and Vegetables Recipe from Food Network
www.foodnetwork.com
Get Monument Cafe Roasted Root Vegetables Recipe from Food Network
www.foodnetwork.com
Get Beef and Beer Stew with Root Vegetables Recipe from Food Network