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02/24/2013
A wine-simmered dish of meat and vegetables is cooked in a dough-sealed pot is Alsatian through and through. It's an improvised meal of odds and ends that cooks for hours at low heat while you go about your business and emerges from the oven with enormous flavor.
Issue #154
12/13/2012
Babette Hayes shared her recipe for this succulent roast, which is cooked alongside apples and fennel, perfumed with garlic and rosemary, and has a sweet-tart crust from a glaze of red currant jelly and pomegranate molasses. Ask your butcher to partially expose the shank, which you can use as a sort of handle for easier carving.
Issue #152
11/27/2012
Lamb shanks are braised for hours in a sumptuous sauce of honey, almonds, and raisins in this centuries-old Moroccan dish served at the restaurant Mansouria.
Issue #151
11/07/2012
A plate of fluffy couscous is lavished with meatballs, lamb chops, chicken skewers, merguez sausage, and a saffron-scented chickpea stew in this celebratory dish, a staple at Moroccan restaurants in Paris.
Issue #151
10/28/2012
To pair with the Fox Run Lemberger, chef Dano Hutnik, of Dano's Heuriger on Seneca, in New York's Finger Lakes region, gave us the recipe for this lamb stew; the rich meat is a natural match for the spicy, fragrant wine, and the red's bright fruit complements the dish's parsnips and fennel.
Issue #151
10/15/2012
Cumin- and paprika-spiced kefta (lamb meatballs), baked eggs, and kalamata olives, are the hallmarks of this elegant tagine from the Moroccan restaurant Le Timgad in Paris.
Issue #151
09/05/2012
A Cape Town specialty and one of South Africa's best-known dishes, bobotie is a comforting dish of beef or lamb mixed with chutney and and milk-soaked bread, topped with a custard of egg and milk, and baked until it's golden on top.
Issue #150
02/18/2012
Made with ground veal and potatoes, these are a classic Venetian cicheti.
Issue #145
02/10/2012
Chef Tom Valenti of Manhattan's Ouest uses the foreshank, a meatier cut than the hindshank, for this recipe for shanks braised in a stock flavored with wine, aromatics, and anchovies.
Issue #145
12/20/2011
The dried fruit in this curried South African meat loaf offsets its cayenne spiciness, while its almond crust adds a crunchy counterpoint to the tender ground meat.
Issue #144
11/10/2011
Caramelized onions, infused with cardamom, fennel, and cumin, form the basis for this classic Indian curry, made here with lamb and small, flat cipolline onions, and topped with crispy fried onions.
Issue #142
10/19/2011
Hungarian chef Andrea Németh mixes sour cream with flour before adding it to this paprika-spiced lamb and vegetable soup. It thickens the soup and prevents the cream from curdling.
Issue #142
07/12/2011
Often referred to as the Prophet Muhammad's favorite dish, this satisfying lamb and vegetable stew is served over thin, cracker-like bread called regag to soak up the rich juices (although we found store-bought, toasted roti to work just as well). To make the preparation easier, have your butcher cut the lamb into pieces.
Issue #140
05/12/2011
This lamb kebab is adapted from a recipe in Annisa Helou's Mediterranean Street Food (William Morrow, 2002).
Issue #138
04/14/2011
A sweet-and-sour marinade typifies this west Javanese-style satay.
Issue #138
04/06/2012
For this simple Sicilian Easter dish, Cosciotto di Agnello con Patate, a leg of lamb is roasted over a bed of potatoes.
Issue #136
03/22/2011
Sicilian home cook Giovanna Giglio Cascone taught us how to make these moist lamb pies.
Issue #136
10/11/2010
Jim, another friend of the author's, based this dish on the traditional French preparation of braising lamb for several hours in an aromatic bath of garlic, rosemary, wine, and chicken stock until it becomes meltingly tender. Serve it with the potatoes and carrots that are cooked in the braise.
Issue #133
05/22/2013
Bake these Turkish spiced lamb and tomato flatbreads on a heated pizza stone in the oven so that the crust and topping cook evenly.
Issue #132
01/25/2013
Based on a recipe from Armenian-American author Peter Balakian, this dish calls for slow-roasting lamb over okra, green beans, and eggplant until the lamb is tender and the vegetables have absorbed some of its juices.
Issue #132
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