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02/10/2012
Braised Lamb Shanks
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
04/01/2007
Ketumbar Chicken (Braised Chicken with Coriander)
The secret to this dish is to toast and grind whole coriander seeds.
Issue #101
10/04/2001
Braised Chicken with Scallion Purée
This recipe is adapted from one appearing in The Cook and the Gardener by Amanda Hesser.
Issue #47
12/15/2010
Easy Provençal Lamb
All you do is put a leg of lamb in a roasting pan with lots of cut-up tomatoes, onions, garlic, rosemary—and then pour honey over it to caramelize the lamb and tomatoes while they roast.
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09/01/2010
Black Cod Glazed with Tamarind
Lisa Is Cooking takes mild-tasting black cod or sablefish, adds a tamarind glaze, and tops it off with a spicy habanero–citrus salsa to create a zesty, earthy dish. Continue...
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Source: lisa is cooking