Seniard Creek cook Clarence Bratton's method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within.
Cured country hams can be cooked with sweet beverages, like ginger ale, champagne, or, in this case, Coca-Cola, to counteract their salty character.
"Honeygar" is vinegar mixed with honey and gives the lamb a sweet but tangy flavor.
Zuni Café uses a variety of fruits for this salad, among them cherries, little bunches of grapes, and ripe figs. They also uses a range of greens, sometimes substituting mesclun or arugula for frisée.
Use the freshest salad greens and herbs you can, organic if possible, for this salad.
A simple recipe for this widely popular dish in Sardinia.
Herdwick lamb is not available in this country, and we found that related breeds raised here were not noticeably more flavorful than good conventional lamb.
This recipe appeared in Eugenia Bone’s “Feast of the Seven Fishes,” in which she describes her family’s traditional Italian Christmas Eve feast (December 1998).
This simple recipe makes a tasty ham.
Roasting sunchokes brings out their sweet, nutty flavor.
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Most recipes for a roasted leg of lamb call for slow, low-temperature cooking. This recipe by Jamie Oliver is an exception: Oliver suggests cooking the meat for just one and a half hours at 425 degrees, and the results are as tender and juicy as can be. A simple accompaniment of simmered potatoes, carrots, and fennel makes for a great centerpiece entrée.
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Source: Jamie Oliver