Search Results (1,102 found)
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
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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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Tasty, twice baked ribs with your favorite BBQ sauce.
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Get The Heater Recipe from Food Network
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Get Grilled Lamb Sandwiches with Grilled Spring Onions with Sage Aioli and Sundried Tomato Tapenade Recipe from Food Network
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Get Lomo Saltado Recipe from Food Network
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This comforting one-pot meal is a popular dish in Japan. With udon noodles, chicken, tofu, and colorful vegetables, there's something for everyone.
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Quickly grilled and then baked in a honey/ketchup/barbecue sauce laced with molasses, these tender, tasty ribs are the very model of finger-licking good!
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Get Tequila Sausage Recipe from Food Network
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Brighten your day with a big bowl of Chef John's black lentil stew, a comforting concoction complete with sausage and kale for rich, earthy flavor.
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Get Rack of Colorado Lamb with French Green Lentils, Garlic Flan, Tarragon Spinach and Shiraz Sauce Recipe from Food Network