A braise is like a stew, but requires less liquid and has a longer cooking time. Allow about two and a half hours for the lamb to cook on top of the stove. Serve green beans and the polenta with it. Pour...
Author: Sher Dil Qader
Author: Cory Schreiber
Author: Anastasia Williams
Author: Lidia Bastianich
Author: Tom Valenti
Author: Chris Schlesinger
Author: Jean Anderson
Like any braised dish, this lamb shanks recipe is better when made one day ahead.
Author: Andy Baraghani
Author: Suzanne Tracht
Tagines are typical street food in Morocco, and this is the one that is most commonly found. I also use frozen peas, which I blanch in boiling water first.
Author: Anissa Helou
Author: Floyd Cardoz
Author: Anayanci Jiménez Ramírez
A full ½ cup of fish sauce goes into this recipe: half into a garlicky marinade and half into a sauce with dried chiles, cilantro stems, and sautéed shallots.
Author: James Syhabout