facebook share image   twitter share image   pinterest share image   E-Mail share image

Pasta With Portobello Mushrooms

The key to giving a portobello (or any mushroom) dense texture is to cook it slowly in oil so that most of its moisture is driven out. My biggest successes came in taking whole mushrooms and cooking them,...

Author: Mark Bittman

Braised Lamb With Red Wine and Prunes

Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy - also, cheap. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular...

Author: Mark Bittman

Roast Turkey

After a successful Thanksgiving meal, guests invariably wonder why we don't roast turkeys more often. The following months give ample opportunity to do just that. Here is a herb-roasted holiday bird stuffed...

Author: Sam Sifton

Vietnamese Lamb

Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy - also, cheap. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular...

Author: Mark Bittman

Lamb With Lemon Grass and Ginger

Author: Mark Bittman