I used to order this dish at a place in Cancun called Los Almendros. 20 years ago it was a sort of funky little place in the shade of a giant almond tree, across from the old bull ring. I looked on Trip Advisor and apparently it's fancied up and moved -- but the pavo is still a weekly lunch special.
Symbol of the cuisine of Abruzzo, spaghetti alla chitarra (“guitar spaghetti”), are also known in Abruzzo's dialect as maccarun?, or maccheroni alla chitarra. Although maccheroni are usually thought of as a short pasta to English speakers, in this case we are talking long noodles, similar to spaghetti or linguine, but square-sided. And the reference to the guitar? It comes from the traditional implement used to make these noodles -- a large, rectangular wooden frame, with numerous thin wires stretched across the long side, it looks, well, rather like a stringed instrument.
Mint is a classic accompaniment for lamb. And it wasn't until Jennifer May shot this classic braised lamb recipe with its mint condiment that we really appreciated its beauty. It's something we imagine on the Sunday table of Mayor Drapeau, who brought Expo 67 and the '76 Olympics to Montreal (and chased away the hookers and the gangsters -- albeit temporarily).
"These patties are lovely as a snack or as part of a feast at a barbecue. If you want to make them into a more substantial meal, however, just serve them with some arugula tossed with olive oil, lemon juice, and shaved Parmesan. The yogurt sauce can be made the day before. The patties will keep in the fridge for 1 day uncooked, or they can be cooked up to 6 hours in advance, ready to be warmed through 5 minutes before serving. Leftovers are also good the next day, at room temperature or warmed through."
My default method for roasting chicken involves smearing an herby, garlicky butter under the skin, so it's in direct contact with the meat. Then, I simply truss and roast at high heat for the first twenty minutes, lowering the oven temperature to 350 to finish.
This Tunisian hearty lamb stew is made with potatoes in a gargoulette-type vessel, referred to as golla or kolla, that resembles a jug lying on its side. You can prepare it in a tightly-sealed cast-iron or heavy-based pot in the oven, or to save time, in a pressure cooker. Feel free to add a cup of drained, canned chickpeas, if you'd like. If you'd rather use beef than lamb, go for it.
This traditional Lebanese chicken and rice dish is one of my favorites. Flavorful, seasoned rice, topped with juicy chicken and studded with nuts—it is, for me, the purest definition of comfort food.
Comfort food in our house which is very simple and rewarding. This dish is rich but not too overwhelming and has a great balance of heat and spice that will keep your guests coming back and looking for more
Even though I cook a lot, I never seem to have enough good weeknight recipes in my arsenal. I came up with this one as a way to have meatballs during the week. The lamb meatballs are boldly flavored, and mixing in a dollop of yogurt keeps them tender. They cook in about 10 minutes under the broiler, then the cauliflower, drizzled with pomegranate molasses to help it caramelize quickly, follows on the same sheet pan and soaks up all of the delicious drippings. A quick mix of yogurt, tahini, and pomegranate molasses serves as the sauce. Low effort; huge reward.
With this just-crazy-enough-to-work technique, you won't dry out the edges of the turkey waiting for the middle to cook through, and literally none of the turkey's juices are squandered.
Given that we are talking about nose to tail, I'm offering you a piece of pig face that's fit for a pope. You really should seek out real guanciale for this authentically Roman recipe. This plate can be prepared in the time it takes for the water to boil and the pasta to cook. The key ingredient is “guanciale” which is an unsmoked bacon made from pork jowl. This recipe serves two but it can easily be doubled. Keep in mind that pasta is typically served as a first course ahead of the entrée.
Barbecued pork ribs are such a traditional favorite for the Super Bowl, but I have fallen in love with the smaller size and meatier flavor of lamb ribs. Tamarind, cilantro, and peanuts skew this to a more Southeast Asian flavor profile, which I am always excited by.
I may have mentioned Luciana, the chef I work with, I watch her very closely, her porchetta is fabulous, this is my twist or my interpretation of her recipe, since I have absolutely no idea what really goes in her recipe. This is rather sublime with lovely rich sustainable heirloom pork, but equally wonderful with pork from the butcher, butcher not supermarket plastic wrap, though I've gone that route as well. This is definitely one of the those get to know your butcher times ( though I think you should always get to know your butcher, they are a world of knowledge, and often super nice, and flirty in a good way).
I make this every year using my recipe for Chicken Shawarma, but I use the spices on the cooked turkey. It's a nice change from the traditional Thanksgiving flavors.
Living in rural Tuscany has its advantages - home fed chicken! So many of our dinners consist of chicken but to tell you the truth I had never thought of using mustard with it. So thanks to food52 I came up with a new recipe.
