The dish can be made with small lamb shanks or with knuckle of veal (osso buco) or slightly fatty, cubed meat. I have used lamb shanks, a cut not normally available in supermarkets. But butchers sell fresh ones from the foreleg weighing about 10 ounces and frozen ones from New Zealand from the back leg weighing from 14 to 16 ounces. Serve it with plain or Vermicelli Rice (see page 304). The yogurt makes a wonderful, soupy sauce so provide spoons, too.
This flexible recipe is all you need to bring this iconic ProvenƧal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty GruyĆØre, and a deeply savory broth deliver the kind of comfort that doesnāt need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugarāor take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.