Tunisian Roast Lamb with Saffron and Rosemary
A Sunday Roast That Does Not Need Gravy There is a version of roast lamb in almost every cuisine that […]
Grills & Roasts
Cooking over fire or in a hot oven, where the seasoning does the work and the heat does the rest. The rubs and pastes matter most here: dersa, the garlic and paprika paste that goes under the skin of roast turkey legs; the yogurt marinade that lets chicken shawarma work in a domestic oven with no vertical spit; the kneading that makes kofta grip a skewer instead of sliding off into the coals. None of this needs special equipment. A grill helps for the kebabs, but a very hot griddle or a broiler gets you most of the way. The larger roasts are here too, for when one dish has to carry the table.
Stuffed Lamb Neck with Spiced Rice and Nuts
The Dish You Carry to the Table With Both Hands Some dishes exist purely to make a room go quiet
Kofta Kebab That Stays on the Skewer
Why Restaurant Kofta Never Falls Off the Skewer Everyone who has made kofta kebab at home has watched the same
Roast Turkey Legs with North African Garlic Paste
Turkey, Rescued from the Holidays In the US and UK, turkey lives eleven months in exile and one month in
Easy Chicken Shawarma Recipe, No Vertical Spit Needed
Why You’ll Love This Easy Chicken Shawarma Recipe Think Middle Eastern cooking means hunting down a dozen spices you’ll never
