There's something primal about biting into a roasted piece of meat. There's the exterior bark that's a little charred and caramelized. that bark protects the interior meat that's tender and juicy after basting in the fat from the skin for hours. It's called the Maillard reaction … [Read more...] about Oven-Roasted Lamb Shawarma, and Why I Didn’t Use the Slow-Cooker
jerusalem
Made With Love: Maqluba from Yotam Ottoleghi and Sami Tamimi’s “Jerusalem”
It comes in threes, love. And in so many forms. First, in the romantic idea of a recipe. If that sounds like hyperbole, go to a bookstore and look, just look at a copy of Yotam Ottolenghi and Sami Tamimi's cookbook, Jerusalem. It's art. You want to make everything. It doesn't … [Read more...] about Made With Love: Maqluba from Yotam Ottoleghi and Sami Tamimi’s “Jerusalem”