Meat (Beef, Lamb, and Pork)

Brine-Cured Pork Chops
Carnitas
Chilli Crusted Lamb
Crusty Baked Tamal
Grilled Pork Tenderloin with Roasted Corn-Bacon Relish 
The Hamburger
Lahmacun  
Lamb Blade Chops with Green Sauce
Lamb Kebabs with Georgian Adzhika
Lamb Sandwich with Greens and Green Sauce
Lamb Shawarma
Lamb Stewed with Almonds and Tunisian Spices
Lamb Stew with Apples (Estofado de Cordero Con Manzana)
Lamb Stew with Winter Squash
Liver in Whiskey Cream Sauce
Loin Lamb Chops with Jalapeno Preserves
Marinated Steak from Ad Hoc
Meatballs in Tomato Sauce
Moroccan Couscous with Beef and Vegetable 
Osso Buco with Risotto ala Milanese
Pork Loin Braised in Milk, Bolognese Style
Pulled Pork 
Roast Pork with Apricots
Roast Pork with Onion-and-Apple Marmalade
Rutabiya:  Lamb/Beef Tagine with Dates 
Simple Sauerkraut (And a bonus recipe for Beer Boiled Brats) for the New Year
Safardjaliya (Tagine of Lamb with Quince)
Seared Lamb in Swarthy Pasilla and Honey  
Shepherd's Pie 
Spicy Meat Dolmas
Steak and Cheese Pie
Stuffed Beef Tenderloin with Whole-Wheat Couscous and Black Olive Vinaigrette
Sweet and Sour Wild Boar with Chestnut Gnocchi 

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Cookbook #4: Cheese Board: Collective Works

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Adapted from Cookbook #4:  Cheese Board:  Collective Works (2003) Recipe: Four-Cheese, Three-Onion, Four-Herb Pizza Four cheeses?   I needed four cheeses to make one pizza?  When you're the Cheese Board, the answer is yes. Four cheeses: four gospels, four noble truths, four horsemen of the apocalypse,  four chambers to mammalian heart, the fantastic four ... And so, to follow in this illustrious suit of four, I give you four reasons why this was a good recipe for me to make: 1.  I don't make pizza. My husband does.  For his thirtieth birthday in 2003, he and I were envisioning our ideal kitchen, so I gathered together an immoral amount with the kitchen-themed presents, including a pizza stone.  Since then, he has been delegated head pizza chef, so this is another one of those recipes I would never make but would foist upon him.  When I pull this cookbook off the shelf, I go straight to the scones pages (which are relatively easy to find as they are currently the butte
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Ottolenghi's Semolina, Coconut and Marmalade Cake

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"When I stepped out into the bright sunlight, from the darkness of the movie house, I had only two things on my mind: Paul Newman, and a ride home."  This week I did two very important things: I made Ottolenghi's Semolina, Coconut and Orange Blossom Cake and I rewatched The Outsiders . These two events are not related; however, they were both delightful. Let's start with the cake, shall we? This cake is a light - in - texture - but - heavy - in - flavor take on the ubiquitous Eastern Mediterranean semolina cake. From Greece to Syria, Egypt to Turkey, this cake, well, takes the cake. Call it revani , basbousa , shamali, harisi , mix in yogurt, coconut, rose water instead of orange blossom water--no matter what, you're going to do all right.   Ottolenghi's version adds coconut and marmalade to a large dose of sunflower oil and semolina. He also serves it with a dallop of Greek yogurt freshened with orange blossom water. However, this is the kind of
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Ottolenghi's Lemon and Eggplant Risotto

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Risotto is such a delightful dish. Comforting, creamy, simple, stable.   And I am a huge fan . As in, I will make me a risotto any chance I get, with any sort of ingredient you can imagine. It doesn't matter--any season.  Spring--lemon and peas;  Summer--tomato and parmesan;  Fall--mushroom;  Winter--butternut squash and pancetta.  If it's in your fridge, you can put it in this Northern Italian rice dish. However, you will want a very specific kind of rice--a high starch, medium- or short-grain rice--in order separate this delicacy from any other rice dish. The high starch means that as you cook it, it releases its starch, making that requisite creamy smoothness to risotto. The most popular risotto rice in the United States is, hands down, Arborio rice. This short-grained rice isn't as starchy as some of its popular Italian counterparts, but it is the most easily procured. However, a  great article from
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Whole Roasted Celery Root from NOPI

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Okay.  This almost doesn't qualify as a recipe. But I'll admit, I have never made celeriac this way. Yes, it took Yotam Ottolenghi to convince me to do something simple. And perfect. I am not going to mess around here. I love celery root. I have sung its praises here , here , and here . It is not a pretty little root vegetable, but if you can get beyond its humble, knobby exterior, it smacks of the bright, freshness that one expects from celery (which is, really, just the stalk of the plant) and the nutty, earthiness of something that comes from beneath the ground. This straightforward recipe comes from Ottolenghi's latest cookbook, NOPI , a collection of restaurant-approved recipes from London's powerhouse foodie and his partner and NOPI Head Chef Ramael Scully . Yes, it's true, I am a bit of a fan-girl when it comes to Ottolenghi, and next time I am in London (whew, it has been a long time  since I was last there), you better believe I pla
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Lamb Stew with Apples (Estofado de Cordero Con Manzana)

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About six years ago, I bemoaned the fact that one of my fathers-in-law owned a cookbook I wanted. Through the modern miracle of amazon and the generosity of my husband, he snapped up a used copy for me as my Christmas present. And oh, how I love it.  And the question must be asked: why did he wait so long? I decided to begin with one of the simplest recipes in the book: a lamb stew. And oh, how I love lamb stew, and it has shown up on this blog twice before.  About two years ago, I made a  lamb and fruit stew  out of the Middle East that was quite tasty, for I am a huge fan of quince and of saffron--that stew married lamb with those two delicacies, and I was hooked.  And then, as you know, in December,  I made what I declared to be the best lamb stew I have ever had. I'll still stand by that declaration--that Tunisian lamb stew was better than this one, but only because I preferred that spice palate. Seriously--coriander, cinnamon, paprika, cayenne--all a
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