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Braised Lamb

Cooking Off the Cuff: Nice Lamb

Edward Schneider | Posted 04.20.2016 | Taste
Edward Schneider

"Nice lamb" as in lamb braised as they might braise it in the Franco-Italian city of Nice. The classic meat for Niçois braising is in fact beef, and a classic way of using the leftovers is to chop them up with a leafy vegetable like Swiss chard and turn them into ravioli.

Cooking Off the Cuff: A Brighter Lamb Stew With a Versatile Sauce

Edward Schneider | Posted 11.13.2013 | Taste
Edward Schneider

Lamb stew: Typically rich and dark, starting with deeply browned meat; maybe with tomatoes, maybe with olives, always slick with olive oil.