Crunchy Lamb And Phyllo Cigars Recipe

Deep-fried bites for cold beer. Need we say more?
Apr 21, 2015 11:00 am
lamb phyllo cigar recipe
Photo: Evan Sung, Stylist: Kaitlyn DuRoss

Consider getting your salty, crunchy fix from a slightly more exotic source: the Israeli kitchen. Moroccan cigars, or sigariyot, as they’re called in Israel, are a staple at mizrahi (North African) eateries and beyond. When done right, they’re world-beatingly good; the combination of crispy shell and tender, flavorful filling is irresistible, and not as hard to pull off as you’d imagine.

Lamb Meatballs With Chèvre Tzatziki Recipe

You can never have enough lamb in April!
Apr 9, 2015 2:00 pm
lamb meatballs with chèvre tzatziki

Lamb is a biggie around Easter time, and I love big, bold Greek flavors in general. The secret to the flavors here is to taste and then try to make sure you’re almost pushing the limit with the lemon and the salt. Add the refreshing brightness of the mint, and you have a worthy foil for the rich gaminess of the lamb. The tzatziki here is made with cheese instead of yogurt, which brings together citrus, mint and goat cheese — what could be more lamb-friendly than that?

20 Spring-Forward Entrées For Your Easter Table

Cook an impressive centerpiece and wow your guests!
Apr 2, 2015 3:30 pm

An impressive, curated Easter spread is a great way to usher in the spring. After all, you don’t break out a juicy spiral ham, succulent fatty duck, tender lamb rack or whole fish for any old occasion. Shoots are popping up, flowers are coming out and your entire family is heading over to celebrate. Surprise and delight your guests with an entrée made with love, and watch a wonderful dinner unfold. 

Slow-Roast, Fast-Prep Leg Of Lamb Recipe

That big lamb haunch just got much easier to make
Apr 1, 2015 2:00 pm
slow roast leg of lamb

We’re working our way through British chef and “lightening-up” empress Lorraine Pascale’s new book, Everyday Easy. Just because it’s light and simple doesn’t mean it can’t be flavor-packed and beautiful. Leg of lamb just got a lot easier to make. 

Craig Rogers Of Border Springs Farm Is The Guy To Know For Lamb In The South

Sean Brock, Donald Link are big fans
Jan 26, 2015 11:00 am

For many people, Craig Rogers of Border Springs Farms is immediately recognizable by the sight of his signature wide-brimmed leather Barmah hat. But over the course of his life, Rogers has actually worn a whole bunch of hats. Educated as a chemical engineer, he wore his octagonal doctoral cap as the dean of the College of Engineering at the University of South Carolina. So how did he end up selling lamb to the likes of Sean Brock, Bryan Voltaggio, Donald Link and Richard Blais across the country?

Lamb Carpaccio With Harissa & Crisp Capers Recipe

Make succulent sliced lamb with fiery seasoning
Oct 30, 2014 12:00 pm
spicy lamb carpaccio recipe

We've been looking forward to Colorado chef, farmer and activist Eric Skokan's cookbook for a while. Farm, Fork, Food isn't just a collection of recipes from his beloved Boulder restaurants, it's a guide to living well, choosing local and seasonal ingredients and upgrading your general outlook on American cuisine. If you think you love Colorado lamb now, wait until you try Skokan's carpaccio. 

Tahchin Time: Persian Spinach Upside-Down Rice Recipe

Fragrant Persian rice with a crisp, crunchy top
Oct 20, 2014 12:00 pm

You probably don't make Persian food enough, which is why you should cook your way through culinary authority Jila Dana-Haeri's From A Persian Kitchen. Learn to make rich khoresh sauces and the rice dishes that love them, bright salads, hearty soups, a million uses for pomegranates and fresh herbs and no shortage of lamb. 

Spiced Lamb In Toasted Pita With Tomato & Red Onion Salad Recipe

Your new favorite sandwich is grilled inside pita
Oct 2, 2014 3:01 pm

If the vast world of spices, whole and ground, seems a little exotic to you, pick up a copy of chef and cookbook author Paul Merrett's Spice Odyssey. Learn the basics of commonly used spices, then branch out and apply your knowledge to dishes from everyday classic to never-before-seen global specialties. Ready to make your new favorite sandwich?


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