So tender, exquisitely seasoned, and dressed in a salad of bright-green herbs and crunchy seeds, this sous vide leg of lamb will stop the show at any special spring occasion.
From Martyna Angell’s new cookbook, The Wholesome Cook, comes this sensible roast chicken with big flavor.
Start this on a lazy Sunday and allow to roast all day. Serve fall-off-the-bone meat with mint pesto and roasted vegetables for a completely satisfying meal
With plenty of garlic, cinnamon, chili powder, and ginger these drumsticks come with a kick. These tender legs are a great backyard finger food.
A dry curing time of 2 days is required to enhance the flavor and to retain moisture when cooking in the oil.