Narsai David’s lamb marinated in pomegranate juice is famous in the San Francisco Bay Area from his days as a restaurant proprietor and popular caterer. Dennis Cakebread remembers that the first time he ever entertained at home, he prepared Narsai’s lamb. Brian has adapted the recipe slightly, reducing the marinade to create a basting glaze that accentuates the sweet-sour flavor of pomegranate. The dish is elegant and foolproof, so even a novice cook can look like a pro. Allow at least six hours for the lamb to marinate.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.