Stuffing a roast elevates it into something so exceptional it can become the centerpiece for a special celebration or holiday meal, such as Easter. Deboning a roast requires some knife skills, but boneless leg-of-lamb, already butterflied, is readily available from a decent butcher. All you need to do is unroll it and spoon on your stuffing, then roll it back up and re-tie.
Articles & Recipes by Bruce Aidells
Brisket is the go-to main course for many Jewish holiday celebrations like Passover and Chanukah. This recipe adds a Spanish/Sephardic influence by using Spanish paprika, sherry and olives to flavor the meat and is sure to please at your next holiday celebration.
Adding chocolate and rosemary gives this simple short rib recipe an elegant touch which provides a slightly sweet and smoky richness to the sauce without overpowering the savory flavor. This dish is ideal to serve for a special occasion such as a family gathering or holiday meal. Like so many other full-flavored braises, this dish is best cooked ahead, refrigerated and re-warmed a day or two later.
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