Cut the lamb into 2cm slices. Heat a tablespoon of olive oil in a medium saucepan over a medium-high heat and colour the lamb slices on either side, in batches so as not to overcrowd the pan. Return ...

Diana uses lots of ingredients here, but if you don’t have feta, nuts or pomegranate, you’re still guaranteed a great meal - Haarala Hamilton & Valerie Berry There are quite a lot of ingredients here ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 6 servings ¼ cup plus 2 tablespoons extra-virgin olive oil 6 small plum tomatoes (may substitute Kumato tomatoes) ½ ...

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. Anything marinated ...

In this unique village cooking experience, we gather wild tarragon from the mountains to create a refreshing herbal cocktail, then prepare an unforgettable dish - crumbly pilaf cooked inside an entire ...

Bring the flavors of Central Asia to your kitchen with this authentic Uzbek plov recipe. Made with lamb or beef, rice, and a ...

Check out these recipes to try all season long. Uzbek Plov is a rice pilaf and braised lamb dish that comes together in a cast-iron Dutch oven. Momsdish As winter temperatures grip the nation, cozy, ...