With this dish, we’re in back-to-basics mode. What is a rice pilaf if not a pre-modern-era rice bowl? This preparation is hearty enough for main-course fare, with possible leftovers that taste swell ...

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 ...

Add Yahoo as a preferred source to see more of our stories on Google. Turn a bag of rice into a flavorful side with these recipes from cultures around the world. Christopher Testani / Food Styling by ...

Cut the lamb into bite-size pieces. Heat the sunflower oil in a cast iron pan with a lid until it is very hot. Salt the lamb, add it to the oil and sear until golden brown. Stir in the onions, cook ...

With this dish, we’re in back-to-basics mode. What is a rice pilaf if not a pre-modern-era rice bowl? This preparation is hearty enough for main-course fare, with possible leftovers that taste swell ...

1. Drain beans and transfer to a soup pot. Add the 3 cups water and bring it to a boil. Lower the heat, cover the pan, and simmer for 45 to 50 minutes or until the beans are tender. Add more water ...

Whether you've got 4 hours or 20 minutes, we've got a recipe for you. Whether it’s a wholesome lamb roast on a Sunday night, or a quick lamb curry after a long day, lamb has been a crowd pleaser for ...

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 ...

*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 ...