Honey-Garlic Slow Cooker Chicken Thighs By AllRecipes


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http://allrecipes.com/recipe/236609/honey-garlic-slow-cooker-chicken-thighs/

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Tomato and Pomegranate Salad by Sam Sifton, NYT Cooking

Time: 30 minutes
Yield: Serves 6

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http://cooking.nytimes.com/recipes/1018121-tomato-and-pomegranate-salad

INGREDIENTS

2 pints mixed small or cherry tomatoes, of varying colors
2 teaspoons za’atar
3 ½ tablespoons extra-virgin olive oil
Seeds from 1 pomegranate
½ yellow bell pepper, seeds removed and very thinly sliced
½ small red onion, peeled and very thinly sliced
⅓ cup loosely packed fresh basil leaves, torn into pieces
⅓ cup loosely packed fresh mint leaves, torn into pieces
1 ½ teaspoons freshly squeezed lemon juice
Flaky sea salt
3 ½ ounces manouri or feta cheese, broken into small chunks

Jerusalem Lamb Shawarma by Sam Sifton, NYT Cooking

Time: 5 hours, plus marinating time
Yield: Serves 8

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http://cooking.nytimes.com/recipes/1018119-jerusalem-lamb-shawarma

INGREDIENTS

2 teaspoons black peppercorns
5 cloves
½ teaspoon cardamom pods
¼ teaspoon fenugreek seeds
1 teaspoon fennel seeds
1 tablespoon cumin seeds
1 star anise
½ cinnamon stick
1 tablespoon grated nutmeg, about half a pod
¼ teaspoon ground ginger
1 tablespoon sweet paprika
1 tablespoon dried sumac
¾ tablespoon kosher salt
1 3-inch piece of fresh ginger, peeled and grated
3 garlic cloves, peeled and crushed
¾ cup chopped cilantro, stems and leaves included
4 tablespoons fresh-squeezed lemon juice
½ cup peanut or other neutral oil
1 leg of lamb, on the bone, about 5 1/2-6 1/2 pounds

Caramelized Beets with Orange-Saffron Yogurt by Sam Sifton, NYT Cooking

Time: 1 hour, 30 minutes
Yield: Serves 6-8

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http://cooking.nytimes.com/recipes/1018135-caramelized-beets-with-orange-saffron-yogurt

INGREDIENTS

2 ½ pounds small beets, ideally of varying colors, skin-on, scrubbed and trimmed
1 head of garlic
1 cup plus 1 tablespoon extra-virgin olive oil
7 tablespoons unsalted butter, melted
Kosher salt to taste
1 ¼ cups Greek yogurt
1 pinch saffron threads soaked in 1 tablespoon boiling water
2 teaspoons lemon juice
Zest of ½ medium-size orange, approximately ½ teaspoon, plus 1 tablespoon orange juice
⅓ cup slivered almonds
¼ teaspoon red pepper flakes
2 tablespoons basil leaves, shredded

Italian Roast Leg of Lamb By Jamie Olivier’s Food Tube

Ingredients

2 kg quality leg of lamb

olive oil

3 round purple aubergines (or 4 normal ones)

2 red onions

1 tablespoon dried oregano

1 bunch of fresh rosemary

TOMATO SAUCE:

2-3 cloves of garlic

1 big bunch of fresh flat-leaf parsley

2 x 400 g tins of quality plum tomatoes

herb or red wine vinegar

1 dried red chilli

3 anchovy fillets in oil , from sustainable sources

extra virgin olive oil

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http://www.jamieoliver.com/recipes/lamb-recipes/roast-leg-of-lamb-with-aubergines-and-onions/