If you are stuck in on a snow day and want something hearty and comforting, this is a rich and flavorful dish that is sure to do the trick. Best served over mashed potatoes, it takes a good amount of time to make so start early. The good news is that most of the time is inactive, so once you put it in the oven you can sit back and relax.
Another culinary experiment, this time combining the goodness of Turkish moussaka and eggplant tian to make a rich but healthy French moussaka.
Our third visit as we work through the list of Boston Magazine's Hall of Fame restaurants is Toro. A hip little tapas spot created by two of my favorite chefs.
travel bite: Dallas-Fort Worth. Heim Barbecue, Velvet Taco, and Knife, helped make my trip to Texas one I will never forget.
Most recipes for lamb neck call for a long slow cook, but I just had a slice and I didn't have three hours. I started by searing it on both sides in butter, oil, and rosemary, about five minutes per side. Then I added in some sliced shallot and cooked that down for a minute or two. I deglazed the pan with red wine and then added a cup of vegetable broth. I simmered it on low turning every fifteen minutes or so for about an hour. I finished it off with chopped fresh rosemary and crumbled feta cheese.
Concord Culinary Lyceum 