Since my most recent trip to Israel, my favorite summer entertaining format has been salatim, Hebrew for “salads,” a do-ahead array of small cold plates, condiments and flatbreads that guests dip, ...
Pulse garlic, shallot, peppercorns, herbes de Provence, olive oil, and pomegranate molasses in a food processor to form a rough paste. Rub paste onto the lamb rack and allow to rest, covered, at room ...
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