Tuesday, February 28, 2012

Simple Lamb Curry with Carrot Raita
Recipe from New York Times

This curry is light, wonderfully flavored, with an amazing raita.  If you don't have time to marinate the lamb - it's still delicious. We used leg rather than shoulder and found our black mustard seeds (a lifetime supply) at our local Indian market -- the best place to buy spices. 

Monday, February 20, 2012

No-Knead Bread
Recipe from the New York Times

This incredibly easy recipe turns out a pro loaf of bread that will have you vowing never to buy store-bought again. Three simple ingredients, a cast-iron Dutch oven and about 15 hours turns out an artisan loaf you won't believe you made!