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. 

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!