This intense base is the secret to the full-bodied richness of the stew. Roasting emphasizes the vegetables' best qualities, and they're simmered with red wine and plenty of herbs and aromatics.
Author: Ruth Cousineau
Author: Ed Behr
Author: Gabrielle Hamilton
Author: Nancy Hawley
Author: Bon Appétit Test Kitchen
Author: Ric Andersen
Author: Elena Faita-Venditelli
Author: Ted Allen
Author: Holly Smith
Author: Diane Rossen Worthington
Author: Bruce Aidells
Author: Dawn Perry
Author: Jill Silverman Hough
Author: Donna Hay
Author: Lora Zarubin
Author: Bev Jones
Author: Peter Gordon
Author: Bruce Aidells
Romesco is to Spain what pesto is to Italy. Typically made with red peppers, this carrot version led to some new ideas.
Author: Bon Appétit Test Kitchen
Author: Melissa Clark
Author: Bruce Aidells
Author: Joshua McFadden
Author: Bon Appétit Test Kitchen
Author: Richard Corrigan
If you want to stuff the roast as pictured, ask your butcher for a butterflied leg, not tied. Double the ingredients for the rub recipe and smear half onto lamb, then roll and tie it, and smear with the...
Author: Alison Roman
Author: Kemp Minifie
Author: Maggie Ruggiero
Author: Michael Solomonov