Narsai David’s lamb marinated in pomegranate juice is famous in the San Francisco Bay Area from his days as a restaurant proprietor and popular caterer. Dennis Cakebread remembers that the first time he ever entertained at home, he prepared Narsai’s lamb. Brian has adapted the recipe slightly, reducing the marinade to create a basting glaze that accentuates the sweet-sour flavor of pomegranate. The dish is elegant and foolproof, so even a novice cook can look like a pro. Allow at least six hours for the lamb to marinate.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.