Spring and a cook’s fancy turns to lamb!
This is a great recipe for those early spring nights when the air still has a hint of coolness to it.
I love eating this rich, braised-lamb sauce with sautéed slices of zucchini. I can’t pretend that the effect of the cooked zucchini is at all papardelle-like. Any resemblance between the two begins and ends with their shape. But don’t let that dissuade you. I love pasta, but I also happen to absolutely love zucchini. You can make
What is it about one-pot dishes that so compels people toward them? You can see the appeal in the proliferation of binder-clad crockpot recipe books available at supermarkets and grocery stores and it’s there in any number of classic cookbooks, too. My own attraction to them is two-fold. I hate doing dishes (as do most people), which accounts for the larger, primary, portion of the appeal. The other reason is less practical: I love the ingenuity of a seemingly complex dish t