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Food and Wine"We have wood-burning ovens that retain a lot of heat after a day of cooking pizzas," explains Travis Lett. "So we often use them overnight for things like this slow-cooked leg of lamb." While Lett cooks his lamb for up to 10 hours, this version in a conventional oven cuts the cooking time by more than half. More Lamb RecipesYummlyUse-it-up Frittata With Large Eggs, Cooked Vegetables, Peas, Crumbled Cheese, Herbs, Kosher Salt, Freshly Ground Pepper, Olive OilYummlyUse-it-up Frittata With Large Eggs, Cooked Vegetables, Peas, Crumbled Cheese, Herbs, Kosher Salt, Freshly Ground Pepper, Olive OilBon AppetitYou can add dried herbs directly to anything, but infusing them into salts and sugars further extends their shelf life. Use the infusions throughout the year for cooking, grilling, and baking. The possibilities are endless.Bon AppetitThis versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency. We simplified Wolfert’s steam-then-cook method and added toast and cheese for good measure. It’s the best way to use up a variety of herbs and greens that you might have in your crisper drawer. This recipe is part of the Healthyish Farmers’ Market Challenge. Get all 10 recipes here.YummlyUse-it-up Frittata With Large Eggs, Cooked Vegetables, Peas, Crumbled Cheese, Herbs, Kosher Salt, Freshly Ground Pepper, Olive OilFood52The only times I cook a whole turkey are for Thanksgiving and Christmas. Preparing and cooking such a big bird is truly a labor of love (or a pain in the keister). Over the years, I've tried a variety of options for the bird: different brines, different herb or spice rubs, and different cooking techniques. Last year I used a recipe from the Food Network by Chris Cosentino that called for separating the breast from the legs of the turkey, and applying an herb compound duck butter under the breast skin. The legs are placed in the oven long before the breast. I was hoping I'd struck gold with this technique. When I roast a whole bird, I start it out breast down and then flip it during cooking to prevent overcooked white meat. If I could eliminate the turning, it would save me some hassle while preparing the rest of the meal. Unfortunately it did not work as well as I'd hoped. The breast meat came out superbly juicy and flavorful, but the cooking times recommended did not work for me. The legs were done long before the breast, which is not a great situation with a crowd of hungry people clamoring to eat. I did not want to abandon the idea so rather than figure out timing for 2 different pieces, I decided to butterfly the turkey so it would cook at a more consistent rate. I've butterflied many a chicken, so figured it wouldn't be too different. I was very wrong. It's much, much harder! The pelvic bones of the turkey are too hard to cut through with kitchen shears. A combination of kitchen shears through the ribs, and a cleaver through the pelvic girdle worked the best for me. This is a good illustration of the technique: http://thefrugalchef.com/2009/11/how-to-butterfly-a-turkey/ An even easier technique is to ask your butcher to butterfly the turkey and crack the breast bone. To season the bird I did a dry brine with a paste of salt and honey under the skin of the legs and breast. I generally do a combination of salt and sugar for my wet brines, so why not try the same for the dry brine. I made a shallot confit using duck fat, and added some herbs and spices to slip under the skin after the turkey finished brining. The hard work up front really paid off in the end! The resulting turkey was finished cooking in about 2 hours, the breast and thigh meat were done at the same time, and even the notoriously dry and bland breast meat was succulent and flavorful. An added bonus is the shallot confit becomes like a built in gravy! (Note: The backbone, plus neck and giblets make a fine stock that can be combined with the drippings to make gravy. Or just freeze the pieces to make stock later.)Food.comThis is a modern(relatively speaking) version of a Medieval Germanic recipe. While living in Germany, I first tried these unusual cold pizza-style open face sandwiches at a fair in Bonn while celebrating the "Rhine in Flames." Clara12 has a recipe posted on Recipezaar for homemade Krauterfladenbrot recipe #61947 ,the herbed flatbreads used as the "crust" in this recipe(which I have tried and used in this recipe successfully). You may also use any herb flecked soft, doughy flatbread that you have available - they should be rounds the size of a pita bread. Heck - you could probably get away with using an uncut pita(in which case use the whole pita as your crust for each -don't split) if that's all you have available - I'd go for honey wheat flavor, if so. Please try to use sweet onions in this as regular onions can be a little too strong - you will be eating the onions raw, so it is up to you how much oniony sharpness you prefer. Try to cut the onions as wafer thin as possible and then into slivers. Please use real bacon and fresh herbs - although there is a brand(Hormel) of real bacon that comes precrumbled in a bottle that may use(not Bacon Bits). Measurements are estimates - season these to your liking. Cook time is chilling time for the onion sauce - there is no actual cooking involved.Food.comTangy! First you make yogurt cheese, then you use that to make the dip. A great opportunity to put your herb garden to use, though you can substitute smaller amounts of dried herbs if you prefer. The "cooking time" shown is actually the time the yogurt sits in your refrigerator. The recipe really makes closer to 1-3/4 cup dip than 2 cups, but the "yield" field wouldn't accept it.
