[ad_1] Heat a large skillet, preferably cast iron, over medium-high, 3 minutes. Pour in 1 Tbsp. oil, add lamb, and use a heatproof rubber spatula or...
[ad_1] Heat oil in a large Dutch oven or other heavy pot over medium-high. Working in batches, cook lamb, turning occasionally, until browned on all sides,...
[ad_1] Every week, Healthyish editor Amanda Shapiro talks about what she’s seeing, eating, watching, and reading in the wellness world and beyond. Pro tip: If you...
[ad_1] Every Wednesday night, Bon Appétit food director Carla Lalli Music takes over our newsletter with a sleeper-hit recipe from the Test Kitchen vault. It gets...
[ad_1] Reduce heat to medium; add onions and garlic, cut side down, to the same pot and cook, tossing onions occasionally, until onions are browned in...
