I have a 3-5 lb. chuck roast in the freezer. I had bought it to make my annual big batch of Boeuf Bourgignon, but I have become increasingly absorbed by Persian and Turkish cooking , of late. I do have a few pertinent cookbooks,but I thought before launching into a major project with them, i would ask if any 52ers had some fav Persian or Turkish beef stew (or beef filling I could use in filo) recipes. If you do, and you could describe them and their spicing, and mention what source I should seek to find them, I would be most appreciative. Thank you!
It all began with a bowl of grapes
The IKEA Bowl That’s Setting Food on Fire
Would You Eat More Beets If They Were Called "Dynamite Beets"?
The Great British Baking Show Episode 3: Bread!
Mix-and-Match Grilling Meals
How to Throw Your Best Cookout
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)