Cooking from Books

Braised Lamb, Abruzzi Style

I’m pretty sure that no one will disagree that tomato season has reached its end. For many of us who cook, this means transitioning from meaty plum or Roma tomatoes to their canned counterparts. Last Saturday, however, I still had four Romas from our local farmers market on my counter ready to sing their swan song but in need of some accompaniment.

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