Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun A
stew ofmutton andvegetables .
Etymologies
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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The "navarin" was my poor husband's predilection -- when he had eaten one made by me, he used to say that the fleshpots of Egypt were certainly the "navarin" and nothing else.
The White Sister 1881
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In his new location, he's created a casual lunch spot and a lively bistro that serves classic fare such as navarin of lamb, pork schnitzel and poached pickerel, making the best of Ontario's bounty.
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Really, the only rule to making a navarin is to let spring's bounty be the inspiration and the guide.
Stew's Spring Awakening Aleksandra Crapanzano 2011
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My favorite shopping expeditions were invariably in the spring, when Parisians took to the Marché Boulevard Raspail, a few blocks from our apartment, with the singular mission of securing the ingredients for navarin d'agneau, the French lamb stew that heralds spring.
Stew's Spring Awakening Aleksandra Crapanzano 2011
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It may seem like a paradox to lighten a dish with crème fraîche, but a final swirl gives a tangy freshness to the navarin and draws together the disparate flavors in exquisite harmony.
Stew's Spring Awakening Aleksandra Crapanzano 2011
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Hearty but not heavy, navarin d'agneau showcases the season's first crop of vegetables and the delicate flavor of milk-fed lamb.
Stew's Spring Awakening Aleksandra Crapanzano 2011
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I no longer live in France, but, for me, the pleasure in making a navarin d'agneau remains almost as much in the marketing as in the feasting.
Stew's Spring Awakening Aleksandra Crapanzano 2011
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A navarin d'agneau is a delicate dish, a celebration of spring's tender, milk-fed lambs and the first sweet crop of vegetables.
Stew's Spring Awakening Aleksandra Crapanzano 2011
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A navarin d'agneau is a delicate dish, a celebration of spring's tender, milk-fed lambs and the first sweet crop of vegetables.
Stew's Spring Awakening Aleksandra Crapanzano 2011
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I enjoyed my green beans with salty lardons in a creamy dressing and a navarin d'agneau accompanied by the 2001 burgundy house wine.
Archive 2008-09-01 The Nag 2008
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