This is the time of year when I throw myself into brighter and lighter fare. Most of the stews and soups I’ve stashed in the freezer during the chilly months have been eaten, so I’m on the prowl for ...

Forget arugula. The true symbol of how far American cooking has come in the last few decades is black pepper. When I went to restaurant school in 1983, our bible of ingredients, “Wenzel’s Menu Maker,” ...

Just like delicate fish fillets, lamb chops all too often can seem intimidating to cook at home. The lamb chops most often served at restaurants — the chops cut from the rib and that look like ...

The fresh and fruity flavor of strawberries is a vibrant complement to lamb’s mild gaminess. Instructions: Set aside 8 strawberry halves for garnish. Place the remaining halved strawberries, lemon ...

Last year, we purchased a lamb meat share from a local butcher and partially filled one of our chest freezer with a wide variety of cuts — leg, shanks, ribs, quarter, chops, shoulder chops and ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

Cumin lamb is one of my favorite dishes to order at Sichuan restaurants. The spicy, earthy flavor of the cumin perfectly complements the slight gaminess of the lamb. I’ve taken these flavors as ...

From the title, outlined in glowing orange and yellow on a fire-red background, you don’t quite know whether to expect another barbecue cookbook or another chile pepper cookbook. Well, there’s some ...

If you’ve never made lamb before, this is the perfect recipe to get started. We might even say it’s the best lamb chops ...