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Sunday Supper: Rack of Lamb with Dijon Crust and Rosemary Tomatoes
One of the many reasons rack of lamb is such a treat is that it is so simple to prepare. A few minutes putting a crust together and tossing some tomatoes and rosemary in a roasting pan, followed by a hot oven, and dinner can hit the table in less than an hour. Cherry tomatoes are not at their peak in January, but roasting them under the rack of lamb coats them in lamb juice and concentrates their flavor.Video: Pat LaFrieda Answers Your Meat Questions
All of your meat and butchery questions have been answered! How to bone out a bone-in ribeye, how to select brisket, how to prepare bone marrow, dry-aging at home, and more.7 Food and Drink Trends We've Noticed So Far in 2011
We see an awful lot of menus and eat out a bunch of times a week. Now that we're halfway into 2011, we've started to spot a handful of food and drink trends. Lamb, homemade syrups and sodas, burger chains spreading, and more. Here are seven on our radar right now. What else have you noticed?A Sandwich a Day: The ShankLamb at Delicatus in Seattle
When faced with the wall of choices available at Pioneer Square's Delicatus in Seattle, it's a rather daunting task picking out what to have for lunch, especially if you're a first-timer. So let me offer some assistance in weeding through the 25 different sandwiches by directing you to one of the best: the ShankLamb. It's lamb's pulled pork equivalent.Easter Recipes: Ham, Lamb, Sides, and Sweets
Will it be ham or lamb this year? It's always a battle between the two for the big Easter meal. While lamb is full of religious symbolism, the ham arguably makes for better leftover sandwiches. Whatever you decide, we have recipes for both, in addition to many springtime sides involving peas and asparagus, refreshing drinks, desserts, and homemade Easter basket treats.The Food Lab's Complete Guide To Buying, Storing, and Cooking a Leg of Lamb
I can think of only a precious few situations when I'd rather have a steak than a fatty, musky lamb chop. Or when I'd rather have a pot roast than a rich, slightly funky braised lamb shank. And when it comes to holiday roasts, the Prime Rib may be the king of the table, but the roasted leg of lamb is his wilder, funner cousin. Here's a guide to buying, seasoning, cooking, and carving lamb.Lambarama at Locanda Verde
Last night the Serious Eaters were invited by chef Andrew Carmellini to Locanda Verde as tasting guinea pigs for his new special. One of our favorite meats cooked by one of our favorite chefs in one of our favorite restaurants?The Nasty Bits: Lamb's Heart
In honor of Valentine's Week, have a heart—a lamb's heart. It's no bigger than the size of your fist. Once you trim away the exterior fat and the interior veins and ventricles, you're left with a fair amount of lean and tender muscle flesh. You could quick-sear it and eat it like a steak or forgo cooking altogether and serve it tartare-style in this recipe for Kibbeh Naye.Video: Agamemnon and Legolambnon
Did you ever hear that song about the great Greek warrior Agamemnon and his singing leg of lamb, Legolambnon? You haven't? Well. Now's your chance.Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
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