[Photographs: Kerry Saretsky] Previously Chouquettes » All French in a Flash recipes » I love this time of year. Not only is November home of Thanksgiving and my birthday—the two greatest dessert experiences per annum—but it's finally, definitely, and...
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[Photograph: Caroline Russock] Michael Psilakis' Lamb Burger might not be a traditional burger, but it is one awesome sandwich. The burger consists of a 70/30 mix of ground lamb and pork seasoned with charred onions, fresh parsley, and dill,...
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[Photographs: Chichi Wang] Pig's stomach and beef tripe are fairly common finds in ethnic markets, but it's not everyday that I come across lamb tripe. Sitting next to an assortment of livers, the packages of lamb tripe were neatly...
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[Photograph: Joshua Bousel] Between brisket and the forthcoming turkey, I was able to get in a nice big leg of lamb, one of my favorite large cuts of meat. Seemingly designed for the grill, a butterflied leg of lamb...
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"There's a difference between the pleasantly doughy boiled dumpling and the chewier, semi-translucent steamed dumpling." I may be from Shanghai, but I think I make some pretty mean dumplings for a Southern gal. From buns, bread, and noodles, the Northern...
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[Photograph: Nick Kindelsperger] Can this really be the first time I've cooked lamb loin chops? It turns out they are awfully cute—something of a T-bone fit for Barbie. Impressively succulent and tender, the lamb loin chops were also relatively...
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Principles of Stir-Fry, Part Three [Flickr: velostricken] Previously Principles of Stir-Fry, Part One » Principles of Stir-Fry, Part Two » All Seriously Asian coverage » A good stir-fry is an exercise in organization and timing. Like all orchestrated events, the...
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The following recipe is from the September 2 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! When I think about lamb shanks visions of long-braised, falling off the bone osso bucco immediately...
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"I don't think the best technique is absorption—it's eating." Previously Citrus Oreillettes » All French in a Flash recipes » Grilled Port Lamb Chops with Garlic Confit and Sauce Vierge "Persillade" is a dish that contains more French words than...
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Each week Joshua Bousel of The Meatwave drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! My enthusiasm for lamb is not mutual in my relationship, so it's always a treat when I...
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