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Lamb Burger with Chunky Mint Tzatziki

Yes, that is exactly what to do with the pitas! Sorry if it was omitted. Crumple up the parchment, run it under the tap, wring it out. Wrap it around the pitas, and throw it in the oven until the parchment dries. I actually stole it from Jamie Oliver, but it works unbelievably well, and it's the only way I heat up pitas now.

Dinner for Two: Greek Lamb Burger with Chunky Mint Tzatziki

Thank you so much for the background! I never realized the linguistic link between the two. It is interesting how neighboring cultures have their versions of various dishes. In my mind, I think of harissa. I'm not sure which version was first!

Duck Burgers With Pickled Fennel and Prune Mayonnaise

I use breast meat because it's easier to grind, and I prefer it ground, frankly, to a full breast. The legs I prefer slow roasted and pulled, almost confit style. I think there's a tenderness to the breast which works as a burger.

Lavender, Lemon, and Honey Spatchcocked Roast Chicken

@TimoG Honey and butter get mixed together and then smeared onto the chicken.

@DaveMackmiller I'm thrilled to hear it!

And on timing, I'm sticking to my guns and agreeing with Kenji: If you're butter's slightly soft and you're good with your kitchen shears, 5 minutes.

Lavender, Lemon, and Honey Spatchcocked Roast Chicken

@GretchinF Haha if only a great chicken were a platform!

Lavender, Lemon, and Honey Spatchcocked Roast Chicken

Skin up, and I don't flip! And sorry about the small chickens--I live in Europe. I guess they must be smaller over here. Maybe try organic or free-range or heritage birds?

Duck Burgers With Pickled Fennel and Prune Mayonnaise

Thanksgiving Dinner for Two: One Pan, One Hour

@VivATX At my supermarket, cooked chestnuts are sold in the baking aisle, in a vacuum-sealed box. I think the best thing to do is ask at the store. You'll have better luck at a Whole Foods than somewhere more traditional, I think.

Thanksgiving for Two: One Pan, One Hour

@VivATX Definitely you can swap--just make sure you cut the sweet potato nice and small so it cooks in the hour

@CatScan Sounds like a great idea!

Sicilian Pasta With Swordfish, Fennel, Mint, and Bread Crumbs

Honestly, I think swordfish is unique it its texture--tuna may be similar, but I think the flavor wouldn't be quite right. That being said, you could use another white fish for a slightly softer texture--perhaps something firm and flaky, like a halibut.

Sicilian Pasta With Swordfish, Fennel, Mint, and Bread Crumbs

@kimthaism Your comment brought tears to my eyes! Thank you for welcoming back, and for remembering Mr. English. So lovely.

And I agree. I found this method so exciting! I was actually thrilled to read your comment to find out that I wasn't crazy or alone in my enthusiasm. I love the texture and comfort of a meat sauce, but I'm just not as crazy about meat as I am about fish, and swordfish has that perfect steak-y quality. I hope you try it, and let me know what you think. And what your parents thinks!

Fall-Apart Lamb Shanks Braised with Mustard and Mint

@Duckwise Ahh you made me so happy with this comment! This is my fiancé's favorite dish. We love it at my house, and I'm always thrilled when other people love it. It is good for spring, isn't it? Love the tacos idea.

Dinner for Two: Chunky Cherry Tomato Shrimp Puttanesca

Halibut would be awesome.

French in a Flash: Green Tapenade Pasta Salad

@meowzer Thank you so much for letting us know! It made my day!

French in a Flash: Tuna, Tomato, and Basil Tartare

Dinner for Two: Spicy, Smoky Bean Cakes with Lime Slaw and Charred Avocado

Yay! Glad you like...

French in a Flash: Salt-Baked Fish Stuffed with Herbs and Lemon

Hi Agnes: you want to pack the salt mixture all around (just not inside). So underneath, up the sides, and on top, creating a kind of salt shell.

Dinner for Two: Fennel-Roasted Pork Tenderloin with Sweet Onions

@imwalkin You could definitely spend the time searing; it would certainly give more flavor. But I decided in the spirit of this column to keep it as simple as possible. It really works without the sear, especially because of the fennel seed crust on the outside.

@seriouslyyummy Thanks!

Dinner for Two: Steak Tacos with Pickled Onions

I don't agree! There are plenty of terrific cuts, but if you're looking for tender in not a lot of time, filet works for me!

Rigatoni with Mushroom Ragu, Fresh Mozzarella, and Truffle

@Chellspecker Thank you so much for trying this. I'm thrilled you liked it. I do hope it's a good meat substitute. I was vegetarian for so many years...I like to go back to it sometimes.

And thanks for your comments on Serious Eats. I love writing for such an engaged audience!

Dinner for Two: Rustic Turkey and Vegetable Pie

@Lorenzo Great idea! My almost-father-in-law does an amazing Tandoori turkey on the grill.

Dinner for Two: Sweet Sausage and Pea Orzo Risotto

@kimthaism I love the idea of creminis and comte! So woodsy. Do you add thyme? I'm going to try your way!

@misha You've discovered by not-so-secret secret: I have a huge appetite. But I'm thrilled you liked this, and that you got some leftovers out of it. Leftovers are what make the world go round!

Beef Tenderloin and Pickled Onion Tacos

Hi! So sorry. It honestly wouldn't matter. I used white wine vinegar, but only because I was out of red wine vinegar. They both work.

Dinner for Two: Steak Tacos with Pickled Onions

I have never had the steak salad. But the PORK PIBIL!!!! Life changing. The pork pibil taco is my favorite thing there, with these steak tacos coming at a close second. Have you had the churros??? I must!

Broiled Scallops Provençale

So, it doesn't really matter what the size of the dish is exactly. It wouldn't do to be prescriptive. Instead, buy your scallops, and use any shallow baking dish that allows you to nestle them into a single layer, but without any space in between. So you can do this in individual dishes, or certainly in one larger dish--just depends on how many you're cooking for, and how big your scallops and tomatoes are. Hope you enjoy!

French in a Flash: Red Pistou Pasta with Shrimp and Crunchy Herbes de Provence Crumbs

Red pistou is made from tomatoes, garlic, olive oil, and basil, usually in that order. Delicious, sharp, pungent, intensely summery, let's just say it stays with you—on your mind and on your breath. This homemade version pairs the pistou with pasta, and a tumble of crunchy, salty, herbes de Provence-spiked breadcrumbs and a studding of seared shrimp. More

How to Make Gyoza

This gyoza has been a favorite in my family for ages. It's so tasty that, until recently, I haven't bothered to deviate from the traditional filling. Check out the slideshow to learn how to make the classic Japanese-style pot stickers, then tweak the formula to make something new. More

How to Make Clarified Butter

When butter is clarified—the milk fats boiled out and separated, until only thick, golden butter fat remains—its smoke point is raised to, well, let's just say it's high enough to sear a thick steak or panfry a potato in. It also keeps longer than whole butter and imparts a concentrated, caramelly and delightfully nutty flavor More

Snapshots from the UK: Parma Violets

This year for Halloween in England, I was a peacock. The fun of Halloween in the UK is not the trick-or-treating, but the candy flavors as exotic as my costume. Black currant Starburst and Turkish delight chocolate are a beginning, but they are not my favorite. Everyone talks about the English rose, but beautiful though she may be, I could take her or leave her. For me, it's all about the English violet—the Parma Violet. Parma Violets are something like our chalky fruity discs rolled up and given out as generic candies, but they are purple and reek of delicious, sweet, perfuming flowers. Luckily, they don't seem to have a "please take only one" Halloween candy rule in Oxford.... More