Lamb is a popular protein worldwide, but many American home cooks reserve it for holidays and other special occasions. That means they are only making it a few times a year, which is a shame. Lamb ...

It’s an adage among the best: The sauce makes the cook. And it’s true. A good sauce, specifically a stock-based sauce, requires patience and finesse and attention-real cooking. But it can make the ...

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 ...

Americans don't tend to think of mint as a savory seasoning. After all, it does go so nicely with chocolate. In the rest of the world, however, it frequently appears on the dinner table. One reason is ...

With the acquisition of one of my grandmother’s 10-inch cast-iron frying pan with a near Teflon-level of seasoning, I now have three heavy-bottomed skillets on my stove right now. That’s a lot of ...

Lamb is typically set aside for special occasions. This holds true especially for a rack of lamb — one of the pricier cuts. But rack of lamb is noted for its terrific flavor and for being versatile ...

This week, Cesar Aguilar, of Rare 650 in Syosset, shows News 12's Lily Stolzberg how to make lamb chops with butternut squash puree and roasted brussels, pearl onions and caramelized figs. Puree -- ...