*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 6 servings ¼ cup plus 2 tablespoons extra-virgin olive oil 6 small plum tomatoes (may substitute Kumato tomatoes) ½ ...

Whisk together the wine, mustard, salt and pepper in a large bowl. Toss the lamb chops in the marinade, coating each one evenly and thoroughly. Cover the bowl and allow the lamb to marinade in the ...

All Things We're Cooking is a series featuring family recipes from you, our readers and listeners, and the special stories behind them. We'll continue to share more of your kitchen gems throughout the ...

Mae Chandran layers Jaffna curry powder, fresh curry leaves, and chili powder with tender lamb shanks in this unforgettable dish. Mae Chandran (Malibu, California) was born in Guangzhou (Canton) in ...

Makes 4 servings. Recipe is by Melinda Winans, Baton Rouge. She says doubled or even tripled, this dish is perfect for a buffet and is traditionally served with an array of condiments. 11/2 lbs. lamb ...

If your taste runs to the more exotic, try this recipe from Lee Bailey's "City Food." The pie, called "bobotie, " traditionally is made with lamb, but chicken can be substituted. Bailey served it with ...