Print Recipe VERMONT SPRING LAMB; PEAS À LA FRANÇAISE AFTER WE BUTCHER half of a twenty-pound lamb, every piece finds its place with this classic spring...
Print Recipe SEA BASS WITH FENNEL, LEMON, AND CAPERS Cooking fish in individual foil packets, or en papillote, as they say in France, is a great...
Print Recipe RABBIT AND GARLIC There was a wonderful rabbit I ate in Barcelona, which was dry but wet, salty but not too salty, and above...
Scampi is a particular kind of meat that is usually extracted from shellfish, or crustaceans, especially the Norway lobster. Another popular crustacean that is used for...
Beef Stroganoff is comfort food at its best. Turn to this when you are not in a mood to make an elaborate dinner and trust us,...
Print Recipe CHORIZO STUFFED ROAST CHICKEN This is a very simple twist guaranteed to impress. The chorizo, bean, and tomato stuffing helps the bird to cook...