Plain yogurt is an excellent base for a marinade. It slowly tenderizes meat, rendering it juicy but never mealy or tough, and leaves a pleasantly tangy flavor behind. This simple sauce, a blend of ...

Combine the olive oil, lemon juice, wine, onion, garlic, mustard, oregano, basil, rosemary, cumin, salt and pepper in a blender (preferably) or food processor. Blend until it's well combined and ...

Madhur Jaffrey is a James Beard award-winning cookbook author, food writer, television personality, and actress widely credited for introducing Indian cuisine to the Western world with the 1973 ...

BEFORE there was the stove, there was the rotisserie. And although there’s no denying that progress has its advantages -- can you imagine spending a summer afternoon tending a live fire in your ...

Alec Naman with Naman’s Catering visits Studio 10 to make three delicious recipes and get us ready for the annual Chef Challenge to support Feeding the Gulf Coast. Marinate the lamb: In a large bowl, ...

Every time I have lamb, it reminds me how much I love it, making it baffling that I rarely make it at home. Perhaps it’s because I didn’t grow up eating it. Even though it’s the most traditional ...

Slow-roasted lamb ribs have been a centerpiece of traditional outdoor cooking for generations, and this recipe demonstrates ...

Resist the urge to chop the marinade ingredients for the lamb too finely or smooth; you want the small chunks of anchovy to transform into sweet, charred bits on the grilled chops. And while it might ...

Ihsan Gurdal, the owner of Formaggio Kitchen in Cambridge, Massachusetts (a specialty food shop and the first place I worked after college), grew up in Turkey. Related Articles This summer dessert ...

Smoked lamb shawarma meets crispy Roman style pizza in a delicious fusion of bold Middle Eastern spices and light, crunchy ...