A rack of lamb is always an impressive centerpiece on a dinner table. Crusted with a carefully selected blend of herbs and spices, then cooked perfectly to your level of doneness, it’s the ideal ...

When I’m feeding a crowd, I usually look for a large piece of meat to serve as the centerpiece, like a roasted chicken, braised pork shoulder, and roasted beef. The thing is, all of those take a ...

Kathy Gottsacker serves this with Gruyere Potato Gratin, which is also on this page. SAN ANTONIO — Instructions: Heat oven to 425 degrees. Rub lamb with salt and pepper; place lamb, fat side up, in ...

Set the EGG for indirect cooking with the convEGGtor at 225°F/107°C with one chunk of cherry or hickory smoking wood. Remove the silver skin and trim excess fat from the lamb rack (you can leave the ...

A juicy, garlic-crusted rack of lamb coated with plenty of crushed garlic and rosemary makes this a centerpiece of any meal. Scottish-born Kenny Rochford co-founded upstart California wine company ...

Boulangère potatoes: Cut each potato into 1½-inch slices and punch out circles with a 2-inch-round cutter. Rinse the disks under cold running water to wash off any excess starch. Pat dry with paper ...

Preserved lemons in half an hour. A new, smarter way to peel and seed a tomato. An inexpensive, easy-to-make chicken liver mousse with a flavor reminiscent of foie gras -- complete with a beautiful ...

Lamb is typically set aside for special occasions, such as Easter and next week's Eastern Orthodox Easter. This holds true especially for a rack of lamb — one of the pricier cuts. But rack of lamb is ...