Herbs & Spices

Low-fat plain yogurt can be used instead.

Large cuts of meat are often stuffed after being boned. Here, fresh mint, pistachios, and lemon juice bring Middle Eastern flavors to lamb.

Rack of lamb is truly a special-occasion treat. Usually, you need to order it through a butcher, at the supermarket or in a butcher shop. Ask him to french the bones. He will know what you’re talking about, and you will sound as if you do, too. This means removing excess meat and fat from the bones, which looks nice and makes the chops dainty and neat to eat. It is really important to let the meat rest for 10 minutes before serving (it will finish cooking and reabsorb juices). This time also lets you pull together the final elements of the meal.

A tasty herb oil is a nice alternative to a heavy or complicated sauce. It’s quick and easy to make, and it looks and tastes great. Herb oil can be refrigerated up to 2 days before using; bring to room temperature before serving.

Serve this packet hot off the grill, but be cautious when opening it.

Both the ribs and the greens need to marinate overnight, so plan accordingly.

Serve this dish with a platter of mixed garden tomatoes drizzled with olive oil and sprinkled with coarse salt.

After the beef finishes cooking, let it stand at room temperature for at least 10 minutes before carving. Keep in mind it will continue to cook after it has been removed from the oven.

Toasting couscous in the pan before adding water imparts a nuttiness that complements the distinctive flavors of mint and parsley.

This recipe was developed by Christopher Israel, formerly the chef and a co-owner at one of Bruce Carey’s restaurants.

Perfect risotto is easy to make; the keys are to be sure the stock is fully incorporated after each addition and to avoid overcooking the rice. If you prefer, you may use Parmesan instead of Asiago cheese in this recipe.