Easter is a real family holiday for Italians, and lamb was our usual fare for Easter supper—usually a leg or a crown roast. When it’s not Easter supper, though, I usually go for the smaller portions and simplicity of separate chops, as in this recipe. Rosemary and garlic are the perfect companions to lamb, and the paste below is a wonderful way to season the meat with a minimum of effort. This combo also works superbly with any cut of lamb; just double the quantities for a full rack, or triple them for a leg.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.