I loved the idea of pairing lamb and goat—since that’s how I think of them, frolicking in a field together (what do I know, I’m a city girl). The idea for a pairing led me to this dish. The tasty goat cheese, herbes de Provence (a mixture of herbs that includes basil, fennel, rosemary, thyme, summer savory, and lavender), and pancetta mixture was initially a stuffing for the lamb, but it was quite tricky to assemble. I made it simpler for the staff and now for you (you don’t always have to take the most difficult route!) by simply crumbling the topping over the roasted lamb. The rich, glossy zinfandel sauce really pulls the flavors together.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.