Lamb rib chops have a dandy handle (the rib bone), and are excellent served as lamb “lollipops” for delicious, but rather extravagant, hors d’oeuvres. As the ribs get closer to the neck and shoulder, the nugget of meat becomes smaller, perfect for hors d’oeuvres. The larger ones are best as a main course served with a knife and a fork. Loin lamb chops are cut from the loin and look more like miniature T-bone steaks, with a bit of the loin and tenderloin on either side, and take a little longer to cook, but may be substituted in this recipe.
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.