A pan of roasted lamb chops with thyme and figs - Ksenia Prints/Tasting Table Few things impress at the table more than lamb chops studded with caramelized fig and sprinkled with shiny, glistening ...

There are quite a few reasons why lamb chops may be just right on your Easter table this year, even if everything else about the celebration doesn't look like years past. You might have found some ...

After a short soak in a harissa-spiced marinade, lamb rib chops are easy enough for midweek, yet fancy enough for company Every time I have lamb, it reminds me how much I love it, making it baffling ...

With the acquisition of one of my grandmother’s 10-inch cast-iron frying pan with a near Teflon-level of seasoning, I now have three heavy-bottomed skillets on my stove right now. That’s a lot of ...

Rub salt, garlic paste, rosemary, lime juice and black pepper on the lamb chops, ensuring that the marinade is distributed all over the chops. Set aside for 4 to 5 hours to let the flavours infuse ...

KC Originals is all about promoting the local flavor of the restaurant community. More than 50 restaurants make up KC Originals to support each other. One of those places is JJ's and Chef Julio is ...

1. Take the chops out of the refrigerator about 30-45 minutes before cooking. 2. Season chops with Cajun spice and add olive oil into pan. 3. Place chops into preheated skillet and let them sear for 1 ...

When I think about cooking — and I think about cooking a lot — I generally divide it into everyday meals and special-occasion ones. Although both must be delicious, the former needs to be unfussy, ...

If you're looking for a low-key way to razzle-dazzle your family this Easter, we've got just the thing for you: lamb chops! Before you think lamb is a bit extra, trust us: Lamb chops are an iconic and ...

With the acquisition of one of my grandmother’s 10-inch cast-iron frying pan with a near Teflon-level of seasoning, I now have three heavy-bottomed skillets on my stove right now. That’s a lot of ...

With the acquisition of one of my grandmother’s 10-inch cast-iron frying pan with a near Teflon-level of seasoning, I now have three heavy-bottomed skillets on my stove right now. That’s a lot of ...