A rack of lamb is always an impressive centerpiece on a dinner table. Crusted with a carefully selected blend of herbs and ...

When I’m feeding a crowd, I usually look for a large piece of meat to serve as the centerpiece, like a roasted chicken, braised pork shoulder, and roasted beef. The thing is, all of those take a ...

Most people in this country seem to have a love/hate relationship with lamb. I personally, am not typically a fan—I’d never order it on a menu and I very rarely prepare it at home—but it really ...

BOSTON - There's nothing quite like a good meal to warm your belly and fill up your soul in the cold winter months. And there's one chef in Boston giving guests a lot of both at his restaurants. Chef ...

Set the EGG for indirect cooking with the convEGGtor at 225°F/107°C with one chunk of cherry or hickory smoking wood. Remove the silver skin and trim excess fat from the lamb rack (you can leave the ...

This recipe, adapted for the home cook, is based on what Cristeta Comerford serves at holiday buffets. The rich, flavorful stock can be made a day or two ahead. Freeze excess stock to enrich sauces or ...

Spring is here, a season of renewal and rebirth. It’s no coincidence, then, that Easter falls during this time of year. Steeped in history and symbolism, Easter traditions weave a beautiful tapestry ...

Chances are good that if you’re cooking a rack of lamb it’s a special occasion. The pricey cut is a go-to for romantic dinners, holidays, and other celebrations. And we can see why. A rack of lamb is ...