Marinade for each rack of lamb: Rub rack all over with chopped rosemary, thyme and garlic. Rub rack with salt and pepper and place in a large plastic bag that seals. Drizzle the olive oil over the ...

Bier de Garde 12 oz Lemon Juice 1 T Gruyere Cheese, shredded 8 oz Emmental Cheese, shredded 8 oz Cornstarch 1 T Set up a double boiler with a stainless steel bowl over a pot of boiling water. Add beer ...

Spring ushers in a whole new season of culinary delights. When mouthwatering drafts of roast lamb, aromatic with rosemary and garlic, waft through the kitchen, spring has arrived. A savory lamb dinner ...

The Barefoot Contessa’s five-star recipe for Herb-Roasted Lamb is so easy, even a kitchen novice can handle it. Prep time takes just 15 minutes, and you’ll only need a handful of ingredients. Garten’s ...

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 ...

Boulangère potatoes: Cut each potato into 1½-inch slices and punch out circles with a 2-inch-round cutter. Rinse the disks under cold running water to wash off any excess starch. Pat dry with paper ...

Executive Chef Bobby Hammock from The Country Music Hall of Fame and Museum made Peanut Crusted Roasted Rack of Lamb. (see recipe below) Through December 31, you can save on the gift of membership to ...

A rack of lamb is always an impressive centerpiece on a dinner table. Crusted with a carefully selected blend of herbs and spices, then cooked perfectly to your level of doneness, it’s the ideal ...

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They may not be glamorous, but they’re irresistible -- big dewy piles of parsley, tender and fragrant cilantro, floppy basil, fuzzy mint. We grab them reflexively, tossing them into shopping cart or ...