Rub the lamb with the cumin and fennel; season with salt and pepper. In a cast-iron skillet, heat the oil until smoking. Add the lamb and cook over high heat, turning once, until browned. Reduce the ...

Marcia Kiesel, a former Food & Wine test kitchen supervisor, is an experienced chef and recipe developer who graduated from the Culinary Institute of America. She co-authored the cookbook Simple Art ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Some say the secret to a great Argentinian barbecue is the ...

One of my favourite ways of roasting lamb is studded with anchovies and garlic, with lashings of mint sauce, all present and correct in this speedy fry-up. A tomato salad goes very nicely alongside.

What He’s Known For: Doing right by Portland’s extraordinary local seafood and produce. Weaving French techniques into classic New England dishes. Celebrating Maine’s seasonal rhythms. “UNHURRIED” ...

Leg of lamb isn't something that most of us cook just any old day. For many of us, it is reserved for special occasions, such as Easter, Christmas, and other holidays. For this reason, preparing it ...