His Restaurants: Chai Pani, in Asheville, N.C., and Decatur, Ga.; Botiwalla, in Charlotte, N.C., and Atlanta; Buxton Hall Barbecue and Buxton Chicken Palace, both in ...
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 ...
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 ...
Marinate the lamb chops with the minced garlic, salt, black pepper, the squeezed lemon juice and mix well until all the flavours are well distributed. Set aside for about two hours to marinate. In a ...
It’s an adage among the best: The sauce makes the cook. And it’s true. A good sauce, specifically a stock-based sauce, requires patience and finesse and attention-real cooking. But it can make the ...
This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Jessica Holmes wasn’t always into lamb chops ...
His Restaurants: 610 Magnolia and MilkWood in Louisville, Ky., Succotash in National Harbor, Md., and Succotash DC in Washington, D.C. What He’s Known For: Highly personal takes on Southern dishes, ...
Downsizing Dinner on MSN
Easy Skillet Recipes That Keep Cleanup Minimal
If you love cooking but hate scrubbing a mountain of pots and pans afterward, skillet recipes might be your new favorite ...
Forget arugula. The true symbol of how far American cooking has come in the last few decades is black pepper. When I went to restaurant school in 1983, our bible of ingredients, “Wenzel’s Menu Maker,” ...
Sometimes dinner at home can be just as romantic as dinner at your favorite restaurant. Dim the lights, set the table with your best table linens, light some candles and cook up something you wouldn’t ...
This is the time of year when I throw myself into brighter and lighter fare. Most of the stews and soups I’ve stashed in the freezer during the chilly months have been eaten, so I’m on the prowl for ...
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