This tender and smoky grilled leg of lamb is a memorable centerpiece of a summer barbecue. Place steaks on a work surface. Using a meat tenderizer or fork, poke steaks all over until well tenderized ...

A steak cut from the leg of lamb is tender and juicy and cooks in minutes. The spiced coating makes this dish special with little effort. It’s great for a weeknight dinner or exciting enough for ...

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 ...

To make the mash, cut the parsnips into small ¼ inch cubes. Melt the butter and oil in a large pan on a medium heat. Add the parsnip and stir to coat all of the pieces with butter. Cook for 8-10 ...

I have a few hundred cookbooks, but only one Greek cookbook. “Yiayia’s Greek Recipes” is about 15 letter-sized sheets of printer paper bound in three places along one edge with straw-colored raffia, ...

"This is one of my go-to dishes when cooking for a large group. Ground meat is generally an economical option and a little can go a long way. And it’s delicious, so it’s a win-win. Inspired by my ...

Steve had an “0” birthday the July 8. He’s not one for big birthday bashes and since it was a Monday night, he just wanted to stay home and have me cook for him. Steve and I eat pretty good most of ...