THIS weekend being Easter, many Americans will sit down to a Sunday dinner of roast lamb. And that will be the last time they try the meat until the same time next year. Lamb is to this holiday what ...

Like a true, British mint sauce, this is more sharp than sweet, just finely chopped leaves in the barest bit of liquid made from sugar dissolved in vinegar and hot water. Dribbled onto a slice of ...

Make mint sauce: In a small bowl, combine vinegar, mustard, and honey. Whisk in oil and mint. Season with salt and pepper; set aside. If making ahead: Cover and refrigerate up to 1 day. Before serving ...

The fresh and fruity flavor of strawberries is a vibrant complement to lamb’s mild gaminess. Instructions: Set aside 8 strawberry halves for garnish. Place the remaining halved strawberries, lemon ...

Easy Tzatziki sauce is light, creamy, and full of bright flavors, making it a versatile sauce. You can use it as a dipping ...

In a container with a tight fitting lid or in a large ziptop bag, combine all ingredients for the marinade and wings, and toss to make sure the wings are submerged in the mix. Let wings marinate in ...

Note: Shoulder chops are often sold simply as “lamb chops.” These chops are best cooked over a very hot charcoal or wood fire. The point is to char the outsides very quickly before you cook the meat ...

There’s a new cookbook in town, and it comes from Palestinian-Syrian chef and activist Reem Assil. In Arabiyya: Recipes from the Life of an Arab in Diaspora, Reem dives into her favorite traditions ...

Ever tried adding mint to your chimichurri? Chimichurri, the classic Argentinian sauce made from parsley, garlic, olive oil, and vinegar is gaining popularity, with a 22.9% increase in menu mentions ...

1/2 cup fresh mint leaves 1/2 teaspoon corriander 1/2 teaspoon cumin 1 cup Greek plain yogurt salt and pepper Add mint leaves, corriander, and cumin to a blender or food processor. Blend the ...