Unlike Thanksgiving, when everyone is spooning similar foods onto their plates, every holiday dinner looks different. For some, there's still a turkey centerpiece; for others it's the obscure but ...

Season lamb with salt and pepper. In a large pot, heat 2 tablespoons of olive oil and brown the lamb over medium heat. When lightly browned, sprinkle lamb with the za’atar and add the harissa paste.

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 ...

Jimmy Bradley is a celebrated American chef, restaurateur, and cookbook author who operated two beloved New York restaurants — The Red Cat and The Harrison — for decades. His recipes have been ...

You ditch the big, expensive piece of protein, the large casseroles, too, and still keep the largesse with a menu that serves eight generously and has all the components of a typical Easter meal. It ...

Lamb is a popular ingredient in Roman cooking; grazing sheep are a common sight in the hills around the city. Antonio Ciminelli infuses roast lamb with orange and lemon zest; the citrusy pan juices ...