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 ...