NAYA, the modern fast-casual concept bringing authentic Middle Eastern flavors to communities across the Northeast, today announced a new partnership with Pat LaFrieda Meat Purveyors — two New ...

Leg of lamb is often seen on American dinner tables during the Easter holiday, and more adventurous cooks may try their hand with other lamb dishes. Rack of lamb is offered on many restaurant menus, ...

In this episode of Ludo (and Luca) à la Maison, Ludo Lefebvre has a killer recipe that takes advantage of the rarely-used, oft-forgotten rotisserie attachment many of us have on our outdoor grills.

?I have given these kebabs a Moroccan twist with a spice rub as lamb goes so well with these flavors,? James writes in her book ?Fresh & Healthy.? ?You could go without and the kebabs would still be ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. One sandwich filling that’s a mainstay of New York City is the kebab, and ...

Katy Sparks coats her lamb kebabs with a garlicky, salty cumin rub. Leg of lamb is ideal here because it stays juicy and tender during grilling without shredding or falling apart. If you are really ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

Souvlaki — chunks of lamb marinated in lemon juice, olive oil, oregano and garlic, then grilled on skewers — is sold as a quick meal on many street corners in Athens. The best cut of lamb to use is ...

A few weeks ago, I signed up for a twice-monthly subscription to Victorian Farmstead, which operates a meat CSA (Community Supported Agriculture program). I’d been considering such a subscription ...

Johor Bahru remains a treasure trove for every kind of cuisine, from comforting local favourites to flavours brought in from ...