When I was a kid, my mom often made lamb for holidays instead of turkey. She often roasted her lamb with plenty of garlic, butter, red wine, and rosemary. Here’s a recipe from the D Cookbook for ...

With more than 30 restaurants across the United States spanning cuisines from around the world, powerhouse chef Michael Mina is an expert on balance. "My tuna tartare exemplifies my approach: a ...

Cook like Michael Mina by marrying sweetness, acidity, spice, and fat to craft dishes with complex simplicity. Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of ...

Caldo de Res in serving bowls with limes and tortillas - Julie Kinnaird/Chowhound Beef and vegetable soup is a culinary staple that is found in many different cultures. Rich, slowly simmered beef ...

Sometimes the most extraordinary culinary adventures hide behind the most unassuming facades, and The Log Cabin Restaurant in Leola, Pennsylvania proves this theory with every single bite. You might ...

Preheat the oven to 400°. Pat, the lamb shanks dry with paper towels. Season the lamb on all sides with salt and pepper. Heat a heavy bottom ovenproof pan such as a Dutch oven over medium-high heat.

‘Don’t want it’: AFL boss rules out trade move 145 days after the federal election, the final seat has been decided ‘Not working’: Plea after gang attack 'I found it soul-destroying': Emma Watson on ...

This recipe is a Hy-Vee featured recipe that you can pick up right at the store! For more deals and information on everything Hy-Vee has to offer visit www.hy-vee.com. Add flour to a shallot bowl.