Alec Naman with Naman’s Catering visits Studio 10 to make three delicious recipes and get us ready for the annual Chef Challenge to support Feeding the Gulf Coast. Marinate the lamb: In a large bowl, ...

Hello, September. You’re one of my favorite months. The heat begins to diminish, the days are still long with sunshine, and September provides some of the best al fresco dining weather we have in ...

Mix together the mustard, ketchup, and Worcestershire sauce in a bowl, and stir in the lemon and silver thyme until combined. Place the racks of lamb in a roasting pan, and, using a brush, coat the ...

A rack of lamb is always an impressive centerpiece on a dinner table. Crusted with a carefully selected blend of herbs and spices, then cooked perfectly to your level of doneness, it’s the ideal ...

Preserved lemons in half an hour. A new, smarter way to peel and seed a tomato. An inexpensive, easy-to-make chicken liver mousse with a flavor reminiscent of foie gras -- complete with a beautiful ...

Ihsan Gurdal, the owner of Formaggio Kitchen in Cambridge, Massachusetts (a specialty food shop and the first place I worked after college), grew up in Turkey. Related Articles Mother’s Day recipe for ...

This lamb marinade uses simple ingredients to bring out the natural flavor of the meat. If you've ever found lamb a little strong, garlic, herbs, and vinegar help balance and soften that flavor. It ...

Whether you’re flipping juicy chicken breasts, searing tender steak, or threading colorful kebabs, the secret to mouthwatering results starts long before you fire up the coals. Enter: the marinade—a ...