If your baked goods come out uneven, your pizza crust burns before the cheese melts, or your roast chicken doesn’t get that golden skin, the culprit might not be your recipe; it could be your oven ...

Edited version of a story first published Tuesday, April 15, 2003: Caytie Harrison is admittedly timid about lamb. She tried it once at a restaurant and loved it. But she has yet to cook it at home.

1½ pounds thinly cut veal scallops Fine kosher or sea salt 2-3 eggs, beaten with 2-3 tablespoons of water Flour seasoned with a little salt and pepper 2 cups fine dry unseasoned bread crumbs (see cook ...

Lamb is typically set aside for special occasions, such as Easter and next week's Eastern Orthodox Easter. This holds true especially for a rack of lamb — one of the pricier cuts. But rack of lamb is ...

This recipe for an herbed rack of lamb comes from California chef David Kinch, who adds flavor by basting the meat with a rosemary-infused butter and showering it with fresh thyme, parsley, and mint.

'Rack of lamb is a special cut,' says butcher Peter Sanagan You can save this article by registering for free here. Or sign-in if you have an account. Reviews and recommendations are unbiased and ...

It’s rustic because the racks are not Frenched. More of a homespun Karoo style, really. No foil bandages here; it’s designed to make the meat sing and zing with the tang of dried orange zest and ...