Skip to main content
Epicurious
Cookbooks

Broiled Lamb Chops—Our Ancestors Ate a Lot of Lamb! This is a Quick But Tasty Entrée.

Cooks' Note

This recipe tastes great cooked over your outdoor grill. Cooking times vary by altitude. The higher the altitude, the longer it takes to even boil water. So, if you live in the high mountains and you are cooking over a wood or charcoal fire, you need to add a couple of minutes to the cooking time to get your meats to the doneness you desire. In addition to broiling or grilling, you could also cook the chops on the stove top, in a large nonstick skillet for about 5 minutes a side over medium heat.

Read More
Classic French Bouillabaisse With Rouille
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Salmon With Sizzled Nut Salsa
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
White Bean Turkey Chili
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Key Lime Pie Thumbprint Cookies
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.