Rack of lamb is a good candidate for roasting, as the bones and external layer of fat guarantee that the meat will be flavorful and incredibly juicy. That layer of fat, however, requires more than the heat of the oven to sear, so the lamb is first browned on the stove, just on the one side. Rather than the more traditional mustard and herb crust, this rack is coated with yogurt, which adds subtle flavor and tang. The coating also contains bread crumbs, parsley, mint, lemon, garlic, and olive oil, all of which lend other flavor components as well as visual and textural contrast. For a more straightforward but still delicious version, simply rub the lamb with olive oil and season well with salt and pepper before roasting.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
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.