When we quizzed her for more details, De Laurentiis mentioned that she likes to make lamb chops scottadito (which means finger-burning in Italian). It’s a Roman classic dish that you can find ...

If you're looking for a low-key way to razzle-dazzle your family this Easter, we've got just the thing for you: lamb chops! Before you think lamb is a bit extra, trust us: Lamb chops are an iconic and ...

When I think about cooking — and I think about cooking a lot — I generally divide it into everyday meals and special-occasion ones. Although both must be delicious, the former needs to be unfussy, ...

March 16 -- It's time to celebrate that special Irish holiday once again — but make this year different. Try new dishes that will impress your friends and family: Emeril's Lamb Chops with Lima Beans ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

1. In a large, shallow dish, combine the 1/4 cup of olive oil with the thyme, minced garlic, rosemary and cumin. Add the lamb chops and turn to coat with the marinade. Refrigerate overnight. 2.

1. Heat oven to 375 degrees. Score the fatty part of the rack crosswise. Drizzle with 2 teaspoons olive oil; massage oil over entire rack. Season with 1/2 teaspoon salt and pepper to taste. Combine ...

Note: Plan ahead, as the lamb chops need to marinate at least two hours. From "The Ultimate One-Pan Oven Cookbook," by Julia Konovalova. In large bowl, combine garlic, chopped leaves of 2 rosemary ...

From the title, outlined in glowing orange and yellow on a fire-red background, you don’t quite know whether to expect another barbecue cookbook or another chile pepper cookbook. Well, there’s some ...

Look for sumac in Middle Eastern markets, or substitute dried ground lemon zest (mixed with a bit of sweet paprika for color). 1 large eggplant, unpeeled, cut into 1-inch-thick rounds 1. Preheat the ...

For this sumptuous main course, Momotaro executive chef Gene Kato applies a traditional Japanese fish-curing technique to tender lamb chops, marinating the meat overnight in a mixture of red miso, ...