This recipe is simple and best paired with an array of condiments. Cookbook author and New York Times Cooking contributor Alison Roman has an arsenal of easy to make, flavorful, vibrant dishes and ...

With the flame burning at the Olympic Stadium in Athens, you might want to light your own in the kitchen. In my experience, guests tend to become antsy and hungry during torch-related activities and ...

Rinse the quinoa very well,. Combine quinoa, water and salt in a small saucepan over medium heat and bring to a boil. Cover and cook for 15 minutes. Remove pan from heat and let sit, covered, for 15 ...

Marinated, grilled, and paired with tender carrots and a simple feta-mint condiment, these lamb skewers are the answer when you're looking for big flavor. For the most tender results, use meat cut ...

There’s something special about cooking a warm, flavorful meal that brings everyone to the table. Lamb is tender, juicy, and ...

Fresh lima beans are a revelation; they're especially delicious in this puree. Suzanne Goin is a four-time James Beard Foundation award-winning chef and the author of two best-selling cookbooks.

These lamb skewers from Alison Roman can be as fancy or as casual as you want them to be. By Alison Roman While the solstice precedes the Fourth of July by a few weeks or so, the Fourth always feels ...

Lamb isn't a meat you see on a lot of American plates these days, which means not many people know how to cook it. That's a ...