Tag Archives: entree

Grilled Leg of Lamb

If my mother has any claims to fame as a hostess (they’re legion, believe me), numero uno is her way with lamb: rosy, rosemary-scented Easter roasts, mustard-rubbed racks and butterflied legs, grilled to a robust tenderness. It’s no surprise, then, … Continue reading

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Grilled Summer Vegetable Salad

There’s a bumper crop of zucchini in my backyard, blossoms by the bouquet and armfuls of lean, green courgettes. My neighbors upstairs, who tend the garden and summoned this army of vegetables from seed, found themselves slightly outpaced by their … Continue reading

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Roast Pork

Oh, honey. Sit down for a minute and let me tell you about this roast pork. The juicy, well-seasoned, flavorful meat. The woodsy bits of herbs and crispy, unctuous, oh-dear-Lord cracklings. (I mean, come on. Cracklings.) Your butcher will do … Continue reading

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Butter Lettuce & Lobster Salad

There’s something awfully festive about serving lobster for lunch, a little fancy even, and this warm-weather salad is a lovely way to do it. Toss sweet hunks of shellfish with ruffles of crisp-tender butter lettuce, little garden peas and creamy … Continue reading

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Butternut Squash and Sage Lasagna

I know there must be scores of highly efficient, tidy lasagna makers out there in the world. Maybe you’re one of them. As for me, I can’t count myself among your ranks. I’ve made this recipe about a half a … Continue reading

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Grilled Herbed Chicken

I’m a big fan of grilling (No pots and pans to clean! Big flavor!) and a big fan of chicken (Delicious! Affordable!) but typically uninterested when the two get together. Either the bird gets dried out, or a too-sweet barbecue … Continue reading

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Eggplant Parmigiana

I realize I’m a little prone to hyperbole when describing my mother-in-law’s eggplant parmigiana, so I’ll try to keep the superlatives at a minimum today. (It’s not just me, by the way. Her recipe had already achieved a fully mythic … Continue reading

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Chicken Vindaloo

Vindaloo, the spicy standard-bearer of curry houses across the world, hails from the southwest Indian state of Goa, a landing spot for Portuguese Catholic missionaries by the 16th century. To wit: my sister-in-law, whose family comes from Goa, has two … Continue reading

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Za’atar Roasted Chicken

Za’atar is a piquant herb blend and condiment well-loved in Middle Eastern cuisine, varying slightly from region to region (and household to household), but often made with thyme, oregano, sesame seeds, marjoram, salt, sumac and savory. You’ll find za’atar in … Continue reading

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Mustard-Rosemary Rack of Lamb

Once upon a time, I was a vegetarian (see above photo: oh, how far we’ve come). Though I didn’t miss the meat as much as you might expect, I had occasional (stabbing, ravenous) guilty-pleasure cravings. Every vegetarian misses bacon, but … Continue reading

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