Kathy Larkin's new husband was stationed in Scotland. The couple lived there for 3 years, returning to Maine with memories, ...

Most of the garlic we eat is dried, but from March to May, green or ‘wet’ garlic is available and it makes a lovely addition ...

Florida’s culinary reputation continues to grow, with the latest MICHELIN Guide unveiling 10 new additions across Miami and ...

Braising is a time-honored technique for cooking various cuts of meat. But if you're making these braising mistakes, your ...

Want to grill meat like a pro? Michelin-starred chef Douglas Keane shares his top tips for cooking thick cuts to perfection.

Reduce the heat to moderate. Add the thyme, garlic and 4 tablespoons of the butter and cook for 5 minutes, basting the lamb with the butter. Turn the steaks and cook, basting, until an instant ...

Preheat the oven to 180°C. Rub the lamb with the oil, salt and pepper. Brown for a few minutes on each side in a large pan over a high heat. Place in a large roasting tray. Add the tomato paste, stock ...

Preheat the oven to 180°C. Heat the pita breads in the oven for 2 minutes, or until golden. Dress the lamb steaks in 4 T olive oil, dried oregano, crushed garlic and the lemon juice, then season. Heat ...

In addition to beef steak, some people also prepare steaks cut from bison, venison, elk, goat, pork, and lamb. Popular premium ... which come from a cow's shoulder, also known as the chuck.

Steak is sliced meat that comes from the fleshy part of cows - usually across muscle fiber and sometimes with the bone still attached. In addition to beef steak, some people also prepare steaks cut ...

2. In a bowl mix the yoghurt, oil, salt, lemon, garlic and the spices. 3. Place the leg of lamb in a large roasting dish. Score the lamb leg and pour the paste over, rubbing it into the gashes.