Make mint sauce: In a small bowl, combine vinegar, mustard, and honey. Whisk in oil and mint. Season with salt and pepper; set aside. If making ahead: Cover and refrigerate up to 1 day. Before serving ...

THIS weekend being Easter, many Americans will sit down to a Sunday dinner of roast lamb. And that will be the last time they try the meat until the same time next year. Lamb is to this holiday what ...

Like a true, British mint sauce, this is more sharp than sweet, just finely chopped leaves in the barest bit of liquid made from sugar dissolved in vinegar and hot water. Dribbled onto a slice of ...

These are a riff on Indian pakora, using chickpea flour to make simple, yet intensely flavorful, fritters. Note that 4 to 6 kale leaves can be used if the kohlrabi at your market doesn’t have its ...

Serves 4. Recipe is reprinted from “Eating from the Ground Up: Recipes for Simple, Perfect Vegetables.” © 2018 by Alana Chernila. Photographs © 2017 by Johnny ...

Note: Shoulder chops are often sold simply as “lamb chops.” These chops are best cooked over a very hot charcoal or wood fire. The point is to char the outsides very quickly before you cook the meat ...

There’s a new cookbook in town, and it comes from Palestinian-Syrian chef and activist Reem Assil. In Arabiyya: Recipes from the Life of an Arab in Diaspora, Reem dives into her favorite traditions ...

Hi everyone. Welcome to the chaos of Morgan During The Holidays™ Enjoy this quick drink recipe and here are all the details ...

At this point in the summer, my cooking needs refreshing. Good thing the mint bursts its boundaries in the herb garden. There’s a reason most of us enjoy mint in our toothpaste and chewing gum. It ...

Vegan Borani Banjan is a plant-based version of the traditional Afghan eggplant dish. Layers of tender fried eggplants are ...