I think it is the Zuni cook book that has a recipe for boned rolled leg of lamb roasted extremely slowly for an all over pink result? I'm far from my cook books so would be very grateful if someone could tell me the oven temperature and timing.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Sear-Roasted Lamb Loin Chops
Lamb loin chops may seem fancy, but they're super easy to cook in a single pan. Just sear, roast, and rest for juicy perfection. Read more.
How to Make an Easy Slow-Roasted Prime Rib
Spending $100 on a cut of meat and then ruining it at home is a prospect that scares many people away from cooking prime rib for dinner parties. In this video recipe, Christine Gallary from the CHOW Test Kitchen walks you through our simple Slow-Roasted Prime Rib recipe, guaranteeing you'll impress your friends and family next time they come over for dinner.
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.
Making the galette crepe with a sunny side up egg, chorizo and avocado cream from Trois Familia in Silver Lake, Los Angeles.
Easy Crab Cakes
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.