Lamb and Potato Pies from Le Picnic by Suzy Ashford

Lamb and Potato Pies from Le Picnic by Suzy Ashford

  It’s that time of year when it can reach almost 80 degrees in the afternoon but, oh, after the sun goes down it can be quite cold. So, picnic season is now a bit limited in time. Or, you can wear a jacket and tailgate near your favorite team. Or, better yet,...
Borek from Turkish Delights

Borek from Turkish Delights

Suzi and I continue our grand tour of Turkey thanks to the recipes of Turkish Delights by John Gregory-Smith. Around the world, there is common love for a particular comfort food: pastry pockets filled with savory or sweet fillings. They can be called hand pies or...
Xinjiang Cumin Lamb Ribs from Andrew Wong

Xinjiang Cumin Lamb Ribs from Andrew Wong

  For many of us, Easter is the time we enjoy lamb. And about the only time. Each year Americans eat about 30 million cattle, 110 million hogs, but only 2 million sheep. In other nations with different culinary cultures, lamb is far more of a staple protein. In...