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...
Slow Rib Perfection

Slow Rib Perfection

  If someone uses the words “best” or “perfect” in a recipe title, I’m suspicious. It may be a good recipe for sure, but can it really be supreme? At Food.com, I found this Slow Ribs Perfection recipe. I had googled for a “slow...
Xinjiang Cumin Lamb Ribs

Xinjiang Cumin Lamb Ribs

Over the next two weeks, we have some holidays and the opportunity to create feasts with new flavors. This most elegant recipe is from Andrew Wong and his book A. Wong The Cookbook. Xinjiang is a province in the far northwest of China, huge in area with 1.6 million...
Tangerine Sticky Ribs from Citrus

Tangerine Sticky Ribs from Citrus

In Citrus, Valerie Aikman-Smith and Victoria Pearson offer chapters dedicated to different citrus fruits. There you will find ideas leveraging the specific chemistry each citrus variety offers. In the tangerine chapter you’ll find this lively riff on those...