Unlike Thanksgiving, when everyone is spooning similar foods onto their plates, every holiday dinner looks different. For some, there's still a turkey centerpiece; for others it's the obscure but ...

NEW YORK (CBSNewYork)-- It's Easter Sunday and many are hosting their families for dinner later today. Chef Matt Lambert of The Musket Room stopped by CBS2 to show how to impress your guests with a ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The Christian Science Church, and we’ve always been transparent about that. The Church publishes the Monitor ...

1. Season the lamb roasts generously with salt and pepper, wrap in plastic and refrigerate overnight. Bring the roasts to room temperature before cooking. 2. Preheat the oven to 325°. In a food ...

Jorge Paredes’ Greek-style braised lamb shoulder with fennel and herb salad.Photograph: Matthew Hague/The Guardian. Food styling: Ellie Mulligan. Prop styling: Lucy Turnbull. Food styling assistant: ...

Easter Sunday dinners are a tradition in many families. Though the COVID-19 pandemic forced families to alter that tradition in 2020, and could very well do so again in 2021, it’s worth noting that ...

The dinner party circuit is rife with roasted chickens. But lamb birria — red chile-slathered, slow-roasted lamb shoulder — is what you should cook for a crowd as the days shorten and the rains ...

lamb pieces served on a serving platter - Michelle McGlinn/Tasting Table Rosh Hashanah, the Jewish holiday celebrating the beginning of a new year, is celebrated with a table full of symbolic foods.

There's good reason a large roast takes center stage at Sunday supper: leftovers can launch a week's worth of meals. For most, that cut is prime rib, leg of lamb, or pot roast. I prefer something ...

Preheat the oven to 160ºC. 1 Place the quinoa in a heatproof bowl and cover with boiling water. Stand for 20 minutes or until cooled then drain. 2 Wash and pat dry the lamb. Season the fat side of the ...

This is a foolproof dish, inspired by a recipe in Greg and Lucy Malouf’s book Moorish, which I’ve cooked for as long as I can remember, writes Vince Heffernan in The Ethical Omnivore . . . “I’m the ...