From seafood to Middle Eastern lamb wraps, these are the best dishes Statesman critic Matthew Odam ate at Austin restaurants ...

Lemongrass adds a minty, citrus-forward flavor to these quick-cooking lamb chops. The marinade also includes ginger, soy sauce, garlic, green chile and cumin, while mirin adds a touch of sweetness.

Including a matcha shiratama parfait from Nana’s Green Tea and sumac lamb belly skewers and cowboy butter from Goodwater in ...

If you're a home cook, chances are you've used vinegar in some capacity. Here's a list of several vinegars you should ...

Culinary delights paired with extraordinary wines await visitors to Miraflores Winery during the summer months on Saturdays ...

There’s enough marinade here for 2 pounds of meat/poultry, etc. The beef (or lamb or chicken, or whatever cut of meat you choose) is marinated for one to 24 hours and then drained from the marinade.

Once marinated, place the lamb in a hot frying pan and sear it on all sides until evenly browned. Remove it from the pan, brush all over with wholegrain mustard, and set it aside once more.

Secure the lid and shake until everything is mixed well. Place the meat in a non-reactive (i.e. not metal) container with a lid and cover with the marinade. Cover the container and leave for an hour ...

Cooking with Rania: Wine, Balsamic and Rosemary Lamb Chops Rania Harris is helping Katie get ready for Easter Sunday with a traditional Greek entree if you want to try something different from ham ...

Deglaze with the wine, scraping the bottom of the pan to lift any brown bits. Cook for 1-2 minutes until reduced, then add the cream, stock and tarragon sprigs.