Lamb and Apricot Stew

‘Read the recipe twice’ is an often-repeated bit of wisdom that gets passed around in cook books and magazines and I’ve been known to say it myself to people. And it’s good advice; you should read the recipe twice to make sure you actually have the some semblance of the ingredients and know what you’ll…

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Roast Leg of Lamb (or Beef)

In a lot of ways, I’m still learning how to cook red meat (and I include pork in that category). This is in part because I was a vegetarian until a few years ago, but the real issue is that there are a lot of cuts of meat out there. A lot. Some that only…

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