The Cat’s Away
Julie | September 30, 2011
A week’s worth of dinners cooked in my mom’s absence, mostly with a Mexican influence; and a recipe for watermelon salsa.
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Leftover Night, Volume III: Carnivore Edition
Julie | January 4, 2011
Four different meat-centric meals, covering all the bases: beef brisket, crumb-coated pork, roasted chicken, and lamb shanks braised with lentils and curry.
Lamb Dumplings with Yogurt Sauce
Julie | November 23, 2010
An unusual recipe for lamb dumplings in a scorched yogurt sauce, more tasty than it sounds.
Anything Goes
Julie | October 30, 2010
A few baking recipes that use minimal all-purpose flour for those occasions when you find yourself running low: Pumpkin granola for breakfast, lamb chili with masa dumplings for dinner, and Asian pear crisp for dessert.
My Hero, the Gyro
Julie | October 28, 2010
One of my more successful at-home versions of a restaurant dish: lamb gyros with tzatziki in pillowy rounds of pita.
Pocketful of Lamb
Julie | April 23, 2010
Grilled lamb with Mediterranean spices and seasonings was tasty on its own, but fantastic served in homemade pita with a smear of yogurt sauce.
Do You Have the Chops?
Julie | July 1, 2009
A basic lamb chop recipe livened up with sun-dried tomato compound butter; the latter can also be tossed with pasta, peas, and feta cheese for an easy side.
Divide and Conquer
Julie | June 8, 2009
Two recipes for boneless leg of lamb: First, grilled butterflied lamb with a hoisin glaze, served with sauteed mushrooms; then, Moroccan kebabs grilled with zucchini chunks and served over pistachio-date couscous.
Easter Eats
Julie | April 13, 2009
Food fit for an Easter celebration: Hot cross muffins studded with dried fruit and drizzled with a blood orange glaze; and simply roast leg of lamb with potato-asparagus pancakes.
Apricot Lamb Chops
Julie | August 23, 2008
These pan-roasted lamb chops are topped with a flavorful sauce of jam, Dijon, soy, Worcestershire, and a dash of cinnamon, and taste good enough to keep a ready supply of apricot preserves in the fridge. I served them with green beans simmered in white wine and garlic for a little zip.
