This is one of those recipes you’re going to want to memorize and make time and time again. Whenever I bring out a bowl of these golden, crispy butternut squashveggie chips, my guests go crazy for them. Herbes de Provence is a mild blend that commonly includes rosemary, thyme, ...read more
Thick and creamy Greek yogurt works splendidly as the base for this yogurt dipping sauce recipe that goes well with many fish and vegetable dishes. My favorite pairing is with roasted eggplant and onion. I use parsley and mint in the version here, though you can swap them out ...read more
Imagine bright, crisp pickled carrots and radishes pickled in a sweet but spicy brine that take just minutes to prepare. That’s what this recipe is all about. I love using multicolored carrots, as the colors intensify over time. Instead of the typical pickling spices, I infuse ...read more
This recipe calls for frenched lamb chops, which are chops with the meat cut away from the end of the rib so that part of the bone is exposed. Frenching the chop makes it cleaner and let’s call it fancier, almost like a lamb lollipop, if you will! Your butcher can do this with ...read more