Imagine yourself in Paris, hungry, sans reservations, but with a serious hankering for veal blanquette. If such a happy fate befalls you -- and you can’t rustle up a Left Bank native for a bistro ...

Place the baby potatoes in a medium-sized pot and cover with water. Place over high heat and bring to a boil. Cook until tender but not falling apart. Drain well and set aside to cool. Cut each onion ...

2 pounds cubed lamb, well-trimmed (leg of lamb works well) Instructions: To prepare the leg of lamb, remove the "fell," or skin, then bone and divide into muscle sections, removing all fat. (You may ...

1 small red or yellow onion, cut into 1-inch squares 1 lemon, halved 1. To make the pesto, combine the walnuts, garlic, salt and cheese in a food processor. Pulse to chop, add the mint and cilantro, ...

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Minneapolis chef Tim McKee, a 2009 James Beard Award winner, “adds easy North African flavor” to beef kebabs by using a traditional charmoula marinade, said Food & Wine. Use a marbled rib eye for the ...

3. Combine spinach, feta cheese, mayonnaise and garlic in a pan and saute until spinach is wilted and well combined with other ingredients. 4. Combine flour and paprika and lightly coat chicken pieces ...

Preparing a delicious and original starter has never been easier. In just around 20 minutes, you'll have these sardine skewers ready, perfect for a family gathering or a meal with friends. They can ...