This recipe highlights the freshness of spring lamb, maintaining its pristine quality and seasonal character.

Stash this simple DIY shelf in different spots around your kitchen and bathroom to store everything from spices to soaps.

Edited version of a story first published Tuesday, April 15, 2003: Caytie Harrison is admittedly timid about lamb. She tried it once at a restaurant and loved it. But she has yet to cook it at home.

1½ pounds thinly cut veal scallops Fine kosher or sea salt 2-3 eggs, beaten with 2-3 tablespoons of water Flour seasoned with a little salt and pepper 2 cups fine dry unseasoned bread crumbs (see cook ...

Rack of lamb with parsley. A classic French recipe that is savory and delicious. Tender roasted meat cooked to perfection in the oven with a parsley crust. A hint of garlic, mixed with parsley, bonds ...

This rack of lamb was grilled on the braai, first on hot coals, then low and slow. The crust of very finely chopped rosemary needles mixed with dried orange zest, that staple of the old Cape kitchens, ...