Cooked Marinade

  Having come into the possession of several exquisite lamb tenderloins from the well-known and much admired John Jamison, and it being too cold for pleasant grilling, I pondered what to do with them. I wanted to flavor but not overpower them. So I returned to an...

Braised Lamb with Ras El Hanout

I’m finishing up answering copy-edit queries on the new book, my beliefs on the core techniques of cooking due out next fall from Chronicle, and also going over some last minute testing with the good folks at cookskorner.com. One of the recipes being tested is a...