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• A Good Appetite: Turkish Dumplings, Deconstructed

  Topping pasta with sautéed ground lamb and yogurt is a simple way to replicate an exquisitely wrought Turkish dish. Read More... Posted Sep 26 2008, 02:59 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Pasta, Yogurt, Garlic, Lamb, Eggplants, Butter

• The Minimalist: The Tasty Twig, a Barbecue Tradition

  The idea of cutting branches of rosemary and using them as skewers must certainly have occurred to humans soon after they figured out how to build fires. Read More... Posted Jul 15 2008, 07:46 PM by NYT > Dining & Wine Filed under: Lamb, Grilling (Cooking), Figs, Barbecue, Rosemary (Herb)

• A Good Appetite: Inspiration Can Come in a Can

  The idea was to make homemade falafel with canned chickpeas that didn’t require any advance planning, but didn’t fall apart in a pan of steaming oil. Read More... Posted Jun 10 2008, 09:13 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, Lamb, Falafel, Chickpeas

• The Way We Eat: The Supper Club

  At First Wednesdays, membership has its privileges. Read More... Posted May 30 2008, 10:20 AM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Pork, Lamb