Bring to the boil and stir while the sauce reduces a little, then swirl in the butter. Add any juices from carving and serve with the lamb, dauphinoise potatoes and summer vegetable melange.

Lamb is popular in most parts of Italy and forms an essential part of Easter celebrations. The meat will commonly be cooked with fresh rosemary or lemon and grilled, baked or roasted over hot coals to ...

Good Cooking Every Day by Julia Busuttil Nishimura. Photos by Armelle Habib. Published by Plum, an imprint of Pan Macmillan ...

Olivia's celebrates fall with a recipe for an earthy autumn dish, and a Poisoned Apple cocktail reminds us that Halloween is ...

DC’s Afghan food scene is dominated by a few female power players. There’s Shamim Popal, who oversees the kitchen at Lapis, ...

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Add the nigella seeds, dill and pomegranate seeds and set aside. For the lamb, put the shredded, cooked meat in a saucepan set over a medium heat, add the harissa, honey, cumin and cinnamon and ...

Our cookbook of the week is Soups, Salads, Sandwiches by chef and restaurateur Matty Matheson, executive producer and actor ...