Recipe : Grilled Lamb Chops With Anchovies, Capers and Sage

This is an adaptation of a recipe I saw in the "A Good Appetite" column in The New York Times the other day. The combination of anchovies, capers and sage sounded so interesting, I just had to save the recipe for the next "jour fixe lamb dinner" ...

Recipe : Brasato di Maiale with Grilled Scallions

Braised pork shoulder, a classic Italian dish, the perfect comfort dish to brighten a cold and gloomy day ...

Recipe : Lamb Chops with Roasted Garlic and Rosemary

A classic spring dish that's so easy to prepare, it barely requires a recipe ... 

Recipe : Lamb Osso Buco with Orange Lemon Caper Gremolata

Traditional osso buco is made with veal shanks and served sprinkled with a simple gremolata made from parsley, lemon zest, and garlic. This recipe (from one of my favorite books, "A Platter of Figs) substitutes hearty lamb shanks for the veal - and adds orange zest and capers to the gremolata to pump up the flavors.
In another unconventional move, Tanis simmers the meat for an hour with a heady combination of aromatics including thyme, bay leaves, and cloves. He then uses the stock to make a sauce for finishing the shanks.

Recipe : Double Duck Breast Roasts

Another David Tanis' recipe and a great way to roast duck breasts that are more tender than any duck breat I ever had ...