Duck Leg Confit with Asian Slaw

Laura Mortelliti

This is a great dish. Duck is rich and succulent, while the slaw is bright and crisp. It’s a great example of the yin and yang mindset of Asian cuisine. The added bonus is also that you also get some delicious duck fat to keep and cook with. Simply put it in a mason jar, slap a lid on it, label, date and refrigerate then use as needed for roasted potatoes (OMG!), scrambled potatoes or substitute it into a savory pie dough for the Crisco/lard).

Roasted Canoe Marrow Bones

Laura Mortelliti

This is a supple and deliciously elegant treat. The Marrow has an amazing umami flavor that is rich and delicate. Some marrow is actually good for you, but like all things: everything in moderation – even moderation!

Chicken Picatta

Laura Mortelliti

Pastured Chicken Burger with Cajun Mayo

Laura Mortelliti

Tarragon Dijon Roasted Chicken Legs & Root Vegetables

Laura Mortelliti

Braised Lamb Shoulder with Fennel and Orange

Jenni Harris

Lamb shoulder has great fat content (not gamey) flavor, which makes it ideal for this sweetly spiced, Mediterranean inspired braise.

Braised Lamb with Rosemary Garlic

Jenni Harris

If you really want to go all out, you can brown the lamb in a wood burning oven where it could absorb smoky flavors. For the rest of us mere mortals, that step for this recipe can be done in a hot oven.

Chile Cumin Lamb Meatballs with Yogurt and Cucumber

Jenni Harris

Chef Seamus Mullen serves these robustly flavored meatballs as a shared plate at El Colmado, his New York City tapas bar, but they’re also a great main dish.

Cumin-Chile Lamb Kebabs with Garlic Yogurt

Jenni Harris

A perfect cube is not essential, but try to get the lab into roughly the same size pieces so they cook at the same rate.

Dijon & Herb Crusted Rack of Lamb

Jenni Harris

This is a delicious recipe sure to impress your guests. This recipe will serve 4-6 people.

1 2 3 4 5
... 8


New Call-to-action



Recent Posts


Subscribe To Our Blog