Moroccan lamb tagine with melting tomatoes and onions Total time: 3 hours and 45 minutes Servings: 4 to 6 Note: Adapted from “Mediterranean Clay Pot Cooking” by Paula Wolfert. She recommends a glazed ...

In this special weekly feature, TODAY food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...

If lamb chops or leg of lamb are the only parts of the beast you eat, you’re missing out. Shanks, coaxed to tenderness, are wonderful. Fans of Irish stew will tell you the neck is the best choice.

IT’S Easter Sunday this weekend, so I’m bringing you a lovely twist on the traditional roast lamb most of us cook around this time. My Moroccan-spiced slow-cooked lamb melts in the mouth. The dish can ...

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1. Place lamb shanks in a large bowl with crushed garlic and herbs; set aside. 2. Place a small sauté pan over medium heat and toast the allspice and cardamom until fragrant, approximately 2 minutes.

(CBS News) Award-winning chef Brad Farmerie is the executive chef at two of Manhattan's most popular restaurants. Diners flock to his Michelin-starred Public and his one-year-old Saxon + Parole, has ...