The Jimenez Family Farm motto, “everything under the sun,” is more than apt for this Santa Ynez-based family business that offers up an assortment of produce (check out the gorgeous blueberries and ...

Make the lamb Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the oil. Season the lamb with salt and pepper. In 3 batches, brown the lamb over moderately high heat, turning ...

Lamb is a popular protein worldwide, but many American home cooks reserve it for holidays and other special occasions. That means they are only making it a few times a year, which is a shame. Lamb ...

Preheat the oven to 300°. Season the lamb with salt and pepper. In a casserole, heat the oil, add the lamb and cook over moderately high heat, turning, until browned, 10 minutes; transfer to a plate.

In the Bible, in the 37th chapter of the Book of Ezekiel, the Lord grants a vision to the prophet as He takes Ezekiel to the Valley of the Dry Bones. God tells Ezekiel how, on the Last Day, he will re ...

Growing up on a small farm in Vermont, chef Seamus Mullen of El Colmado Butchery (among others) loved all things lamb (here's the recipe for Ragout Of Lamb And Spring Vegetables With Farro, pictured ...

A Post reader recently asked via e-mail, “Why is it so difficult, if not impossible, to find old-fashioned ‘peasant’ foods? Lamb necks, thick veal breasts with a pocket to stuff and pickled tongue ...