Preserved lemons give this dish a complex brightness. Although they require very little prep time, they do need to steep in their brine for at least 10 days. Don't let that stop you from making this recipe; store-bought preserved lemons are available at many specialty food markets and kalustyans.com.
The idea behind this beautiful and delicious salad is to use up all the remnants left in your refrigerator from the weekend's meals. Hard-boiled eggs, along with anchovies and olives, bring the salad closer to its origin in the south of France.
Spatchcocking -- splitting, then flattening a chicken -- yields a perfect roasted chicken in less time than a whole one takes. It also exposes more skin, which crisps up nicely at higher temperatures. Click here to learn how. Feel free to use a roasting pan or a large cast-iron or other heavy skillet.
Intensely flavorful and endlessly adaptble, grilled vegetables can be you best friend this summer. Enjoy them hot, cold, or at room temperature, alongside meats, in a sandwich or frittata, or tossed with pasta. But not all vegetables are created equal -- some require precooking before they hit the grill. Check out this handy list before your next cookout and you'll be rewarded with tender, smoky result every time.
Lamb shanks are at their best when gently cooked. A slow cooker creates meltingly tender meat in a flavorful sauce -- perfect for Sunday dinner. Asking your butcher to slice your shanks ensures an easy fit in a slow cooker. Or, look for smaller foreshanks, which come from the front of the lamb.
This recipe from chef Bill Taibe combines tangy pickled green garlic with charred potatoes for a satisfying summer side.Also try: Grilled Beets with Fresh Goat Cheese Dressing, Grilled Radicchio with Lemon and Pine Nuts