This rich and creamy risotto showcases the bounty of local wild mushrooms and celebrates the silky and complex Pinot Noir grape of the Russian River Valley.
If you ever visit the souk in Marrakesh, Morocco, you might come across a little man sitting on a big pile of rocks. Order the lamb and he'll reach down and pull out a clay pot that has been covered in embers all night
This Roasted Pumpkin Arancini dish was inspired by a classic seasonal ingredient.
You don’t need a parrilla to make this appetizer; use a gas grill or Weber kettle.
This is an Armenian recipe, which I learned from my friend Armen Baliantz. The lamb racks are marinated in pomegranate juice and white onions for three days, and then grilled on our parrilla.