Roast Spareribs with Toasted Garlic

Roast Spareribs with Toasted Garlic

  Pork and Sons was a brilliant book devoted to the noble pig. Now author Stephane Reynaud has written Rȏtis: Roasts for Every Day of the Week, an encyclopedia for those who grew up where the main meal for every day was themed. In this lovely book, the days of the...
Yogurt Leg of Lamb from Stone Turtle

Yogurt Leg of Lamb from Stone Turtle

I know, lamb is not an everyday dish. And for many it’s an acquired taste. There is, of course, the British-inspired route of having one bite of mint jelly for every bite of lamb. And then there are better paths. At our recent course on wood oven cooking at Stone...