This recipe was one of the five meals my mom had in her heavy weeknight rotation to feed our family of six.
Crusty with grilled bits of onion, garlic and lemon zest, these chops were my first experience with goat in Italy.
Many Argentine cooks keep a jar of homemade chimichurri sauce in the fridge (it keeps for several weeks) to either marinate or season cooked meats throughout the week
For those days when you don't want to tend a fire, this is one utterly delicious oven version that will stand up to smoke-roasted ribs any day.
Amy Thielen, author of The New Midwestern Table and host of Heartland Table, says when it comes to freshwater fish, “the lack of a crust opens up a world of flavor possibilities.”
“You think, 'Well, that's a really bad idea,' but the lines out the door at this place ... will tell you otherwise.” Jane and Michael Stern
“You think, 'Well, that's a really bad idea,' but the lines out the door at this place ... will tell you otherwise.”