How many times have I made roast chicken over the years? Thousands.
You might argue that onion dip could appear almost anywhere in this book, but the scallions—their color and fresh bite—are what really bring this version to life.
Gather up lobster shells and head to the stove for a simple and luxurious lesson in stock making. The briny essence of the sea that is captured in those shells is yours with a few simple steps.
This is one of the more versatile condiments to have on hand.
Shoulder chops are actually our favorite type of lamb chop. They aren't the most tender, and they certainly have a little gnarl and fat in them, but they have truly great lamb flavor, and we like all the little pieces of different muscles in them.
It pays to use high-quality extra-virgin olive oil in this dish.