If there was ever more perfect marriage of flavors than lamb and rosemary, I have not found it. In many fine European restaurants, they broil a whole side of lamb on a spit, continually brushing i with rosemary leaves and marinade. The aroma of the hickory smoke and rosemary is absolutely heavenly.
Ingredients
1 [...]

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At the time I was executive chef in the dining room of Gourmet magazine, I had the occasion to cook for many of it’s advertising clients. Among them were the publishers of Tastes of Liberty (New York: Tabori & Chang, 1985), which was published for the centennial of the Statue of Liberty.
I was [...]

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Every time I serve this soup, people comment about the combination; it is truly one of the most popular soups in my dining room.
This recipe can be made in large batches, well ahead of time, and frozen.
1 small Butternut Squash (about 1 lb.)
3 tart green apples, peeled, cored and coarsely chopped
1 medium onion, coarsely chopped
1/4 [...]

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