Fresh American lamb is the best kind to use; I find that New Zealand lamb has a slightly muttony flavour. I ask my butcher to bone and butterfly the leg of lamb for me. This simply means that he removes the bone and cuts the leg open. My butcher is always happy to give me [...]

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Here is one hors d’oeuvre even I can truly appreciate. When I was the executive chef of Gourmet magazine, this recipe was almost a staple before lunch, since everybody loved it so much.
Unfortunately, guacamole cannot be made too far ahead of time, even when you take he precaution of adding the avocado [...]

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