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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Now that stews are chic again, by all means try this on a cold fall or winter night.  I served this even when it was not yet chic, because I consider it one of the all time great dishes.   Sometimes I add some canned white beans or flageolets to make an even heartier dish.  I [...]

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