THIS weekend being Easter, many Americans will sit down to a Sunday dinner of roast lamb. And that will be the last time they try the meat until the same time next year. Lamb is to this holiday what ...

Make mint sauce: In a small bowl, combine vinegar, mustard, and honey. Whisk in oil and mint. Season with salt and pepper; set aside. If making ahead: Cover and refrigerate up to 1 day. Before serving ...

In this episode of In the Kitchen with Matt, I will show you how to make spring rolls. I had a request to make them, so here ...

Warming, toasted star anise and allspice add color and intense flavor to simple boneless, skinless chicken breasts in this easy preparation, enhanced with a flavorful minced sauce of garlic, ginger ...

The fresh and fruity flavor of strawberries is a vibrant complement to lamb’s mild gaminess. Instructions: Set aside 8 strawberry halves for garnish. Place the remaining halved strawberries, lemon ...

While cranberries are all but inedible on their own, adding sweetener and boiling them down rounds out their bitterness, allowing their tart and unique berry flavor to shine through magnificently. If ...