It's officially grilling season, Columbia. And with it being Father's Day this month, I couldn't think of anything that goes more hand in hand than grilling and dads. I also couldn't think of a more ...

Every time I have lamb, it reminds me how much I love it, making it baffling that I rarely make it at home. Perhaps it’s because I didn’t grow up eating it. Even though it’s the most traditional ...

Leg of lamb never tastes better than when it is marinated, crusted with herbs and grilled medium-rare. For a terrific dinner for six, plus enough leftovers for a weeknight sandwich supper, buy a 3 1/2 ...

Hamburgers and chicken are popular choices when it comes to cooking on the grill. Both are relatively inexpensive, can be dressed up or dressed down with various toppings and sauces and don’t take a ...

Butterflying a leg joint cuts the cooking time down drastically, allows the marinade to penetrate deeply and makes the joint easy to serve. The pilaf and ginger-spiked marinade gives it a North ...

This article was first published by Clean Eating Magazine. Lamb is unique in that it is the richest source of conjugated linoleic acid (CLA), an omega-6 fatty acid found at its highest levels in grass ...

1. Pat lamb dry with paper towels and place it on a rimmed baking sheet. In a bowl, combine oil, herbs, orange zest and juice, the minced garlic cloves, salt and pepper. Rub mixture all over lamb.

In a sauce pan melt stick butter and sugar. Add mushrooms, Diced Sausage and Vidalia Onions. Cook over medium heat until onions start to caramelize. Add Worcester sauce and Wine while continuing to ...

The meat gets a rub of garlic, ginger, turmeric, chile powder and tandoori spice blend. (If you don’t have this blend on hand, mix up equal parts ground cumin, garam masala, turmeric, fenugreek and ...