Magiritsa is traditionally made with the parts of the lamb not used for spit-roasting. Remember that Greek Easter lambs are very small, about 24 pounds. In the classic recipe, all the innards--heart, ...

This isn’t just any kebab—it’s an explosion of flavor with juicy lamb fat, tender liver, and rich heart! A mouthwatering dish you won’t forget! There are just three nations that Britain can truly ...

Thirteen chefs divide into teams and begin to prepare appetizers, salads, mains and sides, and desserts. At their disposal are 300 pounds of "ugly" produce just rescued from local farms: purple ...