Lamb shanks, minced red onions and bits of parsnips are gently braised with Guinness Stout and aromatic herbes de Provence until tender for a few hours. Strips of large parsnips are sliced paper-thin, ...

Note: One of several Great Home Cooks profiled through the year, Claudie Ces makes this lamb the old-fashioned way, roasting it until the herb coating is crusty on the outside, while the meat remains ...

Preheat the oven to 210C/190C fan/gas 6½. Cut slits all over the lamb on both sides wide enough to slip the end of a teaspoon inside. Combine the herbs, garlic, a little seasoning and a splash of oil ...

Make thin cuts into the fatty side of the leg, and place one piece of the sliced garlic clove into the cut. Repeat 8-10 times, all over the leg. Rub the entire leg w/salt and then Herb de Provence.

Flavors and scents remind us of where we've been—and help us dream of where we want to go. Similarly, certain herbs and spices can help us adapt the most basic meals into creative dishes redolent of ...

For a food enthusiast, few regions outrank the South of France. With a gorgeous sun-drenched coastline and a temperate Mediterranean climate, some of the best-known French dishes hail from the South.

Rack of lamb can be roasted either as a full rack or cut into double chops. Both methods work beautifully, but I prefer cutting the rack into pairs of chops. It exposes more surface area for seasoning ...