After 8 Years of Marriage, I’m Teaching My Husband How to Cook

Good food is worth a thousand words—sometimes more. In My Family Recipe, a writer shares the story of a single dish that’s meaningful to them and their loved ones.

Thunk. Thunk. Thunk. The beat of the knife hitting the cutting board is slow and meth…

Good food is worth a thousand words—sometimes more. In My Family Recipe, a writer shares the story of a single dish that's meaningful to them and their loved ones.


Thunk. Thunk. Thunk. The beat of the knife hitting the cutting board is slow and methodical. I say nothing. My husband is chopping garlic, and this is his pace, and after a year of biting my tongue about his speed, I accept it. After eight years of marriage, I’m teaching Jay how to cook.

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How to Cook Lamb Chops to Crisp, Tender Perfection

Lamb chops are a scrumptious, savory treat, and a lovely way to bring variety to the typical rotation of chicken, beef, and pork. Quick-cooking and tender—depending on the cut, of course—lamb chops also possess a uniquely rich character that pairs well…

Lamb chops are a scrumptious, savory treat, and a lovely way to bring variety to the typical rotation of chicken, beef, and pork. Quick-cooking and tender—depending on the cut, of course—lamb chops also possess a uniquely rich character that pairs well with many different combinations of herbs and spices. Learn how to cook lamb chops to achieve the best possible result, and bring this impressive dish to the table more often.

Types of Lamb Chops

"Lamb chop" is a broad term that can refer to several different cuts of meat. To understand how to cook a lamb chop, it's important to know which cut you're cooking. The two most popular kinds are rib chops and loin chops, but you'll also see shoulder (or blade), sirloin, and leg chops in the butcher's case from time to time.

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Braised Lamb Shanks

BRAISED LAMB SHANKSBraised Lamb Shanks are one of our favorite things to indulge in every once in awhile. Our uncomplicated, delicious recipe produces the most flavorful, melt in your mouth shanks. The key is the low and slow braising method, so we lov…

BRAISED LAMB SHANKS
Braised Lamb Shanks are one of our favorite things to indulge in every once in awhile. Our uncomplicated, delicious recipe produces the most flavorful, melt in your mouth shanks. The key is the low and slow braising method, so we love making this dish over the weekend,…
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Lamb Kabobs

LAMB KABOBSWhen we’re in the mood to grill, on of the first things we think of are Lamb Kabobs! That’s right. We both LOVE the flavor of lamb and grilling up cubes of skewered lamb is our jam. Our recipe for lamb kabobs is so simple, but st…

LAMB KABOBS
When we’re in the mood to grill, on of the first things we think of are Lamb Kabobs! That’s right. We both LOVE the flavor of lamb and grilling up cubes of skewered lamb is our jam. Our recipe for lamb kabobs is so simple, but still…

The LA Restaurant Helmed By Home Cooks From Around the World

The pandemic has ushered in an era that has proved to be the hardest time to own and operate a restaurant. But that hasn’t stopped Meymuna Hussein-Cattan and Christian Davis from opening one the same week Mayor Eric Garcetti issued Safer At Home orders…

The pandemic has ushered in an era that has proved to be the hardest time to own and operate a restaurant. But that hasn’t stopped Meymuna Hussein-Cattan and Christian Davis from opening one the same week Mayor Eric Garcetti issued Safer At Home orders for the city of Los Angeles in the third week of March.

At Flavors From Afar’s brick and mortar location in Little Ethiopia (located in L.A.'s Mid-Wilshire district), the menu changes every two weeks, intermittently featuring cuisines from numerous countries: Belize, Guatemala and Venezuela to Egypt, Eritrea, Somalia and Kenya. There’s more behind the menus than variety, however. Each one has a story behind it, and that is the life of a cook who has found a new beginning in the U.S.

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Dirty Lemon

It’s been quite a year for businesses in Paris. From the gilets jaunes movement, to the longest transit strike in French history, then a pandemic, they’ve had to tough a lot of things out. One of the troopers has been Dirty Lemon. After a major remodel of a space that formerly held a LED-lit sushi restaurant, I had a night out with friends – Jennifer,…

It’s been quite a year for businesses in Paris. From the gilets jaunes movement, to the longest transit strike in French history, then a pandemic, they’ve had to tough a lot of things out. One of the troopers has been Dirty Lemon. After a major remodel of a space that formerly held a LED-lit sushi restaurant, I had a night out with friends – Jennifer, Jane, and Forest – at Dirty Lemon, tasting and testing some of the cocktails on their menu. And even better, enjoying the food of cheffe/owner Ruba Khoury.

Ruba’s goal was to create a bar and space that was for everyone, but especially women-friendly, something she said was lacking in Paris. The name comes from a bad experience she had with a funky lemon she was served, and ate (with unfortunate results), at a cocktail bar in the Marais. But Ruba knows her stuff. She worked at such esteemed restaurants in Paris at Septime, Yam’Tcha, and Frenchie before creating the menu at Ibrik, which I loved, that reflected her Palestinean heritage and growing up in multicultural Dubai.

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Lamb Kofta

LAMB KOFTAThis Lamb Kofta recipe is so good! I love making this dish because it packs a TON of flavor. I always double the recipe because the leftover lamb kofta is my favorite to eat the next day cold over a simple salad, but it also reheats really&he…

LAMB KOFTA
This Lamb Kofta recipe is so good! I love making this dish because it packs a TON of flavor. I always double the recipe because the leftover lamb kofta is my favorite to eat the next day cold over a simple salad, but it also reheats really…
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How to Cook Lamb Perfectly, According to Gordon Ramsay

“My dinners at home are startlingly simple,” Marilyn Monroe once said in an interview with Pageant Magazine. “Every night, I stop at the market near my hotel and pick up a steak, lamb chops or some liver, which I broil in the electric oven in my room. …

"My dinners at home are startlingly simple," Marilyn Monroe once said in an interview with Pageant Magazine. "Every night, I stop at the market near my hotel and pick up a steak, lamb chops or some liver, which I broil in the electric oven in my room. I usually eat four or five raw carrots with my meat, and that is all. I must be part rabbit; I never get bored with raw carrots."

I used to resist cooking lamb—maybe because it was never a part of my diet growing up—until I read that interview. I thought to myself: If Marilyn could subsist on the other red meat, then I could too. Surely it must be worthy enough to forgive the raw carrots (which I hate).

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