A good hot dog to me has a nice snap to it," Chef Frank says. "It should be a little garlicky, it should be a little salty, it should have a little smokiness to it." He likes the gaminess of lamb...
We met almost 30 years ago when I was the sous chef at Gotham Bar and Grill, where we used their lamb, and I love speaking with them. They tell great stories because they really love what they do and...
It is also the start of lambing season. Often confused with when lamb is in abundance, “spring lamb” refers to the breeding cycle. Lambs are born early in the year and are in peak supply in summer and...
It was while in Hell’s Kitchen that I came up with the following dish, in which a marinade suitable for shish kebab is applied to lamb loin, and the typically hearty casserole moussaka is reworked as...
ICE instructor Ted Seigel teaches students to debone a leg of lamb. Butchery is a perfect storm of technique and skill. It isn't something you can intuitively figure out, rather it takes instruction...
Knowing how to use different cuts of lamb can make a springtime dish truly amazing. It’s not something that you see often, but ICE career-training students recently saw a demonstration of how to...
They raise 5,000 lambs a year, which are served at top restaurants around the country — including Daniel , Picholine , and Telepan in New York. On the farm, the lambs nibble on bluegrass and white...
