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Braised Lamb Shank & Autumn Hash

By Rich Parente, Clock Tower Grill / Photo by Jermaine Haughton Ingredients Braised Lamb Shank 4 lamb shanks 1/4 cup ras el hanout (can be substituted with garam masala) 1/2

Braised Lamb Neck

By Chef Sara Lukasiewicz / Red Devon Ingredients 1 lamb neck, whole or sliced by your butcher into 11⁄2 inch sections canola oil 8 ounces mixed mushrooms cut in half

Into the Meat of the Matter

IN 2004, JOSHUA AND JESSICA APPLESTONE opened Fleisher’s Grass-fed & Organic Meats in Kingston. Their aim was to provide locals (and themselves) with sustainable meat, as Jessica said at the

Dingle Pies

Agnes Devereux, The Village Tearoom Dingle is mountainous sheep country in the west of Ireland where that long wild peninsula plunges into the Atlantic Ocean. Traditionally these pies were made

Lamb Heart Tartare & Lamb Tongue Pastrami

Rich Parente, Clock Tower Grill Serves 6 to 8 Ingredients Lamb heart tartare 2 fresh lamb hearts salt and pepper to taste olive oil to taste Lamb tongue pastrami 1

Lamb Stew with Pink Pearl Apples

Chef Serge Madikians, Serevan Ingredients 2 to 3 pounds leg of lamb, trimmed and cut into 1 to 1 1/2 inch cubes 3 pounds Spanish onion, peeled, small dice 2

Smoked Lamb Shoulder

Chris Vergara, Harper’s Serves 4 to 6 Ingredients For the brine 2 quarts water 3 1/2 ounces Kosher salt 2 ounces brown sugar 1 tablespoon mustard seed 1 tablespoon coriander

Lamb Bolognese

Chef David DiBari, The Cookery Ingredients 4 pounds lamb, coarsely chopped 3/4 pound pancetta 1 1/4 tablespoons kosher salt 1 1/2 teaspoons sugar 1 teaspoon whole fennel seeds 1 teaspoon

Hudson Valley Restaurant Week is back this April 8-21!