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Home » November 20th, 2011 Entries posted on “November, 2011”

Sage

There are numerous types of sage, although just a few are considered culinary herbs. A classic herb for stuffing, sage is also used in salads as well as meat and poultry dishes.

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November 20th, 2011 | Filed under Gardening 101 | Read More »

How to French a Rack of Lamb

A “rack” of lamb is a section of ribs, usually 7, sometimes 8 lamb chops in one piece. A classic way to prepare rack of lamb is with the bones “frenched” or exposed.

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November 11th, 2011 | Filed under Butchers Class | Read More »