This tangy, spicy curry from Goa, India, has roots in vinh d'alho, a stew brought to the region by Portuguese colonists. Now an Indian restaurant staple, it comes in countless variations—some fiery, some mild—from the subcontinent to the British Isles.
For this simple Sicilian Easter dish, Cosciotto di Agnello con Patate, a leg of lamb is roasted over a bed of potatoes.
Erin Cannon-Chave often makes this Ardèche-style potato pancake. The lamb chop recipe is based on one that appears in Richard Olney's Lulu's Provençal Table.
The secret to these succulent ribs is to roast them first, then marinate them overnight.
This recipe is an adaptation of one in Lüchow’s German Cookbook by Jan Mitchell.