In this easy leg of lamb recipe, I use a 4-pound, semi-boneless leg of lamb, imported from New Zealand, that I buy in my local supermarket. Lamb is by far my favorite meat, especially New Zealand or Australian lamb, which tends to be gamey and very flavorful. Click for the recipe
Tender, succulent, delicious oven baked ribs. Sure you can enjoy ribs in the winter! No need to fire up the grill – these oven baked ribs are slowly baked in the oven until the meat is tender, juicy and falls off the bones. Click for the recipe
Tender, succulent and very flavorful, lamb is my favorite meat, and this simple preparation of rack of lamb beautifully highlights its rich, earthy flavor. An instant-read thermometer is a must here – this is one piece of meat you do not want to ruin by overcooking it. Click for the recipe
Tender, succulent and very flavorful, ribeye is my favorite cut of beef. Ribeye roast is very easy to make – simply rub with seasonings, then roast in the oven until done. Balance out the richness of the roast by skipping the starch and serving it with simply prepared veggies such as sautéed broccolini or steamed green beans. Click for the recipe
Rich, flavorful vegetable beef soup makes a comforting start to a winter meal, and is hearty enough to be served as a main course for four. Click for the recipe
A very flavorful sausage stuffing that proves once and for all that your Thanksgiving stuffing does not need bread to taste good! Click for the recipe
This flavorful cabbage casserole has all the flavors of stuffed cabbage, but with much less work. This lower-carb version omits the rice and adds cayenne – I added it at the last minute and I think it really enhances the dish.
I like to use the Pomi brand of chopped tomatoes because the packaging is BPA free, the tomatoes contain no added sugar or salt, and also because these Italian tomatoes are sweeter than American canned diced tomatoes. Click for the recipe