Make mint sauce: In a small bowl, combine vinegar, mustard, and honey. Whisk in oil and mint. Season with salt and pepper; set aside. If making ahead: Cover and refrigerate up to 1 day. Before serving ...

Like a true, British mint sauce, this is more sharp than sweet, just finely chopped leaves in the barest bit of liquid made from sugar dissolved in vinegar and hot water. Dribbled onto a slice of ...

The fresh and fruity flavor of strawberries is a vibrant complement to lamb’s mild gaminess. Instructions: Set aside 8 strawberry halves for garnish. Place the remaining halved strawberries, lemon ...

Leg of lamb never tastes better than when it is marinated, crusted with herbs and grilled medium-rare. For a terrific dinner for six, plus enough leftovers for a weeknight sandwich supper, buy a 3 1/2 ...

The leg, loin, and rack of lamb are considered lean meats, so make them part of your weeknight dinner repertoire and use leftovers for these tasty pitas. To save time, make the tzatziki several days ...

The Tampa Bay Times e-Newspaper is a digital replica of the printed paper seven days a week that is available to read on desktop, mobile, and our app for subscribers only. To enjoy the e-Newspaper ...

Springtime is a wonderful time to brighten up your usual recipe rotation with a brand-new dish that’s sure to become a favorite. This special spring recipe combination from Uncle Giuseppe’s ...

There’s a new cookbook in town, and it comes from Palestinian-Syrian chef and activist Reem Assil. In Arabiyya: Recipes from the Life of an Arab in Diaspora, Reem dives into her favorite traditions ...