When I was growing up, lamb was a staple meat in our house, particularly the tougher cuts, such as the shank or shoulder that needed to be braised or slow cooked. I rarely remember eating the chops.

As the heat advisories have started rolling in, I have begun craving the cool and refreshing ingredients of Mediterranean food: tomatoes, cucumbers, yogurt sauces and fresh mint. Tzatziki, pronounced ...

About a year ago, I saw a video on social media where a cook created gyro meat at home by combining ground beef and lamb. I wasn’t sold on his spice mix, but I saved the video as inspiration because I ...

Spices, often overlooked, played a pivotal role in shaping Ancient Greek civilization. From the bustling markets of Athens to ...

Few dinners excite me more than braised lamb shanks. Cooking them low and slow is the way to get the meat tender so its flavor can shine through. Any and all Greek food reminds me of my friend Gina, ...

"The marinade is really what makes the dish," says the author of the 'Eating From Our Roots' cookbook "This recipe is straightforward and easy to replicate," says registered dietician nutritionist ...

On this installment of Make-Ahead Monday, chef Dan Churchill is cooking lamb burgers to make a week's worth of delicious dinners. He shows us how to make veggie-filled lamb patties and uses the ...

I call this herb and spice rub "North-African" because, besides the classic oregano and rosemary, it contains such Tunisian and Moroccan spices as caraway, cumin, and turmeric. In addition, it is ...

THIS Easter, if you find yourself following the tempting warm aromas of yeasty dough baking, you might well end up in a Greek kitchen. Traditionally, this is the time Greek cooks prepare tsoureki, the ...