For a dinner party, I often serve a roast leg of lamb, studded with garlic cloves and slathered in mustard French-style. I make sure the meat when cooked is always rosy—in fact, saignant at the bone—and therefore good to use in any number of dishes that ordinarily call for raw lamb. And I always find myself with plenty of leftovers—one forgets how hefty a leg of lamb is these days. I wrote about some of my experiments with leftover lamb in my book The Tenth Muse in a section called “The Nine Lives of a Leg of Lamb.” So, if you are confronted with this happy dilemma of too much lamb, you’ll find nine recipes there, which can be cut down to serve one. I don’t want to repeat them here, but I have since experimented with this lamb curry for one, which I find delicious.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.