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 ...

Warming, toasted star anise and allspice add color and intense flavor to simple boneless, skinless chicken breasts in this easy preparation, enhanced with a flavorful minced sauce of garlic, ginger ...

THIS weekend being Easter, many Americans will sit down to a Sunday dinner of roast lamb. And that will be the last time they try the meat until the same time next year. Lamb is to this holiday what ...

Seared lamb loin chops marinated in pomegranate, soy, honey, and scallions deliver tangy, savory depth. A bright honey-mint ...

At this point in the summer, my cooking needs refreshing. Good thing the mint bursts its boundaries in the herb garden. There’s a reason most of us enjoy mint in our toothpaste and chewing gum. It ...

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 ...

YORK, Pa. — Olivia's shares some fun grilling ideas to make the Fourth of July extra tasty. Fire Grilled Tuna Skewers and Lamb Chops topped with Pineapple BBQ sauce enhanced with fresh mint are the ...

This is a different take on traditional basil pesto. Here, we use pistachio nuts with mint and parsley. Shelled green pistachios are readily available; choose roasted nuts for the best flavor. If you ...