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Recipes

Meat

Spain’s aromatic pimentón de la Vera (smoked paprika) gives these succulent chicken thighs a deep, ruddy color as they roast on a bed of red onion and sliced Meyer lemon. You’ll want to serve every drop of the lemony, garlicky pan juices. The lemon slices can be eaten or not, as you prefer. View recipe →

Chances are you’ll find many other uses for this fragrant sweet-tart jam. Enjoy it on a grilled-cheese or ham sandwich or serve it with a cheese or charcuterie board. It’s the perfect complement for fresh goat cheese or a tangy Cheddar. View recipe →

Ask your butcher to saw the lamb shanks in half crosswise to resemble the veal used for osso buco. Exposing the bone adds body to the sauce and makes it possible to enjoy the bone marrow. However, you can make the dish with whole lamb shanks, if you prefer. View recipe →