In this special weekly feature, TODAY food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...

WHEATSFIELD — Couscous is known as the national dish of Morocco. Recipes date back to at least the 16th century. It’s a form of pasta sized by passing the shaped couscous through sieves to sort it ...

Note: Plan ahead as the rub and yogurt marinade involve hours in the refrigerator. However, even a few hours make a difference. If you prefer, buy individual lamb chops rather than by the rack. Two to ...

Mix cumin, ginger, cinnamon, coriander, cayenne pepper and black pepper together to form a rub. Season both sides of lamb cutlets with the above spice mix. Pour olive oil into a pan on medium-high ...

September 2, 2010 (CHICAGO) That means many Jewish families will be enjoying special holiday meals together in the next few weeks. Chicago's favorite kosher chef Laura Frankel has a suggestion for a ...

The chill of winter has us in its grasp here in Vermont. But comfort food, infused with spices from a warmer climate, can transport us to faraway lands, at least in our minds. Leg of lamb is an ...

Tierney Plumb is an editor of Eater’s Northeast region, covering D.C., Boston, Philly, and New York. A sometimes-sleepy section of Capitol Hill recently welcomed a lively new venue for Moroccan ...