In British and Irish cuisine mint sauce is often used as a condiment for roast lamb and has a consistency similar to double cream. The green sauce is made from finely chopped peppermint, a cross ...

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 ...

Like a true, British mint sauce, this is more sharp than sweet, just finely chopped leaves in the barest bit of liquid made from sugar dissolved in vinegar and hot water. Dribbled onto a slice of ...

Lamb roasts are a cut above the rest when they are done right, and nothing finishes off the dish like a gorgeous homemade mint sauce. With Easter weekend here, it’s the perfect time to purchase all of ...

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 ...

"Chicken chapli kebabs originate from the Mughals of northern Pakistan and are a popular street food throughout Southeast Asia. When most of us think of kebabs, skewered beef or lamb is what comes to ...

It feels like a punishment of sorts to step out of an AC room for a chore that can take longer than 10 minutes, but you know very well that you cannot be lying about your couch all day. The ...

NO roast lamb is complete on Easter Sunday before you’ve drenched it with mint sauce. The sauce is made using vinegar, sugar and traditionally naturally sweeter leaves such as peppermint or spearmint.

Like many home cooks, I keep a kitchen garden planted with herbs during the summer growing season. I have a pretty good hand with basil and rosemary, and my parsley generally does pretty well, too.

There’s this floral dress that I bought from a vintage resale shop a few years ago — a shapeless, shift dress covered in daisies that I was hoping to wear with a certain ’90s-era Julia Roberts ease.