Recipes


Like the shamrock, mint is green, which helps to explain why recipes for lamb with a sweet-and-sour mint sauce abound in Ireland (and throughout the British Isles). My version of the sauce isn’t sweet — I’m no fan of sweet in my savory — but it is bright green, deeply flavorful and refreshing, a tangy complement to some thin and crispy lamb chops.


This October 2016 photo shows filet mignon with basil pistou in New York. This dish is from a recipe by Katie Workman. (Sarah E Crowder via AP)

My boys love all kinds of steaks, though a perfect, tender filet distinctively communicates “special occasion.” They are no harder to cook than any other steaks; just make sure to have the temperature high enough in the pan that the outside gets nicely seared while the middle remains pink, and be careful not overcook it. A medium rare filet will have an internal temperature of 130 F.