Noah Fecks and Paul Wagtouicz are New York City-based photographers and writers who share a desire to re-create, cook, and capture some of the best recipes of the twentieth century. Visit their blog ...

Certain dishes call to mind family meals on Sunday evenings. Though families have their own unique traditions, particularly ...

The key to this approach is to stud the meat with ‘bouquets’ made of rosemary sprigs, slivered garlic and anchovies — yes, ...

This roasted leg of lamb is packed with bold flavor from fresh rosemary and roasted garlic. A simple mix of olive oil, and herbs creates a crust that’s bright and savory, while the fat layer crisps up ...

Lamb is a popular ingredient in Roman cooking; grazing sheep are a common sight in the hills around the city. Antonio Ciminelli infuses roast lamb with orange and lemon zest; the citrusy pan juices ...

This recipe for lamb served with braised peas and baby turnips is a spring classic. Start testing the meat for doneness about two-thirds of the way into the cooking time. Unless you love well-done or ...

Garlic and Herb Roast Leg of Lamb, slow cooked to perfection. For the best results, consider using a Spring leg of lamb, ...

This recipe was featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne. It's a different way to roast lamb and, though it takes around three hours to cook, you'll be ...

Pot roasting is usually quite distinct from oven roasting -- it normally means cooking a big piece of meat in a covered pot until it’s falling apart. But you can make a delicious roast by braising the ...