The perfect mix of spices and fresh herbs seasons this eight rib rack of lamb for an exciting take on this traditional cut; cookbook included. Created...

One of Art Smith's most popular dishes tops chicken breasts with a delectable combination of pistachios, Parmesan and herbs. Comes with Art Smith's "B...

This small boneless leg of lamb is marinated with red wine and perfectly seasoned with rosemary and other spices for a delicious entree. Ready to roas...

Australian single-bone, lollipop-style lamb chops are incredibly tender, perfect for a quickly sauteed or grilled appetizer. 24 pieces; approx. 1 oz. ...

Beginning with the same recipe as the Beef Wellington Tenderloin Roast, tender cuts of filet mignon are layered with duck and goose liver pate, then a...

Aromatic sage and thyme accent the bread-based dressing of this Frenched 16-bone domestic lamb rack; an infusion of glace d'agneau and mint complement...

Multiple flavors and textures combine to create this two pound tenderloin layered with duck and goose liver pate, then accented with black truffles an...

Dramatically presented, this 16-bone pork crown roast is perfectly complemented by Granny Smith apples, stuffing, onions, celery, sage and a touch of ...