"new york magazine" news and stories

Just in time for Easter, New York magazine offers a breakdown of all the varieties of lamb, providing details on the difference between Colorado and Australian lamb, for example. The article also offers up a recipe for Rack of Lamb with a Shallot Puree Chili Crumbs Crust. If you want more lamb recipes, check out the comprehensive list at web site Recipe Hound.

Guide to Differences in Lamb

• Colorado: Fed a mixture of grass and grain; lambs are larger; richer, more fatty meat.
• Australia: Grass-fed; leaner flesh; sweet mild flavor.
• Appalachia (Jamison Farm): Grass-fed; sweet and succulent.
• Milk-fed: Raised on milk and grain; slaughtered very young; tender and sweet meat.
• New Zealand: Grass-fed; lean and pale-colored meat; stronger flavor than Australian lamb.

Source

This is the season for egg nog (I just bought some this weekend, actually). It's probably good that we only drink the stuff one month out of the year. It's not exactly a health food.

New York mag taste tests a bunch of store-bought egg nogs and gives the results. I'll leave the best for you to see when you click, but I will say Ronnybrook, Silk Soy Nog and Horizon get a big thumbs down. (Hey, no Hood egg nog? Maybe it's a regional thing - I live near Boston - but I think it tastes great!)

Waterfront Ale House's Sam Barbieri is the judge, and he gives his recipe for the ultimate eggnog. (Side note: is egg nog one word or two? I see it both ways everywhere; in fact, it's both ways on the cartons shown in the pics in this article. Hmmm...)